To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sets of sweets → №294 (07) Candy "Mushrooms" → Basic recipe → Technological map

Technological map №294 (07) Candy "Mushrooms"

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 for0.1284 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Sugar lipstick	body	in kind	in solids
Sign up	99.85	92.2	—	92.2	92.1
Starch syrup	78.0	16.6	—	16.6	12.9
water	—	6.6	—	6.6	—
Cognac	—	—	1.1	1.1	—
Citric acid (E330)	91.2	—	0.18	0.18	0.16
Sign up	—	—	0.07	0.07	—
Dye red	—	—	0.03	0.03	—
Total raw materials for semi-finished products		115.4	1.38	—	—
Sign up	91.0	—	114.5	—	—
Total raw materials and semi-finished products		115.4	115.88	—	—
Output of convenience foods		114.5	113.7	—	—
Sign up	99.1	—	—	10.6	10.5
Roasted nuts (grains)	97.5	—	—	7.9	7.7
Total Raw		—	—	135.28	123.36
The output of semi-finished products in the finished product		—	112.3	—	—
Output finished product	91.5				117.5
Humidity	8.5%	9.0%	9.6%	—	—

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 - Sugar lipstick
Preparation - body
Preparation - №294 (07) Candy "Mushrooms"
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 - Sugar lipstick

Preparation - body

Preparation - №294 (07) Candy "Mushrooms"

The body consists of a fondant mass in the shape of a fungus. The hat is covered with chocolate glaze, the spine is sprinkled with roasted nuts.

Packaging, labeling, storage and transportation.

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread