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All groups → All products → Dragee → Dragee fruit and berry → No. 104 Dragee "Rowan" → Glossing recipe → Technological map

Technological map No. 104 Dragee "Rowan"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.73 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Coating recipe	Blanching recipe	Sorting and washing	Watering syrup	Condir	Gloss	in kind	in solids
Sign up	99.85	415.0	—	—	—	—	—	415.0	414.3
Rowan berry dry unsorted	75.0	—	—	185.5	—	—	—	185.5	139.2
Granulated sugar	99.85	—	—	—	36.6	52.1	—	88.7	88.6
Starch syrup	78.0	—	—	—	36.6	—	—	36.6	28.5
water	—	—	—	—	8.2	22.2	—	30.4	—
Sign up	—	0.37	—	—	—	—	—	0.37	—
Paint red	—	0.18	—	—	—	—	—	0.18	—
Vegetable oil	100.0	—	—	—	—	—	0.15	0.15	0.15
Wax (E901)	100.0	—	—	—	—	—	0.1	0.1	0.1
Vanillin	—	0.07	—	—	—	—	—	0.07	—
Sign up	100.0	—	—	—	—	—	0.05	0.05	0.05
Total raw materials for semi-finished products		415.62	—	185.5	81.4	74.3	0.3	—	—
Sign up	77.0	242.6	—	—	—	—	—	—	—
Watering syrup	80.0	80.9	—	—	—	—	—	—	—
Sorting and washing	75.0	—	183.7	—	—	—	—	—	—
Condir	70.0	—	72.8	—	—	—	—	—	—
Total raw materials and semi-finished products		739.12	256.5	185.5	81.4	74.3	0.3	—	—
Output of convenience foods		734.2	242.6	183.7	80.9	73.5	0.29	—	—
Sign up	100.0	—	—	—	—	—	—	0.88	0.88
Total Raw		—	—	—	—	—	—	758.0	671.78
The output of semi-finished products in the finished product		729.3	—	—	—	0.73	0.29	—	—
Output finished product	90.0								657.0
Humidity	10.0 ±1.0%	10.0%	23.0%	25.0%	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 - Sorting and washing
Preparation - Blanching recipe
Preparation - Coating recipe
Preparation - No. 104 Dragee "Rowan"
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'.