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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → view No. 1 → 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 for0.5489 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy body No. 291	Fruit layer	Praline semifinished	Milk sugar	Almond nibs	in kind	in solids
Sign up	99.85	—	73.1	—	29.2	—	102.3	102.2
Strawberry cooking	69.0	—	84.4	—	—	—	84.4	58.2
Apple puree [GOST]	10.0	—	73.1	—	—	—	73.1	7.3
Pasteurized milk the weight ratio of fat 3.2%	11.5	—	—	—	60.9	—	60.9	7.0
Roasted almond kernel	97.5	—	—	28.8	—	11.4	40.2	39.2
Sign up	95.5	38.5	—	—	—	—	38.5	36.8
Starch syrup	78.0	—	11.3	—	—	—	11.3	8.8
Cognac	—	—	2.8	0.72	—	—	3.52	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	—	—	2.9	—	—	2.9	2.4
Cocoa-butter [cocoa butter]	100.0	—	—	2.3	—	—	2.3	2.3
Sign up	97.4	—	—	1.4	—	—	1.4	1.4
Agar (E406)	85.0	—	1.4	—	—	—	1.4	1.2
Alcohol	—	—	1.1	—	—	—	1.1	—
Vanillin	—	—	0.06	0.04	—	—	0.1	—
Essence strawberry	—	—	0.04	—	—	—	0.04	—
Sign up	—	—	—	0.01	—	—	0.01	—
Total raw materials for semi-finished products		38.5	247.3	36.17	90.1	11.4	—	—
Sign up	84.0	175.4	—	—	—	—	—	—
Praline semifinished	96.7	71.3	—	—	—	—	—	—
Milk sugar	99.0	—	—	36.0	—	—	—	—
Total raw materials and semi-finished products		285.2	247.3	72.17	90.1	11.4	—	—
Output of convenience foods		282.5	175.4	71.3	36.0	11.3	—	—
Sign up	99.2	—	—	—	—	—	271.2	269.1
Total Raw		—	—	—	—	—	694.67	535.9
The output of semi-finished products in the finished product		279.2	—	—	—	11.2	—	—
Output finished product	93.9							515.5
Humidity	6.1%	11.3%	16.0 ±3.0%	3.3%	1.0%	2.5%	—	—

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 - Almond nibs
Preparation - Milk sugar
Preparation - Fruit layer
Preparation - Praline semifinished
Preparation - Candy body No. 291
Preparation - No. 291 "Jubilee set" (Fruit)
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'.