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2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Technological map Jelly-fruit cream (No. 89 No. 90)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Jelly-fruit cream (No. 89 No. 90)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Jelly-fruit cream (No. 89 No. 90)
- 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'.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Jelly-fruit cream (No. 89 No. 90) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Jelly-fruit cream (No. 89 No. 90)
- Technological map Jelly-fruit cream (No. 89 No. 90)
- Energy value Jelly-fruit cream (No. 89 No. 90)
- Mass fraction of sugar and fat Jelly-fruit cream (No. 89 No. 90)
- Nutritional value Jelly-fruit cream (No. 89 No. 90)
- Constructor ganache Jelly-fruit cream (No. 89 No. 90)
- The cost of raw materials for Jelly-fruit cream (No. 89 No. 90)
- Homemade recipe Jelly-fruit cream (No. 89 No. 90)
- Technology instruction Jelly-fruit cream (No. 89 No. 90)
- Recipe Jelly-fruit cream (No. 89 No. 90)
- Technical and technological map Jelly-fruit cream (No. 89 No. 90)