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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №200 "Viorica" → 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 for0.5218 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Prunes cooked in syrup	in kind	in solids
Sign up	75.0	369.8	369.8	277.3
water	—	32.9	32.9	—
Granulated sugar (for syrup)	99.85	29.6	29.6	29.6
Total raw materials for semi-finished products		432.3	—	—
Output of convenience foods		428.4	—	—
Sign up	97.4	—	34.5	33.6
Cocoa-butter [cocoa butter]	100.0	—	25.7	25.7
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	12.9	10.9
Roasted cashew kernels [2]	97.5	—	12.9	12.6
Powdered sugar	99.85	—	12.9	12.8
Sign up	—	—	8.6	—
Total Raw		—	539.8	402.5
The output of semi-finished products in the finished product		428.4	—	—
Output finished product	74.6			389.3
Humidity	25.4 ±3.0%	29.0%	—	—

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 - Prunes cooked in syrup
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'.