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All groups → All products → Caramel → Candy caramel → №012 Caramel "Duchess", wrapped by car → Ready caramel → Technological map

Technological map №012 Caramel "Duchess", wrapped by car

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.9088 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel mass	in kind	in solids
Sign up	99.85	638.6	638.6	637.7
Starch syrup	78.0	319.3	319.3	249.1
Total raw materials for semi-finished products		957.9	—	—
Output of convenience foods		905.9	—	—
Sign up	91.2	—	9.0	8.2
Essence of duchess	—	—	0.68	—
Vanilla essence	—	—	0.46	—
Yellow paint	—	—	0.18	—
Blue paint	—	—	0.05	—
Total Raw		—	968.27	895.0
The output of semi-finished products in the finished product		901.5	—	—
Output finished product	96.8			879.7
Humidity	3.2 +1.0 -0.5%	3.0 +1.0% -0.5%	—	—

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 - Caramel mass
Preparation - №012 Caramel "Duchess", wrapped by car
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'.