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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №064 "Circus" → No. 064 → Technological map

Technological map №064 "Circus"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.4397 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Mashed prunes	in kind	in solids
Sign up	99.85	244.8	—	244.8	244.5
Apricot puree	10.0	122.4	—	122.4	12.2
Apple puree [GOST]	10.0	24.5	—	24.5	2.4
Cherry podvarka	69.0	16.3	—	16.3	11.3
Pitted prunes	75.0	—	14.4	14.4	10.8
Sign up	40.0	8.2	—	8.2	3.3
Total raw materials for semi-finished products		416.2	14.4	—	—
Sign up	65.0	16.3	—	—	—
Total raw materials and semi-finished products		432.5	14.4	—	—
Output of convenience foods		333.4	16.3	—	—
Sign up	99.1	—	—	111.2	110.2
Total Raw		—	—	541.8	394.7
The output of semi-finished products in the finished product		331.4	—	—	—
Output finished product	87.8				385.9
Humidity	12.2%	16.0 ±3.0%	35.0%	—	—

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 - Mashed prunes
Preparation - Housing
Preparation - №064 "Circus"
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'.