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All groups → All products → Dragee → Dragee caramel → №081 Dragee "Plum" → Glossing recipe → Technological map

Technological map №081 Dragee "Plum"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g							Raw material consumption for0.3767 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Body recipe	Caramel mass recipe	Filling recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	—	—	127.7	22.0	10.8	0.27	—	160.77	160.57
Powdered sugar	99.85	119.3	—	—	—	—	—	—	119.3	119.2
Starch syrup	78.0	—	—	63.9	12.6	10.8	—	—	87.3	68.0
Apple puree [GOST]	10.0	—	—	—	36.3	—	—	—	36.3	3.6
Plum podvarka	69.0	—	—	—	9.1	—	—	—	9.1	6.3
Sign up	—	—	—	—	—	2.4	0.11	—	2.51	—
Essence	—	0.57	0.89	—	—	—	—	—	1.46	—
Citric acid (E330)	98.0	—	1.3	—	—	—	—	—	1.3	1.3
Lactic acid (E270)	40.0	—	—	—	0.91	—	—	—	0.91	0.36
Vitamin C (E300)	98.0	0.75	—	—	—	—	—	—	0.75	0.74
Sign up	—	0.08	—	—	—	—	—	—	0.08	—
Vegetable oil	100.0	—	—	—	—	—	—	0.08	0.08	0.08
Wax (E901)	100.0	—	—	—	—	—	—	0.05	0.05	0.05
Paint red	—	0.04	—	—	—	—	—	—	0.04	—
Paraffin (E905c(i))	100.0	—	—	—	—	—	—	0.03	0.03	0.03
Total raw materials for semi-finished products		120.74	2.19	191.6	80.91	24.0	0.38	0.16	—	—
Sign up	90.0	241.6	—	—	—	—	—	—	—	—
Watering syrup	80.0	23.8	—	—	—	—	—	—	—	—
Caramel mass recipe	98.0	—	179.3	—	—	—	—	—	—	—
Filling recipe	69.0	—	60.5	—	—	—	—	—	—	—
Total raw materials and semi-finished products		386.14	241.99	191.6	80.91	24.0	0.38	0.16	—	—
Output of convenience foods		377.0	241.6	179.3	60.5	23.8	0.38	0.15	—	—
Sign up	100.0	—	—	—	—	—	—	—	0.45	0.45
Total Raw		—	—	—	—	—	—	—	420.43	360.68
The output of semi-finished products in the finished product		376.3	—	—	—	—	0.38	0.15	—	—
Output finished product	94.0									354.1
Humidity	6.0 ±1.0%	6.0%	10.0%	2.0 +1.0% -0.5%	31.0 ±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 - Filling recipe
Preparation - Caramel mass recipe
Preparation - Body recipe
Preparation - Coating recipe
Preparation - №081 Dragee "Plum"
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'.