Weight 0.25 and 0.5 kg.
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Technological map №479 Roll "Creamy"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Filling with cream (in # 479)
- Preparation - Biscuit
- Preparation - №479 Roll "Creamy"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Filling with cream (in # 479)
- Preparation - Biscuit
- Preparation - №479 Roll "Creamy"
- 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 cream filling and rolled in the form of a roll. The surface is sprinkled with powdered sugar. It is released on sale by weight and in packaging.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №479 Roll "Creamy" contained in handbooks:
calculations, forms, documents:
- Consolidated recipe №479 Roll "Creamy"
- Technological map №479 Roll "Creamy"
- Energy value №479 Roll "Creamy"
- Mass fraction of sugar and fat №479 Roll "Creamy"
- Nutritional value №479 Roll "Creamy"
- Constructor ganache №479 Roll "Creamy"
- The cost of raw materials for №479 Roll "Creamy"
- Homemade recipe №479 Roll "Creamy"
- Technology instruction №479 Roll "Creamy"
- Recipe №479 Roll "Creamy"
- Technical and technological map №479 Roll "Creamy"