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All groups → All products → Marmalade → Jelly marmalade → agar carved → №102 Marmalade "Rainbow" → Ready marmalade → Technological map

Technological map №102 Marmalade "Rainbow"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.4054 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Marmalade layer	Top and bottom layers	Middle layer	in kind	in solids
Sign up	99.85	—	132.4	81.6	214.0	213.7
Starch syrup	78.0	—	52.1	25.2	77.3	60.3
water	—	—	36.2	21.4	57.6	—
Concentrated apple juice	70.0	—	38.7	—	38.7	27.1
Berry supply	70.0	—	5.2	—	5.2	3.7
Sign up	12.0	—	—	4.1	4.1	0.49
Agar (E406)	85.0	—	2.8	1.2	4.0	3.4
Citric acid (E330)	91.2	—	—	0.81	0.81	0.74
Essence	—	—	0.04	—	0.04	—
Vanilla essence	—	—	—	0.02	0.02	—
Total raw materials for semi-finished products		—	267.44	134.33	—	—
Sign up	77.0	265.9	—	—	—	—
Middle layer	77.0	132.9	—	—	—	—
Total raw materials and semi-finished products		398.8	267.44	134.33	—	—
Output of convenience foods		396.0	265.9	132.9	—	—
Sign up	99.85	—	—	—	19.8	19.7
Total Raw		—	—	—	421.57	329.13
The output of semi-finished products in the finished product		394.5	—	—	—	—
Output finished product	79.0					320.3
Humidity	21.0 +1.0 -3.0%	23.0%	23.0%	23.0%	—	—

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 - Middle layer
Preparation - Top and bottom layers
Preparation - Marmalade layer
Preparation - №102 Marmalade "Rainbow"
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'.