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Technological map №038 Amateur
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - №038 Amateur
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 116 Zhzhenka
- Preparation - №038 Amateur
- 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'.
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.
A semi-finished product is prepared as well as "Dachny" No. 37, but when kneading the dough, granulated sugar and butter are not added. They are baked in special oval forms.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
- Consolidated recipe №038 Amateur
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- Energy value №038 Amateur
- Mass fraction of sugar and fat №038 Amateur
- Nutritional value №038 Amateur
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