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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 Milk mix toffee "Mandarin" №26
Description of the technological process.
The technological process of production consists of the following stages:- Preparation of raw materials for production.
- Preparation - Milk mix toffee "Mandarin" №26
- Packaging, labeling, storage and transportation.
- Preparation of raw materials for production.
- Preparation - Milk mix toffee "Mandarin" №26
- 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 Milk mix toffee "Mandarin" №26 contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Milk mix toffee "Mandarin" №26
- Technological map Milk mix toffee "Mandarin" №26
- Energy value Milk mix toffee "Mandarin" №26
- Mass fraction of sugar and fat Milk mix toffee "Mandarin" №26
- Nutritional value Milk mix toffee "Mandarin" №26
- Constructor ganache Milk mix toffee "Mandarin" №26
- The cost of raw materials for Milk mix toffee "Mandarin" №26
- Homemade recipe Milk mix toffee "Mandarin" №26
- Technology instruction Milk mix toffee "Mandarin" №26
- Recipe Milk mix toffee "Mandarin" №26
- Technical and technological map Milk mix toffee "Mandarin" №26