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All groups → All products → Dragee → Dragee liqueur → №005 Dragee in chocolate "Milk liquor" → Glossing recipe → Technological map

Technological map №005 Dragee in chocolate "Milk liquor"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g							Raw material consumption for0.1217 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating with chocolate	Recipe for 2nd knurling	Recipe for 1st knurling	Body recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	—	—	—	43.5	2.0	0.09	—	45.59	45.59
Chocolate glaze [Skurikhin]	99.1	31.3	—	—	—	—	—	—	31.3	31.0
Powdered sugar	99.85	—	8.7	15.9	—	—	—	—	24.6	24.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	3.7	—	4.3	—	—	—	8.0	5.9
Cocoa powder [Skurikhin]	95.0	—	6.7	—	—	—	—	—	6.7	6.3
Sign up	—	—	—	—	5.6	0.45	0.04	—	6.09	—
Alcohol	—	—	—	—	2.1	—	—	—	2.1	—
Starch syrup	78.0	—	—	—	—	2.0	—	—	2.0	1.6
Vegetable oil	100.0	—	—	—	—	—	—	0.04	0.04	0.04
Vanillin	—	0.01	—	—	0.01	—	—	—	0.02	—
Sign up	100.0	—	—	—	—	—	—	0.02	0.02	0.02
Paraffin (E905c(i))	100.0	—	—	—	—	—	—	0.01	0.01	0.01
Total raw materials for semi-finished products		31.31	19.1	15.9	55.51	4.45	0.13	0.07	—	—
Sign up	90.0	91.5	—	—	—	—	—	—	—	—
Recipe for 1st knurling	87.0	—	73.7	—	—	—	—	—	—	—
Watering syrup	80.0	—	1.4	3.1	—	—	—	—	—	—
Body recipe	84.0	—	—	55.3	—	—	—	—	—	—
Total raw materials and semi-finished products		122.81	94.2	74.3	55.51	4.45	0.13	0.07	—	—
Output of convenience foods		122.7	91.5	73.7	55.3	4.5	0.12	0.07	—	—
Sign up	100.0	—	—	—	—	—	—	—	0.15	0.15
Total Raw		—	—	—	—	—	—	—	126.62	115.21
The output of semi-finished products in the finished product		121.6	—	—	—	—	0.12	0.07	—	—
Output finished product	92.0									112.0
Humidity	8.0 ±0.5%	8.0%	10.0%	13.0%	16.0%	20.0%	30.0%	0.0%	—	—

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 - Gloss
Preparation - Condir
Preparation - Watering syrup
Preparation - Body recipe
Preparation - Recipe for 1st knurling
Preparation - Recipe for 2nd knurling
Preparation - Coating with chocolate
Preparation - №005 Dragee in chocolate "Milk liquor"
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'.