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