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All groups → All products → Iris → No. 41 iris "Cooling" → No. 41 → Technological map

Technological map No. 41 iris "Cooling"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.4039 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	iris mass	filling	in kind	in solids
Sign up	74.0	127.9	—	127.9	94.7
Granulated sugar	99.85	102.4	—	102.4	102.2
Powdered sugar	99.85	—	85.4	85.4	85.3
Starch syrup	78.0	79.3	—	79.3	61.8
Coconut oil	100.0	—	36.4	36.4	36.4
Sign up	84.0	12.9	—	12.9	10.9
Citric acid (E330)	91.2	—	0.78	0.78	0.71
Iris essence	—	0.29	—	0.29	—
Lemon essence	—	—	0.12	0.12	—
Total raw materials for semi-finished products		322.79	122.7	445.49	392.01
Output of convenience foods		286.0	122.4	—	—
The output of semi-finished products in the finished product		284.0	121.5	—	—
Output finished product	95.2				384.5
Humidity	4.8 +2.0 -1.0%	6.5%	0.5%	—	—

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 - filling
Preparation - iris mass
Preparation - No. 41 iris "Cooling"
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'.