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All groups → All products → Dragee → Dragee fondant → №038 Chocolate dragee "Autumn" → Glossing recipe → Technological map

Technological map №038 Chocolate dragee "Autumn"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g									Raw material consumption for0.2326 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating with chocolate	Recipe for 2nd knurling	Recipe for 1st knurling	Body recipe	Body syrup	Lipstick recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	—	—	—	—	59.0	18.0	5.0	0.17	—	82.17	81.97
Chocolate glaze [Skurikhin]	99.1	59.6	—	—	—	—	—	—	—	—	59.6	59.1
Powdered sugar	99.85	—	22.2	25.5	—	—	—	—	—	—	47.7	47.6
Blackcurrant podvarka	69.0	—	—	2.3	20.6	—	—	—	—	—	22.9	15.8
Cocoa powder [Skurikhin]	95.0	—	6.4	6.4	—	—	—	—	—	—	12.8	12.2
Sign up	—	—	—	—	—	10.3	0.89	1.1	0.07	—	12.36	—
Starch syrup	78.0	—	—	—	—	—	6.0	5.0	—	—	11.0	8.6
Citric acid (E330)	98.0	—	—	—	0.63	—	—	—	—	—	0.63	0.62
Essence	—	—	—	—	0.37	—	—	—	—	—	0.37	—
Vegetable oil	100.0	—	—	—	—	—	—	—	—	0.07	0.07	0.07
Sign up	100.0	—	—	—	—	—	—	—	—	0.05	0.05	0.05
Vanillin	—	0.02	—	—	—	—	—	—	—	—	0.02	—
Paraffin (E905c(i))	100.0	—	—	—	—	—	—	—	—	0.02	0.02	0.02
Total raw materials for semi-finished products		59.62	28.6	34.2	21.6	69.3	24.89	11.1	0.24	0.14	—	—
Sign up	94.0	174.5	—	—	—	—	—	—	—	—	—	—
Recipe for 1st knurling	93.0	—	140.6	—	—	—	—	—	—	—	—	—
Watering syrup	80.0	—	7.0	3.9	—	—	—	—	—	—	—	—
Body recipe	90.0	—	—	105.5	—	—	—	—	—	—	—	—
Body syrup	85.0	—	—	—	68.9	—	—	—	—	—	—	—
Sign up	91.0	—	—	—	24.6	—	—	—	—	—	—	—
Total raw materials and semi-finished products		234.12	176.2	143.6	115.1	69.3	24.89	11.1	0.24	0.14	—	—
Output of convenience foods		234.1	174.5	140.6	105.5	68.9	24.6	11.0	0.23	0.14	—	—
Sign up	100.0	—	—	—	—	—	—	—	—	—	0.28	0.28
Total Raw		—	—	—	—	—	—	—	—	—	249.97	226.31
The output of semi-finished products in the finished product		232.4	—	—	—	—	—	—	0.23	0.14	—	—
Output finished product	95.0											221.0
Humidity	5.0 ±1.0%	5.0%	6.0%	7.0%	10.0%	15.0%	9.0%	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 - Lipstick recipe
Preparation - Body syrup
Preparation - Body recipe
Preparation - Recipe for 1st knurling
Preparation - Recipe for 2nd knurling
Preparation - Coating with chocolate
Preparation - №038 Chocolate dragee "Autumn"
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'.

Preparation - Gloss

Preparation - Condir

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

Preparation - №038 Chocolate dragee "Autumn"

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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Recipe on №038 Chocolate dragee "Autumn" contained in handbooks:

1973 Dragee recipes.