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
Technological map No. 040 Special
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - No. 040 Special
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - No. 040 Special
- Packaging, labeling, storage and transportation.
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'.
Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
Prepared as a semi-finished product in the same way as "Dachny" No. 37.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Butterfly cake [Voskresensk] | Recipe No. 1 | |
№229 Cake "Log" | No. 229 | |
Smak cake [Yakhroma] | Recipe No. 1 | |
№042 Cake "Penguin" | recipe number 1 | |
№231 Cake "Night" | No. 231 | |
Summer Night Cake [Yakhroma] | Recipe No. 1 |
Recipe on No. 040 Special contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe No. 040 Special
- Technological map No. 040 Special
- Energy value No. 040 Special
- Mass fraction of sugar and fat No. 040 Special
- Nutritional value No. 040 Special
- Constructor ganache No. 040 Special
- The cost of raw materials for No. 040 Special
- Homemade recipe No. 040 Special
- Technology instruction No. 040 Special
- Recipe No. 040 Special
- Technical and technological map No. 040 Special