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Candy body No. 293 → Retz. No. 18 candy"Fruit marzipan" → 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 for0.3521 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Marzipan mass	in kind	in solids
Sign up	99.85	191.9	191.9	191.6
Dried almond kernel	96.0	72.0	72.0	69.1
Starch syrup	78.0	30.7	30.7	23.9
Chopped melon	75.0	24.0	24.0	18.0
Chopped oranges	75.0	19.2	19.2	14.4
Sign up	—	9.6	9.6	—
Total raw materials for semi-finished products		347.4	—	—
Output of convenience foods		345.0	—	—
Sign up	99.85	—	10.7	10.7
Total Raw		—	358.1	327.7
The output of semi-finished products in the finished product		345.0	—	—
Output finished product	90.8			319.7
Humidity	9.2 ±2.0%	9.5%	—	—

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 - Marzipan 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'.