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All groups → All products → Caramel → Caramel with fruit and berry fillings → №061 Caramel "Mystery", glazed wrapped → Ready glazed caramel → Technological map

Technological map №061 Caramel "Mystery", glazed wrapped

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.8478 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Unglazed caramel	Caramel mass	Filling	in kind	in solids
Sign up	99.85	—	301.3	92.4	393.7	393.2
Starch syrup	78.0	—	150.7	45.3	196.0	152.8
Apple puree [GOST]	10.0	—	—	82.4	82.4	8.2
Citrus brew	69.0	—	—	14.9	14.9	10.3
Lactic acid (E270)	40.0	—	—	3.4	3.4	1.4
Sign up	91.2	—	2.6	—	2.6	2.3
Citrus essence	—	—	0.43	0.22	0.65	—
Yellow paint	—	—	0.32	—	0.32	—
Total raw materials for semi-finished products		—	455.35	238.62	—	—
Sign up	97.9	425.9	—	—	—	—
Filling	67.0	218.2	—	—	—	—
Total raw materials and semi-finished products		644.1	455.35	238.62	—	—
Output of convenience foods		642.1	425.9	218.2	—	—
Sign up	99.1	—	—	—	214.8	212.8
Total Raw		—	—	—	908.77	781.0
The output of semi-finished products in the finished product		638.5	—	—	—	—
Output finished product	90.4					766.0
Humidity	9.6 +1.0 -0.8%	12.6%	2.1 +0.9% -0.6%	33.0 ±2.0%	—	—

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 - Filling
Preparation - Caramel mass
Preparation - Unglazed caramel
Preparation - №061 Caramel "Mystery", glazed wrapped
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'.