KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → №058 Turkish delight "Crimean" → No. 058 → Technological map

Technological map №058 Turkish delight "Crimean"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.9373 kg
finished product, g
in kind
in solids
Sign up99.85599.9 599.0 
water—  109.3 —  
Corn starch87.0 103.1 89.7 
Powdered sugar (for sprinkling)99.8589.9 89.8 
Grape paste40.0 65.6 26.2 
Sign up—  1.9 —  
Citric acid (E330)91.2 1.7 1.5 
Total Raw971.4 806.2 
Output finished product83.0 778.0 
Humidity17.0 ±2.0%—  —  
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 - №058 Turkish delight "Crimean"
  3. 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 - №058 Turkish delight "Crimean"

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
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Recipe on №058 Turkish delight "Crimean" contained in handbooks:

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