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All groups → All products → Dragee → Dragee caramel → №079 Dragee "Cross" → Glossing recipe → Technological map

Technological map №079 Dragee "Cross"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g								Raw material consumption for0.998 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating with chocolate	1st knurling under chocolate	Body recipe	Caramel mass recipe	Filling recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	—	—	—	355.7	73.1	14.9	0.71	—	444.41	443.61
Starch syrup	78.0	—	—	—	177.9	46.1	14.9	—	—	238.9	186.2
Chocolate glaze [Skurikhin]	99.1	202.9	—	—	—	—	—	—	—	202.9	201.1
Powdered sugar	99.85	—	118.0	—	—	—	—	—	—	118.0	117.8
Apple puree [GOST]	10.0	—	—	—	—	95.8	—	—	—	95.8	9.6
Sign up	95.0	—	12.0	—	—	—	—	—	—	12.0	11.4
water	—	—	—	—	—	—	3.3	0.3	—	3.6	—
Lactic acid (E270)	40.0	—	—	—	—	2.5	—	—	—	2.5	1.0
Essence	—	—	—	1.5	—	—	—	—	—	1.5	—
Vegetable oil	100.0	—	—	—	—	—	—	—	0.2	0.2	0.2
Sign up	100.0	—	—	—	—	—	—	—	0.13	0.13	0.13
Vanillin	—	0.1	—	—	—	—	—	—	—	0.1	—
Paraffin (E905c(i))	100.0	—	—	—	—	—	—	—	0.07	0.07	0.07
Total raw materials for semi-finished products		203.0	130.0	1.5	533.6	217.5	33.1	1.01	0.4	—	—
Sign up	94.0	802.0	—	—	—	—	—	—	—	—	—
Body recipe	93.0	—	651.7	—	—	—	—	—	—	—	—
Watering syrup	80.0	—	32.9	—	—	—	—	—	—	—	—
Caramel mass recipe	98.0	—	—	499.4	—	—	—	—	—	—	—
Filling recipe	70.0	—	—	169.2	—	—	—	—	—	—	—
Total raw materials and semi-finished products		1005.0	814.6	670.1	533.6	217.5	33.1	1.01	0.4	—	—
Output of convenience foods		1001.6	802.0	651.7	499.4	169.2	32.9	1.0	0.4	—	—
Sign up	100.0	—	—	—	—	—	—	—	—	1.2	1.2
Total Raw		—	—	—	—	—	—	—	—	1121.31	972.31
The output of semi-finished products in the finished product		997.0	—	—	—	—	—	1.0	0.4	—	—
Output finished product	95.0										948.1
Humidity	5.0 ±1.0%	5.0%	6.0%	7.0%	2.0 +1.0% -0.5%	30.0 ±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 - Filling recipe
Preparation - Caramel mass recipe
Preparation - Body recipe
Preparation - 1st knurling under chocolate
Preparation - Coating with chocolate
Preparation - №079 Dragee "Cross"
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'.

Preparation - Gloss

Preparation - Condir

Preparation - Watering syrup

Preparation - Filling recipe

Preparation - Caramel mass recipe

Preparation - Body recipe

Preparation - 1st knurling under chocolate

Preparation - Coating with chocolate

Preparation - №079 Dragee "Cross"

Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №079 Dragee "Cross" contained in handbooks:

1973 Dragee recipes.