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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. 18 Halva peanut chocolate
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Recipe No. 1
- Preparation - Knocked down caramel mass
- Preparation - No. 18 Halva peanut chocolate
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Recipe No. 1
- Preparation - Knocked down caramel mass
- Preparation - No. 18 Halva peanut 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 No. 18 Halva peanut chocolate
- Technological map No. 18 Halva peanut chocolate
- Energy value No. 18 Halva peanut chocolate
- Mass fraction of sugar and fat No. 18 Halva peanut chocolate
- Nutritional value No. 18 Halva peanut chocolate
- Constructor ganache No. 18 Halva peanut chocolate
- The cost of raw materials for No. 18 Halva peanut chocolate
- Homemade recipe No. 18 Halva peanut chocolate
- Technology instruction No. 18 Halva peanut chocolate
- Recipe No. 18 Halva peanut chocolate
- Technical and technological map No. 18 Halva peanut chocolate