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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №113 "Stratosphere" → 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 for0.0223 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Weight knocked down	Agar syrup (candy)	Fruit mass	in kind	in solids
Sign up	99.85	—	7.9	5.4	13.3	13.3
Apricot puree	10.0	—	—	5.4	5.4	0.54
Starch syrup	78.0	—	4.0	—	4.0	3.1
water	—	—	2.0	—	2.0	—
Raw egg white	12.0	0.74	—	—	0.74	0.09
Sign up	97.5	0.6	—	—	0.6	0.58
Agar (E406)	85.0	—	0.2	—	0.2	0.17
Essence of rum	—	0.01	—	—	0.01	—
Total raw materials for semi-finished products		1.35	14.1	10.8	—	—
Sign up	83.0	13.4	—	—	—	—
Fruit mass	75.0	7.9	—	—	—	—
Total raw materials and semi-finished products		22.65	14.1	10.8	—	—
Output of convenience foods		22.3	13.4	7.9	—	—
Sign up	99.85	—	—	—	0.33	0.33
Total Raw		—	—	—	26.58	18.11
The output of semi-finished products in the finished product		22.3	—	—	—	—
Output finished product	79.0					17.6
Humidity	21.0 ±2.0%	21.5%	17.0%	25.0%	—	—

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 - Agar syrup (candy)
Preparation - Weight knocked down
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'.