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All groups → All products → Caramel → Caramel with double fillings → №303 Caramel "Moscow Evening" raspberry → No. 303 raspberry look → Technological map

Technological map №303 Caramel "Moscow Evening" raspberry

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.9066 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass (in caramel)	Liqueur filling	Butter-sugar filling	in kind	in solids
Sign up	99.85	413.5	120.6	—	534.1	533.3
Starch syrup	78.0	206.8	120.6	—	327.4	255.4
Raspberry puree	10.0	—	139.5	—	139.5	13.9
Powdered sugar	99.85	—	—	38.4	38.4	38.3
Coconut oil	100.0	—	—	16.4	16.4	16.4
Sign up	—	—	5.0	—	5.0	—
Citric acid (E330)	91.2	3.5	1.1	0.33	4.93	4.5
Alcohol	—	—	3.3	—	3.3	—
Essence raspberry	—	0.58	0.14	—	0.72	—
Indigo dye (E132)	—	0.12	—	—	0.12	—
Sign up	—	—	—	0.05	0.05	—
Total raw materials for semi-finished products		624.5	390.24	55.18	1069.92	861.8
Output of convenience foods		584.5	274.0	54.8	—	—
The output of semi-finished products in the finished product		581.9	272.8	54.6	—	—
Output finished product	93.5					848.0
Humidity	6.5 +1.2 -1.0%	2.1 +0.9% -0.6%	17.0 ±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 - Liqueur filling
Preparation - Caramel mass (in caramel)
Preparation - №303 Caramel "Moscow Evening" raspberry
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'.