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INTRODUCTION

CONCLUSION

BIBLIOGRAPHY

INTRODUCTION

assortment characteristics lamb rusks

For nutrition, a person consumes food products of plant, animal and mineral origin, which have a certain usefulness, nutritional value, and digestibility.

Lamb products are traditional bakery products for Belarusian tea drinking. Lamb products are the products of most bakeries and bakeries.

Crackers include simple and rich, crispbread crackers.

The object of research in term paper are lamb and rusk products.

The subject of the study is the classification and consumer properties of bagels and rusk products.

The purpose of the research in the course work is to study the commodity-consumer classification of bagels and crackers and analyze the range of this product group at a particular enterprise.

Objectives of the course work:

Analyze the range and classification of crackers;

To study the methodology for the examination of crackers;

Investigate organoleptic and physico-chemical indicators of the quality of crackers.

1. ANALYTICAL REVIEW OF THE LITERATURE

1.1 Consumer properties and nutritional value of lamb and rusk products

The usefulness of products is determined, first of all, by their ability to satisfy human nutritional needs. It depends on the chemical composition and characteristics of the transformations of various substances of these products in the human body and is characterized by such basic consumer properties as nutritional, biological, energy and physiological values.

The nutritional value characterizes the whole useful properties product, i.e. good quality (harmlessness), digestibility, content of nutrients (proteins, fats, carbohydrates) and biologically active substances (vitamins, minerals, essential amino acids, etc.).

Biological value is characterized by the presence of biologically active substances in products: vitamins, macro- and microelements, essential amino acids and polyunsaturated fatty acids. These food substances are not synthesized in the body and therefore cannot be replaced by other food substances.

The physiological value is determined by the ability of products to influence the nervous, cardiovascular and digestive systems of a person. Tea, coffee, spices and other products have this ability.

The energy value products is determined by their content of fats, proteins, carbohydrates and their digestibility. When oxidized in the body, 1 g of fat releases energy equal to 9 kcal (37.7 kJ), 1 g of protein - 4 (16.7 kJ) and 1 g of carbohydrates - 4 kcal (16.7 kJ).

Digestibility is an indicator that characterizes the degree of use by the body of the consumed product. It is expressed by the digestibility coefficient, which shows what proportion of the product is used by the human body. Digestibility depends both on the objective properties of the product (type, taste, aroma, texture, amount of nutrients, etc.), and on the state of the body, nutritional conditions, habits, tastes, etc. The average digestibility of products is (in%): proteins - 84.5, fat - 94 and carbohydrates - 95.6.

Consumer benefits food products largely depend on the properties and quality of the processed raw materials. The quality of flour, bread, pasta depends on the properties and quality of wheat grain; quality butter- on the quality of milk; the quality of sausages depends on the quality of the used meat and other raw materials, etc. The initial properties of the product and its quality are significantly changed by the production processes, technology, conditions and methods of storage, transportation, sale, etc.

The content of food substances (proteins, carbohydrates, fats, vitamins, etc.) in lamb and rusk products depends on the type and grade of flour and the additives used. The amount of carbohydrates in the most common varieties of lamb and crackers is 40.1--50.1% (80% is starch), protein - 4.7--8.3, fat - 0.6--1, 3, water -- 47.5%. When various enrichers (fat, sugar, milk, etc.) are added to lamb and rusk products, the content of the above substances increases depending on the type of additive.

In products from wheat flour more proteins than in products from rye flour. About eight parts of carbohydrates account for one part of proteins in lamb and rusks, which is clearly not enough in terms of the quantitative content of protein substances. The most rational ratio of proteins, fats and carbohydrates in food is 1:1:5.

Due to lamb and crackers, the human body satisfies the need for B vitamins by 50%: thiamine (B1), riboflavin (B2) and nicotinic acid (PP). The presence of vitamins in lamb and rusk products is mainly due to the type of flour. When grinding grain into flour, up to 65% of vitamins are lost, and the more, the higher the grade of flour. Lamb and rusk products from wholemeal flour characterized by a higher content of vitamins.

Lamb and rusk products are also important as a source of minerals. They contain potassium, phosphorus, sulfur, magnesium; in slightly smaller quantities - chlorine, calcium, sodium, silicon and other elements in small quantities. Bread made from lower grades of flour contains more minerals.

The biological value of lamb and rusk products is characterized by amino acid composition, content of ash elements, vitamins and polyunsaturated fatty acids. Proteins of lamb and rusk products are biologically complete. However, in terms of the content of such essential amino acids as lysine, methionine and tryptophan, the proteins of this commodity group are inferior to the proteins of milk, eggs, meat and fish.

The digestibility of lamb and rusk products depends on the type, grade of flour and its quality. Bagel and crackers made from wheat flour are digested better than those made from rye flour of the same variety. The digestibility of proteins, fats and carbohydrates is higher in products from higher grades of flour and, accordingly, for products from wheat flour of the highest grade is 87.95 and 98%, and from wholemeal flour - 70.92 and 94%. Bagels and crackers with good, uniform, thin-walled porosity, in which all substances are in the most favorable state for the action of enzymes (proteins are denatured, starch is gelatinized, sugars are dissolved), are easily saturated with digestive juices, are well digested and absorbed.

The energy value of lamb and rusk products is determined by the peculiarity of the chemical composition and depends on the type, grade of flour and recipe. With an increase in the grade of flour, the amount of energy released increases. Varieties of lamb and rusk products, where the recipe provides for the addition of various nutrients, are characterized by a higher energy value.

Lamb and crackers, as well as bakery products, have high calorie content(the highest - drying - up to 380 kcal / 100 tons). Products with improvers are distinguished by higher organoleptic quality indicators.

Storage conditions are an important consumer property of lamb and rusk products. When storing indoors, maintain a relative humidity of 60-70% and a temperature not higher than +20°C.

Shelf life from the date of manufacture of bagels - 25 days, dryers - 45 days, products packaged in plastic or plastic bags - 25 days; bagels from the moment they are taken out of the oven - 16 hours, packaged - 72 hours; crackers packed in boxes, cardboard boxes or packaged in packs - no more than 60 days, in plastic bags - no more than 30 days.

Rusk and lamb products (with the exception of bagels) are characterized by low humidity, therefore, under proper conditions, they can be stored for a long time without a significant reduction in quality. They are stored separately from bread in clean, dry rooms with a temperature of 0-15 ° C and a relative humidity of no higher than 75%. Fluctuations in indoor air humidity cause alternating wetting and drying of products, which changes their structure, significantly increases strength and worsens swelling. Increased relative humidity (more than 75%) leads to an excessive increase in the equilibrium moisture content of products, loss of brittleness and mold.

The storage should not be infested with barn pests. Crackers, crispbread and dryers practically do not go stale due to their low humidity; in bagels this process is many times slower than in bread. In crackers and lamb products containing fat, the processes of its oxidation take place. Due to the porous structure of the products, contact with air oxygen occurs over a large surface, and the speed of these processes can be significant. Accelerates oxidative damage to fat fever in storage.

Guaranteed shelf life standards set the following (per month): for crispbread simple recipe - up to 4, containing fat - up to 1.5 with a bagel products, warranty shelf life is not established by the standards. Under proper storage conditions, these products can be stored from a month (butter crackers with a high fat content) to a year (plain crackers).

The quality of lamb and rusk products is determined by the quality of raw materials and the technology of preparation.

1.2 Technology for the preparation of lamb and rusk products

1.2.1 Technology for the preparation of lamb products

The production of lamb products due to its specificity is very laborious, as steep dough is prepared, which is difficult to process, the products are small in size.

Technological process The production of lamb products consists of the following operations: preparation of raw materials, preparation of a porch or dough, preparation of dough, molding and proofing of products, scalding and drying, baking, packaging and labeling.

The dough for bagels and dryers is prepared using a porch as a baking powder - a periodically updated wheat sourdough; sourdough prepared with pressed or liquid yeast.

The porch is prepared in two ways: on the porch of the previous preparation and on the dough.

Depending on the method of cutting the dough - manually or by machine - the dough for lamb products is prepared in different ways.

Dough intended for cutting by hand is prepared at a lower temperature - 23--27 ° C. A porch or dough is taken from 5 to 16 kg per 70 kg of flour going into the batch. In terms of 100 kg of flour, counting the flour brought in with the porch and the flour going into the batch, this will be from 7 to 20 kg of the porch. The duration of dough fermentation is usually 50-60 minutes for bagels and 30-40 minutes for dryers.

Dough intended for machine cutting is prepared warm, at a temperature of 28 to 34 ° C. The duration of dough fermentation is much shorter than with manual cutting, usually 20-30 minutes, in connection with which the amount of porch added to the dough increases to 17-40 kg per 100 kg of flour (including flour added with vestibule).

In the dough for drying the porch, they take less: 6-8 kg per 100 kg of flour for manual cutting and 10-15 kg per 100 kg of flour for machine cutting.

In the dough for bagels, the recipe of which includes fat (butter, mustard bagels), put a little more porch than in the dough, for example, for simple bagels. The dough is kneaded in a low-speed dough mixer. It has a tilting trough for unloading the dough from the machine.

When kneading the dough, the required amount of porch or dough is first weighed, then it is thoroughly mixed with water and additional raw materials. Additional raw materials - animal butter and margarine - must first be melted, sugar and salt are dissolved, the solution is filtered. Then the flour is dosed and mixed for 3-5 minutes.

Since the lamb dough is prepared steep (its moisture content for simple bagels is 36--37%, sugar - 30--33%, dryers - 36%, etc.), then at the end of the kneading, a completely homogeneous coherent mass of dough is not obtained , and separate pieces of it are formed, in which unmixed flour is visible.

Molding lamb products is the most time-consuming operation of the entire process of their preparation.

With the manual method of molding, bundles are prepared from dough on a rolling-cutting machine. The wire-cutting machine consists of two pairs of smooth rolls and a pair of rolls with grooves. First, the dough is rolled into a layer with smooth rolls, and then cut into bundles with grooved rolls.

The grooves on the rolls are shaped so that they give a round cross-section tow, and appropriate rolls are used for each type of product. When preparing tows for drying, rolls with a chute 10 mm wide are used, bagels - 15 mm and bagels - 22 mm. This ensures that bundles of the required diameter are obtained.

Currently, most of the enterprises that produce bagels are equipped with dividing and seaming machines for forming bagels, bagels and dryers.

Bagels are baked in ovens of various designs, but most often they use a special BK oven with a conveyor belt hearth. It gives products of uniform quality. The duration of baking in the BK oven can be varied from 9 to 25 minutes by adjusting the speed of the conveyor. When baking bagels, exposure to radiant energy is used, obtained using gas burners, infrared radiation sources, or roasting at 300 ° C. The surface of the products in this case is brighter, more beautiful.

1.2.2 Technology for the preparation of crackers

Butter crackers are obtained by drying slices rich bread baked in the form of plates of different sizes and shapes. The technological process for the production of rich crackers includes the receipt, storage and preparation of raw materials, the preparation and cutting of dough, the baking of crackers, the exposure of crackers, their cutting into slices, drying and cooling of crackers.

The dough for rich wheat crackers is prepared in the following ways: on a thick and liquid sponge, non-dough and on concentrated lactic acid sourdough (KMKZ). Humidity thick dough 40 - 43%, liquid - 64 - 65%, KMKZ - 63 - 65%, dough - 29.5 - 39%. The more sugar and fat in the recipe, the lower the moisture content of the dough. The duration of fermentation of thick dough is 180--300 minutes, liquid 240--300, KMKZ - 480--960, dough - 60-120 (with steam methods and at KMKZ) and 90--150 minutes (with a non-steam method) .

When producing rich crackers with a high content of sugar, fat, eggs, these ingredients are added to the dough about 20-30 minutes before the end of fermentation, 25-30 minutes before cutting the dough is punched 2-3 times.

In the non-dough method, to ensure a uniform porosity structure and improve the brittleness and swelling of crackers, the fermented dough is additionally processed in a screw chamber before cutting.

The cutting of the dough includes its division into pieces, the formation of blanks for breadcrumbs, the proofing of the molded blanks, the finishing of the spaced blanks. The dough, prepared by one of the described methods, is cut on a machine, the formed slices are stacked against each other on a moving sheet, forming a plate-row. The extruded continuous tow enters the baking sheet moving along the conveyor and is cut off along the length of the sheet.

When forming the dough, the diameter of the matrix is ​​selected depending on the type of crackers, taking into account the increase in the height of the plate during the proofing and baking period by about 2 times, and the width by 10-15 mm. The height and width of the baked plate should provide the dimensions of the crackers.

Proofing of molded blanks is carried out in proofers for 50–75 min at 35–40 °C. Plates after proofing are lubricated with egg grease. After egg lubrication, coffee crackers are sprinkled with crushed crumbs, and amateur ones are sprinkled with nuts.

Breadcrumbs are baked in an oven at 200-260 ° C for 15-20 minutes, depending on the type of crackers and the brand of the oven.

Exposure of crackers is carried out to bring them into a state that is optimal for cutting. Baked rusk plates are placed on plywood sheets or in trays on bottom crust or rib and placed in a cooler or trolleys, preventing deformation of the plates. After 5-24 hours, depending on the production conditions, the plates are sent for cutting into slices. The room for cooling and holding the plates must be dry and ventilated.

The slabs are cut into slices by disk or sawmill machines. The slices are manually or mechanically laid out on metal sheets or under ovens and sent for drying. Rusks are dried in ovens at a temperature of 115--210 ° C for 9--31 minutes. depending on the type of crackers, their recipe composition and size. Dried crackers are cooled, placed in boxes or packaged in bags or boxes manually or automatically.

1.3 Quality of lamb and rusk products

The quality of lamb products is evaluated by organoleptic and physico-chemical methods.

Orgapoleptically determine the correctness and constancy of the form (round, oval, in the form of a shuttle); standing surface (smooth, glossy, the presence of bubbles, cracks and burns); color (evenly golden); taste and smell (depending on the characteristics of the recipe). Mesh prints on the underside of the products are possible.

From physical and chemical indicators I determine: humidity, acidity, swelling by changing the mass before and after swelling. In bread sticks and straws, in addition, the content of scrap and crumbs is determined (no more than 5 and 2%, respectively). The content of fats and sugar is determined at the request of trade organizations.

The quality of crackers is evaluated by organoleptic (taste, smell, color, shape) and physico-chemical parameters (humidity, dimensions, wetness, scrap content and reduced size products). Brittleness is also established by breaking at least two crackers from an average sample on a special device. In addition, the hardness of cracker briquettes is set on a special device.

The main defects characteristic of bagels, dryers and bagels: irregular shape, rough, unevenly sprinkled surface, large cracks (more than 1/3 of the circumference), pale color, burnt, dirty, unblended, voids in the crumb, bland, sour, oversalted taste , extraneous tastes, unusual smell, deviations from the established sizes (number of pieces in 1 kg). The causes of defects and preventive measures are the same as for bakery products.

Packing and storage. Cellophane bags are used for packing lamb products, and for rusks, in addition, parchment, parchment, aluminum foil and combined materials.

Each packaging unit (package, box) must have a label, and each box (bag) must have a label.

2. CLASSIFICATION OF LABEL AND RUSK PRODUCTS

2.1 Classification of bagels

Depending on the diameter and thickness of the ring, lamb products are divided into the following types: drying (ring diameter - 4-6 cm, bundle thickness - 1-17 cm); bagels (ring diameter - 7-9 cm, bundle thickness - up to 2 cm); bagels (ring diameter - 7-10 cm, bundle thickness - up to 3.3 cm), breadsticks (length - 28-30 cm, diameter - up to 0.8 cm) and straws (length - 28-30 cm, diameter - up to 0.5 cm) (Fig. 1). Breadsticks are similar in properties to bagels, and straws are close to dryers, therefore they are included in this group. They also produce dietary lamb products (achloride dryers).

Lamb products are made from wheat flour of the highest and 1st grade.

Straws and sticks are made from wheat flour of the highest and first grades. Straws are produced in the following assortment: "Kievskaya", sweet, salty, vanilla.

Lamb products differ depending on the characteristics of the recipe. Drying, for example, can be vanilla, mustard, poppy, lemon, plain, etc.; bagels - vanilla, sugar, Cherkizovsky, lemon, etc.; bagels - milk, mustard, rich, with cumin, poppy seeds, etc.; bread sticks do not have varieties, and straws can be sweet, salty and vanilla.

In addition, rahai, which are large bagels with a diameter of up to 250 mm, are classified as lamb products. A braided rahaya is made from three flagella in the form of a braid, which is folded into a wreath. Twisted rahai is made from three flagella, folded into a ring.

Technology for the production of lamb products: preparation and dosing of raw materials - preparation of dough or porch - kneading dough - rubbing dough - resting dough (fermentation) - shaping products - proofing - scalding in water or steam scalding - drying - baking - packaging - storage or release to the trading network.

The main features of the production of lamb products, unlike bakery products, are that the dough is prepared very steep (32-35 liters of water are taken per 100 kg of flour, i.e. almost half as much as for bread). To impart plasticity and a bound structure, the dough is rubbed (minced), i.e. passing it between the shaft and the tape of the rubbing machine. To give a shiny, glossy surface, the dough pieces are scalded in water or scalded with steam (as a result, the starch in the surface layer gelatinizes and the proteins denature).

2.2 Classification of rusks

Depending on the characteristics of the recipe and production technology, crackers are divided into the following types: simple crackers, rich crackers, croutons, breadcrumbs, crackers briquettes and crispbread, dietary crackers.

Varieties of crackers are distinguished by the type of flour. Simple crackers are made from rye, wheat wholemeal flour and mixtures thereof, as well as wheat flour of the 1st and 2nd grades; rich and crackers-croutons - from wheat flour of the highest, 1st and 2nd grades; breadcrumbs- from wheat different varieties and cornmeal; cracker briquettes - from rye wallpaper and wheat flour of the 1st and 2nd grades; crispbread - from rye and rye-wheat flour; diet crackers - mainly from wheat flour of the 1st grade.

Crackers are produced from the highest grade flour: creamy - 50-55 pcs. per 1 kg. The recipe includes (for 100 kg of flour) 2 kg of yeast, 1 kg of salt, 20 kg of sugar, 15 kg of animal oil, 0.5 kg vegetable oil c 80 eggs; vanilla -- 95--100 pcs. per 1 kg. The recipe includes (per 100 kg of flour) 2.5 kg of yeast, 1 kg of salt, 22 kg of sugar, 16 kg of animal oil, 0.5 kg of vegetable oil, 100 eggs, 0.1 kg of vanillin.

Crackers are produced from the first grade flour: coffee 60-- 65 pcs. per 1 kg. For 100 kg of flour, take 1 kg of yeast, 1.2 kg of salt, 13 kg of sugar, 5 kg of animal oil, 0.5 kg of vegetable oil, 50 eggs; "road" - 40--45 tit. per 1 kg. For 100 kg of flour, take 1 kg of yeast, 1 kg of salt, 5 kg of sugar, 0.5 kg of vegetable oil, 50 eggs.

From flour of the second grade: "City" - 40--45 pcs. in 1 kg. For 100 kg of flour, take 1 kg of yeast, 1.2 kg of salt, 13 kg of sugar, 5 kg of animal oil, 0.5 kg of vegetable oil, 50 eggs.

In addition, crackers “Slavic”, “Amateur”, “Delicatessen” and “Children” are made from the highest grade flour, “Kolkhoznye”, “Moscow”, “Sugar” and others are made from the first grade flour.

Due to the fact that crackers of different varieties can not always be distinguished by external features (except for those that have obvious external features in size and shape, for example, "Children's produce small sizes - 200-- 300 pieces per 1 kg", "Amateur" sprinkle crushed nuts), to determine the variety, the establishment of physical and chemical quality indicators is required.

Rusk products have a low moisture content - 8-12%, so they can be stored for a long time without changing their quality, and have a high calorie content.

Simple rusks differ from rich ones in a lower content of fat, sugars, however, they significantly exceed them in the content of minerals. They contain almost 4 times more potassium, 2 times more calcium, 2-7 times more magnesium, 2-3 times more phosphorus and iron. Also, simple crackers contain significantly more vitamins B1, B2 and PP, which is explained by the use of low grades of flour.

3. ASSORTMENT AND CHARACTERISTICS OF LAUNDRY AND RUSKET PRODUCTS ON THE EXAMPLE OF THE TRADING ENTERPRISE PRODSERVICE LLC

3.1 general characteristics enterprises

According to the legislation of the Republic of Belarus, Prodservice LLC is a legal entity, has an independent balance sheet, can acquire property and personal non-property rights and perform duties on its own behalf, be a plaintiff and a defendant in court, open settlement, currency and other bank accounts, have seals and stamps with their name.

The main goal of the economic activity of Prodservice LLC is to make a profit in order to satisfy the economic and social interests of the founders of the Company.

The subject of activity of Prodservice LLC is the implementation of economic and other types of activities not prohibited by the legislation of the Republic of Belarus. Thus, Prodservice LLC has a license for retail trade (including alcoholic drinks and tobacco products) and public catering.

Prodservis LLC is located in a separate building. The working hours of the organization are from 07:00 to 23:00, without a break for lunch and without days off. Its total area is 608.69 sq.m., of which the retail area is 260 sq.m. m.

The store has a complex of premises necessary for the normal functioning of the trade and technological process. All the premises of the store are located taking into account the provision of a rational relationship between them. Warehouse and retail space allows for a convenient layout of premises, rational direction of customer flows. There is a dining room, a rest room, a locker room and offices for management personnel in the organization's administrative and amenity complex.

The principles of recruitment, qualification requirements for employees, the main conditions of employment agreements (contracts), the procedure for their conclusion and termination, the rights and obligations of personnel and other features of regulating relations among employees are regulated by labor legislation, regulatory or local documents.

The dynamics of income from sales is positive and represents an increase in the indicator for 2010 by 21.29% compared to 2009. This is largely due to an increase in the volume of trade. And the level of income from sales increased by 0.18% compared to last year.

The dynamics of sales expenses is characterized by their growth by 18.78%. At the same time, there is a decrease in the level of expenses by 0.15%.

Prodservice LLC has seen an increase in the profit from sales indicator, which amounted to 134.26% compared to the level of 2009, which is a natural result of income growth and a decrease in the level of sales costs. Return on sales in 2010 was 3.12%, which is 0.33% higher than in 2009, which was 2.79%.

Profit of the reporting period increased by 30.94% compared to 2009, positively affected by the growth of profit from the sale of goods. Non-operating income decreased by 4 million rubles compared to the previous year.

Profit for distribution increased by 31.58% compared to the previous period. This was due, first of all, to the positive dynamics of such indicators as turnover, sales revenues, profit of the reporting period.

The average number of employees of Prodservice LLC as of 01.01.2011 was 100 people. Labor productivity of personnel in the reporting period increased by 13.31 million rubles, or by 14.04% in current prices, compared to the previous period, and in comparable prices the growth rate was 6.58%.

The payroll fund increased by 16.42%, this was due to an increase in the number of employees, an increase in wages, the provision of material assistance, the accrual of bonuses, and the conclusion of work contracts.

Trade turnover per 1 sq. m. increased by 20.04%. There was no change in the trading area in 2009 and 2010, the increase in trade had a positive effect. The given dynamics of indicators proves that the organization has conditions for the growth of turnover not only due to rising prices, but also due to the introduction of new technologies in the trade and technological process, and the mobilization of available labor resources.

Let's carry out a factorial analysis of indicators of turnover, sales income, sales costs.

Let us trace the influence of labor factors (number of employees and labor productivity) on the turnover of the organization by the method of chain substitutions:

T0 \u003d PR0 * TOn1work (0) \u003d 95 * 94.81 \u003d 9007 million rubles.

Tusl \u003d CHR1 * TOn1work (0) \u003d 100 * 94.81 \u003d 9481 million rubles.

T1 \u003d PR1 * TOn1work (1) \u003d 100 * 108.12 \u003d 10812 million rubles.

Change in turnover due to the number of employees:

DTOchr \u003d 9481 - 9007 \u003d 474 million rubles.

Change in the turnover of the organization due to the growth of turnover per 1 employee.

DTOto1person = 10812 - 9481 = 1331 million rubles.

Thus, an increase in the number of employees would cause an increase in the turnover of the organization by 474 million rubles. ceteris paribus, and the growth of turnover per 1 employee - by 1331 million rubles.

The impact of turnover per 1 m2 on the turnover of the organization fully reflects the growth in turnover, since the growth of retail space in the organization was not provided.

3.2 Characteristics of the range of lamb and rusk products of the LLC Prodservis enterprise

Lamb and rusk products constitute a special group of bakery products, differing in composition, properties, production technology and storage conditions. Indicators and moisture content (8-14%), therefore they are called "canned bread".

In the structure of the optimal daily diet, lamb and crackers should occupy about 1.5%.

Since 2007, a new standard for wheat flour has been put into effect in Belarus. It applies to flour made from soft wheat, from soft wheat with an admixture of durum wheat (durum) up to 20% and intended for the production of bakery, flour confectionery, pasta, culinary products and sale for other food purposes.

The standard expands the range of flour, the determining quality criterion of which will be the content of raw gluten. So, to the existing 5 varieties, 4 more were added - "extra", "highest selective", "first selective" and "second selective". Now the flour will be classified not only by 9 grades, but also within the grade by brands, there will be 18 of them in total.

This news did not cause much joy among Belarusian bakers, since most of them doubt that flour mills will be able to meet the demands of bakery and confectionery for all brands of flour. In addition, in their opinion, most manufacturers will most likely express a desire to work only with flour of high grades, and flour of lower grades will not be used.

There is also a question about the calculation of the cost of bakery products, because each grade and brand has its own cost, therefore, when calculating, it will be necessary to include only a certain grade and brand of flour in the calculation in order to comply with the established level of profitability. In the absence of this variety and brand at the enterprise, it will be impossible to develop a specific product name, and therefore, fully satisfy consumer demand according to the application of trade enterprises.

In addition, in all currently valid recipes for bakery and flour confectionery products, the list of raw materials indicates: "baking wheat flour". The new standard does not include this term. Thus, it will be necessary to revise, make changes and coordinate with the Ministry of Health of the Republic of Belarus the entire prescription range, which is more than 1000 items. According to the bakers, this cannot be done not only before the introduction of a new standard, since the deadlines for coordinating the documentation are set by the Ministry of Health.

CONCLUSION

The object of research in the course work was lamb and rusk products.

The content of food substances (proteins, carbohydrates, fats, vitamins, etc.) in lamb and rusk products depends on the type and grade of flour and the additives used. The amount of carbohydrates in the most common varieties of lamb and crackers is 40.1--50.1% (80% is starch), protein - 4.7--8.3, fat - 0.6--1, 3, water -- 47.5%. When various enrichers (fat, sugar, milk, etc.) are added to lamb and rusk products, the content of the above substances increases depending on the type of additive.

There are more proteins in products made from wheat flour than in products made from rye flour. About eight parts of carbohydrates account for one part of proteins in lamb and rusks, which is clearly not enough in terms of the quantitative content of protein substances.

The physiological significance of lamb and rusk products lies in the fact that they give the entire mass of food consumed a favorable texture, promote wettability by digestive juices and better functioning of the digestive tract.

Lamb products are made from wheat flour of the highest and 1st grade. The dough for these products is prepared steeper than for bakery products, sugar, fat, molasses and other raw materials are added. After forming the dough in the form of rings, the blanks are scalded in boiling water to obtain a gloss on the surface and increase in volume, then the blanks are proofed and baked.

According to the recipe, lamb products are simple and improved. Depending on the size, they are divided into dryers, bagels and bagels.

Dryers have the form of rings or shuttles with a diameter of 4-6 cm, the weight of the product is 6-12 g. The assortment is Simple, Vanilla, Mustard, Baby, Amateur, Dairy, etc.

Bagels are baked in the form of rings and shuttles with a diameter of 7-9 cm, the mass of the product is 25-40 g. The assortment is Simple, Children's, Lemon, Slavic, Dairy, Sugar, Egg, etc.

Bagels are rings with a diameter of more than 9 cm, weighing 50 or 100 g. Assortment - Simple, With poppy, Butter, Ukrainian, Mustard, etc.

The quality of lamb products is regulated by the standard and is determined by organoleptic (shape, surface, color, taste and smell, internal state, fragility) and physico-chemical (humidity, acidity, mass fraction of sugar and fat, swelling) indicators.

Products that have an irregular shape, burnt, pale or contaminated surface, unusual taste and smell, crunch from mineral impurities, traces of unmixed products are not allowed for acceptance and sale.

Products strung on twine or in bulk are packaged in bags made of paper, cellophane "or polyethylene film, in plank, plywood or cardboard boxes weighing no more than 10 kg. Marking is applied to each packaging unit.

The products are stored in dry, clean, ventilated warehouses, free of pests, at a temperature not exceeding 15 °C, relative air humidity of 50-70% Sharp fluctuations in temperature and air humidity are not allowed.

Rye, wheat and rye-wheat crackers are produced. According to the recipe, they are divided into simple and rich.

Simple crackers are prepared from plain bread, baked from rye, wheat flour or a mixture of rye and wheat.

Butter crackers are made from wheat flour of the highest, 1st and 2nd grades. The recipe of these products includes sugar, fat, eggs, milk and other additional raw materials. The dough is prepared in a sourdough manner. During cutting, dough pieces are shaped into bundles (rusk plates), which, after proofing, are smeared with an egg and treated with nuts, sugar or poppy seeds.

BIBLIOGRAPHY

1. Boltukhov A.K. Merchandising. - M., 2009.

2. Auerman A.Ya. "Assortment of bread and bread products", M., 2009.

3. Ivanova T.N. "Commodity research and examination of grain-and-flour products" 2008

4. Lorakov V.L., Elizarova V.F., Loiko D. Commodity science food products: / Study. allowance for bargaining. universities /-- 2nd ed., revised. -- M.: Economics, 2008.

5. Merchandising of food products: Proc. Allowance for bargaining. Universities / Agbash V.L., Elizarova V.F. et al. - 2nd ed., pnrerab. - M .: Economics, 2009. - 495 p.

6. Merchandising goods. General course: Proc. Benefit / N.M. Ilyin, V.V. Karachun, Yu.I. Maryin and others; Under total Ed. Prof. N.M. Ilyin. - Minsk: BSEU, 2008. - 401 p.

7. Shepeleva A.F. "Commodity research and examination of food products" 2009

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Examination of the quality of crackers

Examination of the quality of simple crackers is carried out according to organoleptic indicators (shape, size, surface condition, taste and smell, the number of pinkies, scrap and crumbs) and physico-chemical (humidity - 10-12%, wheat acidity - 7.5-9.5 degrees , and rye - 12-21 degrees, wetting in cold water).

Examination of the quality of rich crackers is carried out similarly to the examination of simple crackers. At organoleptic evaluation pay attention to the shape and condition of the surface, color, taste, smell. Determine the fragility, the amount of scrap, crusts and crackers of reduced size. The size of crackers is controlled by the number of pieces in 1 kg. The smallest crackers are for children (180-200 pieces in 1 kg), the largest are Ryazan (28 pieces of rectangular shape).

Of the physical and chemical indicators, humidity is normalized - 8-12%, acidity - 3.5-4.0 degrees; wetting crackers in water at a temperature of 60 ° C should be complete for 1 minute, children's, school and road - 2 minutes. Control fat and sugar content. Deviations should not exceed ±2.0-3.0% for sugar and ±0.5-1.0% for fat.

Breadcrumbs defects occur mainly in violation of production technology. Irregular shape - a consequence of insufficient or excessive proofing of the plates at high humidity, as a result of which crackers are elongated. Uneven porosity, voids occur during the preparation of the dough. Insufficient fragility is associated with a violation of the technological regime of dough preparation, drying and roasting.

Examination of the quality of crispbread is carried out according to organoleptic indicators - appearance, surface condition, color, fracture condition, taste and smell; also determine the fragility of products, which should not exceed 3-4 kg/cm 2 . Of the physico-chemical indicators, humidity is normalized - 6-9%, fat content - 5.8-8.5 and sugar - 7.5-9.0%.

They are stored separately from bakery products in dry, clean, well-ventilated areas, not infested with pests of grain stocks, at a temperature of 20-22 ° C and a relative humidity of 65-75%. It is not allowed to store together with products with a specific smell.

Shelf life of rich wheat crackers from the date of manufacture (per day), packed in boxes, cardboard boxes or packaged in packs: 15 - special crackers, 45 - mustard, with poppy, tourist, dairy, creamy, anniversary, nut; 60 - crackers of all other items; 30 - crackers packaged in plastic bags, all kinds.

The shelf life of simple rye crackers, rye-wheat wallpaper - 24 months, wheat from flour of the 1st, 2nd grades and wallpaper - 12 months. When the temperature drops to 8 °C and below, the shelf life is extended to 36 and 24 months, respectively.

Shelf life of bagels - 25 days, dryers - 45, packed in plastic and plastic bags - 15 days; bagel sales period - 16 hours, in a package - 72 hours.

The term of implementation of bread sticks - no more than 30 days, packed in a polyethylene film - no more than 15 days; straws salty and sweet - up to 3 months, Kiev - 1 month; crispbread simple according to the recipe - up to 4 months, improved - up to 1.5, Andreevsky bread - up to 6 months. from the day of production.

Crackers, crispbreads and dryers practically do not go stale due to their low humidity, and in bagels this process is many times slower than in bread.

Bagel products include various types of bagels, dryers and bagels, which have the shape of a ring or an oval formed by a round cross-section bundle, having a flat surface on the side that lay on a sheet, mesh or hearth, as well as straws and bread sticks baked from straight bundles from improved or fancy dough.

Drying and bagels are bread products long-term storage; bagels - an intermediate moisture product between bakery products and bagels. Bagel products differ in the thickness of the bundle, the size of the rings and the mass fraction of moisture.

Drying are rings with a diameter of 4-6 cm, the thickness of the bundle is 1.0-1.7 cm, the mass of one ring is 6.5-12.0 g; bagels - rings with a diameter of 7-9 cm, the thickness of the tourniquet is up to 2 cm, the mass of one product is 25-40 g; bagels - rings with a diameter of 7-10 cm, the thickness of the bundle is up to 3.3 cm, the weight of one product is 50-100 g.

Features of the production of lamb products

They are produced from wheat flour of the highest and 1st grade with a high gluten content. The technological process of production includes dough preparation, rubbing, proofing, scalding or welding of dough rings, baking, packaging and packaging.

The dough for lamb products is prepared steep, on a dough or a special sourdough - a porch (for bagels - only on a dough). To give the dough a uniform consistency, rubbing is carried out, i.e., enhanced mechanical processing by repeatedly passing through the rollers. After rubbing, the dough is rolled up and left alone for an hour to ferment. The ripened dough is formed in special dividing and seaming machines and sent for proofing. To fix the shape and obtain products with a smooth shiny surface, test pieces are scalded (in the absence of a scalding chamber, this operation is replaced by scalding with water at a temperature of 92-95 ° C). The processes occurring in the dough - denaturation of proteins and gelatinization of starch - contribute to the fixing of the shape of products. Products are baked at a temperature of 165 to 290 ° C, depending on the type of ovens. Baking time (in minutes): for dryers - 12-18, bagels - 11-17, bagels - 9-18.

Assortment of lamb products

Lamb products of the highest and 1st grades are produced simple and rich. Sweet products contain sugar (7-18%), fat (1.5-10.5%), in addition, aromatic additives (vanillin, lemon essence, cinnamon, etc.) can be added. The surface of products can be processed and without it.

Drying produced from flour of the highest and 1st grade. From flour of the highest grade, simple - simple drying, including achloride, lemon, with poppy seeds, etc .; from flour of the 1st grade - simple, salty, achloride.

Butter cakes are baked from premium flour - vanilla, with cinnamon, milk, new, shuttle, Minsk; from flour of the 1st grade - baby, rich, children's, tea, etc.

Bagels from flour of the highest grade they produce simple, as well as rich (lemon, vanilla, Cherkizovsky, egg, etc.); from flour of the 1st grade - simple and rich (mustard, children's, dairy, sugar).

Bagels baked from flour of only the 1st grade, piece, weighing 0.1 and 0.05 kg. Easy-to-make bagels can have up to 3% sugar added to the dough, and they can also vary in surface finish. Assortment of simple bagels: simple, with poppy seeds, with cumin, with sesame, etc. Assortment of rich bagels: vanilla, mustard, lemon, Ukrainian, etc. Their recipe includes 7-11.5% sugar and 2-7.5% fat .

Features of production and assortment of straws and bread sticks. For straws the dough is kneaded from flour of the highest or 1st grade with a high gluten content, in a safe way With enhanced mechanical processing. After a short fermentation, the dough is pressed through the molding machine matrix, from where it comes out in the form of bundles. To obtain a golden hue of the surface of the straw, the tows are passed through a bath with a 1% solution of sodium bicarbonate. At the same time, dough pieces are boiled, since the solution temperature reaches 70-90 ° C. In the manufacture of salted straws, the workpiece is sprinkled with salt before baking, Kiev straws - with poppy seeds. Bake at a temperature of 180-230 ° C for 9-15 minutes. The finished straw is cut into sticks of a certain length.

Products are sticks with a diameter of 8 mm and a length of 10 to 28 mm. From flour of the highest grade, Kiev straws are made, from flour of the 1st grade - sweet, salty, vanilla. A new kind - straws Salet from premium flour, white malt, starch, fat, sprinkled with salt.

bread sticks - dry products in the form of sticks, prepared from yeast dough with the addition of sugar, margarine, vegetable oil. The dough is rolled out into a thin ribbon, cut her into strips of a certain length and width, laid on sheets and baked. The length of the sticks is 15-30 cm (shortened - 5-8.5 cm), thickness - 0.8-1.6 cm. ; from flour of the 1st grade - fragrant, Yaroslavl simple, Yaroslavl salty. The surface of the sticks should be smooth, sometimes rough or corrugated, salted ones should be sprinkled with salt, sticks with cumin - with visible inclusions of cumin. Sticks are brittle and break easily.

Bagel products

Bagel bakery products - products made from wheat dough in the form of rings, shuttles (oval shape), subjected to special processing and baked.Bagel products include various types of bagels, dryers and bagels. Drying and bagels are bread products with a long shelf life; bagels - an intermediate moisture product between buns and bagels

The identifying features of baranka products are: shape, surface; features of the species - diameter, weight, humidity. Distinctive features of baranka products can be presented in the form of a table.

Table 1 - Identifying features of baranka products

View	Diameter cm	Harness thickness, cm	Weight of 1 piece, grams	Humidity, %
drying	rings, shuttles	4.0-6,0	1,0-1,7	6,5-12,0	9,0-13
bagels	rings	7,0-9,0		25,0-40,0	12,0-19,0
bagels	rings	7,0-10,0	3,3	50,0-100,0	22,0-27,0

The assortment of lamb products is huge and is formed depending on the additives used. Some assortment is presented in the form of a table.

Table 2 - Assortment of lamb products

Product type

Names

Bagels

Vanilla, top grade;

· Mustard, first grade;

· Children's, first grade;

· Lemon, the highest grade;

Dairy, first grade;

· Enriched with proteins, the highest grade;

· Simple, first grade;

· Simple for the far north, the highest grade;

· Slavic, the highest grade;

· Rich, the highest grade;

· Sugar, first grade;

· Kiev (sugar with poppy), the highest grade;

· Cherkizovskie, the highest grade;

· Egg, highest grade.

Drying

· Vanilla, the highest grade;

· Mustard, the highest grade;

· With cinnamon, the highest grade;

· Lemon, the highest grade;

· Amateur, the highest grade;

Baby, first grade;

Dairy, top grade;

· With poppy seeds, the highest grade;

· New, premium;

· Simple, premium;

· Rich children's, first grade;

· Butter with salt, the highest grade;

· Butter with cumin, first grade;

· Pickles, first grade;

· Tea, the highest grade;

· Shuttle, the highest grade;

· Diabetic, premium;

· Minsk, the highest grade;

· Drying for beer, the highest grade.

Bagels

· Mustard

Vanilla

Ukrainian

· With poppy

With cumin

With sesame

The nutritional value of lamb products is due to the presence of carbohydrates, starch predominates, and also contains proteins, fat, and minerals. The energy value is from 280 to 380 kcal per 100 grams of the product. Thus, the nutritional value is high due to the addition of fats, sugar.

The factors that form the assortment and quality include: raw materials and the production process. The raw material for lamb products is wheat flour of the highest and first grades with good baking properties, as well as auxiliary raw materials - sugar, fat, spices, etc. The type of raw material affects the assortment of lamb products. The production process consists of the following operations:

Conducting quality assessmentsorganoleptic indicators- shape (in the form of a ring), surface condition, color, internal state, fragility. The size of products is controlled by the number of pieces in 1 kg. The number of dryers in 1 kg should be 90–130 (Baby -220–240), bagels - 20–65. Bagels are produced only by the piece, weighing 0.05 and 0.1 kg.

Fromphysical and chemical indicators control humidity (in%): dryers - 7.5–12; bagels - 9–18; bagels - 23–25; acidity (deg., no more): dryers - 2.5–3.0; bagel - 3.0; bagels - 3.0-3.5. In products with added sugar and fat, their content is established and controlled. The swelling coefficient of dryers and bagels is determined, which should be at least 2.5–3.0. Carry out safety checks.

Defects of lamb products:blisters and spots on the surface (with intensive fermentation or uneven distribution of sugar in the dough), lack of gloss on the surface (insufficient or excessive scalding of dough pieces), slips (unsealed bundles), pritis (with close fit in the oven).

Storage of lamb bakery products is carried out at a temperature not higher than 25 ° C and relative humidity of air not more than 65-75%. During storage at high air humidity, lamb bakery products are moistened and increase in mass due to moisture absorption, lose their brittleness, become soft and may become moldy. In rooms with air humidity significantly below 65%, the products dry out, and their wetness decreases. Violation temperature conditions storage leads to the appearance in the bagels bakery products x signs of rancidity and salting of fats. Bagel bakery products can be affected by flour pests (flour moth). Therefore, it is necessary to strictly monitor the cleanliness of the premises and carry out disinfection in a timely manner. It is not allowed to store lamb bakery products together with products that have a specific smell. Do not expose products to sunlight.

TO the group of lamb products includes dryers, bagels and bagels produced from wheat baking flour of the highest, first and second grades. In addition, this group includes straws and bread sticks.

Differ from each other in size, weight, humidity.

Bagels on average, they have a diameter of 7-9 cm, a bundle thickness of up to 2 cm, the most popular names are: Vanilla, Lemon, Mustard, Dairy, Poppy. The number of products per 1 kg is from 25 to 65 pieces, depending on the name.

Drying have a diameter of 4-6 cm, thickness - 1.5-1.7 cm, dryers "Vanilla", "With poppy", simple, "Lemon", "Children", "Shuttle", "Baby", etc. are produced. The number of products in 1 kg - 90-240 pieces.

Bagels- products with a diameter of 9-12 cm, in their properties are close to rich bakery products.

Straw is produced from wheat flour of the highest and first grades of the following types: sweet, salty, "Kievskaya", vanilla.

Straws are produced by weight and packaged in cardboard or paper boxes or packs with a net weight of 0.4 and 0.5 kg.

bread sticks are produced from wheat flour of the highest and first grades of the following name: bread with cumin, "Fragrant", rich, etc.

Sticks are produced by weight and packaged with a net weight of 0.25; 0.3; 0.4; and 0.5 kg.

Drying, bagels, straws and bread sticks have low humidity, can be stored for a long time and are a kind of "canned bread", as a result of which they have a high energy value. The energy value of bagels is somewhat lower, as they have a higher moisture content. The nutritional value of lamb products is determined by the recipe and varies significantly.

The dough is being prepared or on a special continuously renewable sourdough - a porch, or on a sponge using pressed yeast. Methods for preparing lamb dough at KMKZ, liquid dough have been developed.

The porch is being prepared from flour, water, yeast and part of the previous preparation. To prepare the dough, use from ¾ to 5/6 parts of the fermented porch. The humidity of the porch is 38-39%, the final acidity is 3-7 degrees.

The moisture content of the dough for lamb products depends on the type of product:

• for dryers - 28-38%;
• for bagels - 31-33%;
• for bagels - 31-36%.

The technological process for the production of bagel products includes the following operations:

• dough kneading;
• rubbing;
• resting of the test;
• formation;
• proofing test pieces;
• scalding (scalding) of dough pieces;
• pastries.

Dough kneading for lamb products is carried out in a machine designed for kneading hard dough. kneaded dough is subjected to additional machining- rubbing. After rubbing, the dough is rested. for this, the dough is folded into a layer - butts, covered with a damp cold towel and left alone for 30-60 minutes.

Then dough enters to form into a dividing machine. Formed dough pieces are melted for 30-90 minutes and served for scalding or scalding. Oshpark is carried out by steam in special chambers, scalding - in a bath of boiling water. The duration of welding is 0.5-3 minutes. During scalding (boiling), a layer of gelatinized starch and denatured protein is formed on the surface of the products, which provides a glossy surface and a fixed shape of the products.

During welding, the temperature of the inner layers increases rapidly. When the temperature reaches 60 degrees C, the activity of the fermentative microflora stops. Due to the intensive evaporation of moisture in the inner layers of the workpiece, its volume increases sharply, and the workpiece floats to the surface of the welding bath.

The purpose of welding (scalding):

• giving gloss to the surface of products;
• fixing the shape of products;
• increase in the volume of products.

After welding (scalding), the blanks are blown with hot air to dry the surface.

The process of baking lamb products is different from baking bread.

Lamb products quickly warm up, which leads to intensive evaporation of moisture from the inner layers of products. Therefore, the actual baking process is accompanied by drying processes. Dehydration of products during baking drying occurs quite intensively, which leads to significant shrinkage of products, makes them brittle and well wetted. Lamb products become brittle when a moisture content of 12% is reached.

To receive products High Quality at the first stage of baking, roasting is carried out for 1-2 minutes at a temperature of 300-350 degrees or "flare" - irradiation of the surface of the blanks with a flame of burning fuel in special ovens.

The technological process of straw production includes the following operations:

• dough preparation;
• welding of test pieces;
• baking dough pieces;
• packaging of finished products.

For straws, the dough is prepared in a bezopare way. The initial temperature of the dough should be at least 29 degrees, at a higher temperature the dough becomes less elastic and breaks during processing.

Ready dough enters the formation in the form of endless bundles. The test tows are fed into the bathroom by a conveyor, filled with a one-percent solution of sodium bicarbonate at a temperature of 70-90 degrees C, to obtain a golden hue of the surface of the straw. The welding of test ropes takes place during the movement of the conveyor and lasts approximately 26-50 seconds, after which they enter the oven under the conveyor.

In the production of salted straws, it is sprinkled with salt before baking. The duration of baking straws is 9-15 minutes at a temperature of 180-230 degrees. When leaving the oven, the straw breaks into pieces of the required size.

The technological process of making bread sticks is similar to the process of making bagels and dryers and includes:

• dough preparation;
• resting (or fermentation) of the dough;
• rubbing;
• formation of test pieces;
• proofing test pieces;
• baking;
• packaging.

Dough for bread sticks, bread sticks with cumin and salty it is recommended to cook in a non-dough way with pressed yeast or yeast milk. For sticks, it is recommended to prepare the dough in a non-dough way with pre-activated pressed yeast.

The kneaded dough is sent to rest, then passed through a rubbing machine.

The duration of the proofing of the molded dough pieces at a temperature of 30-40 C and a relative humidity of 80-90% is 30-60 minutes.

Sticks are baked with preliminary scalding of dough pieces for 2-3 minutes and without scalding. The duration of baking at a temperature of 200-240 degrees for 8-13 minutes.

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