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Technological map No. 104 Jelly
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 104 Jelly
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 104 Jelly
- 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'.
Agar, previously soaked in running water, is added to the water and heated over low heat with stirring until it is completely dissolved. Then add granulated sugar, molasses and boil for 5-7 minutes until sugar dissolves. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm, cooled to a temperature of 40–50 ℃, and essence, acid and dye are added.
When preparing jelly for finishing, the hot mass is poured into baking sheets 10–30 mm high and cooled. The resulting jelly is cut into pieces of a certain shape.
** Characteristics of a semi-finished product. ** Shiny, translucent, gelatinous mass.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 104 Jelly 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. 104 Jelly
- Technological map No. 104 Jelly
- Energy value No. 104 Jelly
- Mass fraction of sugar and fat No. 104 Jelly
- Nutritional value No. 104 Jelly
- Constructor ganache No. 104 Jelly
- The cost of raw materials for No. 104 Jelly
- Homemade recipe No. 104 Jelly
- Technology instruction No. 104 Jelly
- Recipe No. 104 Jelly
- Technical and technological map No. 104 Jelly