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Technological map No. 063 Milk-sugar syrup
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- 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'.
Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 063 Milk-sugar syrup contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 063 Milk-sugar syrup
- Technological map No. 063 Milk-sugar syrup
- Energy value No. 063 Milk-sugar syrup
- Mass fraction of sugar and fat No. 063 Milk-sugar syrup
- Nutritional value No. 063 Milk-sugar syrup
- Constructor ganache No. 063 Milk-sugar syrup
- The cost of raw materials for No. 063 Milk-sugar syrup
- Homemade recipe No. 063 Milk-sugar syrup
- Technology instruction No. 063 Milk-sugar syrup
- Recipe No. 063 Milk-sugar syrup
- Technical and technological map No. 063 Milk-sugar syrup