KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Jelly marmalade → molded on agaroid → №068 Sea buckthorn marmalade → No. 068 → Technological map

Technological map №068 Sea buckthorn marmalade

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.0967 kg
finished product, g
in kind
in solids
Sign up99.8552.7 52.7 
Starch syrup78.0 14.6 11.4 
Sea buckthorn mashed with sugar45.0 9.7 4.4 
Granulated sugar (for sprinkling)99.859.2 9.2 
water—  8.2 —  
Sign up85.0 2.6 2.2 
Citric acid (E330)91.2 0.770.71
Disodium phosphate (E339(ii))39.7 0.770.31
Total Raw98.5480.92
Output finished product82.0 79.3 
Humidity18.0 +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 - №068 Sea buckthorn marmalade
  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 - №068 Sea buckthorn marmalade

  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 №068 Sea buckthorn marmalade contained in handbooks:

calculations, forms, documents: