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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 No. 266 "Cocoa Cream"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Creamy brulee lipstick
- Preparation - No. 266 "Cocoa Cream"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Creamy brulee lipstick
- Preparation - No. 266 "Cocoa Cream"
- 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 No. 266 "Cocoa Cream"
- Technological map No. 266 "Cocoa Cream"
- Energy value No. 266 "Cocoa Cream"
- Mass fraction of sugar and fat No. 266 "Cocoa Cream"
- Nutritional value No. 266 "Cocoa Cream"
- Constructor ganache No. 266 "Cocoa Cream"
- The cost of raw materials for No. 266 "Cocoa Cream"
- Homemade recipe No. 266 "Cocoa Cream"
- Technology instruction No. 266 "Cocoa Cream"
- Recipe No. 266 "Cocoa Cream"
- Technical and technological map No. 266 "Cocoa Cream"