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Technological map No. 106 Chocolate soufflé
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
- Preparation - No. 106 Chocolate soufflé
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 098 Sugar-agar syrup
- Preparation - No. 106 Chocolate soufflé
- 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 ℃.
Prepare as soufflé No. 105, add cocoa powder at the end of whipping.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 106 Chocolate soufflé contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 106 Chocolate soufflé
- Technological map No. 106 Chocolate soufflé
- Energy value No. 106 Chocolate soufflé
- Mass fraction of sugar and fat No. 106 Chocolate soufflé
- Nutritional value No. 106 Chocolate soufflé
- Constructor ganache No. 106 Chocolate soufflé
- The cost of raw materials for No. 106 Chocolate soufflé
- Homemade recipe No. 106 Chocolate soufflé
- Technology instruction No. 106 Chocolate soufflé
- Recipe No. 106 Chocolate soufflé
- Technical and technological map No. 106 Chocolate soufflé