To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → body glazed with chocolate glaze → Technological map

Technological map body glazed with chocolate glaze

1 kg contains at least 75 sweets.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.0253 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	body glazed with fondant glaze	liquor body	Fondant glaze	Sugar lipstick	Grated hazelnut kernels with sugar	in kind	in solids
Sign up	99.85	—	5.2	—	8.0	—	13.2	13.2
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	6.5	—	—	—	6.5	4.8
Starch syrup	78.0	—	1.3	—	1.4	—	2.7	2.1
Cognac	—	—	0.52	0.2	—	—	0.72	—
water	—	—	—	—	0.57	—	0.57	—
Sign up	96.0	—	—	—	—	0.18	0.18	0.17
Powdered sugar	99.85	—	—	—	—	0.04	0.04	0.03
Vanillin	—	—	0.01	—	—	—	0.01	—
Total raw materials for semi-finished products		—	13.53	0.2	9.97	0.22	—	—
Sign up	83.0	13.2	—	—	—	—	—	—
Fondant glaze	89.6	10.0	—	—	—	—	—	—
Grated hazelnut kernels with sugar	96.6	—	0.21	—	—	—	—	—
Sugar lipstick	91.0	—	—	9.9	—	—	—	—
Total raw materials and semi-finished products		23.2	13.74	10.1	9.97	0.22	—	—
Output of convenience foods		23.0	13.2	10.0	9.9	0.21	—	—
Sign up	99.1	—	—	—	—	—	2.6	2.5
Total Raw		—	—	—	—	—	26.52	22.8
The output of semi-finished products in the finished product		23.0	—	—	—	—	—	—
Output finished product	87.2							22.1
Humidity	12.8%	14.2%	17.0 ±3.0%	10.4%	9.0%	3.4%	—	—

gramskilograms

List of recipes

Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Grated hazelnut kernels with sugar
Preparation - Sugar lipstick
Preparation - Fondant glaze
Preparation - liquor body
Preparation - body glazed with fondant glaze
Preparation - body glazed with chocolate glaze
Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

The preparation of raw materials for production should be carried out in accordance with the relevant section of the collection 'Technological instructions for the production of flour confectionery' (AgroNIITEIPP, M., 1992), SP 2.3.6.1079-01 'Sanitary and epidemiological requirements for catering organizations, manufacturing and the turnover capacity of food products and food raw materials in them 'and the current' Instructions for preventing the ingress of foreign objects into products at enterprises of the confectionery industry and in cooperatives'.