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Technological map №125 Pastila "Sweet"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g						Raw material consumption for0.5709 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Pastel layer	Whipped mass	Sugar Treacle Syrup	Marmalade layer	Apple puree	in kind	in solids
Sign up	99.85	—	—	—	145.6	72.0	—	217.6	217.3
Starch syrup	78.0	—	—	—	119.2	16.3	—	135.5	105.6
Powdered sugar	99.85	—	15.9	10.6	—	—	—	26.5	26.5
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	—	26.2	—	—	—	—	26.2	25.2
water	—	—	—	4.3	—	20.1	—	24.4	—
Sign up	99.7	—	15.9	—	—	—	—	15.9	15.8
Apple puree [GOST]	10.0	—	—	—	—	—	11.2	11.2	1.1
Raw egg white	12.0	—	—	10.6	—	—	—	10.6	1.3
Potato starch	80.0	—	5.3	—	—	—	—	5.3	4.2
Citrus pectin (E440)	92.0	—	—	—	—	2.2	—	2.2	2.1
Sign up	91.2	—	0.58	—	—	0.93	—	1.51	1.37
Sodium lactate (E325)	40.0	—	—	—	—	1.2	—	1.2	0.47
Essence orange	—	—	0.17	—	—	—	—	0.17	—
Dye tartrazine (E102)	—	—	—	—	—	0.06	—	0.06	—
Lemon oil	—	—	—	—	—	0.02	—	0.02	—
Total raw materials for semi-finished products		—	64.05	25.5	264.8	112.81	11.2	—	—
Sign up	89.0	337.4	—	—	—	—	—	—	—
Marmalade layer	78.0	110.5	—	—	—	—	—	—	—
Whipped mass	87.5	—	283.3	—	—	—	—	—	—
Sugar Treacle Syrup	94.0	—	—	251.3	—	—	—	—	—
Apple puree	14.0	—	—	7.9	—	—	—	—	—
Total raw materials and semi-finished products		447.9	347.35	284.7	264.8	112.81	11.2	—	—
Output of convenience foods		444.3	337.4	283.3	251.3	110.5	7.9	—	—
Sign up	99.1	—	—	—	—	—	—	132.7	131.5
Total Raw		—	—	—	—	—	—	611.06	532.44
The output of semi-finished products in the finished product		441.8	—	—	—	—	—	—	—
Output finished product	89.2								509.5
Humidity	10.8 +3.0 -1.0%	13.7%	11.0 ±2.0%	12.5%	6.0 ±2.0%	22.0 +2.0% -1.0%	86.0%	—	—

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 - Apple puree
Preparation - Marmalade layer
Preparation - Sugar Treacle Syrup
Preparation - Whipped mass
Preparation - Pastel layer
Preparation - Housing
Preparation - №125 Pastila "Sweet"
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'.