Floury confectionery products are not subdivided into commercial grades.

When assessing the quality of flour confectionery products, safety indicators are determined. These products undergo strict microbiological control. In addition, the content of toxic elements should not exceed the following standards (in mg / kg), no more: lead - 0.5; arsenic - 0.3; cadmium - 0.1; mercury - 0.02; copper - 15.0; zinc - 30.0. The content of radionuclides in flour confectionery products should not exceed: cesium-137 - 50 Bq / kg, strontium-90 - 80 Bq / kg.

Biscuits are made from wheat flour of the highest, 1st, 2nd grades, as well as from oatmeal flour (oatmeal cookies) with the addition of sugar, culinary and confectionery fats, flavors, organic acids and chemical leavening agents.

Depending on the recipe and production method, cookies are subdivided into sugar, lingering, buttery (short-cut, sand-deposited, whipped, crackers, nut).

Sugar cookies - made of plastic dough that breaks easily, it contains a lot of sugar and fat. The dough for it is prepared under conditions that prevent the swelling of gluten. A pattern is usually stamped on the surface of a sugar cookie. It is brittle, highly swellable and porous.

The main assortment of sugar cookies: from premium flour - For tea, Vasilek, Jubilee (traditional and with various flavors); from flour of the 1st grade - Brook, Shakhmatnoe, Our brand.

Lingering cookies made from elastic-elastic and at the same time sufficiently plastic dough, which for better swelling of proteins is prepared with a higher moisture content, at a higher temperature and for a longer time. After kneading, such a dough is subjected to repeated rolling with exposure to give it plastic properties. To avoid the appearance of bubbles on the surface during baking, the lingering biscuits are pierced over the entire surface during molding.

Hard biscuits are less fragile, have less swelling than sugar biscuits, and have a layered structure.

The main assortment of lingering cookies: from premium flour - Maria, Detskoe, Shkolnoe, Zoological; from flour of the 1st grade - Sport, Croquet.

Butter biscuits differs from other types in that butter is used for its production.

Sand varieties are made with the addition of a significant amount of fat and sugar, they have a crumbly structure: shortbread, Leaves, Butter, etc.

Whipped varieties prepared by beating eggs (or just proteins) with sugar and then adding a small amount of flour, and in some varieties - grated nuts. Fat is not introduced into these grades. Such cookies are characterized by high porosity: Nut, Sugar, etc.

Almond-nut cookies are made from sugar, eggs, flour, nuts. Unlike whipped varieties, the dough for this cookie is kneaded. Products have a denser structure.

Quality cookies are evaluated according to GOST 24901-89E. Organoleptic indicators are used to assess the shape, surface, color, taste and smell, and the appearance in a fracture. For sugar and lingering biscuits, sizes are set depending on the shape.

Pack prepackaged cookies (in packs, boxes, bags, plastic films or cans) and by weight. Cookies are packaged in packs with a net weight of up to 400 g, in boxes - up to 1.5 kg (butter - up to 2 kg) in rows per edge or flat with the front surface to one side, biscuits and small ones are also packaged in boxes in bulk. Packs are wrapped in two layers of paper (roll-up and label). The boxes are lined inside with parchment, cellophane or waxed paper.

Packs, boxes and bags with lingering and sugar cookies are placed in wooden and plywood boxes with a net weight of no more than 16 kg and in corrugated cardboard boxes - no more than 14 kg. Boxes and packs of butter cookies - no more than 12 and 9 kg, respectively, packages - no more than 7 kg.

Weighted biscuits are placed in rows on the edge.

Packs, boxes and packages with cookies are placed in wooden or plywood boxes, made of corrugated cardboard; net weight of sugar and lingering cookies - no more than 15 kg; butter - no more than 5 kg.

Marking on boxes, cans, packs, packages with cookies must contain information: trademark, name of the manufacturer, its location; Product name; the mass

net; production date; shelf life; informational information about food (proteins, fats, carbohydrates) and energy value of 100 g of the product; designation of the standard.

Store biscuits in clean, well-ventilated rooms, not infected with pests of grain stocks, at a temperature of 12-23 ° C and a relative humidity of no more than 75%.

Storing cookies together with products with a specific smell is not allowed.

The biscuits are not allowed to be exposed to direct sunlight.

The shelf life of cookies, subject to the established regimes, is as follows: 3 months - sugar and prolonged; 2 months - Odessa cookies; 1.5 months - cookies with mayonnaise, 45 days - butter with a mass fraction of fat up to 10%; 30 days - butter with a mass fraction of fat 10-20% and Golden Sprout cookies; 15 days - butter with a fat mass fraction of more than 20%.

Cracker, or dry biscuits, characterized by thin-walled layering and brittleness, differs from biscuits in a high fat content; can be flavored (cumin, anise, etc.). Crackers are made from wheat flour of the highest and 1st grade, with low gluten.

Assortment of crackers: For breakfast - with yeast and chemical leavening agents, from premium wheat flour, sugar and margarine; Table - on yeast, with a fat layer, from wheat flour of the 1st grade, without sugar, with margarine and molasses; Amateur - on yeast without fat and sugar, from wheat flour of the highest grade; with caraway seeds and anise - on yeast and chemical leavening agents, with fat and flavorings, from premium wheat flour, margarine, caraway seeds or anise.

Biscuits- flour products, which are dry canned bread, intended for use with tea and first courses. Biscuits are made without sugar and fat or with different contents. In appearance, biscuits are similar to lingering cookies, but are thicker. They produce biscuits from flour of the 1st and 2nd grades and wallpaper. Depending on the recipe and purpose, biscuits are divided into: simple - Hike (on yeast dough without sugar and fat); improved - Arctic - 10.5% fat; dietary - Sports - from premium flour, with a high fat content - 17.0% and a low sugar content - 12%.

The shape of biscuits and crackers can be square, rectangular, round, rounded.

What are the main types of cookies? Only experienced pastry chefs can answer this question. As for ordinary housewives, most often they do not know such information. Therefore, we decided to devote the presented article to this particular topic.

General information about the sweet product

Before naming all the existing types of cookies, it should be told what this sweet and very tasty product is in general.

A cookie is a small size baked from dough. Various grains are sometimes added to prepare the base for this sweetness.

The dessert in question is usually formed in the form of small circles. Although it can often be found in the form of squares, tubes and stars. In some cases, cookies, including homemade ones, are made with a filling. As it is used chocolate, raisins, condensed milk or some kind of cream. By the way, very often such a filling is placed directly between two baked products.

All types of cookies (names)

In modern confectionery, there are many ways of how to independently make the treat in question. Depending on the recipe for this dessert, as well as the consistency of the selected dough, all types of cookies are divided into the following:

• dry, or lingering;
• sugar;
• butter.

It should be noted that the latter can be puff, oatmeal, sand or whipped.

All of the listed types of cookies can be easily made by yourself. For this, there is no need to purchase overseas products, since they are made from quite affordable and simple ingredients.

Methods for the industrial preparation of the base for cookies

As mentioned above, all types of cookies differ in the way their dough is prepared. Therefore, in the process of creating a particular delicacy, you should definitely pay attention to its basis.

So, to make sugar cookies, you need to knead the sugar dough. Continuous kneading machines are usually used in the flow-mechanized production of this dessert. A feature of this test is that about 10-13 different types of raw materials are used for its preparation.

In the process of continuous kneading of the base, all of them must be dosed into an automatic machine in the required ratio (according to the recipe).

Delicious and aromatic. It is characterized by significant porosity, fragility and swelling. Usually there is a pattern on the front surface of such a delicacy. It is ensured thanks to the special production of plastic dough, which has an easily torn consistency.

What is remarkable and how are lingering cookies made? This delicacy has a layered structure. Moreover, it has less swelling and brittleness, and also contains less fat and sugar. Such a dessert is produced from an elastic-elastic base by means of highly mechanized production lines of high productivity.

What is the difference between lingering dough and sugar dough? As mentioned above, the first base has elastic-elastic properties. To obtain a dough with such a structure when kneading it, it is necessary to create conditions for complete and better swelling of gluten proteins. Such conditions are predetermined by the technological parameters of the preparation of the base and the recipe composition of the raw materials. It should also be noted that the sugar content in the protracted dough is almost two times less than in the sugar one. Moreover, its moisture content is almost 1.5 times higher.

Butter biscuits come in various forms. Such a delicacy is small in size. It is made from dough, which can have completely different properties and contain a large amount of fat, sugar and egg products.

Composition

Now you know what kinds of cookies there are. A photo of this delicacy is presented in this article.

In fact, biscuits without any additional fillings of additives are practically no different from bread. It is made from dough made with a small amount of eggs, sugar and butter.

Flour, which is the basis of cookies, contains a huge amount of plant proteins and carbohydrates. Fats and fiber are also included in this dessert.

There are practically no vitamins in the base after baking.

Almost everyone loves cookies. This is a delicious confection. It is not as concentrated sweetness as candy, so it is great for any sweet table.

Varieties

In addition to the types of cookies, which depend on the type of dough, experts classify it by type. Among them, the following are especially popular: almond, bagels, oatmeal, brushwood, brownie, biscuit, krumkake, Madeleine, kurabier, rosetta, savoyardi, saber, pignoli, polvoron, tayaki and others.

Biscuits- a confectionery product made from wheat dough containing a significant amount of sugar and fat, small thickness and various shapes.

Classification and assortment. Depending on the recipe and method of production, cookies are divided into groups: sugar, lingering, butter.

Due to the high content of sugar, fat, egg products, sugar cookies have a sweet taste, dark surface color, increased fragility and porosity in the fracture. For example, from premium flour they produce: "Lemon", "Nut", "For tea", "Classic", "Milk", "Strawberry", "Jubilee", "Raspberry", "Apricot", "Rot Front", "Neva", "Hello", "Home"; from flour of the first grade: "Izuminka", "Sadko", "Sugar", "Tea", "Chess"; from flour of the second grade: "Ukrainian", "News".

Hard biscuits are characterized by a layered structure, less fragility and swelling than sugar biscuits. For example, the following are made from premium flour: "Detskoe", "Maria", "Aurora", "Moscow", "Salty", "Yablochko"; from flour of the first grade: "Sport", "Croquet", "Dalnevostochnoe", "Riddle"; from flour of the second grade: "Mix No. 2".

Butter biscuits differ from other types in that only the highest grade flour is used for their production, as well as a large amount of sugar, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. These are cookies of small size, various structure and shape. Butter biscuits are subdivided into shortbread (shortbread, sandy-otzadnoe), whipped, crackers and nut cookies.

Shortbread cookies are made from plastic dough with a high sugar and fat content, formed by the method of extraction and jigging. It has a crumbly structure, for example, sandy-removable: "Leaves", "Oil", "Nut", "Sand", "Ukrainian", "With raisins", etc .; sand-otzadnoe: "Camomile", "Zvezdochka".

Churned cookies are prepared by churning eggs or just proteins with powdered sugar and adding a small amount of flour after churning. Products are formed by jigging. The surface of the products is sprinkled with granulated sugar, chopped almonds, fondant, glazed, glued with filling. These are such varieties as: "Lakomka", "Leningradskoe", "Flower".

Biscuits such as crackers are made from butter whipped dough with the addition of raisins, candied fruits. The dough is formed into a loaf, baked, cut into pieces and dried. These are "Cut", "Moscow bread", "Almond bread".

Nut cookies are made by mixing sugar, eggs, flour, and ground nuts. Formed by jigging. Cookies have a dense structure, for example "Almond", "Slavyanskoe".

The nutritional value of a cookie is determined by its high calorie content and digestibility. The biscuits have a pleasant taste and attractive appearance. Due to the low moisture content, most of the products are a valuable food concentrate with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins. The most high-calorie is butter biscuits - 1979 kJ / 100 g.

F quality-forming actors. Sugar cookies are made using flour with low and medium-quality gluten, observing the conditions that prevent it from swelling: low dough moisture (15-18%), quick kneading of the dough (10-15 minutes) at a low temperature (17-25 ° C) ... This allows you to get a plastic dough that is easy to mold, retains its shape, therefore, a pattern is usually stamped on the surface of sugar cookies.

The finished dough is rolled once between the rollers to evenly distribute the components in it and obtain a layer of a certain thickness, and then molded on rotors, drawing a pattern on the upper side of the products.

The dough pieces are baked for 4-5 minutes in an oven at a temperature of 160-250 ° C. At this stage, a porous structure of products is formed, a characteristic golden hue appears, taste and aroma are formed. After baking, the products are cooled, quality checked, wrapped and packaged.

Hard biscuits are made using low-gluten flour. The dough of high humidity (25-32%) is kneaded at a temperature of 30-40 ° C for 40-60 minutes. The resulting elastic-elastic plastic dough is repeatedly rolled through rollers to obtain a layered structure and formed using punches, at the same time punctures are applied to the surface of the products (so that bubbles do not form during baking). The rest of the stages are similar to the technology for the production of sugar cookies.

Defects. When examining the quality of cookies, defects of both a production nature (burntness, lack of baking, traces of impurities, foreign inclusions, etc.), and those resulting from non-observance of the conditions and shelf life (rancidity, mustiness, mold, etc.) can be found.

Quality control is carried out according to the following indicators: food and biological value, organoleptic, physicochemical, safety.

The organoleptic assessment of the quality of the biscuits begins with an examination of the external design, labeling and identification of deviations in the mass. By examining the pack of cookies, the following is established: the clarity of the print, drawing and inscriptions, the brightness of the label, paying attention to the presence (or absence) of dirt, grease stains, tears on the packaging material. The condition of the packaging (wrapping) of the biscuits is checked for the tightness of the wrapping, taking into account the distortion of the label. The correctness and legibility of the marking is checked with a punch or stamp on the label. By the date of release of the cookies, the observance of the guaranteed shelf life is checked. After opening the pack, the net weight of the biscuits is determined by weighing on a technical scale. The organoleptic characteristics of the cookies - shape, surface, color, taste and smell, appearance in a break - must meet the requirements specified in table.

Table. Organoleptic indicators of biscuit quality

Index	Characteristics and norm for cookies
	sugar and lingering	butter
	Correct, corresponding to this name without dents, the edges of the cookies should be even or curly. Products with a one-sided tear, no more than 2 pieces are allowed. in a packing unit and not more than 3% of the mass in biscuits by weight and in biscuits with the number of pieces in 1 kg - not more than 100, as well as products with slight deformation - not more than 1 piece. in a packing unit weighing up to 400 g, no more than 5% of the mass in a biscuit by weight	The biscuits corresponding to this name, without dents, the edges of the biscuits must be even or curly, without damage Broken biscuits are allowed no more than 3% of net mass in enterprises and no more 4% - in the retail network
Surface	Smooth, with a clear pattern on the front side, not burnt, without inclusions of crumbs. Products with slight swelling, indistinct pattern and slightly rough surface, no more than 1 piece, are allowed. in packaged biscuits and not more than 3% by weight. The surface of the glazed biscuits should be even or slightly wavy, without any traces of graying and bare spots. Cookies made on dough-squeezing machines of the FAK and FPL types may have a corrugated rough surface; the underside is flat. Traces of crumbs and seams of sheets and conveyor belt are allowed,	Not burnt, without swelling, bursting bubbles and inclusions of crumbs. The top surface finish should be consistent with the recipe. The surface of the biscuits sprinkled with sugar should be covered with an even layer of sugar, the surface of the biscuits glazed with chocolate must be free of graying marks, and the fondant glaze should not be sticky or sugared.

Surface	non-deforming cookies, as well as products with depressions in the form of shells with an area of ​​more than 20 mm 2; interspersed with crumbs no more than 1 pc. in packaged biscuits and not more than 4% by weight. Depressions with an area of ​​more than 20 mm 2 are allowed in an amount of not more than 4% only in biscuits by weight. For biscuits made on production lines with a solid steel belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals on the surface of cookies made with surfactants are allowed	For uncoated nut cookies - rough with characteristic cracks, inclusions of nut crumbs are allowed. A rough surface of butter biscuits made using wheat wallpaper flour, corn flour and wheat bran is allowed. For diabetic cookies - slightly corrugated, rough with characteristic cracks. Interspersed with xylitol and cumin crystals are allowed
	Cookies typical of this name, of various shades, uniform. Darker coloring of the protruding parts of the embossed pattern and the edges of the cookie, as well as the underside of the cookie, and dark-colored traces from the oven grid or stencils are allowed. In packaged biscuits for export, the overall color tone of individual products must be the same in each packaging unit.
Taste and smell	Cookies characteristic of this name, without foreign smell and taste
Broken view	Baked biscuits with uniform porosity, without voids and traces of impurities. The filling in puff cookies should not protrude beyond the edges.	For shortbread cookies, it is uniformly porous, without voids; for other groups, uneven porosity with the presence of small voids is allowed. The cookies must be baked. The filling in puff cookies should not protrude beyond its edges.

When assessing the quality of sugar and lingering cookies, the length, width, diameter and thickness are normalized depending on its shape. Square cookies must have a side of no more than 65 mm; rectangular - length no more than 90 mm, width no more than 65 mm. The diameter of a round cookie should not exceed 70 mm, a figured one - 75 mm. The thickness of sugar and lingering biscuits, regardless of their shape, should be no more than 7.5 mm, figured shortbread - 20 mm. In the sets of butter cookies, a deviation from the mass within + 10% is allowed.

The size of the biscuits is set with a vernier caliper by measuring 5 pieces. The average length, width and thickness are compared with the requirements of the standard.

Physicochemical indicators are established depending on the type of cookies. So, the mass fraction of total sugar in terms of dry matter (sucrose) should be no more than: for sugar cookies 27%, lingering 20%, butter at least 12%. Mass fraction of fat: in sugar biscuits from 2 to 30%, in lingering from 7 to 28%, butter biscuits not less than 2.3%. Moisture: sugar biscuits 9-10%, lingering 5-9.5%, butter no more than 15.5%, maximum deviation + 2%. The moisture content is determined by drying a sample of cookies in an oven.

The alkaline reaction of a cookie is due to the presence of chemical leavening agents that have not been partially decomposed during baking, as well as their decomposition products (soda and ammonia). An excess of alkaline compounds in the biscuits is undesirable as it impairs the taste. Alkalinity is determined by titrating an infused sample of cookies with a 0.1 N solution of sulfuric acid. The alkalinity is expressed in degrees. The degree of alkalinity means the amount of 0.1 N sulfuric acid solution used to neutralize alkalis contained in 100 g of the product. Regardless of the type of cookie, the alkalinity should not exceed 2 °.

Calculation of the alkalinity of cookies is carried out according to the formula

where a is the amount of 0.1 n solution of acid H 2 S0 4, which was used for titration, ml; K - correction factor for acid; 250 - the volume of distilled water taken for the infusion of the cookie sample, ml; 100 - an indicator of alkalinity in degrees; 25 - cookie weight, g; 50 - volume of the filter taken for titration, ml; 10 - coefficient for converting acid per 1 N.

Wetness (swelling) characterizes the porosity of products: in sugar cookies, it should be at least 150%, in a lingering one - 130%, in sugar - 110%. Wetness is the ratio of the mass of biscuits soaked over a certain period of time to the mass of dry biscuits, expressed as a percentage. Good biscuits get wet quickly in water. To determine the wetness, a three-section cage made of stainless metal mesh with aperture size of no more than 2 mm 2 is used. The cage with cookies is immersed in a vessel with water at a temperature of 20 ° C for 2 minutes. After the excess water has drained off, the cage is weighed along with the wet biscuits. The calculation of wetness is carried out according to the formula

Safety indicators for the content of toxic elements, mycotoxins, pesticides, radionuclides must comply with the standards of the Office:

Toxic elements, mg / kg, no more

Lead .............................. 0.5

Arsenic .............................. 0.3

Cadmium .............................. 0.1

Mercury ............................... 0.02

Copper ............................... 15.0

Zinc ............................... 30.0

Mycotoxins, mg / kg, no more

Aflatoxin B, ........... 0.005 (raw material control)

Deoxynivalenol ....................... 0.7

Pesticides, mg / kg, no more

Hexachlorocyclohexane ......... 0.2

DDT and its metabolites .................... 0.02

Radionuclides, Bq / kg

Cesium-137 ............................. 50

Strontium-90 ........................... 80

Microbiological indicators are given in table.

Table. Microbiological indicators of the quality of cookies (according to the Office)

The organoleptic assessment of cookies is carried out in accordance with GOST 5897-90, determination of moisture content - in accordance with GOST 5900-73; mass fraction of total sugar - according to GOST 5903-89; fat - according to GOST 5899-85; alkalinity - according to GOST 5898-87; wetness - according to GOST54-80; total sulfurous acid - according to GOST 26811 - 86; ash mass fraction - according to GOST 5901-87; toxic elements - according to GOST 26930-86, GOST 26934-86, GOST 26927-86.

The taste and smell are determined by testing the product at a temperature not lower than 18 and not higher than 22 ° C. Establish the presence of unpleasant or unusual odors and tastes, crunch on the teeth due to the presence of mineral impurities.

Packaging and labeling. Cookies are packed in boxes, metal cans, packs and bags.

Biscuits with a net weight of up to 1.5 kg are packed in boxes in rows per edge or flat; butter and lingering biscuits with an amount of 1 kg at least 100 pcs. it is allowed to pack in boxes in bulk.

Cookies are packed in metal cans in bulk or placed with a net weight of not more than 1.5 kg. Banks are lined inside with parchment, parchment, waxed paper or cellophane.

Empty spaces in a box, a can on top of the paper are filled with paper or cellophane shavings, a cushion of wrapping paper, corrugated or embossed paper.

Cookies are packed in jars with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper: 1st layer (sub-roll) - parchment, parchment or parchment of ZhV, PZh brands; 2nd layer - an artistically designed label or a parcel made of writing or label paper, laminated foil or polymer materials.

In wooden boxes, plywood boxes, boxes made of corrugated cardboard, weighted cookies are placed in rows on the edge with a net weight (no more): sugar and lingering - 15 kg; butter (in bulk) - 5 kg; "Piparkukas" - 12 kg; diabetic - 8 kg. Between the rows of cookies, strips of cardboard or thick paper are laid, and each horizontal layer is laid with parchment, glassine, waxed or wrapping paper.

It is not allowed to pack cookies in boxes, boxes and bags with dry labels and trademarks.

Marking on boxes, cans, packs, packages with cookies must contain: trademark, name of the manufacturer, its location; name and composition of the product; net weight; storage conditions; the date of production (when packing on PAKCH10 machines, the month and year are applied to the packs); shelf life; informational information about the nutritional and energy value of the product; designation of the standard according to which the cookie is made and can be identified.

Additional information is indicated on boxes, cans, and packs of diabetic cookies.

The absence of a trademark on the labels of packs with a net weight of up to 50 g inclusive is allowed.

Each unit of shipping container is marked with generally accepted details, as well as manipulation signs: "Caution, fragile", "Afraid of moisture".

Conditions and terms of storage and transportation. Cookies are stored at a temperature of 18 + 5 ° C and a relative humidity of no more than 75%. If the air humidity is higher than the specified one, due to the absorption of moisture, the biscuits are moistened and increase in mass, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly lower than 75%, the products dry out, their swelling decreases. Violation of the temperature storage regime leads to the appearance of signs of rancidity and salting of fats in the cookies. Biscuits can be affected by flour pests (flour moths). Therefore, it is necessary to strictly monitor the cleanliness of the room and carry out disinfection in a timely manner. It is not allowed to store cookies together with products with a specific smell. Exposure to sunlight is not allowed.

The shelf life of cookies from the date of production is set as follows: for sugar and lingering cookies - 3 months; for cookies "Odessa" - 2 months; for cookies with mayonnaise - 1.5 months; for butter biscuits with a mass fraction of fat up to 10% - 45 days; for butter cookies with a mass fraction of fat from 10 to 20% - 30 days; for butter biscuits with a mass fraction of fat over 20% - 15 days.

Cookies are transported by all types of transport in covered vehicles in accordance with the rules for the carriage of goods in force for this type of transport.

Commodity characteristics and

cookie sale technology

Raw materials for the production of biscuits.

Cookies are included in a large group of flour confectionery products, the main raw material for the production of which is wheat flour, premium, 1.2 varieties. In some cases, oatmeal, soybean, rye are added to wheat flour. Sugar, fats (margarine, vegetable, butter), eggs, dairy products, spices, nuts, chocolate, etc. are used as additional raw materials. For loosening the dough, yeast, chemical leavening agents (soda, ammonium carbonate) are used. When exposed to high temperatures, they decompose with the release of gas. All types of biscuits are of high nutritional and energy value.

Brief production of biscuits.

1. Preparation of raw materials.

2. Kneading the dough.

3. Rolling and rolling of the dough (for prolonged several times)

4. Forming (stamping).

5. Baking at a temperature of 240-300 ° C for 5-10 m.

6. Cooling.

7. Packaging and labeling.

Assortment of cookies

Depending on the type of flour, dough recipe and production characteristics, cookies are divided into sugar, lingering, butter, cracker.

Sugar cookies .

Made from premium flour produce cookies with the following names: "Lemon", "Nut", "For tea", "Classic", "Milk", "Strawberry", "Jubilee",

1st grade flour: "Zest", "Our Mark", "Sadko", "Sugar", "Tea", "Chess".

From 2nd grade flour: "Combiner", "Ukrainian", "News".

Lingering cookies

Made from premium flour: "Children's", "Maria", "Aurora", "Moscow", "Salty", "Yablochko".

From flour of the 1st grade:"Sport", "Croquet", "Dalnevostochnoe", "Riddle".

From 2nd grade flour: "Mix No. 2".

Butter biscuits made only from first grade flour. Butter biscuits are subdivided into shortbread (shortbread, sandy-otzadnoe), whipped, crackers and nut cookies.

Shortbread made from plastic dough with a high sugar and fat content, molded by the method of extraction and jigging. It has a friable structure.

The following types of shortbread cookies are on sale:

Sand-removable: "Leaves", "Oil", "Nut", "Sand", "Ukrainian", with raisins, etc.

Sand-otzadnoe: "Camomile", "Zvezdochka", "Suvorovskoe", "Ramune".

Whipped:"Lakomka", "Leningradskoe", "Flower".

Biscuit-type croutons: "Sliced", "Moscow bread", "Almond bread".

Nut: "Almond", "Slavyanskoe".

Biscuits such as crackers are made from whipped dough with the addition of raisins, candied fruits: "Cut", "Moscow bread", "Almond bread".

Dry biscuits are called cracker. It is a flour confection with a layered and brittle structure. Crackers resemble lingering cookies in appearance, differ in a specific taste and aroma. The taste is due to the absence of sugar in the products, and the aroma of many types is due to the inclusion of spices and flavorings in the recipe (cumin, anise, more salt). Depending on the preparation method and recipe composition, the cracker is divided into 2 groups:

1) on yeast or yeast and chemical leavening agents:

From flour of the highest grade (the main share of production): "For breakfast", "Figured", with poppy seeds, with salt, with caraway seeds, with anise, "Zolotye Rybki", "Nevsky", "Appetizing", "Tender";

From flour of the 1st grade: "Table", "Shepherd", "Spartak";

2) on chemical leavening agents without yeast:

From flour of the highest grade: "Captain", "Chocolate", "Vanilla", "Fish (with onions, with pepper)";

From flour of the 1st grade: "Snack cracker" (trade mark "Tuk") with poppy seeds and sesame seeds, with onions, with garlic and herbs, with the taste of pizza.

Requirements for the quality of cookies.

Organoleptic characteristics: cookie shape, pattern, surface, color, taste and smell. In the break, the biscuits should be well-baked, evenly porous. The sugar and fat content, as well as the moisture content and the size of the biscuit, depend on the type and type of biscuit.

Biscuit defects: deformed, burnt, unbaked biscuits, with traces of impurities, with foreign taste and odor. Cookies with defects are not allowed for sale. Biscuits containing more than 5% broken pieces are classified as scrap.

Packaging and storage . Cookies are packed in packs, boxes, bags. It is packaged in packs of 300 g and in boxes up to 1.5 kg in rows per edge or flat. Boxes, packs, packages are placed in boxes up to 16 kg. Weighted biscuits are packed in rows on edge in boxes up to 15 kg. Inside, the boxes are lined with parchment or waxed paper. Cookies are stored at a temperature of 18 ° C and a relative humidity of no more than 75%. The shelf life of cookies is 3 months.

Technological process in the store begins with the unloading of cookies and acceptance in terms of quantity and quality, by persons who are entrusted with financial responsibility. MOL examines the correctness of the accompanying documents, recounts the goods, pays attention to the timing of implementation, the quality of the goods. Then part of the goods is sent to storage, to the warehouse, and part is prepared for sale and laid out in the trading floor at the place assigned to the goods (slides, showcases). The goods are issued with a price tag, in self-service stores they are in the public domain. The seller-consultant must give competent advice at the request of the buyer about the composition, nutritional value of cookies, know the difference between sugar, lingering and butter cookies.

Characteristic	Varieties and examples from the assortment
Sugar	It is obtained from wheat flour of the highest, first grade, from which a flexible, easily tearing dough is made. Cookies contain sugar, fat, egg products, therefore they have a sweeter taste, a darker color of the surface, increased fragility and porosity in the fracture than other types of cookies. A drawing is stamped on the surface.	from flour of the highest grade: "Jubilee", "Hello", "Morning"
from flour of the 1st grade: "Our Mark", "Sadko", "Sugar", "Tea", "Shakhmatnoe".
Protracted	It is obtained from wheat flour of the highest and first grades, from which elastic-elastic and at the same time quite plastic dough is made. Cookies have a layered structure at the break, less brittleness and swelling than sugar biscuits. There are punctures on the surface.	made of premium flour: "Maria", "Moscow", "School"
from flour of the 1st grade: "Croquet", "Sport"
Butter	Received only from wheat flour of the highest grade, with the addition of a large amount of sugar, butter and eggs. Therefore, it is high in calories - 1979 kJ per 100 g of product. The recipe may include milk, nuts, raisins, and other foods. Cookies are small in size, varied in structure and shape.	shortbread cookies have a crumbly structure. Assortment: "Sandy", "Leaves" whipped cookies are prepared by whipping eggs or just proteins with powdered sugar and adding a small amount of flour after whipping. Assortment: "Lakomka", "Whipped". nutty (has a dense structure). Obtained by mixing sugar, eggs, flour and chopped nuts. Assortment: "Almond", "Nut".
Cracker (dry biscuits)	Received from wheat flour of the highest and first grades. The dough is made using yeast. No sugar is added during production. The aroma is due to the addition of spices and flavorings. This product has a layered and brittle structure, similar in appearance to hard biscuits, but it has a specific taste and aroma.	made of premium flour: "Fun", "Kid", "For breakfast"
from flour of the 1st grade: "Amateur"
Biscuits	Produced from wheat flour and yeast, with the addition of chemical leavening agents, salt. The biscuits are flat, rectangular or square in shape with punctures. They are made simple, dietary and improved.	Asstiment: "Hike", "Arctic", "Sports".

Biscuits- flour confectionery products of various shapes, small thickness, porous and low moisture, made from flour, sugar, fat, egg and dairy products, flavoring agents and chemical leavening agents.

There are three classes of cookies: lingering, sugar, butter

Sugar cookies- This is a common type of flour confectionery. It is made from plastic dough with low and medium gluten, sugar content 20-30%, fat - not less than 9.5%. Sugar cookies are characterized by fragility, porosity, swelling, there is a pattern on the front surface. It is a well-preserved food concentrate.

Range:

Orange, Lemon, Strawberry, For tea - from premium flour;

Sugar, Chess, Road, Our brand - from the first grade flour;

News, Carrot - from 2nd grade flour.

Lingering cookies prepared from elastic dough; sugar content up to 20%, fat up to 8%. Cookies slowly swell in water, are lighter in color, have a pronounced layered structure (after kneading, they are subjected to repeated rolling with aging); there are punctures on its surface.

Assortment: Children's, Shkolnoe, Maria - from premium flour; Sport, Croquet, Mix No. 2 - from first grade flour; Ukrainskoe, Nov, Mix No. 1 - from 2nd grade flour.

Butter biscuits, or dessert, is distinguished by a high content of rich additives - fats, sugar, eggs, flavorings.

It is made from premium flour, small in size, of various shapes, with filling, sometimes glazed with chocolate.

Butter biscuits are subdivided into shortbread cookies, shortbread-otzadny, protein-whipped, crackers, almond-nut.

Crackers- flour products with a high fat content, layered and brittle structure.

Depending on on the method of preparation and recipe composition crackers divided into two groups:

On chemical leavening agents without yeast,

Yeast or yeast and chemical leavening agents.

Cracker(dry biscuits) is produced from wheat flour of the highest and 1st grade without sugar with the addition of fat, has a layered, fragile structure and punctures on the surface. Cracker is prepared with yeast, or with yeast and chemical leavening agents, or with some chemical leavening agents.

According to the recipe and method of preparation, the cracker is divided into three types:

1. With fat or with fat and body fat.

2.With fat or with fat and body fat with added

flavoring substances (cumin, anise, cheese).

3. No fat.

Biscuits- flour confectionery products made from wheat flour, mixtures of different types of flour with the use of yeast, chemical leavening agents and various types of additives. For the production of biscuits, sponge technology is used and on a yeast talker.

Biscuits are divided into:

Simple without fat and sugar;

Improved with fat;

Diet with fat and sugar.

Quality biscuits, crackers, biscuits are assessed by taste and smell, color, surface condition; the drawing is clear, the finish must be in accordance with the recipe.

The standard regulates physical and chemical indicators: biscuit moisture, sugar, fat, etc.

Inadmissible defects cookies, crackers, biscuits: foreign odors, tastes, inclusions, impurities, mold, product contamination, infestation by barn pests.

Storage. Cookies, crackers, biscuits are stored at a temperature of 18 ° C and a relative humidity of 65-75%.

Storage periods:

For sugar and lingering cookies - 3 months;

For butter biscuits with a fat mass fraction of 10% - up to, 45 days;

For crackers with a fat mass fraction of not more than 14.3% - 3 months;

For simple biscuits, hermetically packed - 2 years;

For improved packaged - 6 months.