KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Dragee → Dragee jelly → №018 Dragee "Dream" → Glossing recipe → Technological map

Technological map №018 Dragee "Dream"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.7511 kg
finished product, g
Coating recipe
Recipe for 2nd knurling
Recipe for 1st knurling
Body recipe
Watering syrup
Condir
Gloss
Watering syrup
in kind
in solids
Sign up99.85—  85.8 33.1 193.0 42.3 0.53—  0.05354.78354.18
Powdered sugar99.85149.5 75.9 59.0 —  —  —  —  —  284.4 283.9 
Starch syrup78.0 —  —  —  38.7 42.3 —  —  0.0581.0563.14
water—  —  —  —  32.3 15.7 0.23—  0.0148.24—  
Agar (E406)85.0 —  —  —  6.0 —  —  —  —  6.0 5.1 
Sign up98.0 —  2.7 —  1.2 —  —  —  —  3.9 3.8 
Pineapple essence—  —  1.3 —  1.6 —  —  —  —  2.9 —  
Blue paint—  0.15—  —  —  —  —  —  —  0.15—  
Paint red—  0.15—  —  —  —  —  —  —  0.15—  
Vegetable oil100.0 —  —  —  —  —  —  0.1 —  0.1 0.1 
Sign up—  0.08—  —  —  —  —  —  —  0.08—  
Paraffin (E905c(i))100.0 —  —  —  —  —  —  0.05—  0.050.05
Wax (E901)100.0 —  —  —  —  —  —  0.05—  0.050.05
Total raw materials for semi-finished products149.88165.7 92.1 272.8 100.3 0.760.2 0.11—  —  
Sign up91.0 582.1 —  —  —  —  —  —  —  —  —  
Watering syrup75.0 34.1 42.1 23.5 —  —  —  —  —  —  —  
Recipe for 1st knurling88.0 —  381.7 —  —  —  —  —  —  —  —  
Body recipe84.0 —  —  271.1 —  —  —  —  —  —  —  
Watering syrup80.0 —  —  —  —  —  —  0.1 —  —  —  
Total raw materials and semi-finished products766.08589.5 386.7 272.8 100.3 0.760.3 0.11—  —  
Output of convenience foods752.1 582.1 381.7 271.1 99.8 0.750.3 0.1 —  —  
Sign up100.0 —  —  —  —  —  —  —  —  0.9 0.9 
Total Raw—  —  —  —  —  —  —  —  782.75711.22
The output of semi-finished products in the finished product750.3 —  —  —  —  0.750.3 —  —  —  
Output finished product93.0 698.5 
Humidity7.0 ±2.0%7.0%9.0%12.0%16.0%25.0%30.0%6.0%20.0%—  —  
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 - Watering syrup
  3. Preparation - Condir
  4. Preparation - Watering syrup
  5. Preparation - Body recipe
  6. Preparation - Gloss
  7. Preparation - Recipe for 1st knurling
  8. Preparation - Recipe for 2nd knurling
  9. Preparation - Coating recipe
  10. Preparation - №018 Dragee "Dream"
  11. 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 - Watering syrup

  3. Preparation - Condir

  4. Preparation - Watering syrup

  5. Preparation - Body recipe

  6. Preparation - Gloss

  7. Preparation - Recipe for 1st knurling

  8. Preparation - Recipe for 2nd knurling

  9. Preparation - Coating recipe

  10. Preparation - №018 Dragee "Dream"

  11. Packaging, labeling, storage and transportation.

    12. 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 №018 Dragee "Dream" contained in handbooks:

calculations, forms, documents: