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Technological map Prague cream
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Prague cream
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Prague cream
- 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'.
A mixture of egg yolks mixed with water in a 1: 1 ratio and condensed milk is persuaded in a water bath until a creamy consistency. Then it is cooled and introduced gradually, in several steps, into the butter previously softened in a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of whipping is 20 min.
A homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Prague cream contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Prague cream
- Technological map Prague cream
- Energy value Prague cream
- Mass fraction of sugar and fat Prague cream
- Nutritional value Prague cream
- Constructor ganache Prague cream
- The cost of raw materials for Prague cream
- Homemade recipe Prague cream
- Technology instruction Prague cream
- Recipe Prague cream
- Technical and technological map Prague cream