KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All semi-finished products → No.PN_8 Invert syrup → No. 8 (Cookies recipes 1988) → Technological map

Technological map No.PN_8 Invert syrup

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw material consumption for0.7212 kg
finished product, g
in kind
in solids
Sign up99.85493.8 493.0 
Water—  271.6 —  
Lactic acid (E270)40.0 4.9 2.0 
Baking soda (E500(ii))50.0 1.8 0.91
Total Raw772.1 495.91
Output finished product70.0 504.8 
Humidity30.0%—  —  
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Description of the technological process.

The technological process of production consists of the following stages:
  1. Preparation of raw materials for production.
  2. Preparation - No.PN_8 Invert syrup
  3. 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'.

  2. Preparation - No.PN_8 Invert syrup

    3. Water is poured into the boiler, then granulated sugar is added (4.4 liters of water for 10 kg of granulated sugar) and heated to a boil with constant stirring, after which lactic acid is added, boiled for 25-30 minutes to a temperature of 107-108 ℃ (test for an average thread). The syrup is slightly cooled and neutralized with sodium bicarbonate solution.
    Sucrose in aqueous solutions under the influence of acid is split into an equal amount of glucose and fructose - invert sugar.
    Invert syrup is used instead of molasses. This syrup must contain at least 50% invert sugar.

    ** Characteristics of the semi-finished product. ** Transparent yellow syrup.

  3. Packaging, labeling, storage and transportation.

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

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