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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → 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 for0.9335 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Recipe for 2nd knurling	Recipe for 1st knurling	Body recipe	Body syrup	Lipstick recipe	Watering syrup	in kind	in solids
Sign up	99.85	—	—	—	235.2	71.6	19.8	326.6	326.0
Powdered sugar	99.85	88.4	101.7	—	—	—	—	190.1	189.7
Blackcurrant podvarka	69.0	—	9.2	82.1	—	—	—	91.3	62.9
Cocoa powder [Skurikhin]	95.0	25.7	25.5	—	—	—	—	51.2	48.6
water	—	—	—	—	41.1	3.6	4.4	49.1	—
Sign up	78.0	—	—	—	—	23.9	19.8	43.7	34.0
Citric acid (E330)	98.0	—	—	2.5	—	—	—	2.5	2.5
Essence	—	—	—	1.5	—	—	—	1.5	—
Total raw materials for semi-finished products		114.1	136.4	86.1	276.3	99.1	44.0	—	—
Sign up	93.0	560.7	—	—	—	—	—	—	—
Watering syrup	80.0	28.0	15.7	—	—	—	—	—	—
Body recipe	90.0	—	420.5	—	—	—	—	—	—
Body syrup	85.0	—	—	274.9	—	—	—	—	—
Lipstick recipe	91.0	—	—	98.2	—	—	—	—	—
Total raw materials and semi-finished products		702.8	572.6	459.2	276.3	99.1	44.0	—	—
Output of convenience foods		695.9	560.7	420.5	274.9	98.2	43.7	—	—
Sign up	99.1	—	—	—	—	—	—	237.9	235.7
Vanillin	—	—	—	—	—	—	—	0.09	—
Total Raw		—	—	—	—	—	—	993.99	899.4
The output of semi-finished products in the finished product		695.9	—	—	—	—	—	—	—
Output finished product	95.0								886.8
Humidity	5.0%	6.0%	7.0%	10.0%	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 - Body syrup
Preparation - Body recipe
Preparation - Recipe for 1st knurling
Preparation - Recipe for 2nd knurling
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'.