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All groups → All products → Paste → on agar → No. 121 "Apricot" Pastila → Ready marshmallow → Technological map

Technological map No. 121 "Apricot" Pastila

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.9927 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Pastila without powdered sugar	Agar syrup	in kind	in solids
Sign up	99.85	468.4	214.1	682.5	681.4
Apple puree [GOST]	10.0	407.5	—	407.5	40.8
Apricot puree	10.0	199.4	—	199.4	19.9
Starch syrup	78.0	—	107.0	107.0	83.5
water	—	—	55.6	55.6	—
Sign up	12.0	24.8	—	24.8	3.0
Agar (E406)	85.0	—	5.9	5.9	5.1
Lactic acid (E270)	40.0	4.0	—	4.0	1.6
Paint red	—	0.25	—	0.25	—
Yellow paint	—	0.25	—	0.25	—
Total raw materials for semi-finished products		1104.6	382.6	—	—
Sign up	79.0	379.2	—	—	—
Total raw materials and semi-finished products		1483.8	382.6	—	—
Output of convenience foods		952.7	379.2	—	—
Sign up	99.85	—	—	45.6	45.6
Total Raw		—	—	1532.8	880.9
The output of semi-finished products in the finished product		950.4	—	—	—
Output finished product	85.0				843.8
Humidity	15.0 +3.0 -1.0%	15.7 +3.0% -1.0%	21.0%	—	—

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 - Agar syrup
Preparation - Pastila without powdered sugar
Preparation - No. 121 "Apricot" Pastila
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'.