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 → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №131 "Moscow" → Housing → Technological map

Technological map Housing

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.3031 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Burnt milk with sugar	in kind	in solids
Sign up	74.0	84.5	84.5	62.5
Granulated sugar	99.85	68.4	68.4	68.3
Total raw materials for semi-finished products		152.9	—	—
Output of convenience foods		130.2	—	—
Sign up	97.5	—	94.0	91.6
Cornflakes	95.0	—	47.3	44.9
Cocoa-butter [cocoa butter]	100.0	—	15.4	15.4
Cocoa mass	97.4	—	12.3	12.0
Natural honey	78.0	—	9.2	7.2
Sign up	—	—	0.15	—
Total Raw		—	331.25	301.9
The output of semi-finished products in the finished product		130.2	—	—
Output finished product	97.2			294.6
Humidity	2.8 ±1.0%	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 - Burnt milk with sugar
Preparation - Housing
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'.