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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 Fruit cream (surfactant)
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Fruit cream (surfactant)
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Fruit cream (surfactant)
- 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.
Recipe on Fruit cream (surfactant) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Fruit cream (surfactant)
- Technological map Fruit cream (surfactant)
- Energy value Fruit cream (surfactant)
- Mass fraction of sugar and fat Fruit cream (surfactant)
- Nutritional value Fruit cream (surfactant)
- Constructor ganache Fruit cream (surfactant)
- The cost of raw materials for Fruit cream (surfactant)
- Homemade recipe Fruit cream (surfactant)
- Technology instruction Fruit cream (surfactant)
- Recipe Fruit cream (surfactant)
- Technical and technological map Fruit cream (surfactant)