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All groups → All products → Iris → №26 iris "Mandarin" → No. 26 → Technological map

Technological map №26 iris "Mandarin"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.2573 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Milk mix toffee "Mandarin" №26	in kind	in solids
Sign up	74.0	117.1	117.1	86.7
Granulated sugar	99.85	92.3	92.3	92.2
Starch syrup	78.0	61.0	61.0	47.6
water	—	19.9	19.9	—
Total raw materials for semi-finished products		290.3	—	—
Output of convenience foods		288.0	—	—
Sign up	84.0	—	10.7	9.0
Tangerine powder	90.0	—	5.4	4.9
Cocoa powder [Skurikhin]	95.0	—	5.2	4.9
Iris essence	—	—	0.25	—
Total Raw		—	311.85	245.3
The output of semi-finished products in the finished product		286.0	—	—
Output finished product	93.5			240.6
Humidity	6.5 ±1.5%	22.0 +3.0% -2.0%	—	—

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 - Milk mix toffee "Mandarin" №26
Preparation - №26 iris "Mandarin"
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'.