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Candy body No. 293 → Retz. No. 20 candy"Clicquot" → 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 for0.6264 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Creamy brulee lipstick	Layers top and bottom	Middle layer	in kind	in solids
Sign up	99.85	217.4	—	151.1	368.5	368.0
Apricot puree	10.0	—	—	176.4	176.4	17.6
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	144.9	—	—	144.9	107.2
Strawberry cooking	69.0	—	—	69.4	69.4	47.9
Starch syrup	78.0	29.0	—	—	29.0	22.6
Sign up	91.2	—	—	0.51	0.51	0.47
Vanilla essence	—	—	0.45	—	0.45	—
Essence strawberry	—	—	—	0.22	0.22	—
Total raw materials for semi-finished products		391.3	0.45	397.63	789.38	563.77
Sign up	90.0	—	380.8	—	—	—
Total raw materials and semi-finished products		391.3	381.25	397.63	—	—
Output of convenience foods		380.8	379.4	253.1	—	—
The output of semi-finished products in the finished product		—	379.4	253.1	—	—
Output finished product	87.9					550.6
Humidity	12.1 ±2.0%	10.0%	10.1 ±2.0%	15.0 ±3.0%	—	—

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 - Middle layer
Preparation - Creamy brulee lipstick
Preparation - Layers top and bottom
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'.