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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → No. 055 "Zhiguli" → Housing → Technological map

Technological map Housing

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.3795 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Jelly mass	Fruit mass	in kind	in solids
Sign up	99.85	148.8	83.4	232.2	231.8
Starch syrup	78.0	55.8	—	55.8	43.5
Apple puree [GOST]	10.0	—	55.6	55.6	5.6
water	—	42.3	—	42.3	—
Strawberry puree	10.0	—	27.8	27.8	2.8
Sign up	85.0	7.1	—	7.1	6.1
Total raw materials for semi-finished products		254.0	166.8	—	—
Output of convenience foods		251.9	113.6	—	—
Sign up	—	—	—	14.8	—
Citric acid (E330)	91.2	—	—	3.4	3.1
Vanillin	—	—	—	0.05	—
Total Raw		—	—	439.05	292.9
The output of semi-finished products in the finished product		251.9	113.6	—	—
Output finished product	76.0				288.4
Humidity	24.0 ±3.0%	22.0%	20.0%	—	—

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 - Fruit mass
Preparation - Jelly mass
Preparation - Housing
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'.