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All groups → All products → Dragee → Dragee sugar → №061 Dragee "Nut" → Glossing recipe → Technological map

Technological map №061 Dragee "Nut"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.2064 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Watering syrup recipe	Condir	Gloss	in kind	in solids
Sign up	99.85	155.9	—	—	—	155.9	155.7
Roasted grated kernel	97.5	—	20.6	—	—	20.6	20.0
Granulated sugar	99.85	0.63	15.5	0.15	—	16.28	16.28
Starch syrup	78.0	—	9.2	—	—	9.2	7.2
Cocoa powder [Skurikhin]	95.0	6.2	—	—	—	6.2	5.9
Sign up	74.0	—	5.1	—	—	5.1	3.8
water	—	—	2.4	0.06	—	2.46	—
Vegetable oil	100.0	—	—	—	0.04	0.04	0.04
Wax (E901)	100.0	—	—	—	0.03	0.03	0.03
Paraffin (E905c(i))	100.0	—	—	—	0.01	0.01	0.01
Total raw materials for semi-finished products		162.73	52.8	0.21	0.08	—	—
Sign up	88.0	49.9	—	—	—	—	—
Total raw materials and semi-finished products		212.63	52.8	0.21	0.08	—	—
Output of convenience foods		208.9	49.9	0.21	0.08	—	—
Sign up	100.0	—	—	—	—	0.25	0.25
Total Raw		—	—	—	—	216.07	209.21
The output of semi-finished products in the finished product		206.2	—	0.21	0.08	—	—
Output finished product	98.5						203.3
Humidity	1.5 +1.3 -0.5%	1.5%	12.0%	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 recipe
Preparation - Coating recipe
Preparation - №061 Dragee "Nut"
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'.