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2) having received a registration letter confirm your E-mail and phone number;
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Technological map №037а Semi-finished product crumb "Dachny" №37
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - №037а Semi-finished product crumb "Dachny" №37
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - №037а Semi-finished product crumb "Dachny" №37
- 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'.
Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.
** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.
The finished semi-finished product "Dachny" No. 37 is crushed and sieved.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on №037а Semi-finished product crumb "Dachny" №37 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 №037а Semi-finished product crumb "Dachny" №37
- Technological map №037а Semi-finished product crumb "Dachny" №37
- Energy value №037а Semi-finished product crumb "Dachny" №37
- Mass fraction of sugar and fat №037а Semi-finished product crumb "Dachny" №37
- Nutritional value №037а Semi-finished product crumb "Dachny" №37
- Constructor ganache №037а Semi-finished product crumb "Dachny" №37
- The cost of raw materials for №037а Semi-finished product crumb "Dachny" №37
- Homemade recipe №037а Semi-finished product crumb "Dachny" №37
- Technology instruction №037а Semi-finished product crumb "Dachny" №37
- Recipe №037а Semi-finished product crumb "Dachny" №37
- Technical and technological map №037а Semi-finished product crumb "Dachny" №37