Technology of production of rubled semi-products of functional direction
In order to reduce the cost of production and to obtain a functional product, 24% of pollock fillets and 45% of manual poultry meat were used in the production technology of «Special» brioches instead of 24% of low-fat pork pork and 45% of bovine type I, respectively. Analysis of economic indicators allowed us to establish that the use of poultry meat and pollock fillets in the recipe-tour of «Special» bats allowed to reduce their prime cost by 58,8 rubles. and increase the profitability of production by 3,9%.