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All groups → All products → Dragee → Dragee fondant → №031 Dragee "Sarma" → Coating recipe → Technological map

Technological map Coating recipe

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.6512 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Body recipe	Hull syrup recipe	Lipstick recipe	Watering syrup	in kind	in solids
Sign up	99.85	—	187.4	94.6	21.1	303.1	302.7
water	—	—	32.7	7.2	4.7	44.6	—
Starch syrup	78.0	—	—	14.2	21.1	35.3	27.6
Mint essence	—	1.5	—	—	—	1.5	—
Citric acid (E330)	98.0	0.52	—	—	—	0.52	0.51
Total raw materials for semi-finished products		2.02	220.1	116.0	46.9	—	—
Sign up	85.0	219.0	—	—	—	—	—
Lipstick recipe	91.0	114.9	—	—	—	—	—
Total raw materials and semi-finished products		335.92	220.1	116.0	46.9	—	—
Output of convenience foods		325.9	219.0	114.9	46.7	—	—
Sign up	99.85	—	—	—	—	294.5	294.1
Citric acid (E330)	98.0	—	—	—	—	0.78	0.77
Peppermint oil	—	—	—	—	—	0.33	—
Food paint	—	—	—	—	—	0.13	—
Menthol	—	—	—	—	—	0.13	—
Total Raw		—	—	—	—	680.89	625.68
The output of semi-finished products in the finished product		325.9	—	—	46.7	—	—
Output finished product	95.0						618.6
Humidity	5.0%	11.0%	15.0%	9.0%	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 - Lipstick recipe
Preparation - Hull syrup recipe
Preparation - Body recipe
Preparation - Coating recipe
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'.