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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №111 "Bird's milk" → No. 111 (type No. 5) → Technological map

Technological map №111 "Bird's milk"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.2579 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 111	Agar syrup (candy)	in kind	in solids
Sign up	99.85	—	63.7	63.7	63.6
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	41.2	—	41.2	34.6
Starch syrup	78.0	—	31.8	31.8	24.8
water	—	—	20.3	20.3	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	19.5	—	19.5	14.4
Sign up	69.0	18.6	—	18.6	12.9
Raw egg white	12.0	11.4	—	11.4	1.4
Agar (E406)	85.0	—	0.89	0.89	0.75
Citric acid (E330)	91.2	0.41	—	0.41	0.37
Vanillin	—	0.07	—	0.07	—
Total raw materials for semi-finished products		91.18	116.69	—	—
Sign up	80.0	110.9	—	—	—
Total raw materials and semi-finished products		202.08	116.69	—	—
Output of convenience foods		188.6	110.9	—	—
Sign up	99.1	—	—	73.3	72.7
Total Raw		—	—	281.17	225.52
The output of semi-finished products in the finished product		186.6	—	—	—
Output finished product	84.6				218.3
Humidity	15.4%	21.0 ±3.0%	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 - Agar syrup (candy)
Preparation - Candy body No. 111
Preparation - №111 "Bird's milk"
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'.