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All groups → All products → Dragee → Dragee caramel → №088 Dragee "Fruit and liqueur" → Coating recipe → Technological map

Technological map Coating 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 for0.9161 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Body recipe	Caramel mass recipe	Filling recipe	Watering syrup	in kind	in solids
Sign up	99.85	—	311.0	—	26.1	337.1	336.6
Starch syrup	78.0	—	155.5	—	26.1	181.6	141.7
Starch syrup (for syrup)	78.0	—	—	82.7	—	82.7	64.5
Granulated sugar (for syrup)	99.85	—	—	55.1	—	55.1	55.0
Apricot puree (for syrup)	10.0	—	—	26.7	—	26.7	2.7
Sign up	—	—	—	5.9	—	5.9	—
water	—	—	—	—	5.8	5.8	—
Citric acid (E330)	98.0	3.6	—	0.18	—	3.78	3.67
Essence of rum	—	2.3	—	—	—	2.3	—
Total raw materials for semi-finished products		5.9	466.5	170.58	58.0	—	—
Sign up	98.0	436.6	—	—	—	—	—
Filling recipe	83.0	146.2	—	—	—	—	—
Total raw materials and semi-finished products		588.7	466.5	170.58	58.0	—	—
Output of convenience foods		586.8	436.6	146.2	57.8	—	—
Sign up	99.85	—	—	—	—	276.0	275.6
Citric acid (E330)	98.0	—	—	—	—	1.5	1.4
Essence of rum	—	—	—	—	—	1.4	—
Dye	—	—	—	—	—	0.37	—
Total Raw		—	—	—	—	980.25	881.17
The output of semi-finished products in the finished product		586.8	—	—	57.8	—	—
Output finished product	94.9						869.4
Humidity	5.1%	6.1%	2.0 +1.0% -0.5%	17.0 ±1.0%	20.0%	—	—

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 - Watering syrup
Preparation - Filling recipe
Preparation - Caramel mass recipe
Preparation - Body recipe
Preparation - Coating recipe
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'.