KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Eastern sweets → type of soft candy → №091 Sherbet with cinnamon → No. 091 → Technological map

Technological map №091 Sherbet with cinnamon

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.3251 kg
finished product, g
in kind
in solids
Sign up99.85188.9 188.7 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 64.6 47.8 
Starch syrup78.0 32.2 25.1 
Semi-finished corn sticks92.0 32.0 29.5 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.8 10.8 
Sign up100.0 3.2 3.2 
Total Raw333.7 305.1 
Output finished product91.0 295.8 
Humidity9.0 +2.0 -1.0%—  —  
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 - №091 Sherbet with cinnamon
  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 - №091 Sherbet with cinnamon

  3. Packaging, labeling, storage and transportation.

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

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Recipe on №091 Sherbet with cinnamon contained in handbooks:

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