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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №112 "Garden Strawberry" → No. 112 → Technological map

Technological map №112 "Garden Strawberry"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.1727 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	in kind	in solids
Sign up	99.85	53.8	53.8	53.7
Strawberry cooking	69.0	28.4	28.4	19.6
Starch syrup	78.0	26.6	26.6	20.8
Strawberry puree	10.0	20.9	20.9	2.1
Raw egg white	12.0	7.0	7.0	0.84
Sign up	40.0	1.7	1.7	0.68
Agar (E406)	85.0	1.6	1.6	1.4
Essence strawberry	—	0.08	0.08	—
Total raw materials for semi-finished products		140.08	—	—
Output of convenience foods		122.7	—	—
Sign up	99.1	—	52.6	52.1
Total Raw		—	192.68	151.22
The output of semi-finished products in the finished product		121.5	—	—
Output finished product	85.0			146.8
Humidity	15.0%	21.0 ±2.0%	—	—

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 - Housing
Preparation - №112 "Garden Strawberry"
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'.