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

Technological map №294 (04) Candy "Berry with cream"

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 for0.8761 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Glazed body	Jelly body	Finishing cream	Milk lipstick	in kind	in solids
Sign up	99.85	—	126.2	—	241.6	367.8	367.2
Pasteurized milk the weight ratio of fat 3.2%	11.5	—	—	—	252.1	252.1	29.0
Strawberry cooking	69.0	—	242.6	—	—	242.6	167.4
Chocolate glaze [Skurikhin]	99.1	162.9	—	—	—	162.9	161.5
Apple puree [GOST]	10.0	—	126.2	—	—	126.2	12.6
Sign up	84.0	—	—	41.6	—	41.6	35.0
Cocoa-butter [cocoa butter]	100.0	—	—	26.8	—	26.8	26.8
Starch syrup	78.0	—	9.7	—	—	9.7	7.6
Cognac	—	—	—	5.9	—	5.9	—
Port wine	—	—	4.9	—	—	4.9	—
Sign up	85.0	—	2.9	—	—	2.9	2.4
Citric acid (E330)	91.2	—	0.5	—	—	0.5	0.46
Vanillin	—	—	—	0.12	—	0.12	—
Essence strawberry	—	—	0.12	—	—	0.12	—
Total raw materials for semi-finished products		162.9	513.12	74.42	493.7	1244.14	809.96
Sign up	82.0	380.2	—	—	—	—	—
Milk lipstick	90.0	—	—	297.2	—	—	—
Total raw materials and semi-finished products		543.1	513.12	371.62	493.7	—	—
Output of convenience foods		537.7	380.2	358.5	297.2	—	—
The output of semi-finished products in the finished product		531.0	—	354.0	—	—	—
Output finished product	88.3						773.4
Humidity	11.7%	12.9%	18.0%	10.0%	10.0%	—	—

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 - Milk lipstick
Preparation - Jelly body
Preparation - Finishing cream
Preparation - Glazed body
Preparation - №294 (04) Candy "Berry with cream"
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 - Milk lipstick

Preparation - Jelly body

Preparation - Finishing cream

Preparation - Glazed body

Preparation - №294 (04) Candy "Berry with cream"

Rectangular oblong sweets. The body consists of a jelly mass. The top is finished with cream, the bottom and sides are glazed with chocolate glaze.

Packaging, labeling, storage and transportation.

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

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