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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → Glazed body → Technological map

Technological map Glazed body

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.9204 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Dried milk with sugar	in kind	in solids
Sign up	97.5	245.5	—	245.5	239.3
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	226.3	226.3	167.5
Granulated sugar	99.85	—	183.3	183.3	183.0
Cocoa-butter [cocoa butter]	100.0	38.8	—	38.8	38.8
Cocoa mass	97.4	31.6	—	31.6	30.8
Sign up	84.0	12.9	—	12.9	10.8
Cinnamon	100.0	0.45	—	0.45	0.45
Vanillin	—	0.32	—	0.32	—
Total raw materials for semi-finished products		329.57	409.6	—	—
Sign up	99.0	348.8	—	—	—
Total raw materials and semi-finished products		678.37	409.6	—	—
Output of convenience foods		666.1	348.8	—	—
Sign up	99.1	—	—	259.1	256.7
Total Raw		—	—	998.27	927.35
The output of semi-finished products in the finished product		666.1	—	—	—
Output finished product	98.4				905.7
Humidity	1.6%	1.9 ±0.5%	1.0%	—	—

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 - Dried milk with sugar
Preparation - Housing
Preparation - Glazed body
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'.