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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 182 "To the Stars" → 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 for0.2652 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	016. Orange in Jelly	A layer of jelly-liqueur mass	016. Body Orange in Jelly	Agar syrup (candy)	in kind	in solids
Sign up	99.85	—	77.1	—	12.4	89.5	89.3
White crystalline sugar Extra	99.9	—	—	50.0	—	50.0	49.9
Water	—	—	—	33.3	4.3	37.6	—
Glaze [530]	99.0	36.2	—	—	—	36.2	35.9
Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	—	—	25.0	—	25.0	19.5
Sign up	10.0	—	22.0	—	—	22.0	2.2
Starch syrup	78.0	—	—	—	6.2	6.2	4.8
Alcohol	—	—	5.5	—	—	5.5	—
Cherry punch	40.0	—	5.5	—	—	5.5	2.2
Lemon liqueur	40.0	—	5.5	—	—	5.5	2.2
Sign up	98.0	—	—	1.5	—	1.5	1.4
Cognac	—	—	1.1	—	—	1.1	—
Agar [900] (E406)	85.0	—	—	1.0	—	1.0	0.85
Freeze-dried orange	97.0	—	—	1.0	—	1.0	1.0
Corn starch	87.0	—	—	0.5	—	0.5	0.43
Sign up	85.0	—	—	—	0.35	0.35	0.29
Flavoring [natural] (orange)	—	—	—	0.19	—	0.19	—
Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	—	—	0.06	—	0.06	—
Total raw materials for semi-finished products		36.2	116.7	112.55	23.25	288.7	209.97
Sign up	70.3	98.0	—	—	—	—	—
Agar syrup (candy)	79.0	—	22.0	—	—	—	—
Total raw materials and semi-finished products		134.2	138.7	112.55	23.25	—	—
Output of convenience foods		133.5	133.5	98.0	22.0	—	—
The output of semi-finished products in the finished product		133.5	133.5	—	—	—	—
Output finished product	83.0						220.1
Humidity	17.0%	22.0%	25.0 ±3.0%	29.7%	21.0%	—	—

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 - Agar syrup (candy)
Preparation - 016. Body Orange in Jelly
Preparation - A layer of jelly-liqueur mass
Preparation - 016. Orange in Jelly
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'.

Preparation - Agar syrup (candy)

Preparation - 016. Body Orange in Jelly

Preparation - A layer of jelly-liqueur mass

Preparation - 016. Orange in Jelly

Round-shaped glazed sweets. The body is jelly with the addition of sublimated orange. The candies are wrapped in packaging tape. There are at least 50 pieces of wrapped sweets in 1 kg. Finished products are packaged in 3 kg boxes. Shelf life 6 months.