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All groups → All products → Marshmallow → on furcellaria agar → №141 Marshmallow "In chocolate" → Ready marshmallow → Technological map

Technological map №141 Marshmallow "In chocolate"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.4343 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Housing	Furcelia Agar Syrup	in kind	in solids
Sign up	99.85	—	176.8	176.8	176.5
Starch syrup	78.0	36.1	26.8	62.9	49.1
water	—	—	36.2	36.2	—
Apple puree [GOST]	10.0	18.5	—	18.5	1.8
Raw egg white	12.0	18.1	—	18.1	2.2
Sign up	85.0	—	3.6	3.6	3.1
Sodium lactate (E325)	40.0	—	2.1	2.1	0.83
Lactic acid (E270)	40.0	0.87	—	0.87	0.35
Vanilla essence	—	0.29	—	0.29	—
Total raw materials for semi-finished products		73.86	245.5	—	—
Sign up	82.0	243.3	—	—	—
Total raw materials and semi-finished products		317.16	245.5	—	—
Output of convenience foods		288.5	243.3	—	—
Sign up	99.1	—	—	155.3	153.9
Total Raw		—	—	474.66	387.78
The output of semi-finished products in the finished product		285.1	—	—	—
Output finished product	85.4				370.7
Humidity	14.6 +3.0 -1.0%	22.0 +3.0% -1.0%	18.0%	—	—

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 - Furcelia Agar Syrup
Preparation - Housing
Preparation - №141 Marshmallow "In chocolate"
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'.