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Tiina Wetting Syrup → basic recipe → Technological map

Technological map Tiina Wetting Syrup

Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption for0.668 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	341.5	341.0
water	—	296.7	—
Cognac or dessert wine	—	45.0	—
Citric acid (E330)	98.0	1.3	1.3
Total Raw		684.5	342.3
Output finished product	50.0		334.0
Humidity	50.0 ±4.0%	—	—

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 - Tiina Wetting Syrup
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'.