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Technological map No. 046 Creamy cream (basic)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 046 Creamy cream (basic)
- 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'.
The peeled and cut butter is whipped in a whisk machine at low speed for 5-7 minutes until a homogeneous mass is obtained. Then refined powder, condensed milk are gradually added to the prepared mass at a high number of revolutions and whipped for another 7-10 minutes. At the end of whipping, add vanilla powder, cognac or dessert wine.
A homogeneous fluffy mass with a glossy surface that retains its shape well.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 046 Creamy cream (basic) 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. 046 Creamy cream (basic)
- Technological map No. 046 Creamy cream (basic)
- Energy value No. 046 Creamy cream (basic)
- Mass fraction of sugar and fat No. 046 Creamy cream (basic)
- Nutritional value No. 046 Creamy cream (basic)
- Constructor ganache No. 046 Creamy cream (basic)
- The cost of raw materials for No. 046 Creamy cream (basic)
- Homemade recipe No. 046 Creamy cream (basic)
- Technology instruction No. 046 Creamy cream (basic)
- Recipe No. 046 Creamy cream (basic)
- Technical and technological map No. 046 Creamy cream (basic)