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All groups → All products → Marshmallow → on citrus pectin → №147 Zephyr "Camomile" → Ready marshmallow → Technological map

Technological map №147 Zephyr "Camomile"

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.6552 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	256.9	178.6	435.5	434.8
Apple puree [GOST]	10.0	231.6	—	231.6	23.2
Starch syrup	78.0	—	96.9	96.9	75.6
Raw egg white	12.0	46.7	—	46.7	5.6
water	—	—	23.2	23.2	—
Sign up	92.0	6.7	—	6.7	6.2
Sodium lactate (E325)	40.0	4.8	—	4.8	1.9
Lactic acid (E270)	40.0	3.5	—	3.5	1.4
Yellow paint	—	0.13	—	0.13	—
Total raw materials for semi-finished products		550.33	298.7	—	—
Sign up	85.0	296.0	—	—	—
Total raw materials and semi-finished products		846.33	298.7	—	—
Output of convenience foods		651.0	296.0	—	—
Sign up	99.85	—	—	19.3	19.3
Total Raw		—	—	868.33	568.0
The output of semi-finished products in the finished product		641.6	—	—	—
Output finished product	83.0				543.8
Humidity	17.0 +3.0 -1.0%	17.5 +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 - №147 Zephyr "Camomile"
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'.