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All groups → All products → Dragee → Dragee fruit and berry → №099 Dragee "Orange and lemon peels in chocolate" → Coating with chocolate → Technological map

Technological map Coating with 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 for0.1773 kg
finished product, g
Recipe for 2nd knurling
Recipe for 1st knurling
Watering syrup
in kind
in solids
Sign up85.0 —  84.4 —  84.4 71.7 
Powdered sugar99.8517.1 11.2 —  28.3 28.3 
Cocoa powder [Skurikhin]95.0 7.5 4.8 —  12.3 11.8 
Granulated sugar99.85—  —  3.6 3.6 3.6 
Starch syrup78.0 —  —  3.6 3.6 2.8 
Sign up—  —  —  0.8 0.8 —  
Total raw materials for semi-finished products24.6 100.4 8.0 —  —  
Sign up88.0 101.5 —  —  —  —  
Watering syrup80.0 4.7 3.2 —  —  —  
Total raw materials and semi-finished products130.8 103.6 8.0 —  —  
Output of convenience foods129.5 101.5 7.9 —  —  
Sign up99.1 —  —  —  48.5 48.1 
Total Raw—  —  —  181.5 166.3 
The output of semi-finished products in the finished product129.5 —  —  —  —  
Output finished product92.5 164.0 
Humidity7.5%10.0%12.0%20.0%—  —  
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 - Watering syrup
  3. Preparation - Recipe for 1st knurling
  4. Preparation - Recipe for 2nd knurling
  5. Preparation - Coating with chocolate
  6. 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 - Watering syrup

  3. Preparation - Recipe for 1st knurling

  4. Preparation - Recipe for 2nd knurling

  5. Preparation - Coating with chocolate

  6. Packaging, labeling, storage and transportation.

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

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№099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) included in recipes:

№099 Dragee "Orange and lemon peels in chocolate"Glossing recipe

Recipe on №099 Dragee "Orange and lemon peels in chocolate" (Coating with chocolate) contained in handbooks:

calculations, forms, documents: