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

Candy body No. 114 → building "Souffle Coffee" → 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 for0.3364 kg finished product, g
Name of raw materials and semi-finished products	Mass fraction of solids,%	Agar syrup (candy)	Coffee extract	Burnt sugar semifinished	in kind	in solids
Sign up	99.85	187.8	—	4.8	192.6	192.3
Starch syrup	78.0	93.9	—	—	93.9	73.2
water	—	47.6	21.6	1.0	70.2	—
Ground coffee	98.0	—	7.8	—	7.8	7.7
Agar (E406)	85.0	4.7	—	—	4.7	4.0
Total raw materials for semi-finished products		334.0	29.4	5.8	—	—
Output of convenience foods		317.4	22.0	5.8	—	—
Sign up	12.0	—	—	—	24.2	2.9
Cognac	—	—	—	—	1.0	—
Vanillin	—	—	—	—	0.06	—
Total Raw		—	—	—	394.46	280.1
The output of semi-finished products in the finished product		317.4	22.0	5.8	—	—
Output finished product	79.0					265.8
Humidity	21.0 ±2.0%	17.0%	97.0%	18.0%	—	—

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 - Burnt sugar semifinished
Preparation - Coffee extract
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'.