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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 No. 121 (10) with fondant-carrot filling
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Pomade
- Preparation - Filling
- Preparation - No. 121 (10) with fondant-carrot filling
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Pomade
- Preparation - Filling
- Preparation - No. 121 (10) with fondant-carrot filling
- 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 No. 121 (10) with fondant-carrot filling
- Technological map No. 121 (10) with fondant-carrot filling
- Energy value No. 121 (10) with fondant-carrot filling
- Mass fraction of sugar and fat No. 121 (10) with fondant-carrot filling
- Nutritional value No. 121 (10) with fondant-carrot filling
- Constructor ganache No. 121 (10) with fondant-carrot filling
- The cost of raw materials for No. 121 (10) with fondant-carrot filling
- Homemade recipe No. 121 (10) with fondant-carrot filling
- Technology instruction No. 121 (10) with fondant-carrot filling
- Recipe No. 121 (10) with fondant-carrot filling
- Technical and technological map No. 121 (10) with fondant-carrot filling