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