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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 №123 Pastila "In chocolate"
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Agar syrup
- Preparation - Housing
- Preparation - №123 Pastila "In chocolate"
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Agar syrup
- Preparation - Housing
- Preparation - №123 Pastila "In chocolate"
- 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 №123 Pastila "In chocolate"
- Technological map №123 Pastila "In chocolate"
- Energy value №123 Pastila "In chocolate"
- Mass fraction of sugar and fat №123 Pastila "In chocolate"
- Nutritional value №123 Pastila "In chocolate"
- Constructor ganache №123 Pastila "In chocolate"
- The cost of raw materials for №123 Pastila "In chocolate"
- Homemade recipe №123 Pastila "In chocolate"
- Technology instruction №123 Pastila "In chocolate"
- Recipe №123 Pastila "In chocolate"
- Technical and technological map №123 Pastila "In chocolate"