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Candy body No. 114 → building "Souffle Pineapple" → Technological map

Technological map Candy body No. 114

Name of raw materials and semi-finished products	Mass fraction of solids,%	Consumption of raw materials for semi-finished products, g		Raw material consumption for0.7963 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Agar syrup (candy)	Chopped candied fruits	in kind	in solids
Sign up	99.85	351.9	—	351.9	351.3
Candied melon or watermelon	70.0	—	202.7	202.7	141.9
Starch syrup	78.0	175.9	—	175.9	137.2
water	—	89.2	—	89.2	—
Agar (E406)	85.0	8.8	—	8.8	7.5
Total raw materials for semi-finished products		625.8	202.7	—	—
Output of convenience foods		594.7	199.7	—	—
Sign up	12.0	—	—	55.5	6.7
Port wine	—	—	—	13.3	—
Citric acid (E330)	91.2	—	—	3.5	3.2
Pineapple essence	—	—	—	0.33	—
Total Raw		—	—	901.13	647.8
The output of semi-finished products in the finished product		594.7	199.7	—	—
Output finished product	79.0				629.1
Humidity	21.0 ±2.0%	17.0%	30.0%	—	—

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 - Chopped candied fruits
Preparation - Agar syrup (candy)
Preparation - Candy body No. 114
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'.