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All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Glazed body → Technological map

Technological map Glazed body

1 kg contains at least 85 candies.

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.2976 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Jelly body	in kind	in solids
Sign up	69.0	134.3	134.3	92.7
Apple puree [GOST]	10.0	69.8	69.8	7.0
Granulated sugar	99.85	69.8	69.8	69.7
Starch syrup	78.0	5.4	5.4	4.2
Port wine	—	2.7	2.7	—
Sign up	85.0	1.6	1.6	1.3
Citric acid (E330)	91.2	0.28	0.28	0.25
Essence strawberry	—	0.07	0.07	—
Total raw materials for semi-finished products		283.95	—	—
Output of convenience foods		210.4	—	—
Sign up	99.1	—	90.2	89.4
Total Raw		—	374.15	264.55
The output of semi-finished products in the finished product		210.4	—	—
Output finished product	87.1			259.3
Humidity	12.9%	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 - Jelly body
Preparation - Glazed body
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'.