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1) Sign up;
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 # 159 "Clubfoot Bear"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Roasted almond kernels with semifinished sugar
- Preparation - Praline semifinished
- Preparation - Housing
- Preparation - # 159 "Clubfoot Bear"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Roasted almond kernels with semifinished sugar
- Preparation - Praline semifinished
- Preparation - Housing
- Preparation - # 159 "Clubfoot Bear"
- 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.
calculations, forms, documents:
- Consolidated recipe # 159 "Clubfoot Bear"
- Technological map # 159 "Clubfoot Bear"
- Energy value # 159 "Clubfoot Bear"
- Mass fraction of sugar and fat # 159 "Clubfoot Bear"
- Nutritional value # 159 "Clubfoot Bear"
- Constructor ganache # 159 "Clubfoot Bear"
- The cost of raw materials for # 159 "Clubfoot Bear"
- Homemade recipe # 159 "Clubfoot Bear"
- Technology instruction # 159 "Clubfoot Bear"
- Recipe # 159 "Clubfoot Bear"
- Technical and technological map # 159 "Clubfoot Bear"