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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → Basic recipe → Technological map

Technological map №294 (03) Sweets "Milk liqueur with cream finishing"

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 for0.9803 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	body glazed with chocolate glaze	body glazed with fondant glaze	liquor body	Fondant glaze	Sugar lipstick	Finishing cream	Milk lipstick	Grated hazelnut kernels with sugar	in kind	in solids
Sign up	99.85	—	—	169.5	—	258.7	—	121.6	—	549.8	548.9
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	211.8	—	—	—	—	—	211.8	156.7
Pasteurized milk the weight ratio of fat 3.2%	11.5	—	—	—	—	—	—	126.9	—	126.9	14.6
Starch syrup	78.0	—	—	42.4	—	46.6	—	—	—	89.0	69.3
Chocolate glaze [Skurikhin]	99.1	83.0	—	—	—	—	—	—	—	83.0	82.3
Sign up	—	—	—	16.9	6.4	—	3.0	—	—	26.3	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	—	—	20.9	—	—	20.9	17.6
water	—	—	—	—	—	18.5	—	—	—	18.5	—
Cocoa-butter [cocoa butter]	100.0	—	—	—	—	—	13.5	—	—	13.5	13.5
Dried hazelnut kernel	96.0	—	—	—	—	—	—	—	5.7	5.7	5.5
Sign up	99.85	—	—	—	—	—	—	—	1.1	1.1	1.1
Vanillin	—	—	—	0.17	—	—	0.06	—	—	0.23	—
Total raw materials for semi-finished products		83.0	—	440.77	6.4	323.8	37.46	248.5	6.8	1146.73	909.5
Sign up	85.8	747.2	—	—	—	—	—	—	—	—	—
Liquor body	83.0	—	430.2	—	—	—	—	—	—	—	—
Fondant glaze	89.6	—	324.6	—	—	—	—	—	—	—	—
Grated hazelnut kernels with sugar	96.6	—	—	6.7	—	—	—	—	—	—	—
Sugar lipstick	91.0	—	—	—	321.2	—	—	—	—	—	—
Sign up	90.0	—	—	—	—	—	149.6	—	—	—	—
Total raw materials and semi-finished products		830.2	754.8	447.47	327.6	323.8	187.06	248.5	6.8	—	—
Output of convenience foods		821.9	747.2	430.2	324.6	321.2	180.4	149.6	6.7	—	—
The output of semi-finished products in the finished product		812.0	—	—	—	—	178.2	—	—	—	—
Output finished product	87.7										859.5
Humidity	12.3%	12.8%	14.2%	17.0 ±3.0%	10.4%	9.0%	10.0%	10.0%	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 - Milk lipstick
Preparation - Sugar lipstick
Preparation - Finishing cream
Preparation - Fondant glaze
Preparation - liquor body
Preparation - body glazed with fondant glaze
Preparation - body glazed with chocolate glaze
Preparation - №294 (03) Sweets "Milk liqueur with cream finishing"
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'.

Preparation - Grated hazelnut kernels with sugar

Preparation - Milk lipstick

Preparation - Sugar lipstick

Preparation - Finishing cream

Preparation - Fondant glaze

Preparation - liquor body

Preparation - body glazed with fondant glaze

Preparation - body glazed with chocolate glaze

Preparation - №294 (03) Sweets "Milk liqueur with cream finishing"

The body consists of milk-liqueur mass, completely glazed with fondant glaze. The top is finished with cream, the bottom is glazed with chocolate glaze.

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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