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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → No. 115 → Technological map

Technological map №115 "Jubilee"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.3547 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Boiled milk with sugar	Agar syrup (candy)	Strawberry podvarka (boiled)	in kind	in solids
Sign up	99.85	—	44.7	50.3	—	95.0	94.8
Strawberry cooking	69.0	—	—	—	46.6	46.6	32.1
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	44.7	—	—	44.7	33.1
water	—	—	2.7	21.2	—	23.9	—
Starch syrup	78.0	—	6.4	10.1	—	16.5	12.8
Sign up	12.0	15.8	—	—	—	15.8	1.9
Cognac	—	3.2	—	—	—	3.2	—
Agar (E406)	85.0	—	—	2.5	—	2.5	2.1
Berry tincture in alcohol	—	1.9	—	—	—	1.9	—
Citric acid (E330)	91.2	0.5	—	—	—	0.5	0.46
Sign up	—	0.02	—	—	—	0.02	—
Total raw materials for semi-finished products		21.42	98.5	84.1	46.6	—	—
Sign up	84.0	96.9	—	—	—	—	—
Agar syrup (candy)	75.0	79.9	—	—	—	—	—
Strawberry podvarka (boiled)	80.0	39.8	—	—	—	—	—
Total raw materials and semi-finished products		238.02	98.5	84.1	46.6	—	—
Output of convenience foods		217.3	96.9	79.9	39.8	—	—
Sign up	99.1	—	—	—	—	144.9	143.6
Total Raw		—	—	—	—	395.52	320.86
The output of semi-finished products in the finished product		215.0	—	—	—	—	—
Output finished product	87.0						308.7
Humidity	13.0%	21.0 ±2.0%	16.0%	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 - Strawberry podvarka (boiled)
Preparation - Agar syrup (candy)
Preparation - Boiled milk with sugar
Preparation - Housing
Preparation - №115 "Jubilee"
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'.