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

Body of pink candy No. 275 → in candy No. 275 → Technological map

Technological map Body of pink candy No. 275

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.5635 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Creamy lipstick	in kind	in solids
Sign up	74.0	271.5	271.5	200.9
Granulated sugar	99.85	219.8	219.8	219.5
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.5	49.5	41.6
Starch syrup	78.0	21.2	21.2	16.5
Vanillin	—	0.14	0.14	—
Total raw materials for semi-finished products		562.14	—	—
Output of convenience foods		518.0	—	—
Sign up	84.0	—	48.3	40.6
Alcohol	—	—	1.7	—
Cognac	—	—	0.86	—
Paint red	—	—	0.17	—
Essence orange	—	—	0.11	—
Total Raw		—	613.28	519.1
The output of semi-finished products in the finished product		518.0	—	—
Output finished product	90.3			508.8
Humidity	9.7%	9.0%	—	—

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 - Creamy lipstick
Preparation - Body of pink candy No. 275
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'.