KondiDoc: технологические расчеты в кондитерском производстве
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Technological map No. 127 Pastila "Blackcurrant"

Name of raw materials and semi-finished products

Mass fraction of solids,%
Consumption of raw materials
for semi-finished products, g
Raw material consumption for0.8626 kg
finished product, g
Pastila without powdered sugar
Agar syrup
in kind
in solids
Sign up99.85364.5 186.0 550.5 549.7 
Apple puree [GOST]10.0 488.7 —  488.7 48.9 
Starch syrup78.0 —  93.0 93.0 72.5 
Blackcurrant supply70.0 66.5 —  66.5 46.5 
water—  —  64.0 64.0 —  
Sign up12.0 21.6 —  21.6 2.6 
Agar (E406)85.0 —  5.2 5.2 4.4 
Citric acid (E330)91.2 1.2 —  1.2 1.1 
Total raw materials for semi-finished products942.5 348.2 —  —  
Sign up79.0 329.5 —  —  —  
Total raw materials and semi-finished products1272.0 348.2 —  —  
Output of convenience foods827.9 329.5 —  —  
Sign up99.85—  —  39.7 39.6 
Total Raw—  —  1330.4 765.3 
The output of semi-finished products in the finished product825.9 —  —  —  
Output finished product85.0 733.2 
Humidity15.0 +3.0 -1.0%15.7 +3.0% -1.0%21.0%—  —  

Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - Agar syrup
  3. Preparation - Pastila without powdered sugar
  4. Preparation - No. 127 Pastila "Blackcurrant"
  5. 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'.

  3. Preparation - Agar syrup
  4. Preparation - Pastila without powdered sugar
  5. Preparation - No. 127 Pastila "Blackcurrant"
  6. Packaging, labeling, storage and transportation.
  7. Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.