KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Marmalade → Jelly marmalade → carved on citrus pectin → No. 114 Marmalade "Kalinka" → No. 114 → Technological map

Technological map No. 114 Marmalade "Kalinka"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.1878 kg
finished product, g
in kind
in solids
Sign up99.85120.7 120.5 
Viburnum, mashed with sugar54.0 28.9 15.6 
water—  19.9 —  
Granulated sugar (for sprinkling)99.8516.3 16.2 
Citrus pectin (E440)92.0 3.4 3.1 
Sign up91.2 1.3 1.2 
Sodium lactate (E325)40.0 1.1 0.45
Total Raw191.6 157.05
Output finished product82.0 154.0 
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 - No. 114 Marmalade "Kalinka"
  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. 114 Marmalade "Kalinka"

  3. Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

Recipe on No. 114 Marmalade "Kalinka" contained in handbooks:

calculations, forms, documents: