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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 mass
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Caramel mass
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Caramel mass
- 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 №043 Caramel "Tsvetnaya", opened in a container (Caramel mass) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Caramel mass
- Technological map Caramel mass
- Energy value Caramel mass
- Mass fraction of sugar and fat Caramel mass
- Nutritional value Caramel mass
- Constructor ganache Caramel mass
- The cost of raw materials for Caramel mass
- Homemade recipe Caramel mass
- Technology instruction Caramel mass
- Recipe Caramel mass
- Technical and technological map Caramel mass