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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 026 "Marine" → No. 026 → Technological map

Technological map No. 026 "Marine"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.4393 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Sugar lipstick	Milk lipstick	in kind	in solids
Sign up	99.85	—	192.0	45.6	237.6	237.2
water	—	—	56.0	—	56.0	—
Starch syrup	78.0	—	24.0	6.6	30.6	23.9
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	22.1	22.1	16.4
Chocolate glaze [Skurikhin]	99.1	19.8	—	—	19.8	19.6
Sign up	95.0	14.8	—	—	14.8	14.0
Alcohol	—	8.9	—	—	8.9	—
Vanillin	—	0.16	—	—	0.16	—
Total raw materials for semi-finished products		43.66	272.0	74.3	—	—
Sign up	91.0	229.3	—	—	—	—
Milk lipstick	91.0	72.9	—	—	—	—
Total raw materials and semi-finished products		345.86	272.0	74.3	—	—
Output of convenience foods		342.1	229.3	72.9	—	—
Sign up	99.1	—	—	—	102.2	101.2
Total Raw		—	—	—	492.16	412.3
The output of semi-finished products in the finished product		340.0	—	—	—	—
Output finished product	91.8					403.2
Humidity	8.2%	10.4 ±2.0%	9.0%	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 - Milk lipstick
Preparation - Sugar lipstick
Preparation - Housing
Preparation - No. 026 "Marine"
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'.