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All groups → All products → Dragee → Dragee jelly → №026 Dragee "Amber" → Recipe for 1st knurling → Technological map

Technological map Recipe for 1st 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 for0.72 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Body recipe	Watering syrup	in kind	in solids
Sign up	99.85	302.7	12.5	315.2	314.8
Apricot cooking	69.0	168.2	—	168.2	116.1
Starch syrup	78.0	83.8	12.5	96.3	75.1
water	—	11.6	2.8	14.4	—
Agar (E406)	85.0	6.6	—	6.6	5.7
Sign up	98.0	4.7	—	4.7	4.6
Essence orange	—	3.5	—	3.5	—
Total raw materials for semi-finished products		581.1	27.8	—	—
Output of convenience foods		578.0	27.6	—	—
Sign up	99.85	—	—	130.3	130.1
Yellow paint	—	—	—	0.14	—
Total Raw		—	—	739.34	646.4
The output of semi-finished products in the finished product		578.0	27.6	—	—
Output finished product	89.0				640.8
Humidity	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
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'.