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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 Creamy lemon (# 160)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Creamy lemon (# 160)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Creamy lemon (# 160)
- 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 Creamy lemon (# 160) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Creamy lemon (# 160)
- Technological map Creamy lemon (# 160)
- Energy value Creamy lemon (# 160)
- Mass fraction of sugar and fat Creamy lemon (# 160)
- Nutritional value Creamy lemon (# 160)
- Constructor ganache Creamy lemon (# 160)
- The cost of raw materials for Creamy lemon (# 160)
- Homemade recipe Creamy lemon (# 160)
- Technology instruction Creamy lemon (# 160)
- Recipe Creamy lemon (# 160)
- Technical and technological map Creamy lemon (# 160)