In order to prevent cases of poisoning or intestinal disease, strict adherence to sanitation requirements for preparation and storage of finished products as well as intermediates. Before you begin cooking articles, carefully wash your hands with soap and water, wear a clean apron, head scarf, to prepare the workplace, utensils, equipment, products. Cut up the dough on a smooth flat surface or cutting board. Table washed with hot soda solution, washed with hot water and wiped dry. Cutting boards, rolling pins are well cleaned, washed with hot soapy water, rinsed with hot tap water and dry. Dishes are washed before eating hot soapy water, rinse under running hot water and dried.
Inventory, whisks, knives, and other items after use well cleaned, washed with hot soda solution, washed with hot running water, boil for 15 minutes and dried in a warm oven. Store in a plastic bag. Pastry bags with the remains of the cream is soaked in hot water for one hour, washed in a solution of baking soda, carefully rinsed and dried. Then iron on both sides with a hot iron, and stored separately in a plastic or woven bag. Eggs are used diet, without surface damage.
Before use, soak them in warm water for 5-10 minutes, treated with 2% solution of baking soda, disinfected with 0.5% bleach solution, thoroughly washed with running water. Then break the eggs into a cup one at a time, checking the goodness, poured into large bowl and place in refrigerator. Gelatin to soak thoroughly washed with cold running water. Dyes are kept in clean washed bottles with a tight stopper in the refrigerator for three days. Egg mass for manufacture of cream store in the refrigerator for 8 hours for the dough – no more than 24 hours. Cream (custard cream, and raw sbivnoy sbivnoy custard) was used immediately in production, the other creams – for 2 hours. Syrup "Charlotte" store in the refrigerator for 12 hours for soaking syrup – at room temperature for no more than 4 hours. Cakes after cooking put in the fridge (the duration of storage should not exceed 24 hours); cakes with fondant, fruit fillings souffle store up to 36 hours.