To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Marmalade → Jelly marmalade → agar carved → No. 104 Marmalade "Three-layer" → Ready marmalade → Technological map

Technological map No. 104 Marmalade "Three-layer"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g			Raw material consumption for0.015 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	—	6.2	3.1	9.3	9.3
water	—	—	1.3	0.57	1.87	—
Apple puree [GOST]	10.0	—	1.1	0.55	1.65	0.16
Starch syrup	78.0	—	1.0	0.5	1.5	1.17
Lactic acid (E270)	40.0	—	0.24	0.12	0.36	0.15
Sign up	85.0	—	0.12	0.06	0.18	0.15
Raw egg white	12.0	—	—	0.11	0.11	0.01
Different dye	—	—	0.01	—	0.01	—
The essence is different	—	—	—	—	—	—
Vanilla essence	—	—	—	—	—	—
Total raw materials for semi-finished products		—	9.97	5.01	—	—
Sign up	73.0	10.0	—	—	—	—
Middle layer	73.0	5.0	—	—	—	—
Total raw materials and semi-finished products		15.0	9.97	5.01	—	—
Output of convenience foods		14.8	10.0	5.0	—	—
Sign up	99.85	—	—	—	1.7	1.7
Total Raw		—	—	—	16.68	12.64
The output of semi-finished products in the finished product		14.8	—	—	—	—
Output finished product	82.0					12.3
Humidity	18.0 +3.0 -1.0%	27.0%	27.0%	27.0%	—	—

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 - No. 104 Marmalade "Three-layer"
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'.