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All groups → All products → Dragee → Dragee sugar → №071 Dragee "Berry" → Sugar Sprinkle Recipe → Technological map

Technological map №071 Dragee "Berry"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.7924 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Watering syrup recipe	Condir	in kind	in solids
Sign up	99.85	607.9	—	—	607.9	607.0
Granulated sugar	99.85	2.1	42.9	4.9	49.9	49.9
Starch syrup	78.0	—	43.6	—	43.6	34.0
Strawberry cooking	69.0	—	24.0	—	24.0	16.6
water	—	—	9.3	2.1	11.4	—
Sign up	98.0	5.7	—	—	5.7	5.6
Berry essence	—	2.9	—	—	2.9	—
Paint red	—	0.36	—	—	0.36	—
Total raw materials for semi-finished products		618.96	119.8	7.0	—	—
Sign up	78.0	119.0	—	—	—	—
Total raw materials and semi-finished products		737.96	119.8	7.0	—	—
Output of convenience foods		714.5	119.0	6.9	—	—
Sign up	99.85	—	—	—	75.3	75.2
Total Raw		—	—	—	821.06	788.3
The output of semi-finished products in the finished product		714.0	—	6.9	—	—
Output finished product	98.0					776.6
Humidity	2.0 +1.0 -0.5%	2.0%	22.0%	30.0%	—	—

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 - Condir
Preparation - Watering syrup recipe
Preparation - Coating recipe
Preparation - №071 Dragee "Berry"
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'.