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All groups → All products → Marmalade → Fruit and berry marmalade → molded → №008 "Apple in chocolate" marmalade → Ready marmalade → Technological map

Technological map №008 "Apple in chocolate" marmalade

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.8877 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	in kind	in solids
Sign up	10.0	545.1	545.1	54.5
Granulated sugar	99.85	436.8	436.8	436.1
Starch syrup	78.0	19.5	19.5	15.2
Sodium lactate (E325)	40.0	5.7	5.7	2.3
Lactic acid (E270)	40.0	3.3	3.3	1.3
Sign up	—	0.25	0.25	—
Essence	—	0.06	0.06	—
Total raw materials for semi-finished products		1010.71	—	—
Output of convenience foods		633.3	—	—
Sign up	99.1	—	270.8	268.4
Total Raw		—	1281.51	777.8
The output of semi-finished products in the finished product		628.0	—	—
Output finished product	85.0			754.5
Humidity	15.0 +3.0 -1.0%	21.0 +3.1% -1.0%	—	—

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 - Housing
Preparation - №008 "Apple in chocolate" marmalade
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'.