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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 Caramel without sprinkling
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Caramel mass
- Preparation - Caramel without sprinkling
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Caramel mass
- Preparation - Caramel without sprinkling
- 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 №028 Montpensier "Citrus sticks" in sugar (Caramel without sprinkling) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Caramel without sprinkling
- Technological map Caramel without sprinkling
- Energy value Caramel without sprinkling
- Mass fraction of sugar and fat Caramel without sprinkling
- Nutritional value Caramel without sprinkling
- Constructor ganache Caramel without sprinkling
- The cost of raw materials for Caramel without sprinkling
- Homemade recipe Caramel without sprinkling
- Technology instruction Caramel without sprinkling
- Recipe Caramel without sprinkling
- Technical and technological map Caramel without sprinkling