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All groups → All products → Marshmallow → on citrus pectin → №144 Zephyr "Maisky" → Ready marshmallow → Technological map

Technological map №144 Zephyr "Maisky"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.0495 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Marshmallow without powdered sugar	Sugar-treacle syrup	in kind	in solids
Sign up	99.85	14.7	17.3	32.0	32.0
Starch syrup	78.0	—	7.1	7.1	5.5
Raw egg white	12.0	3.2	—	3.2	0.39
Strawberry supply	70.0	3.0	—	3.0	2.1
water	—	—	2.4	2.4	—
Sign up	10.0	1.5	—	1.5	0.15
Citrus pectin (E440)	92.0	0.6	—	0.6	0.55
Lactic acid (E270)	40.0	0.46	—	0.46	0.18
Sodium lactate (E325)	40.0	0.28	—	0.28	0.11
Total raw materials for semi-finished products		23.74	26.8	—	—
Sign up	85.0	26.6	—	—	—
Total raw materials and semi-finished products		50.34	26.8	—	—
Output of convenience foods		48.5	26.6	—	—
Sign up	99.85	—	—	1.5	1.5
Total Raw		—	—	52.04	42.48
The output of semi-finished products in the finished product		48.3	—	—	—
Output finished product	82.0				40.6
Humidity	18.0 +3.0 -1.0%	18.5 +3.0% -1.0%	15.0%	—	—

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 - Sugar-treacle syrup
Preparation - Marshmallow without powdered sugar
Preparation - №144 Zephyr "Maisky"
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'.