KondiDoc: технологические расчеты в кондитерском производстве
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Technological map №005 Fruit jelly "Michurinsky fruit and berry"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.1253 kg
finished product, g
in kind
in solids
Sign up10.0 109.1 10.9 
Granulated sugar99.8584.0 83.9 
Starch syrup78.0 3.7 2.9 
Blackcurrant supply60.0 1.9 1.2 
Raspberry supply60.0 1.9 1.2 
Sign up60.0 1.9 1.2 
Citric acid (E330)91.2 0.280.25
Dye—  0.08—  
Essential lemon and orange oils—  0.04—  
Vanilla essence—  0.01—  
Sign up—  —  —  
Total Raw202.91101.55
Output finished product79.0 99.0 
Humidity21.0 +3.0 -1.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - №005 Fruit jelly "Michurinsky fruit and berry"
  3. 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'.

  3. Preparation - №005 Fruit jelly "Michurinsky fruit and berry"
  4. Packaging, labeling, storage and transportation.
  5. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.