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Technological map New finishing cream
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - New finishing cream
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - New finishing 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'.
Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
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calculations, forms, documents:
- Consolidated recipe New finishing cream
- Technological map New finishing cream
- Energy value New finishing cream
- Mass fraction of sugar and fat New finishing cream
- Nutritional value New finishing cream
- Constructor ganache New finishing cream
- The cost of raw materials for New finishing cream
- Homemade recipe New finishing cream
- Technology instruction New finishing cream
- Recipe New finishing cream
- Technical and technological map New finishing cream