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Praline semifinished → in candy No. 159 → Technological map

Technological map Praline semifinished

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.6162 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Roasted almond kernels with semifinished sugar	in kind	in solids
Sign up	99.85	348.4	348.4	347.9
Roasted almonds with sugar	97.5	174.2	174.2	169.8
Total raw materials for semi-finished products		522.6	—	—
Output of convenience foods		517.2	—	—
Sign up	100.0	—	106.0	106.0
Vanillin	—	—	0.26	—
Total Raw		—	628.86	623.7
The output of semi-finished products in the finished product		517.2	—	—
Output finished product	99.2			611.3
Humidity	0.8%	0.9%	—	—

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 - Roasted almond kernels with semifinished sugar
Preparation - Praline semifinished
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'.