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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. 115 Apricot marmalade
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 115 Apricot marmalade
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 115 Apricot marmalade
- 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 No. 115 Apricot marmalade contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 115 Apricot marmalade
- Technological map No. 115 Apricot marmalade
- Energy value No. 115 Apricot marmalade
- Mass fraction of sugar and fat No. 115 Apricot marmalade
- Nutritional value No. 115 Apricot marmalade
- Constructor ganache No. 115 Apricot marmalade
- The cost of raw materials for No. 115 Apricot marmalade
- Homemade recipe No. 115 Apricot marmalade
- Technology instruction No. 115 Apricot marmalade
- Recipe No. 115 Apricot marmalade
- Technical and technological map No. 115 Apricot marmalade