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Technological map №474 Roll "Praline"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Creamy cream with praline (in No. 474)
- Preparation - Biscuit
- Preparation - №474 Roll "Praline"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Creamy cream with praline (in No. 474)
- Preparation - Biscuit
- Preparation - №474 Roll "Praline"
- 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'.
The biscuit semi-finished product is covered with a layer of apple jam and praline cream. The surface is sprinkled with powdered sugar.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №474 Roll "Praline" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №474 Roll "Praline"
- Technological map №474 Roll "Praline"
- Energy value №474 Roll "Praline"
- Mass fraction of sugar and fat №474 Roll "Praline"
- Nutritional value №474 Roll "Praline"
- Constructor ganache №474 Roll "Praline"
- The cost of raw materials for №474 Roll "Praline"
- Homemade recipe №474 Roll "Praline"
- Technology instruction №474 Roll "Praline"
- Recipe №474 Roll "Praline"
- Technical and technological map №474 Roll "Praline"