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Table Of Contents

1.1. Soiuri de cirese
1.3. Standard de STAS – Cirese
2.1. Tehnologia fabricarii produselor negelificate
2.2. Tehnologia fabricarii dulceturilor
2.3.2. Descrierea Schemei tehnolocice I
2.3.3. Schema tehnologica de obtinere a dulcetei II
2.3.4. Descrierea Schemei tehnolocice II
2.4. Reteta de fabricatie a dulcetei de cirese
2.5. Accidente de fabricatie la dulceata
4.1. Bilantul de materiale la dulceata de cirese
5.Eliminare parti necomestibile: p5 = 11%
6.Sortare calitativa II: p6 = 1%
7.Fierbere – Concentrare p7 = 0,2%
8.Racire: p8 = 0,5%
9.Dozare: p9 = 1%
10. Inchidere: p10 = 1%
11. Pasteurizare: p11 = 1%
12. Etichetare: p12 = 0,5%
13. Ambalare: p13 = 0,1%
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Published by Larisa Haliuc

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Published by: Larisa Haliuc on Apr 06, 2011
Copyright:Attribution Non-commercial


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