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Technological map No. 111 cracker "Alpinist"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 111 cracker "Alpinist"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 111 cracker "Alpinist"
- 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'.
Dry biscuits made from premium flour. Has a rectangular, square or round shape. Produced by weight and packaged. 1kg contains at least 65 pieces of rectangular shape, 95 pieces of square shape, 95 pieces of round shape.
Humidity 8.0% ± 1.5%.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
calculations, forms, documents:
- Consolidated recipe No. 111 cracker "Alpinist"
- Technological map No. 111 cracker "Alpinist"
- Energy value No. 111 cracker "Alpinist"
- Mass fraction of sugar and fat No. 111 cracker "Alpinist"
- Nutritional value No. 111 cracker "Alpinist"
- Constructor ganache No. 111 cracker "Alpinist"
- The cost of raw materials for No. 111 cracker "Alpinist"
- Homemade recipe No. 111 cracker "Alpinist"
- Technology instruction No. 111 cracker "Alpinist"
- Recipe No. 111 cracker "Alpinist"
- Technical and technological map No. 111 cracker "Alpinist"