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All groups → All products → Dragee → Dragee nut → №094 Dragee "Marzipan in chocolate" → Glossing recipe → Technological map

Technological map №094 Dragee "Marzipan in chocolate"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.2087 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating with chocolate	Coating recipe	Body recipe	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	—	47.1	51.9	—	—	—	99.0	98.8
Chocolate glaze [Skurikhin]	99.1	59.9	—	—	—	—	—	59.9	59.3
Peeled almond kernel	80.0	—	—	32.8	—	—	—	32.8	26.2
Cocoa powder [Skurikhin]	95.0	—	12.4	—	—	—	—	12.4	11.8
Granulated sugar	99.85	—	—	—	7.3	0.15	—	7.45	7.45
Sign up	78.0	—	—	—	7.3	—	—	7.3	5.7
Alcohol	—	—	—	4.2	—	—	—	4.2	—
water	—	—	—	—	1.6	0.06	—	1.66	—
Almond essence	—	—	0.23	—	—	—	—	0.23	—
Vegetable oil	100.0	—	—	—	—	—	0.06	0.06	0.06
Sign up	100.0	—	—	—	—	—	0.04	0.04	0.04
Vanillin	—	0.02	—	—	—	—	—	0.02	—
Paraffin (E905c(i))	100.0	—	—	—	—	—	0.02	0.02	0.02
Total raw materials for semi-finished products		59.92	59.73	88.9	16.2	0.21	0.12	—	—
Sign up	95.0	156.2	—	—	—	—	—	—	—
Body recipe	92.0	—	84.4	—	—	—	—	—	—
Watering syrup	80.0	—	16.2	—	—	—	—	—	—
Total raw materials and semi-finished products		216.12	160.33	88.9	16.2	0.21	0.12	—	—
Output of convenience foods		210.8	156.2	84.4	16.2	0.21	0.13	—	—
Sign up	100.0	—	—	—	—	—	—	0.25	0.25
Total Raw		—	—	—	—	—	—	225.33	209.62
The output of semi-finished products in the finished product		208.5	—	—	—	0.21	0.13	—	—
Output finished product	97.5								203.5
Humidity	2.5 ±0.5%	2.5%	5.0%	8.0%	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 - Body recipe
Preparation - Coating recipe
Preparation - Coating with chocolate
Preparation - №094 Dragee "Marzipan in chocolate"
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'.