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All groups → All products → Dragee → Dragee jelly → №014 Dragee "Barberry" → Recipe for 2nd knurling → Technological map

Technological map Recipe for 2nd knurling

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.8187 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Recipe for 1st knurling	Body recipe	Watering syrup	in kind	in solids
Sign up	99.85	—	372.2	30.7	402.9	402.3
Powdered sugar	99.85	118.7	—	—	118.7	118.5
Starch syrup	78.0	—	76.3	30.7	107.0	83.4
Apple puree [GOST]	10.0	—	103.6	—	103.6	10.4
Lactic acid (E270)	40.0	—	7.4	—	7.4	2.9
Sign up	—	—	—	6.9	6.9	—
Agar (E406)	85.0	—	6.1	—	6.1	5.1
Essence of barberry	—	—	3.2	—	3.2	—
Paint red	—	0.13	—	—	0.13	—
Total raw materials for semi-finished products		118.83	568.8	68.3	—	—
Sign up	85.0	526.3	—	—	—	—
Watering syrup	80.0	25.2	—	—	—	—
Total raw materials and semi-finished products		670.33	568.8	68.3	—	—
Output of convenience foods		655.6	526.3	67.9	—	—
Sign up	99.85	—	—	—	130.1	129.9
Paint red	—	—	—	—	0.08	—
Total Raw		—	—	—	886.11	752.5
The output of semi-finished products in the finished product		655.6	—	42.7	—	—
Output finished product	91.0					745.0
Humidity	9.0%	11.0%	15.0%	20.0%	—	—

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 - Watering syrup
Preparation - Body recipe
Preparation - Recipe for 1st knurling
Preparation - Recipe for 2nd knurling
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'.