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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 №073 "Persimmon" fruit jelly
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - №073 "Persimmon" fruit jelly
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - №073 "Persimmon" fruit jelly
- 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.
calculations, forms, documents:
- Consolidated recipe №073 "Persimmon" fruit jelly
- Technological map №073 "Persimmon" fruit jelly
- Energy value №073 "Persimmon" fruit jelly
- Mass fraction of sugar and fat №073 "Persimmon" fruit jelly
- Nutritional value №073 "Persimmon" fruit jelly
- Constructor ganache №073 "Persimmon" fruit jelly
- The cost of raw materials for №073 "Persimmon" fruit jelly
- Homemade recipe №073 "Persimmon" fruit jelly
- Technology instruction №073 "Persimmon" fruit jelly
- Recipe №073 "Persimmon" fruit jelly
- Technical and technological map №073 "Persimmon" fruit jelly