Weight 45 g.
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Technological map No. 358 Pastry "Air-nut"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 025 Airy nut
- Preparation - No. 358 Pastry "Air-nut"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 025 Airy nut
- Preparation - No. 358 Pastry "Air-nut"
- 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 semi-finished product is prepared in the same way as air No. 23, at the end of whipping, chopped roasted nuts are added. Duration of knocking down the mass for the "Flight" cake is 40-50 min.
Air-nut semi-finished product. The surface is sprinkled with powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 358 Pastry "Air-nut" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 358 Pastry "Air-nut"
- Technological map No. 358 Pastry "Air-nut"
- Energy value No. 358 Pastry "Air-nut"
- Mass fraction of sugar and fat No. 358 Pastry "Air-nut"
- Nutritional value No. 358 Pastry "Air-nut"
- Constructor ganache No. 358 Pastry "Air-nut"
- The cost of raw materials for No. 358 Pastry "Air-nut"
- Homemade recipe No. 358 Pastry "Air-nut"
- Technology instruction No. 358 Pastry "Air-nut"
- Recipe No. 358 Pastry "Air-nut"
- Technical and technological map No. 358 Pastry "Air-nut"