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All groups → All products → Dragee → Dragee sugar → №063 Dragee "Theatrical" → Glossing recipe → Technological map

Technological map №063 Dragee "Theatrical"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g					Raw material consumption for0.9301 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Dragee coating	Watering milk syrup	Sugar Treacle Syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	760.5	—	—	—	—	760.5	759.4
Cocoa powder [Skurikhin]	95.0	49.0	—	—	—	—	49.0	46.5
Starch syrup	78.0	—	—	46.9	—	—	46.9	36.5
Granulated sugar	99.85	2.8	—	37.0	0.66	—	40.46	40.36
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	—	36.6	—	—	—	36.6	27.0
Sign up	—	—	—	10.4	0.28	—	10.68	—
Citrus brew	69.0	—	9.3	—	—	—	9.3	6.4
Vanilla essence	—	—	2.8	—	—	—	2.8	—
Vegetable oil	100.0	—	—	—	—	0.19	0.19	0.19
Wax (E901)	100.0	—	—	—	—	0.13	0.13	0.13
Sign up	100.0	—	—	—	—	0.06	0.06	0.06
Total raw materials for semi-finished products		812.3	48.7	94.3	0.94	0.38	—	—
Sign up	77.0	137.8	—	—	—	—	—	—
Sugar Treacle Syrup	78.0	—	93.7	—	—	—	—	—
Total raw materials and semi-finished products		950.1	142.4	94.3	0.94	0.38	—	—
Output of convenience foods		936.6	137.8	93.7	0.94	0.38	—	—
Sign up	100.0	—	—	—	—	—	1.1	1.1
Total Raw		—	—	—	—	—	957.72	917.64
The output of semi-finished products in the finished product		929.2	—	—	0.93	0.37	—	—
Output finished product	97.0							902.2
Humidity	3.0 +1.3 -0.5%	3.0%	23.0%	22.0%	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 - Sugar Treacle Syrup
Preparation - Watering milk syrup
Preparation - Dragee coating
Preparation - №063 Dragee "Theatrical"
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'.