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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №110 "Mimosa" → No. 110 → Technological map

Technological map №110 "Mimosa"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.3445 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Agar syrup (candy)	Apple podvarka (boiled)	in kind	in solids
Sign up	69.0	—	—	85.9	85.9	59.3
Granulated sugar	99.85	—	41.7	—	41.7	41.6
Starch syrup	78.0	—	40.3	—	40.3	31.4
Glucose	91.0	37.2	—	—	37.2	33.9
water	—	—	20.4	—	20.4	—
Sign up	12.0	12.2	—	—	12.2	1.5
Agar (E406)	85.0	—	2.1	—	2.1	1.8
Citric acid (E330)	91.2	1.0	—	—	1.0	0.87
Lemon essence	—	0.06	—	—	0.06	—
Dye tartrazan diluted 5%	—	0.02	—	—	0.02	—
Total raw materials for semi-finished products		50.48	104.5	85.9	—	—
Sign up	75.0	99.2	—	—	—	—
Apple podvarka (boiled)	80.0	73.4	—	—	—	—
Total raw materials and semi-finished products		223.08	104.5	85.9	—	—
Output of convenience foods		209.7	99.2	73.4	—	—
Sign up	99.1	—	—	—	139.8	138.5
Total Raw		—	—	—	380.68	308.87
The output of semi-finished products in the finished product		208.6	—	—	—	—
Output finished product	87.0					299.9
Humidity	13.0%	21.0 ±2.0%	25.0%	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 - Apple podvarka (boiled)
Preparation - Agar syrup (candy)
Preparation - Housing
Preparation - №110 "Mimosa"
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'.