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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №180 "Golden Ring" → No. 180 → Technological map

Technological map №180 "Golden Ring"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.0431 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Creamy fondant layer	Layer fruit and liqueur	Creamy lipstick	in kind	in solids
Sign up	99.85	—	—	12.2	6.5	18.7	18.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	—	—	8.0	8.0	5.9
Blackcurrant puree	10.0	—	—	4.9	—	4.9	0.49
Plum puree	10.0	—	—	3.3	—	3.3	0.33
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	—	1.5	1.5	1.2
Sign up	—	—	0.39	0.31	—	0.7	—
Starch syrup	78.0	—	—	—	0.62	0.62	0.49
Alcohol	—	—	—	0.39	—	0.39	—
Apple pectin (E440)	90.0	—	—	0.05	—	0.05	0.05
Citric acid (E330)	91.2	—	—	0.01	—	0.01	0.01
Sign up	—	—	—	—	—	—	—
Total raw materials for semi-finished products		—	0.39	21.16	16.62	—	—
Sign up	89.3	15.5	—	—	—	—	—
Layer fruit and liqueur	83.0	15.5	—	—	—	—	—
Creamy lipstick	91.0	—	15.3	—	—	—	—
Total raw materials and semi-finished products		31.0	15.69	21.16	16.62	—	—
Output of convenience foods		30.7	15.5	15.5	15.3	—	—
Sign up	99.1	—	—	—	—	13.2	13.0
Total Raw		—	—	—	—	51.37	40.07
The output of semi-finished products in the finished product		30.5	—	—	—	—	—
Output finished product	90.1						38.8
Humidity	9.9%	13.8%	10.7 ±2.0%	17.0 ±3.0%	9.0%	—	—

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 - Creamy lipstick
Preparation - Layer fruit and liqueur
Preparation - Creamy fondant layer
Preparation - Housing
Preparation - №180 "Golden Ring"
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'.