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Technological map No. 060 Charlotte syrup
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 060 Charlotte syrup
- 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'.
Charlotte syrup is prepared in two ways.
** First method. ** Granulated sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4-5 minutes to a temperature of 104-105 ℃. The prepared syrup is filtered and cooled in the summer to a temperature of 20-22 ℃, in the winter - up to 28-30 ℃.
** Second way. **
a) Preparation of milk sugar syrup. Granulated sugar and milk, provided by the recipe, are mixed and boiled for 60–90 minutes to a temperature of 104–105 ℃ (test per thin thread). The moisture content of the milk sugar syrup is 27%.
b) Preparation of Charlotte syrup. Beat the eggs in a whisk machine for 5-7 minutes and gradually pour in hot milk-sugar syrup in a 1: 1 ratio. The brewed mass is mixed with the rest of the milk-sugar syrup and kept for 5 minutes at a temperature of 95 ℃. The finished syrup is filtered and cooled.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 060 Charlotte syrup contained in handbooks:
- 1986 Collection of recipes for flour confectionery and bakery products for catering
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.
- 1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products
calculations, forms, documents:
- Consolidated recipe No. 060 Charlotte syrup
- Technological map No. 060 Charlotte syrup
- Energy value No. 060 Charlotte syrup
- Mass fraction of sugar and fat No. 060 Charlotte syrup
- Nutritional value No. 060 Charlotte syrup
- Constructor ganache No. 060 Charlotte syrup
- The cost of raw materials for No. 060 Charlotte syrup
- Homemade recipe No. 060 Charlotte syrup
- Technology instruction No. 060 Charlotte syrup
- Recipe No. 060 Charlotte syrup
- Technical and technological map No. 060 Charlotte syrup