To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → No. 055 "Zhiguli" → No. 055 → Technological map

Technological map No. 055 "Zhiguli"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.1739 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Jelly mass	Fruit mass	in kind	in solids
Sign up	99.85	—	51.7	29.0	80.7	80.5
Starch syrup	78.0	—	19.4	—	19.4	15.1
Apple puree [GOST]	10.0	—	—	19.3	19.3	1.9
water	—	—	14.7	—	14.7	—
Strawberry puree	10.0	—	—	9.6	9.6	1.0
Sign up	—	5.1	—	—	5.1	—
Agaroid	85.0	—	2.5	—	2.5	2.1
Citric acid (E330)	91.2	1.2	—	—	1.2	1.1
Vanillin	—	0.02	—	—	0.02	—
Total raw materials for semi-finished products		6.32	88.3	57.9	—	—
Sign up	78.0	87.5	—	—	—	—
Fruit mass	80.0	39.5	—	—	—	—
Total raw materials and semi-finished products		133.32	88.3	57.9	—	—
Output of convenience foods		131.8	87.5	39.5	—	—
Sign up	99.1	—	—	—	43.9	43.6
Total Raw		—	—	—	196.42	145.3
The output of semi-finished products in the finished product		131.1	—	—	—	—
Output finished product	81.8					142.2
Humidity	18.2%	24.0 ±3.0%	22.0%	20.0%	—	—

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 - Fruit mass
Preparation - Jelly mass
Preparation - Housing
Preparation - No. 055 "Zhiguli"
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'.