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
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. 098 Sugar-agar syrup
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 098 Sugar-agar syrup
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 098 Sugar-agar 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'.
Granulated sugar and water in a ratio of 4: 1 are boiled to a temperature of 120 ℃, agar is added, previously soaked in running water for 3-4 hours, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to 118 ℃.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 098 Sugar-agar syrup 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. 098 Sugar-agar syrup
- Technological map No. 098 Sugar-agar syrup
- Energy value No. 098 Sugar-agar syrup
- Mass fraction of sugar and fat No. 098 Sugar-agar syrup
- Nutritional value No. 098 Sugar-agar syrup
- Constructor ganache No. 098 Sugar-agar syrup
- The cost of raw materials for No. 098 Sugar-agar syrup
- Homemade recipe No. 098 Sugar-agar syrup
- Technology instruction No. 098 Sugar-agar syrup
- Recipe No. 098 Sugar-agar syrup
- Technical and technological map No. 098 Sugar-agar syrup