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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 275 "Candied Fudge Cream" → pink variety → Technological map

Technological map # 275 "Candied Fudge Cream"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.2757 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Body of pink candy No. 275	Creamy lipstick	in kind	in solids
Sign up	74.0	—	132.1	132.1	97.7
Granulated sugar	99.85	—	107.0	107.0	106.8
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	23.5	24.1	47.6	39.9
Starch syrup	78.0	—	10.3	10.3	8.0
Alcohol	—	0.84	—	0.84	—
Sign up	—	0.42	—	0.42	—
Paint red	—	0.08	—	0.08	—
Vanillin	—	—	0.07	0.07	—
Essence orange	—	0.05	—	0.05	—
Total raw materials for semi-finished products		24.89	273.57	—	—
Sign up	91.0	252.0	—	—	—
Total raw materials and semi-finished products		276.89	273.57	—	—
Output of convenience foods		274.1	252.0	—	—
Sign up	70.0	—	—	6.5	4.5
Total Raw		—	—	304.96	256.9
The output of semi-finished products in the finished product		272.0	—	—	—
Output finished product	89.8				247.6
Humidity	10.2%	9.7%	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 - Body of pink candy No. 275
Preparation - # 275 "Candied Fudge Cream"
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'.