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Technological map Cake Black Prince [Serpukhov]
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 - Creamy cream (in No. 183)
- Preparation - Roll sponge cake (Sickle)
- Preparation - №062 Cream "New" chocolate
- Preparation - Cake Black Prince [Serpukhov]
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - Creamy cream (in No. 183)
- Preparation - Roll sponge cake (Sickle)
- Preparation - №062 Cream "New" chocolate
- Preparation - Cake Black Prince [Serpukhov]
- 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.
Prepared as a cream New No. 61, at the end of whipping add cocoa powder.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of brown color, with a glossy surface, well retaining its shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
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