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All groups → All products → Caramel → Caramel with double fillings → No. 302 Caramel "Carmen", wrapped → No. 302 → Technological map

Technological map No. 302 Caramel "Carmen", wrapped

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.2423 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Berry filling	Butter-sugar filling	in kind	in solids
Sign up	99.85	114.8	24.8	—	139.6	139.4
Starch syrup	78.0	57.4	12.4	—	69.8	54.5
Powdered sugar	99.85	—	—	27.3	27.3	27.2
Apple puree [GOST]	10.0	—	13.1	—	13.1	1.3
Cranberry puree	10.0	—	13.1	—	13.1	1.3
Sign up	100.0	—	—	11.6	11.6	11.6
Lactic acid (E270)	40.0	—	0.35	—	0.35	0.14
Citric acid (E330)	91.2	—	—	0.23	0.23	0.21
Lemon essence	—	0.16	—	0.04	0.2	—
Vanilla essence	—	—	0.04	—	0.04	—
Sign up	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		172.36	63.81	39.17	275.34	235.65
Output of convenience foods		161.4	43.8	39.0	—	—
The output of semi-finished products in the finished product		160.8	43.7	38.8	—	—
Output finished product	95.7					231.9
Humidity	4.3 +1.3 -0.8%	2.1 +0.9% -0.6%	16.0 +3.0% -2.0%	0.2 ±4.0%	—	—

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 - Butter-sugar filling
Preparation - Berry filling
Preparation - Caramel mass (in caramel)
Preparation - No. 302 Caramel "Carmen", wrapped
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'.