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Technological map Marzipan-fruit filling (in # 416)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 108 Marzipan for fruits and vegetables
- Preparation - # 099 Lipstick
- Preparation - Marzipan-fruit filling (in # 416)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 108 Marzipan for fruits and vegetables
- Preparation - # 099 Lipstick
- Preparation - Marzipan-fruit filling (in # 416)
- 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 3: 1 are brought to a boil in an open kettle with stirring, removing the resulting foam. Then close the cauldron with a lid, boil the syrup to a temperature of 108 ℃ and add molasses heated to 50 ℃, then boil it down to a temperature of 115-117 ℃ (test for a weak ball). At the end of cooking, add the essence.
Hot syrup is poured in a layer of 20–30 mm on a table with marble chips and cooled to 35–45 ℃ for 40–45 minutes. Chilled syrup is whipped on a beater for 15-20 minutes or manually on the table using a spatula.
** Characteristics of a semi-finished product. ** Homogeneous, plastic, glossy white mass.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Marzipan-fruit filling (in # 416) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Marzipan-fruit filling (in # 416)
- Technological map Marzipan-fruit filling (in # 416)
- Energy value Marzipan-fruit filling (in # 416)
- Mass fraction of sugar and fat Marzipan-fruit filling (in # 416)
- Nutritional value Marzipan-fruit filling (in # 416)
- Constructor ganache Marzipan-fruit filling (in # 416)
- The cost of raw materials for Marzipan-fruit filling (in # 416)
- Homemade recipe Marzipan-fruit filling (in # 416)
- Technology instruction Marzipan-fruit filling (in # 416)
- Recipe Marzipan-fruit filling (in # 416)
- Technical and technological map Marzipan-fruit filling (in # 416)