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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → №088 Replicated cream → Recipe number 2 (!) → Technological map

Technological map №088 Replicated cream

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.1136 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	No. 089 Sugar syrup	in kind	in solids
Sign up	99.85	58.5	58.5	58.4
water	—	31.4	31.4	—
Total raw materials for semi-finished products		89.9	—	—
Output of convenience foods		89.1	—	—
Sign up	12.0	—	44.6	5.3
Powdered sugar	99.85	—	22.3	22.2
Total Raw		—	156.8	85.9
The output of semi-finished products in the finished product		89.1	—	—
Output finished product	74.0			84.1
Humidity	26.0 ±2.0%	35.0 ±2.0%	—	—

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 - No. 089 Sugar syrup
Preparation - №088 Replicated cream
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'.

Preparation - No. 089 Sugar syrup

Granulated sugar is dissolved in water and boiled to a moisture content of 35%.

Preparation - №088 Replicated cream

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.

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