KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Fruit and berry marmalade → Pat → No. 011 Pat "Colored peas" → No. 011 → Technological map

Technological map No. 011 Pat "Colored peas"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.7658 kg
finished product, g
in kind
in solids
Sign up99.85535.5 534.7 
Apricot puree10.0 237.4 23.7 
Apple puree [GOST]10.0 163.1 16.3 
Granulated sugar (for sprinkling)99.85132.5 132.3 
Citric acid (E330)91.2 1.6 1.5 
Sign up—  0.69—  
Blue paint—  0.08—  
Paint red—  0.08—  
Total Raw1070.95708.5 
Output finished product89.0 681.6 
Humidity11.0 +3.0 -1.0%—  —  
List of recipes

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No. 011 Pat "Colored peas"
  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'.

  2. Preparation - No. 011 Pat "Colored peas"

  3. Packaging, labeling, storage and transportation.

    4. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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Recipe on No. 011 Pat "Colored peas" contained in handbooks:

calculations, forms, documents: