KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Dragee → Dragee caramel → №078 Dragee "Kashtanas" ("Kashtan") → Body recipe → Technological map

Technological map Body recipe

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.9396 kg
finished product, g
Caramel mass recipe
Filling recipe
in kind
in solids
Sign up99.85480.9 —  480.9 480.2 
Starch syrup78.0 240.5 —  240.5 187.6 
Powdered sugar99.85—  185.8 185.8 185.5 
Coconut oil100.0 —  78.0 78.0 78.0 
Citric acid (E330)98.0 —  1.6 1.6 1.5 
Sign up—  —  1.1 1.1 —  
Total raw materials for semi-finished products721.4 266.5 —  —  
Output of convenience foods675.3 262.9 —  —  
Sign up—  —  —  3.6 —  
Citric acid (E330)98.0 —  —  1.5 1.5 
Total Raw—  —  993.0 934.3 
The output of semi-finished products in the finished product675.3 262.9 —  —  
Output finished product98.2 922.7 
Humidity1.8%2.0 +1.0% -0.5%0.1%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Filling recipe
  3. Preparation - Caramel mass recipe
  4. Preparation - Body recipe
  5. Packaging, labeling, storage and transportation.

  1. Preparation of raw materials for production.

    2. 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'.

  2. Preparation - Filling recipe

  3. Preparation - Caramel mass recipe

  4. Preparation - Body recipe

  5. Packaging, labeling, storage and transportation.

    6. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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№078 Dragee "Kashtanas" ("Kashtan") (Body recipe) included in recipes:

№078 Dragee "Kashtanas" ("Kashtan")Glossing recipe
№078 Dragee "Kashtanas" ("Kashtan")Coating recipe

Recipe on №078 Dragee "Kashtanas" ("Kashtan") (Body recipe) contained in handbooks:

calculations, forms, documents: