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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №054 "Jelly" → No. 054 → Technological map

Technological map №054 "Jelly"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.9399 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Agaroid syrup	Blackcurrant podvarka (boiled)	in kind	in solids
Sign up	99.85	—	442.5	—	442.5	441.8
water	—	—	147.0	—	147.0	—
Blackcurrant podvarka	69.0	—	—	48.5	48.5	33.4
Agaroid	85.0	—	25.9	—	25.9	22.0
Starch syrup	78.0	—	19.0	—	19.0	14.8
Sign up	—	14.3	—	—	14.3	—
Citric acid (E330)	91.2	9.6	—	—	9.6	8.7
Cognac	—	7.2	—	—	7.2	—
Blackcurrant essence	—	0.47	—	—	0.47	—
Total raw materials for semi-finished products		31.57	634.4	48.5	—	—
Sign up	79.0	602.8	—	—	—	—
Blackcurrant podvarka (boiled)	80.0	41.4	—	—	—	—
Total raw materials and semi-finished products		675.77	634.4	48.5	—	—
Output of convenience foods		665.3	602.8	41.4	—	—
Sign up	99.1	—	—	—	285.1	282.6
Total Raw		—	—	—	999.57	803.3
The output of semi-finished products in the finished product		661.2	—	—	—	—
Output finished product	83.4					784.1
Humidity	16.6%	23.3 ±3.0%	21.0%	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 - Blackcurrant podvarka (boiled)
Preparation - Agaroid syrup
Preparation - Housing
Preparation - №054 "Jelly"
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'.