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All groups → All products → Dragee → Dragee fondant → №036 Dragee "Snowball" → Coating with chocolate → Technological map

Technological map Coating with chocolate

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.134 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Knurling recipe	Body recipe	Body syrup	Lipstick recipe	Watering syrup	in kind	in solids
Sign up	99.85	—	—	45.4	29.6	1.0	76.0	75.9
water	—	—	—	7.9	3.8	0.23	11.93	—
Powdered sugar	99.85	11.4	—	—	—	—	11.4	11.4
Starch syrup	78.0	—	—	—	2.0	1.0	3.0	2.42
Cocoa powder [Skurikhin]	95.0	2.3	—	—	—	—	2.3	2.2
Sign up	98.0	—	0.52	—	—	—	0.52	0.51
Essence	—	—	0.5	—	—	—	0.5	—
Total raw materials for semi-finished products		13.7	1.02	53.3	35.4	2.23	—	—
Sign up	90.5	84.0	—	—	—	—	—	—
Watering syrup	80.0	2.3	—	—	—	—	—	—
Body syrup	85.0	—	53.1	—	—	—	—	—
Lipstick recipe	88.0	—	35.1	—	—	—	—	—
Total raw materials and semi-finished products		100.0	89.22	53.3	35.4	2.23	—	—
Output of convenience foods		98.6	84.0	53.1	35.1	2.3	—	—
Sign up	99.1	—	—	—	—	—	35.8	35.5
Vanillin	—	—	—	—	—	—	0.01	—
Total Raw		—	—	—	—	—	141.46	127.93
The output of semi-finished products in the finished product		98.6	—	—	—	—	—	—
Output finished product	93.5							125.3
Humidity	6.5%	8.5%	9.5%	15.0%	12.0%	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 - Body syrup
Preparation - Body recipe
Preparation - Knurling recipe
Preparation - Coating with chocolate
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'.