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Tehnologia Fabricarii Painii Albe La Tava de 0,400 g

Tehnologia Fabricarii Painii Albe La Tava de 0,400 g

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Published by Alexe Ramona

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Published by: Alexe Ramona on Nov 27, 2012
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01/28/2014

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COLEGIUL TEHNIC DE INDUSTRIE ALIMENTARA« DUMITRU MOTOC BUCURESTI»PROFESOR INDRUMATOR :ING : BRUMAR CRISTINAELEVA:PAUNESCUMIRELACLASA:12 G
SESIUNEA MAI 2006
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TEMA PROIECTULUI
 
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 Cuprins
1. Argument (prezentare generala)………………………………………………………………………pag 42. Schema tehnologica……………………………………………………………………………………………..pag 53. Proces tehnologic3.1 Reteta de fabricatie……………………………………………………………………………………..pag 63.2 Materii prime si auxiliare…………………………………………………………………………… pag 73.3 Operatii tehnologice……………………………………………………………………………………. pag 133.4 Utilaje-instalatii…………………………………………………………………………………………... pag224. Caracteristicile produsului :4.1 Caracteristici organoleptice………………………………………………………………………pag 234.2 Caracteristici fizico-chimice……………………………………………………………......... pag 234.3 Defecte de calitate……………………………………………………………………………………...pag 235. Metoda de analiza……………………………………………………………………………………………… pag 256. Calcule tehnologice………………………………………………………………………………………………pag 297. Norme de igiena si protectia muncii…………………………………………………………………pag 308. Bibliogarafie………………………………………………………………………………………………………… pag 38
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