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Technological map Cream 61 + jam + praline + margarine
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - №061 Cream "New"
- Preparation - Cream 61 + jam + praline + margarine
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - No. 063 Milk-sugar syrup
- Preparation - №061 Cream "New"
- Preparation - Cream 61 + jam + praline + margarine
- 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'.
Milk is poured into the boiler, granulated sugar is added. The mixture is thoroughly mixed and boiled for 3-5 minutes to a temperature of 104-105 ℃ (test per thin thread). Milk-sugar syrup is filtered through a sieve with a mesh size of 1.5 mm and cooled.
Whipped butter, peeled and cut into pieces. Then, gradually, in several steps, add chilled milk-sugar syrup. At the end of whipping, add vanilla powder, cognac, wine. Duration of whipping is 20-30 min.
** Characteristics of a semi-finished product. ** Homogeneous fluffy mass with a smooth glossy surface, well retaining its shape.
Packaging, labeling, storage and transportation should be carried out in accordance with requirements of TU.
calculations, forms, documents:
- Consolidated recipe Cream 61 + jam + praline + margarine
- Technological map Cream 61 + jam + praline + margarine
- Energy value Cream 61 + jam + praline + margarine
- Mass fraction of sugar and fat Cream 61 + jam + praline + margarine
- Nutritional value Cream 61 + jam + praline + margarine
- Constructor ganache Cream 61 + jam + praline + margarine
- The cost of raw materials for Cream 61 + jam + praline + margarine
- Homemade recipe Cream 61 + jam + praline + margarine
- Technology instruction Cream 61 + jam + praline + margarine
- Recipe Cream 61 + jam + praline + margarine
- Technical and technological map Cream 61 + jam + praline + margarine