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Technological map No. 095 Blotting syrup
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 095 Blotting syrup
- 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 1: 1.1 are boiled with constant stirring, removing the foam that appears during boiling. The syrup is boiled down to a density of 1.22–1.25 (medium syrup), cooled to 20 ℃, filtered and rum essence and cognac or dessert wine are added.
** Characteristics of the semi-finished product. ** Transparent viscous syrup with the smell of essence, wine or cognac.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on No. 095 Blotting syrup contained in handbooks:
calculations, forms, documents:
- Consolidated recipe No. 095 Blotting syrup
- Technological map No. 095 Blotting syrup
- Energy value No. 095 Blotting syrup
- Mass fraction of sugar and fat No. 095 Blotting syrup
- Nutritional value No. 095 Blotting syrup
- Constructor ganache No. 095 Blotting syrup
- The cost of raw materials for No. 095 Blotting syrup
- Homemade recipe No. 095 Blotting syrup
- Technology instruction No. 095 Blotting syrup
- Recipe No. 095 Blotting syrup
- Technical and technological map No. 095 Blotting syrup