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Candy body No. 293 → Retz. No. 16 candy"Custard marz." → Technological map

Technological map Candy body No. 293

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g	Raw material consumption for0.9383 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Candy mass	in kind	in solids
Sign up	99.85	390.5	390.5	389.9
Roasted almond kernel	97.5	244.2	244.2	238.1
Granulated sugar (for syrup)	99.85	219.7	219.7	219.4
Cognac	—	73.2	73.2	—
Starch syrup	78.0	32.5	32.5	25.4
Sign up	—	0.49	0.49	—
Total raw materials for semi-finished products		960.59	—	—
Output of convenience foods		929.3	—	—
Sign up	99.85	—	19.0	18.9
Total Raw		—	979.59	891.7
The output of semi-finished products in the finished product		929.3	—	—
Output finished product	92.7			869.8
Humidity	7.3 ±2.0%	7.5%	—	—

gramskilograms

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Description of the technological process.

The technological process of production consists of the following stages:

Preparation of raw materials for production.
Preparation - Candy mass
Preparation - Candy body No. 293
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'.