To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 065 Cranberry Caramel, open → Sugar-sprinkled caramel → Technological map

Technological map No. 065 Cranberry Caramel, open

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.2212 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Caramel without sprinkling	Caramel mass	Filling	in kind	in solids
Sign up	99.85	—	101.8	32.0	133.8	133.5
Starch syrup	78.0	—	50.9	16.0	66.9	52.2
Apple puree [GOST]	10.0	—	—	21.0	21.0	2.1
Cranberry puree	10.0	—	—	10.2	10.2	1.0
Lactic acid (E270)	40.0	—	—	0.68	0.68	0.27
Sign up	91.2	—	0.57	—	0.57	0.52
Cranberry essence	—	—	0.14	0.06	0.2	—
Paint red	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		—	153.43	79.94	—	—
Sign up	97.9	143.6	—	—	—	—
Filling	83.5	56.7	—	—	—	—
Total raw materials and semi-finished products		200.3	153.43	79.94	—	—
Output of convenience foods		199.7	143.6	56.7	—	—
Sign up	99.85	—	—	—	21.1	21.0
Granulated sugar (in watering syrup)	99.85	—	—	—	1.6	1.5
Total Raw		—	—	—	256.07	212.09
The output of semi-finished products in the finished product		199.1	—	—	—	—
Output finished product	94.4					208.9
Humidity	5.6 +1.3 -0.9%	6.2%	2.1 +0.9% -0.6%	16.5 +3.0% -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 - Caramel without sprinkling
Preparation - No. 065 Cranberry Caramel, open
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'.