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All groups → All products → Sweets → Fat-glazed sweets → №217 "Basketball" → 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 for0.4487 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Milk lipstick	Waste chocolate glazed sweets	Sugar-treacle syrup	in kind	in solids
Sign up	99.85	189.5	54.1	19.3	262.9	262.5
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	92.0	9.3	—	101.3	75.0
Starch syrup	78.0	27.6	9.1	3.5	40.2	31.3
Chocolate glaze [Skurikhin]	99.1	—	25.9	—	25.9	25.6
water	—	—	—	13.8	13.8	—
Sign up	69.0	—	4.3	—	4.3	3.0
Total raw materials for semi-finished products		309.1	102.7	36.6	—	—
Output of convenience foods		303.4	101.1	36.4	—	—
Sign up	—	—	—	—	12.1	—
Essence of rum	—	—	—	—	0.25	—
Total Raw		—	—	—	460.75	397.4
The output of semi-finished products in the finished product		303.4	101.1	36.4	—	—
Output finished product	87.0					390.4
Humidity	13.0 ±2.0%	9.0%	5.9%	40.0%	—	—

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 - Sugar-treacle syrup
Preparation - Waste chocolate glazed sweets
Preparation - Milk lipstick
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'.