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All groups → All products → Dragee → Dragee jelly → №023 Dragee "Blueberry" → Glossing recipe → Technological map

Technological map №023 Dragee "Blueberry"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.9115 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Knurling recipe	Body recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	314.5	123.0	—	—	—	—	437.5	437.0
Granulated sugar	99.85	—	—	249.2	45.4	0.65	—	295.25	294.85
Starch syrup	78.0	—	—	59.7	45.4	—	—	105.1	82.0
Blueberry sauce	69.0	—	—	74.2	—	—	—	74.2	51.2
water	—	—	—	22.4	10.1	0.28	—	32.78	—
Sign up	85.0	—	—	4.7	—	—	—	4.7	4.0
Essence	—	0.91	0.27	2.5	—	—	—	3.68	—
Citric acid (E330)	98.0	—	0.93	1.2	—	—	—	2.13	2.12
Paint red	—	0.18	—	—	—	—	—	0.18	—
Vegetable oil	100.0	—	—	—	—	—	0.18	0.18	0.18
Sign up	100.0	—	—	—	—	—	0.12	0.12	0.12
Blue paint	—	0.09	—	—	—	—	—	0.09	—
Paraffin (E905c(i))	100.0	—	—	—	—	—	0.06	0.06	0.06
Total raw materials for semi-finished products		315.68	124.2	413.9	100.9	0.93	0.36	—	—
Sign up	89.0	549.3	—	—	—	—	—	—	—
Watering syrup	80.0	79.1	21.3	—	—	—	—	—	—
Body recipe	85.0	—	412.0	—	—	—	—	—	—
Total raw materials and semi-finished products		944.08	557.5	413.9	100.9	0.93	0.36	—	—
Output of convenience foods		914.6	549.3	412.0	100.4	0.92	0.37	—	—
Sign up	100.0	—	—	—	—	—	—	1.1	1.1
Total Raw		—	—	—	—	—	—	957.07	872.63
The output of semi-finished products in the finished product		910.6	—	—	—	0.91	0.36	—	—
Output finished product	94.0								856.8
Humidity	6.0 +1.5 -1.0%	6.0%	11.0%	15.0%	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 - Knurling recipe
Preparation - Coating recipe
Preparation - №023 Dragee "Blueberry"
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'.