KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → No. 291 set → Technological map

Technological map No. 291 "Jubilee set" (Fruit)

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.7707 kg
finished product, g
view No. 1
view No. 2
Candy body No. 291
Candy body No. 291
Fruit layer
Finishing cream
Fondant glaze
Sugar lipstick
Praline semifinished
Milk lipstick
Milk sugar
Almond nibs
in kind
in solids
Sign up99.2 190.1 71.3 —  —  —  —  —  —  —  —  —  —  261.4 259.3 
Granulated sugar99.85—  —  —  88.0 51.3 —  —  47.4 —  30.0 20.5 —  237.2 236.7 
Apple puree [GOST]10.0 —  —  —  88.0 51.3 —  —  —  —  —  —  —  139.3 13.9 
Mandarin cooking69.0 —  —  —  88.0 —  —  —  —  —  —  —  —  88.0 60.7 
Strawberry cooking69.0 —  —  —  —  59.1 —  —  —  —  —  —  —  59.1 40.8 
Sign up11.5 —  —  —  —  —  —  —  —  —  —  42.7 —  42.7 4.9 
Roasted almond kernel97.5 —  —  —  —  —  —  —  —  20.2 —  —  15.9 36.1 35.2 
Starch syrup78.0 —  —  —  11.7 7.9 —  —  8.5 —  4.4 —  —  32.5 25.4 
Sheet wafers (in candy Marshmallows)95.5 —  —  27.0 —  —  —  —  —  —  —  —  —  27.0 25.8 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 —  —  —  —  —  —  —  —  —  14.5 —  —  14.5 10.8 
Sign up84.0 —  —  —  —  —  6.8 —  —  2.0 —  —  —  8.8 7.4 
Cocoa-butter [cocoa butter]100.0 —  —  —  —  —  4.4 —  —  1.6 —  —  —  6.0 6.0 
Cognac—  —  —  —  —  2.0 1.0 1.2 —  0.51—  —  —  4.71—  
water—  —  —  —  —  —  —  —  3.4 —  —  —  —  3.4 —  
Liqueur "Yuzhny"40.0 —  —  —  2.9 —  —  —  —  —  —  —  —  2.9 1.2 
Sign up85.0 —  —  —  1.4 1.0 —  —  —  —  —  —  —  2.4 2.06
Cocoa mass97.4 —  —  —  —  —  —  —  —  1.0 —  —  —  1.0 1.0 
Alcohol—  —  —  —  —  0.79—  —  —  —  —  —  —  0.79—  
Citric acid (E330)91.2 —  —  —  0.3 —  —  —  —  —  —  —  —  0.3 0.27
Vanillin—  —  —  —  —  0.040.02—  —  0.03—  —  —  0.09—  
Sign up—  —  —  —  0.07—  —  —  —  —  —  —  —  0.07—  
Essence strawberry—  —  —  —  —  0.03—  —  —  —  —  —  —  0.03—  
Essence of rum—  —  —  —  —  —  —  —  —  0.01—  —  —  0.01—  
Total raw materials for semi-finished products190.1 71.3 27.0 280.37173.4612.221.2 59.3 25.3548.9 63.2 15.9 968.3 731.43
Sign up88.7 198.0 —  —  —  —  —  —  —  —  —  —  —  —  —  
Almond nibs97.5 7.9 7.9 —  —  —  —  —  —  —  —  —  —  —  —  
Candy body No. 29184.0 —  198.0 —  —  —  —  —  —  —  —  —  —  —  —  
Finishing cream88.6 —  59.4 —  —  —  —  —  —  —  —  —  —  —  —  
Fondant glaze89.6 —  59.4 —  —  —  —  —  —  —  —  —  —  —  —  
Sign up84.0 —  —  123.0 —  —  —  —  —  —  —  —  —  —  —  
Praline semifinished96.7 —  —  50.0 —  —  —  —  —  —  —  —  —  —  —  
Milk lipstick90.0 —  —  —  —  —  48.5 —  —  —  —  —  —  —  —  
Sugar lipstick91.0 —  —  —  —  —  —  58.8 —  —  —  —  —  —  —  
Milk sugar99.0 —  —  —  —  —  —  —  —  25.2 —  —  —  —  —  
Total raw materials and semi-finished products396.0 396.0 200.0 280.37173.4660.7260.0 59.3 50.5548.9 63.2 15.9 —  —  
Output of convenience foods385.4 385.4 198.0 198.0 123.0 59.4 59.4 58.8 50.0 48.5 25.2 15.8 —  —  
The output of semi-finished products in the finished product385.4 385.4 —  —  —  —  —  —  —  —  —  —  —  —  
Output finished product91.2 703.1 
Humidity8.8%6.1%11.5%11.3%16.0%16.0 ±3.0%11.4%10.4%9.0%3.3%10.0%1.0%2.5%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Almond nibs
  3. Preparation - Milk sugar
  4. Preparation - Milk lipstick
  5. Preparation - Sugar lipstick
  6. Preparation - Fruit layer
  7. Preparation - Candy body No. 291
  8. Preparation - Praline semifinished
  9. Preparation - Fondant glaze
  10. Preparation - Finishing cream
  11. Preparation - Candy body No. 291
  12. Preparation - No. 291 "Jubilee set" (Fruit)
  13. Preparation - No. 291 "Jubilee set" (Fruit)
  14. Preparation - No. 291 "Jubilee set" (Fruit)
  15. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - Almond nibs

  3. Preparation - Milk sugar

  4. Preparation - Milk lipstick

  5. Preparation - Sugar lipstick

  6. Preparation - Fruit layer

  7. Preparation - Candy body No. 291

  8. Preparation - Praline semifinished

  9. Preparation - Fondant glaze

  10. Preparation - Finishing cream

  11. Preparation - Candy body No. 291

  12. Preparation - No. 291 "Jubilee set" (Fruit)

  13. Preparation - No. 291 "Jubilee set" (Fruit)

  14. Preparation - No. 291 "Jubilee set" (Fruit)

  15. Packaging, labeling, storage and transportation.

    16. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 291 "Jubilee set" (Fruit) contained in handbooks:

calculations, forms, documents: