Technological map Creamy coffee cream (in No. 216)

Description of the technological process.

1. Preparation of raw materials for production.
2. Preparation - No. 116 Zhzhenka
3. Preparation - No. 111 Coffee extract
4. Preparation - Creamy coffee cream (in No. 216)
5. Packaging, labeling, storage and transportation.

Preparation of raw materials for production.

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'.

Preparation - No. 116 Zhzhenka

Granulated sugar and water in a ratio of 5: 1 are heated with occasional stirring until the sugar turns dark brown. After 30-40 minutes of boiling, gradually, in 6-8 doses, add hot water at the rate of 2 parts of water to 5 parts of sugar. In general, the duration of cooking is 50-60 minutes. The syrup is filtered through a sieve with a mesh size of 1–1.5 mm.
Burnt should contain about 40% sugar.

** Characteristics of the semi-finished product ** Thick dark brown syrup with a bitter taste.

Preparation - No. 111 Coffee extract

Preparation - Creamy coffee cream (in No. 216)

Packaging, labeling, storage and transportation.

Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.