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All groups → All products → Iris → №53 Iris "Fruit and berry" (Amateur) → No. 53 → Technological map

Technological map №53 Iris "Fruit and berry" (Amateur)

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.5679 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	gelatinous mass	in kind	in solids
Sign up	78.0	20.1	20.1	15.7
water	—	14.1	14.1	—
Gelatin	86.0	9.3	9.3	8.0
Dextrin	95.0	5.8	5.8	5.5
Glycerin [distilled glycerin] (E422)	98.0	1.0	1.0	1.0
Total raw materials for semi-finished products		50.3	—	—
Output of convenience foods		50.0	—	—
Sign up	99.85	—	273.4	273.0
Starch syrup	78.0	—	243.8	190.2
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	49.9	41.9
Citric acid (E330)	91.2	—	5.4	4.9
Dye	—	—	0.33	—
Sign up	—	—	0.25	—
Vanillin	—	—	0.12	—
Total Raw		—	623.5	540.2
The output of semi-finished products in the finished product		49.6	—	—
Output finished product	93.5			531.0
Humidity	6.5 ±1.5%	40.0%	—	—

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 - gelatinous mass
Preparation - №53 Iris "Fruit and berry" (Amateur)
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'.