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All groups → All products → Dragee → Dragee caramel → №075 Dragee "Roasted nuts in sugar" → Glossing recipe → Technological map

Technological map №075 Dragee "Roasted nuts in sugar"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g							Raw material consumption for0.8567 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Recipe for 1st knurling	Body recipe	Caramel mass recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	190.9	147.7	—	—	—	—	—	338.6	338.0
Granulated sugar	99.85	—	—	—	217.0	41.4	0.61	—	259.01	258.71
Starch syrup	78.0	—	—	—	108.5	41.4	—	—	149.9	116.9
Fried sesame	97.5	—	—	136.4	—	—	—	—	136.4	132.9
water	—	—	—	—	—	9.2	0.26	—	9.46	—
Sign up	—	2.2	—	—	—	—	—	—	2.2	—
Paint red	—	0.43	—	—	—	—	—	—	0.43	—
Vegetable oil	100.0	—	—	—	—	—	—	0.17	0.17	0.17
Wax (E901)	100.0	—	—	—	—	—	—	0.11	0.11	0.11
Paraffin (E905c(i))	100.0	—	—	—	—	—	—	0.06	0.06	0.06
Total raw materials for semi-finished products		193.53	147.7	136.4	325.5	92.0	0.87	0.34	—	—
Sign up	96.0	646.0	—	—	—	—	—	—	—	—
Watering syrup	80.0	34.3	57.4	—	—	—	—	—	—	—
Body recipe	98.0	—	439.0	—	—	—	—	—	—	—
Caramel mass recipe	98.0	—	—	304.7	—	—	—	—	—	—
Total raw materials and semi-finished products		873.83	644.1	441.1	325.5	92.0	0.87	0.34	—	—
Output of convenience foods		860.7	646.0	439.0	304.7	91.6	0.86	0.34	—	—
Sign up	100.0	—	—	—	—	—	—	—	1.0	1.0
Total Raw		—	—	—	—	—	—	—	897.34	847.85
The output of semi-finished products in the finished product		855.8	—	—	—	—	0.86	0.34	—	—
Output finished product	97.0									831.0
Humidity	3.0 ±1.0%	3.0%	4.0%	2.0%	2.0%	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 - Caramel mass recipe
Preparation - Body recipe
Preparation - Recipe for 1st knurling
Preparation - Coating recipe
Preparation - №075 Dragee "Roasted nuts in sugar"
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'.