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All groups → All products → Dragee → Dragee sugar → №070 Dragee "Yablochko" → Glossing recipe → Technological map

Technological map №070 Dragee "Yablochko"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g				Raw material consumption for0.206 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	188.9	—	—	—	188.9	188.6
Apple podvarka	69.0	14.3	—	—	—	14.3	9.9
Granulated sugar	99.85	0.62	3.3	0.15	—	4.07	4.07
Starch syrup	78.0	—	3.3	—	—	3.3	2.6
water	—	—	0.73	0.06	—	0.79	—
Sign up	98.0	0.62	—	—	—	0.62	0.61
Vegetable oil	100.0	—	—	—	0.04	0.04	0.04
Wax (E901)	100.0	—	—	—	0.03	0.03	0.03
Blue paint	—	0.02	—	—	—	0.02	—
Yellow paint	—	0.01	—	—	—	0.01	—
Sign up	100.0	—	—	—	0.01	0.01	0.01
Total raw materials for semi-finished products		204.47	7.33	0.21	0.08	—	—
Sign up	80.0	7.3	—	—	—	—	—
Total raw materials and semi-finished products		211.77	7.33	0.21	0.08	—	—
Output of convenience foods		207.2	7.3	0.21	0.08	—	—
Sign up	100.0	—	—	—	—	0.25	0.25
Total Raw		—	—	—	—	212.34	206.11
The output of semi-finished products in the finished product		205.8	—	0.21	0.08	—	—
Output finished product	98.5						202.9
Humidity	1.5 +1.5 -0.5%	1.5%	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 - Coating recipe
Preparation - №070 Dragee "Yablochko"
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'.