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All groups → All products → Caramel → Caramel with fondant fillings → No. 175 Caramel "Fondant", in sugar → No. 175 → Technological map

Technological map No. 175 Caramel "Fondant", in sugar

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.237 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel without sprinkling	Caramel mass (in caramel)	Filling (caramel)	Sugar lipstick	in kind	in solids
Sign up	99.85	—	109.4	—	44.5	153.9	153.6
Starch syrup	78.0	—	54.7	—	13.3	68.0	53.1
water	—	—	—	—	3.1	3.1	—
Citric acid (E330)	91.2	—	—	0.49	—	0.49	0.44
Essence	—	—	0.15	0.06	—	0.21	—
Sign up	—	—	0.03	—	—	0.03	—
Total raw materials for semi-finished products		—	164.28	0.55	60.9	—	—
Sign up	97.9	153.8	—	—	—	—	—
Filling (caramel)	89.9	60.9	—	—	—	—	—
Sugar lipstick	90.0	—	—	60.4	—	—	—
Total raw materials and semi-finished products		214.7	164.28	60.95	60.9	—	—
Output of convenience foods		214.0	153.8	60.9	60.4	—	—
Sign up	99.85	—	—	—	—	22.6	22.5
Granulated sugar (in watering syrup)	99.85	—	—	—	—	1.7	1.7
Total Raw		—	—	—	—	250.03	231.34
The output of semi-finished products in the finished product		213.4	—	—	—	—	—
Output finished product	96.1						227.8
Humidity	3.9 +0.9 -1.1%	4.4%	2.1 +0.9% -0.6%	10.1 ±2.0%	10.0%	—	—

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 - Sugar lipstick
Preparation - Caramel mass (in caramel)
Preparation - Filling (caramel)
Preparation - Caramel without sprinkling
Preparation - No. 175 Caramel "Fondant", in sugar
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'.