Weight 50 g
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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 Bread ordinary
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - dough
- Preparation - Bread ordinary
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - dough
- Preparation - Bread ordinary
- 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'.
The yeast dough is divided into pieces, rolled into a rope, and then cut into pieces and rolled into a longitudinal cake. This cake is greased, rolled up in the form of a roll, leveled by stretching so that its thickness is the same along the entire length, folded in half, while the ends are placed one on top of the other and fastened. After that, the roll is cut lengthwise with a knife into two pieces for a single bun and into three pieces for a double bun, leaving uncut ends uncut.
When laying on a sheet, the bun is turned to the sides along the cut line. For a round bun, the ends of the roll are not fastened, but after a cut it is unrolled, giving the products a round shape. The cut buns are placed on greased sheets, placed in a warm place for proofing for 50 - 80 minutes. In 15 - 20 minutes. until the end of the proofing, the surface is smeared with melange. Bake products for 12 - 16 minutes. at a temperature of 200 - 2 20 ℃.
Products can be made in the form of elongated, spiral, curly oysters and twisted products (braids, twists, monograms, etc.).
** Product characteristics. ** Varied shape, with a clearly defined pattern. The surface is glossy. Coloring from light brown to dark brown; in places of cuts and folds it is lighter. The crumb is well baked, porous.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
Recipe on Bread ordinary contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Bread ordinary
- Technological map Bread ordinary
- Energy value Bread ordinary
- Mass fraction of sugar and fat Bread ordinary
- Nutritional value Bread ordinary
- Constructor ganache Bread ordinary
- The cost of raw materials for Bread ordinary
- Homemade recipe Bread ordinary
- Technology instruction Bread ordinary
- Recipe Bread ordinary
- Technical and technological map Bread ordinary