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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 Apricot syrup
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Apricot syrup
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Apricot 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'.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Apricot syrup contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Apricot syrup
- Technological map Apricot syrup
- Energy value Apricot syrup
- Mass fraction of sugar and fat Apricot syrup
- Nutritional value Apricot syrup
- Constructor ganache Apricot syrup
- The cost of raw materials for Apricot syrup
- Homemade recipe Apricot syrup
- Technology instruction Apricot syrup
- Recipe Apricot syrup
- Technical and technological map Apricot syrup