COURSE WORK
ON THE TOPIC: "Assortment analysis, assessment of the quality of bakery products, the impact of packaging and storage mode on quality"
Introduction
Bread has long been the basis of the food supply of mankind. And now people satisfy about one third of the daily food intake with bread and cereals. The great Russian naturalist, world famous for his discoveries of the energy laws of photosynthesis, K.A. Timiryazev proposed to take into account 1 kg of bread as a certain amount of carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, potassium and defined it as 2167 calories. They are obtained by assimilation of the appropriate amount of sunlight by wheat and the subsequent conversion of the energy of light into the chemical energy of carbohydrates, proteins and fats of the grain from which the bread is baked.
The culture of plant growing has been developing for 100 centuries. Man first became a reaper and a baker, and a long time later a plowman and a sower. Wheat is the most ancient grain crop, the cultivation of which was started by the Egyptians 6.5 thousand years ago.
On the territory of our country, bread was known in the fourth millennium BC. In Russia, wheat was once called arable land (from the word arable land). The wheat of the Black Sea steppes was especially famous. In Russia, the cultivation of rye (winter and spring), barley, oats, and millet has also been known for 1000 years. Historically, bread in Russia has become not only food, but also a measure of the human soul, a source of economic well-being, strengthening the country's international influence through the export of grain. Entire dynasties arose that strengthened the Fatherland through the production of grain and its trade.
The Bugrovs are the most famous flour millers from the Volga region, the Nizhny Novgorod lands. The ancestor is a specific peasant (serf land of the royal family) Pyotr Egorov son (1782-1859). In 1833, Pyotr Yegorovich founded the main business of the Bugrov family - flour milling. Started four mills on the river. Linda. He bought grain in the markets of the Nizhny Novgorod province. Grinding rye. In the middle of the XIX century. P.E. Bugrov was a merchant of the first guild in terms of capital, although he remained a peasant.
Another dynasty is the Bashkirovs. These are the largest flour mills in Russia. In the 20s. 19th century the peasant son of the serfs Emelyan Bashkirov arrived in Nizhny Novgorod, took up household goods. Paid off for the landowner's ransom. He began to drive a barge with wheat and millet from the lower reaches of the Volga to the "grain capital" of Russia - Nizhny Novgorod. In 1871, being already a merchant of the first guild, he founded the trading and flour milling enterprise “Trading House of Emelyan Bashkirov with Sons”.
The Bashkirovs paid attention to the construction of mills and the technical improvement of flour milling. In 1888, an elevator of the American system was put into operation at one of the mills. In 1890, the most perfect mill complex was built in Samara. Flour was divided into varieties: blue, red, green, black. "Trading house Emelyan Bashkirov with sons", having its own cargo fleet, began to control almost the entire Volga grain market.
The scope of entrepreneurship, the high level of technology and organization of production allowed M.E. Bashkirov (son of the founder of the company) together with N.A. Bugrov to unite domestic millers and begin the successful development of European markets. Thanks to the activities of the Council of the All-Russian Congress of Flour Millers, with the support of the government, railway tariffs for flour exporters were reduced. As a result, Russian flour milling products pushed out the perishable American flour made from early-ripening wheat varieties in the markets of England and Sweden.
The Ural dynasty of flour millers Pervushins enjoyed fame in Russia. A native of the Yaroslavl province, Ivan Diomidovich Pervushin, having moved to Yekaterinburg, engaged in the grain trade. Became a merchant of the second guild. His son Stepan in 1864 erected on the river. Sysert flour mill, which eventually became a flour-grinding company famous throughout the Urals. After the death of S.I. Pervushin's business was continued by his wife.
Anna Nikiforovna Pervushina proved herself to be one of the first major businesswomen in Russia, skillfully using the achievements of technological progress. At her mills, she resolutely changed outdated millstones for roller mills, the old power plants for steam turbine engines. The introduction of expensive foreign technology paid off quite well.
The assortment of flour was significantly expanded. High-quality products were in great demand in the markets of Yekaterinburg. Its main consumers were the Ural factories and local bakeries. Flour was packed in linen and calico bags of domestic production.
In Siberia, the Basnin dynasty of grain merchants was widely known. In Russian conditions, the delivery of food to remote non-grain regions of the country has always been a difficult task, especially the supply of bread to the population of North-Eastern Siberia. Since the time of Catherine II, all the expensive and risky business of floating grain along the rivers of Siberia up to Yakutsk has passed from the treasury into the private hands of entrepreneurs. One of these was Timofei Maksimovich Basnin (1716-1797), who traded in bread and furs on the river. Lena. He delivered goods on barges to Yakutsk.
Baking in the country in a short time, due to correctly chosen priorities, has turned into a highly industrialized branch of the national economy, which occupies a leading position, including at the world level.
1. Theoretical part
1.1 Consumer properties of bakery products, ways to improve them
The property of a product is its objective feature, i.e. what distinguishes one product from another. Each product has many properties that can manifest itself during its formation and consumption.
The quality of food products is a set of properties that reflect the ability of a product to provide organoleptic characteristics, the body's need for nutrients, safety for its health, reliability during production and storage.
Food safety - the absence of toxic, carcinogenic, mutagenic or any adverse effect on the human body when consumed in generally accepted quantities
Nutritional value is a concept that reflects the fullness of the useful properties of a product, including the degree to which a person's physiological needs for basic nutrients are met, energy and organoleptic qualities.
Biological value - an indicator of the quality of a food protein, reflecting the degree to which its amino acid composition meets the body's needs for amino acids for protein synthesis.
Energy value - the amount of energy in kilocalories (kJ) released from the product in the body to ensure its physiological functions.
Falsification of food products and food raw materials - the manufacture and sale of counterfeit food products and food raw materials that do not correspond to their name and recipe.
Shelf life - (sales) - a period of time during which, under certain conditions, food raw materials, food products retain the quality established by the standard or other regulatory document.
The nutritional value of bread and bakery products is determined by their chemical composition, as well as energy value (calorie content) and the ability to be absorbed by the human body.
The chemical composition of bread and bakery products, i.e. the content of substances necessary for our body, and primarily proteins, vitamins and mineral salts, depends on the type and grade of flour, as well as on the amount of improvers (sugar, molasses, fat, eggs, milk, etc.).
Biological value is characterized by the presence of biologically active substances in products: vitamins, macro- and microelements, essential amino acids, etc. These substances are not synthesized in the human body.
When baking bread products, the amino acids contained in the flour are partially destroyed. The biological value of simple bread products in terms of the content of essential amino acids will be somewhat lower than the flour used for their preparation. Bread proteins contain all the essential amino acids. However, there are fewer individual essential amino acids (lysine, methionine, etc.) in bread proteins than, for example, in meat, fish. Rye bread proteins contain more lysine than wheat bread proteins.
When consuming 500 g of bread, the body's needs for thiamine are satisfied by an average of 42-50%, riboflavin - by 18-27 and nicotinic acid - by 15-47%.
Due to bread, especially from low-grade flour, a person almost completely satisfies his needs for mineral elements. Bread made from premium flour requires enrichment with calcium and iron salts.
With bread, the human body receives phosphorus, potassium, magnesium, calcium, and various trace elements - copper, zinc, iodine, manganese, etc. Of the vitamins in bread, there are - B1, B2, B6, E, PP, etc.
The physiological value is determined by the ability of food products to influence the digestive, nervous, cardiovascular system person.
Due to the porous structure, bakery products evenly fill the stomach and give the mass of food absorbed the most convenient consistency for its complete wetting with digestive juices. The hard crust of bread helps to strengthen the teeth. Fiber and semi-fiber, present in bread, removes poisons from the body, enhance intestinal motility and create favorable conditions for the development of beneficial microflora in the gastrointestinal tract.
The energy value (calorie content) of products is determined by the content of fats, proteins, carbohydrates in them and their digestibility. The energy released during the oxidation of 1 g of fat in the body is 9 kcal (38 kJ), and 1 g of carbohydrates or 1 g of protein is 4 kcal (17 kJ).
When 100 g of bread is oxidized, from 8793 to 10886 kJ is formed in the body. When consuming 500 g of bread per day, a person provides about 40 percent of his energy needs.
Digestibility depends on the appearance, texture, taste and aroma of the product, the amount of nutrients, body condition and other factors. With a mixed diet, the digestibility of proteins is 84.5%, fats - 94, carbohydrates - 95.6 percent.
The digestibility of bread products varies significantly depending on the type and variety. Proteins of rye and wheat bread from wholemeal flour are digested by 70%, and from flour of the highest grades - by 85-87%.
Fats in bread products are digested by 92-95 percent and carbohydrates by 94-98 percent. The total digestibility of bread made from wholemeal flour is almost 20 percent lower than that made from premium wheat flour. The digestibility of stale bread is lower than fresh.
The digestibility of bread is affected by its appearance, taste and smell. Pleasant appearance, good taste and aroma of bread excites the appetite, increases the secretion of digestive juice and thus contributes to the good assimilation of both the bread itself and other products used with it.
Good quality is due to the absence in the product of unusual tastes and odors, as well as foreign and harmful substances, for example, salts of heavy metals and toxic organic compounds.
According to organoleptic indicators, bakery products must meet the following requirements:
The shape must be correct, corresponding to this type of product, undeformed, without embossing. The crumb of bread products should be well-baked, but not sticky and not wet, elastic, with well-developed uniform porosity, without lumps and traces of non-mixing, without voids and signs of hardening, not dry, crumbly and not stale. Bread with a lush, elastic crumb is well absorbed by the body. The taste and aroma of bread should be pleasant, corresponding to this type of product.
1.2 Classification and characteristics of the assortment of bread and bakery products
The bakery industry produces a wide range of breads and bakery products. Bread products are divided depending on the type and grade of flour, recipe, shape, method of baking and dispensing to the consumer.
According to the type and grade of flour, bread products can be rye (from wholemeal, peeled and seeded flour), rye-wheat (from a mixture of rye and wheat flour) and wheat (from flour of the highest, 1st, 2nd and wholemeal).
According to the recipe, simple bread products are distinguished, baked from flour, water, salt and yeast; improved, made with the addition of sugar, fats, eggs, milk, spices, etc.; rich, containing a large amount of sugar and fat.
According to the method of baking, bread is shaped (baked in molds) and hearth (baked on the hearth).
The shape distinguishes rolls, long loaves, kalachi, wicker and other products.
According to the method of sale to buyers, bread is divided into piece, weight. The latter rarely goes on sale.
Bread made from rye and rye-wheat flour.
Depending on the recipe and the characteristics of the preparation of the dough, simple and improved bread is produced.
Simple rye bread is made only from the main raw materials6 rye flour (peeled, wholemeal, seeded), water, salt, sourdough. Rye simple bread is baked from wholemeal flour by weight, shaped, hearth and piece; weight - 0.5 and 1.4 kg. Rye brewed bread differs from the simple preparation of dough, which is put on the brew. This gives the bread a sweet taste. They bake only by weight, shaped, piece; weight - 0.5 and 1 kg.
Wholemeal bread is baked in molds or steamed. It is distinguished by a light crumb, less acidity, higher porosity.
For rye bread of improved varieties, the dough is put in a custard method using malt, molasses or malt and coriander are added, so it acquires a sweetish taste and a specific aroma.
Moscow bread is baked from rye wholemeal flour, and Borodinsky bread is made from rye wholemeal and wheat flour of the 2nd grade with the addition of malt and molasses. The surface is sprinkled with cumin or anise. The bread is more colorful and has a sweeter taste. Bake molded, piece; weight - 0.5 and 1 kg.
Riga bread is made from seeded rye and wheat flour of the 1st grade with the addition of white malt, molasses, cumin. Bread has light color, sweet taste. Baked in the form of loaves with blunt ends; weight - 0.4 and 0.8 kg.
Minsk bread, unlike Riga bread, is made on sourdough, it does not contain malt. Baked in the form of loaves with pointed ends, produced by weight and piece; weight - 0.4 and 0.8 kg. The taste is sour, the crumb is lighter than that of Riga.
Orlovsky bread is made from peeled rye and wheat flour of the 2nd grade with the addition of molasses. Bake it only molded; weight -1 kg.
Table bread is made from peeled rye and wheat flour of the 2nd grade with the addition of sugar. The taste is slightly sweet, the crumb is light. Bake molded or hearth, the shape is round.
Rye cakes are baked from rye wholemeal flour with the addition of 1st grade wheat, sugar and fat. The dough is placed on chemical baking powder. Their shape is round, the surface is glossy, with shallow cuts forming an oblique cell; weight - 0.1 kg.
Rye-wheat varieties of bread are made from rye flour with the addition of wheat wallpaper or 2nd grade flour. Rye-wheat bread is baked from wholemeal rye flour and wholemeal wheat flour weighing 0.5 and 1 kg. The crumb is lighter, the acidity is less than that of rye bread.
Ukrainian bread is made from a mixture of peeled rye and wheat flour. It is baked on the hearth in pieces of 0.5 and 1 kg and by weight. The bread has a peculiar taste, a thin smooth crust, pricked on the surface.
Bread made from wheat flour.
Wheat dough is prepared from all varieties of wheat flour (highest, 1st, 2nd grades and wallpaper). According to the recipe, it can be simple and improved.
Simple varieties are baked from wheat flour of the 1st, 2nd grades and wallpaper. Bread is baked in molds or on a hearth, by weight or piece.
Improved varieties of wheat bread contain 3-6% sugar and 2-8% fat. Bread made from premium flour is made with the addition of sugar. Oval shape, sweet taste, white crumb.
Produced by weight and piece; weight - 0.5 and 1 kg.
Sieve bread with raisins is baked from premium flour with the addition of sugar, molasses, margarine, raisins. The shape is oblong with incisions. Baked by weight and piece; weight - 1 kg.
Mustard bread is made from 1st flour with the addition of sugar and mustard oil. The color of the crumb is yellowish, the taste is pleasant. More often baked on the hearth by weight and piece; weight - 0.5 and 0.8 kg.
Homemade bread is made from 1st grade flour with the addition of milk and sugar. The shape is round or oblong with pricks on the surface. Release piece; weight - 0.4 kg.
Saratov kalach is baked from premium flour with the addition of sugar and fat. Release molded; weight - 0.97 kg. The shape is round, the crumb is porous, the upper crust is thin, glossy.
Polyanitsa Nikolaevskaya is baked from flour of the 1st grade with the addition of whey. The shape is round; weight - 1 kg.
Milk bread is baked from flour of the highest, 1st and 2nd grades and molded - from flour of the highest or 1st grade with the addition of milk; weight - 0.4; 0.8 and 1 kg.
National varieties of bread.
Armenian lavash is baked from wheat flour of the 1st and 2nd grades. It is a thin cake of an elongated oval shape, the surface is bubbly, light brown in color. The crumb is almost absent.
The Armenian matnakash has an oval-elongated shape, with longitudinal recesses. The crumb has a large porosity. Baked from wheat flour of the highest, 1st and 2nd grades and wallpaper.
Georgian bread is baked from wheat flour of the 1st, 2nd grades and wallpaper. Various types of Georgian bread are produced - Georgian round, Madauri, Shoti, etc.
Bakery products.
Baked from wheat flour of the highest, 1st, less often 2nd grades piece, of various shapes, small mass. These include long loaves, rolls, saiki, wickerwork, rolls, rushes, and bakery trifles.
Loaves - the most common type of bakery products - have an oblong shape with sharp and rounded ends, with an incision on the surface. Simple loaves are baked from flour of the 1st and 2nd grade; weight - 0.2 and 0.5 kg.
Sliced loaves are baked from flour of the 1st grade with the addition of fat and sugar. The crumb is light, the taste is slightly sweet; weight - 0.4 kg.
Sliced loaves made from premium flour contain more sugar, are distinguished by a lighter crumb, high porosity, but less acidity; weight - 0.5 kg.
Loaves with raisins are made from premium flour with the addition of sugar, fat, molasses, raisins; weight - 0.4 kg.
City loaves are baked from premium flour with the addition of sugar and salt (2.5%). They have a shape with pointed ends and deep oblique cuts. The taste is slightly salty, the porosity is uneven; weight - 0.2 and 0.4 kg.
The metropolitan long loaves are similar in recipe to the City loaves, but differ in a narrow long shape with blunt ends; weight - 0.2 and 0.4 kg.
Podmoskovnye loaves are baked from premium wheat flour with the addition of sugar and fat. There are longitudinal cuts on the surface; weight - 0.4 kg.
Long loaves Canteens are made from the highest grade flour. The form is elongated; weight - 0.3 kg.
Long loaves Student are baked from flour of the 1st grade with the addition of sugar and fat. Longitudinal cuts on the surface; weight - 0.3 kg.
Long loaves are baked from flour of the 1st grade with the addition of sugar and fat, there are two transverse cuts on the surface; weight - 0.25 kg.
Rolls are baked from flour of the highest and 1st grade. The shape is round or oval. City rolls are made from flour of the 1st grade with the addition of sugar (5%) and fat (2%). The taste is sweetish; oblong shape, on the surface - a crispy scallop; weight - 0.1 and 0.2 kg. Russian rolls are made from flour of the highest or 1st grade with the addition of sugar. The shape is round, on the surface - a scallop. Rolls of 50 g contain 2% fat; weight - 0.05 and 0.1 kg.
Cherkizovsky rolls are baked from flour of the highest or 1st grade, they are formed from three bundles of dough. The surface is sprinkled with poppy seeds; weight - 0.4 kg. Buns Stolichny are baked from flour of the highest or 1st grade. The shape is round to slow down drying, they are packed in polyethylene in 1-5 pieces; weight - 0.05 kg.
Moscow buns are baked from premium flour; have a round shape, on the surface there are two parallel cuts; weight - 0.2 kg.
Saiki are divided depending on simple, mustard and raisin. According to the method of baking, they are sheet (oval) and molded (rectangular).
Saiki Simple are baked from wheat flour of the 1st grade with the addition of sugar and fat or flour of the 2nd grade with the addition of only fat.
Saiki Mustard is made from flour of the 1st grade with the addition of mustard oil and sugar.
Saiki with raisins are baked from premium flour, sugar, fat and raisins (12%).
Wicker products are subdivided into challah braids with poppy seeds. Challahs are baked from flour of the 1st grade with the addition of sugar (5%) and fat (1%). They are woven from four and six bundles of dough. The dough is kneaded cool. Braids with poppy seeds are outwardly similar to challah, but for their production, premium flour is taken with the addition of sugar (6%) and fat (2%).
Kalachi and sytniks are a special kind of piece goods. Kalachis are shaped like an oval basket with a handle, they have a so-called raised lip, sprinkled with flour from below. The shape is round, the surface is mealy.
Bakery trifles are made from wheat flour of the 1st 2nd grade. Their form is different; weight - 0.05; 0.1 and 0.2 kg. According to the method of baking, products are divided into hearth and sheet. Sugar (5-6%) and fat (2.5-4%) are added to the dough. Before baking, the surface is smeared with an egg. Bakery trifles include cutters, scallops, bagels, Kuntsevskaya bun, etc.
Convenient products.
These products belong to the group of small pieces. They are made from wheat flour of the highest or 1st grade. The recipe for rich products contains a large amount of fat - 5-20%, sugar - 10-25%, eggs. To improve the taste and aroma, vanillin, jam, etc. are added. Some of the raw materials are used to finish the surface of products.
Pastry products include ordinary muffin, Vyborg simple, Vyborg curly, sour cream flatbread, puff bun, etc.
Muffin is baked from flour of the 1st grade with the addition of fat - 7%, sugar - 10% and eggs. Before baking, the surface of the muffin is smeared with an egg, sprinkled with powdered sugar, granulated sugar; weight - 0.05 and 0.1 kg.
Buns have a heart-shaped or round shape, the surface is sprinkled with sugar.
Cheesecakes have a round shape with a filling of cottage cheese. In addition to the listed products, figured cakes, braids, etc. are made.
Puff pastries are baked from rich puff pastry. Flour is used - 15%, fat - 20%, milk - 13%, eggs - 16% and vanillin. Puff buns are made by repeatedly layering the dough with butter; weight - 0.05 and 0.1 kg.
The loaf of Leningradsky has the shape of a loaf with blunt ends. Brushed with egg on top, generously sprinkled with nuts and powdered sugar. It is baked from premium wheat flour with the addition of sugar and fat; weight - 0.4 kg.
Sweet products also include sour cream cake, shortbread pie with marmalade, Kuntsevsky honey buns, puff roses with jam, Mayskaya bun, etc.
Dietary bread products.
These products are intended for people suffering from certain diseases.
Persons with high acidity of gastric juice need bakery products with low acidity.
Buns with low acidity are baked from flour of the 1st grade with the addition of sugar (2%); the acidity of the dough is not more than 2.5 degrees. For people suffering diabetes, produce gluten bread with small additions of wheat flour.
Protein-wheat bread consists of gluten and wheat flour of the highest grade with the addition of fat, salt, saccharin.
Protein-bran bread is made from gluten and bran. Fat, salt, saccharin are added to the dough.
Crackers are made from protein-wheat and protein-bran varieties of bread. For persons who are contraindicated in salt consumption, salt-free products are baked.
Achloride bread is made from flour of the 1st grade, milk whey is used instead of water, the taste is sour. Baked in the form of a loaf; weight - 0.1 and 0.2 kg.
Salt-free peeled bread is baked from a mixture of peeled rye flour and wheat flour of the 1st grade. The dough is put on whey.
Grain bread is baked from premium flour and coarsely crushed wheat grains with the addition of salt and cumin. To prevent and treat diseases of the thyroid gland and atherosclerosis, dried and powdered sea kale is introduced into the recipe of bakery products.
Bran bread with lecithin and seaweed is baked from wheat flour of the 1st grade, wheat bran and seaweed powder.
Milk buns are baked from premium wheat flour with the addition of milk and salt. The shape of the buns is oblong, with pointed ends. Intended for renal patients; weight - 0.1 and 0.2 kg.
High-calorie buns are made from wheat flour of the 1st grade with the addition of sugar, fat, raisins, eggs, milk. The shape is round, the surface is sprinkled with crushed nuts. Designed for people in need of enhanced nutrition; weight - 0.1 kg.
1.3 Ways to improve the assortment and new types of bread and bakery products
In Russia, bread is the main food product, providing over 30% of the daily human need for nutrients and energy. However, the existing range and quality of bakery products produced does not always meet the modern needs of the population. Therefore, it is so important to continue work on updating and expanding the range, taking into account the wishes of consumers.
The modern market of bakery products is represented quite widely, and a significant share of it is occupied by the direction of "Healthy Eating". This includes baked goods with the addition of grains and bran, salt-free bakery products, bread with low acidity, with a reduced content of protein and carbohydrates, with the addition of lecithin, with a high content of iodine. All these varieties of bakery products are designed not only to diversify the taste, but also to support the health of different groups of the population. Now there is another variety of bread products on the market to support a healthy diet - baked goods enriched with vitamins.
Currently, a new type of bakery products with the addition of oats has been developed.
Oats have a delicate, pleasant taste. Bread with the addition of oats or oat mixtures combines excellent taste and beneficial features. Oat milling products added to bread allow for an increase in moisture content, which helps to keep the bread fresh.
Introduction to the recipe of bakery products of components that give them preventive and medicinal properties, allows you to solve the problem of deficiency of nutrients necessary for the body, as well as to give finished products predetermined positive character.
In this situation, it is relevant to create new technologies and expand the range of functional bakery products enriched with natural food ingredients, as well as technologies for processing and using non-traditional raw materials for these purposes.
The most promising are biologically active additives of natural origin, such as extracts from hawthorn, wild rose, sea buckthorn, etc. These additives can not only increase the nutritional value of bread, but also improve the baking properties of the flour used.
Expansion of the range of manufactured products, improvement of their quality is impossible without technical re-equipment and modernization of the technical and technological base of enterprises. Currently, those who invest their own funds in the development of production, introduce new technologies, and upgrade equipment are developing.
It is necessary to develop a marketing service, carry out work to study the market situation, make wider use of advertising activities, and expand our own sales network.
1.4 Requirements for the quality of bread and bakery products
The quality of bread is formed at all stages of the technological process, from the preparation of raw materials to the baking of products. During the sifting of flour, not only impurities are removed, but the flour is also saturated with air; the correct dosage of raw materials affects the taste of bread. The homogeneity of the dough during kneading ensures a normal fermentation process. Punch during the fermentation period and the addition of sugar and fat contribute to better loosening of finished products, their specific taste and aroma. Baking - the transformation of a piece of dough into bread - is the result of physical, microbiological, colloid-chemical and biochemical processes, as a result of which the formation of the presentation and taste properties of bread is completed. The thickness and color of the crust, the physical properties of the crumb (dryness to the touch, elasticity), the smell of bread and its taste depend on the correctness of establishing the moment of readiness of the bread. The quality of finished products is controlled by organoleptic and physico-chemical parameters.
The mass of one product is determined by selecting typical 10 products, weighing them and calculating the weight of one piece. The deviation from the mass provided by GOST should be + 2.5%, and with a product weight of 0.1 kg or less - + 3%. If several batches come from the same company with only a negative deviation, the recipient is obliged to warn the company and has the right to refuse to accept products with a reduced weight. In addition, the mass of the individual product is checked; downward deviations are permissible depending on the size of the product,%: 3 - rye, rye-wheat, wheat bread, loaves, city rolls, saika, bakery fines weighing 0.5 kg, bars for tea weighing 0.3 kg, Vyborg muffin curly weight 0.5 kg, Vitushki; 4 - Sweet bread in the package, Leningradsky bread; 5 - amateur bread, rich products weighing 0.05; 0.1 and 0.2 kg, bakery trifles weighing 0.05 kg, buns (Puff, Honey, Baby, Oktyabrenok, etc.), bagels, Rye flatbreads; 8 - Butter bun with fudge, weight 0.05 kg.
For bakery trifles, a mass of at least 10 products is established; deviation is allowed + 2.5%, with a weight of 0.05 kg - + 3%.
The products must have a regular shape with a high rise above the edges of the form or a height to diameter ratio (0.4 - 0.5) for hearth bread. Long loaves should have rounded ends with shallow cuts, the location and number of which correspond to the type of product. City rolls - with a raised scallop along the product, wickerwork - with a clearly expressed weaving, horns - with a relief from seaming turns. Butter products should be of the correct shape with a clearly defined pattern, good volumetric yield. Products should not be deformed - crumpled or uneven at the ends, with lateral overflows for pan bread and embossing on hearth bread with deep cracks on the top crust and undermining. The surface of the molded products should not be flat, concave or wrinkled, and the surface of the hearths should not be blurry. The shape of the products should not be distorted (long loafs with deep cuts; City rolls with no scallop, with a scallop that is not raised or thickened; wicker products - with poorly closed ends or with overly elongated ends - pointed; horns with non-symmetrical coils).
The color of the crusts for rye and rye-wheat products is brown with a slight sheen, for products made from wheat flour it is golden brown, lighter in places of undercuts and weaves. The surface of the products is shiny, smooth, without undermining, swelling and large cracks along the entire product, spots and burns. In connection with the treated surface (lubrication with egg, jam, sprinkling with poppy seeds, powdered sugar, granulated sugar, crumbs), the sprinkling should be uniform over the surface. The side and bottom crusts should have a uniform color without burnt residues from previous products (sticking to the mold or oven bottom). The crusts should be thin, uniform, without a noticeable transition to the crumb. In rye and rye-wheat bread, the upper crust is not thicker than 4 mm, and in wheat bread made from flour of the highest, 1st, 2nd grades, Krasnoselsky, Sitnoy - no more than 3 mm, the same thickness of the lower crust in Riga, Minsky and Sitnoy with raisins.
It is not allowed to sell products with thickened pale or too dark crusts, as well as with crusts that have small cracks, swellings and spots from burnt bubbles on the surface. Products should not have large voids under the top crust, separation of the top crust.
The taste and smell of products should be specific, characteristic of the bread of each group. Products should have a pleasant aroma, have a sweet and sour taste, and be chewed well. Bread should not be tasteless or have bitter, musty, moldy and other foreign tastes and odors.
Moisture and acidity standards are the highest for wholemeal bread, and its porosity is the lowest. The higher the grade of rye flour, the lower the acidity and the higher the porosity of the products. In products made from a mixture of rye and wheat flour, with an increase in the proportion of the latter, acidity decreases and porosity increases. Molded products of the same name have slightly more moisture and porosity than hearth products.
1.5 Storage of bread and bakery products and processes occurring during storage
Bakery products are transported in specialized vehicles equipped with square shelves, in square trays, in trays or containers. In the distribution network, due to rapid drying, hardening and possible microbiological spoilage of bakery products, they are stored for a short time. Bread of rye and peeled flour is stored for 36 hours, varietal - 24 hours, fancy products - 16 hours.
The bread storage area must be clean and dry. Ventilated, temperature 20-25 gr. C (not lower than 6 gr. C), relative air humidity not more than 75%. Bread is placed on racks, shelves or trays at a distance of at least 50 cm from the floor. Shaped bread is placed in one or two rows on the side or bottom crust; hearth and bakery products - in one row on the bottom or side crust with laying to the wall of the tray.
Bread products are stored separately from products with sharp and strong odors (fish). Before the start of trade, bread products are laid out in places convenient for sale. Special forks are used to select bread. At the request of the buyer, if poor-quality bakery products were sold to him, the store is obliged to unconditionally exchange them for good-quality ones or return the money.
Premises for storing bread and bakery products should be equipped with open and closed containers, equipment containers, mobile shelves or stationary shelves. The room for storing bread and bakery products should be repaired with whitewashing or painting the walls, ceilings - as necessary. The premises are disinfected at least once a year. It is not allowed to keep other goods and products in the premises intended for the storage of bread and bakery products that can impart an unusual smell to the products. When storing bakery products, the following are laid: shaped bread in one or two rows on the side or bottom crust; hearth bread and bakery products - in one row on the bottom or side crust; small pieces - on the lower crust in 1-2 rows, and products with finishing in one row; croutons, crackers - in bulk. During transportation, trays, boxes and baskets are stacked on top of each other so that when the vehicle is moving, they do not move from their place and do not deform the products.
In recent years, bakeries have been increasingly introducing the storage of bread not on trolleys or in boxes, but in special containers in which it is loaded into trucks and then delivered to the warehouse of a trade organization, or where possible, directly to the trading floor.
1.6 Certification of bread and bakery products
Product certification is a set of requirements for the production and sale of certain goods. The Law of the Russian Federation "On Certification of Products and Services" establishes that product certification is a conformity assessment procedure by which an organization independent of the manufacturer and consumer certifies in writing that the product meets the established requirements.
Certified products are in greater demand in the market than non-certified ones, which allows manufacturers to survive in the competition. Certification establishes that a product, process or service conforms to the requirements of a standard or other regulatory documents.
Any enterprise producing bakery products must have sets of regulatory documents for each type of product produced. A set of regulatory documentation includes GOST (or GOST R, or OST, or TU), a recipe (RC) and a technological instruction (TI), approved in the prescribed manner.
In addition to a set of regulatory documentation, for each type of manufactured product, a certificate of compliance of these products with the requirements of regulatory documentation (GOST, OST, TU) must be obtained for indicators: “Mandatory requirements aimed at ensuring safety for the life and health of the population are set out in paragraphs” and lists the paragraphs in which the requirements for the safety of raw materials and finished products are recorded, as well as the procedure and methods for monitoring the relevant indicators. Specific maximum permissible concentrations of harmful substances (heavy metals, mycotoxins, pesticides) in various food raw materials and finished products are specified in SanPin 2.3.2.560 - 96. Hygienic requirements for the quality and safety of food raw materials and food products.
In accordance with the law "On the Protection of Consumer Rights", for non-compliance of products with the mandatory requirements recorded in the regulatory documentation, the enterprise may be subject to appropriate sanctions in the form of orders or fines.
In accordance with the Decree of the Government of the Russian Federation of August 13, 1997 No. 1013, bakery products and flour are subject to mandatory certification.
Certificates are issued by special certification bodies, which include testing laboratories.
Certified products are marked with a mark of conformity.
The certificate indicates the name and address of the certification body and the manufacturer, the name of the product and the list of regulatory documents in accordance with which the quality assessment was carried out, the date of issue and the validity period of the certificate.
The certificate is issued on the forms of the established form and is certified by the seal of the certification body and the signatures of the responsible persons.
The certificate of conformity comes into force from the date of their registration in the prescribed manner.
2. Practical part
2.1 Brief description of the activities of the bakery No. 7
In connection with the shortage of bread in Kazan in 1953, a standard project of the enterprise for two ovens with a capacity of 17 tons of bakery products per day and with a container warehouse for flour was developed and agreed in all instances. A very suitable place on the edge of the village near a pine forest was chosen as a site for the construction of the plant.
Village shops had to wait almost ten years for locally baked bread on their shelves. Only in 1965, the bakery No. 7 produced the first two tons of wheat-rye pan bread from the line.
All products sold out with a bang in a matter of hours, and the first Derbyshkin bakers were greeted as heroes. Indeed, the team of workers of the 7th bakery, which started this business - S. Kiyan, M. Komlev, G. Krasilnikova, Z. Nugmanova, V. Semenova, G. Rakhimzyanova, E. Egorova, S. Zakirzyanova, A. Romanova, K Smyshlyaeva, - was heroic. All of them spent days and nights at the enterprise, preparing it for launch, checking equipment, and working out the recipe. And having picked up the first loaf of fresh, hot bread, suffered through sleepless nights, many of them could not refrain from tears. So much patience and effort was invested in it!
After years of work, it became clear that the capacity of two FTA-2 furnaces was clearly not enough for the plant. The residents of the village liked the bread of local baking so much that they had to urgently install a third oven in order to increase production up to 27 tons per day with its capacity. FTL ovens were with manual loading and unloading of bread. There were tees of forms, heavy, metal. The ovens were unbearably hot, but the bakers worked and did not complain, realizing that the village needed bread like air.
Soon, the Derbyshkinites wanted sweeter pastries. As always, they focused on consumer demand in time, at the 7th bakery they thought about organizing the production of the so-called "farinous confectionery", simply speaking, all kinds of pastries and cakes. To do this, it was necessary to re-equip the former warehouses and purchase, install and adjust the necessary equipment. In addition, instead of the former warehouses occupied by the new workshop, it was required to rebuild others. What was done - the bakery soon acquired new warehouses for bulk storage of flour with a capacity of 170 tons and bulk storage of salt, as well as maltose and whey.
The first sweets left the lines of the bakery already in 1968, and in 1971 a confectionery shop was opened, which began producing various cakes that pleased the originality and taste of local buyers. In 1981, a line for the production of eclair custard cakes was installed in the vacant premises of the flour warehouse, which produced a whole ton or 16,000 pieces per day. As they say, sweets are sweets, but you should not forget about daily bread either. People cannot be fed with cakes alone; with growing needs, it was necessary to increase the output of the main product, namely pan bread. In this regard, in 1982, the first reconstruction of the plant began. To increase the quantity and quality of products, it was necessary to almost completely mechanize heavy manual labor. Two flow-mechanized lines were installed on the basis of the GGR furnace. Thanks to this, the daily production of panned bread was increased to 60 tons!
In 1998, a section for the preparation of chak-chak was organized in the confectionery shop, a section for the production of pasta and sweets - dragee began to operate in 1999, and in 2000 a section for baking gingerbread appeared. Technologies for the production of cakes with the use of vegetable cream have been mastered. Cake "Count Serge" was awarded the diploma "Prodmashexpo - 2000" for consumer sympathy and novelty of technology. Despite the general economic crisis, in the 90s, bakery No. 7 did not stop growing, from the very start of the last decade of the 20th century, a very good start was made to the development of the enterprise. In 1993, truck scales, a warehouse for storing raw materials, a warehouse for storing building materials and equipment were built. And already in 1994, a line for the production of loaf products was installed on the basis of the FTL-2 furnace with a capacity of up to 3.5 tons and a furnace was built for baking bakery forms from soot. In 1997, the boilers at TMZ were replaced with 3 boilers d721-GF.
Now, in order to improve the turnover, the shops are being reconstructed. By the way, in each of them you can order any pastries, and here, at your request, they will bake an exquisite cake, which, no doubt, will decorate the festive table of any celebration on time.
In 2000, thanks to concessional lending issued by Ak Bars Bank, the construction of a confectionery shop with a total area of 2,100 square meters began at the bakery. m, where up to 7 tons of a wide range of confectionery products will be produced. The technological project was developed by the plant's engineering and technical staff.
2.2 Main suppliers of raw materials
Raw materials used in baking are divided into main and auxiliary. The main raw materials include flour, salt and yeast. In baking, wheat and rye flour of all varieties and their mixtures are used. Flour suppliers are local flour mills. Water is used for drinking. Modern bakeries have modern water filtration equipment installed. To improve the taste of the consistency of the dough, add 1-2% salt.
Baker's yeast causes alcoholic fermentation of dough sugars, resulting in the formation of alcohol and carbon dioxide.
During fermentation, carbon dioxide loosens the dough and gives it a porous structure.
Auxiliary raw materials include fat, sugar, eggs, milk, malt, molasses and spices.
Vegetable and animal fats, margarine, hydrofat are used. Local producers are also suppliers of this raw material.
Sugar improves the taste, increases the nutritional value of bread.
Milk is used natural, skimmed, dry, condensed. The milk supplier is the Kazan Dairy Plant.
Eggs, egg powder or melange are added to the dough in the manufacture of pastries.
Malt is flour made from germinated and dried barley (white malt) or rye (red malt).
Molasses is used only starch, obtained by saccharification of starch.
Spices (cumin, coriander, vanilla, etc.) give the bread a specific taste and aroma.
So, almost all raw materials, with the exception of spices, are produced and supplied to the bakery by domestic producers of raw materials.
The quality of raw materials is checked by the production laboratory in accordance with the current regulatory documentation, the "Regulations on production laboratories of the bakery industry" and the scope of work approved for them.
2.3 Analysis of the assortment of bakery products of bakery No. 7
The assortment of bread and bakery products includes about three dozen varieties and varieties, which can be divided into the following groups: according to the type of flour - rye bread, wheat bread and bread made from a mixture of rye and wheat flour; according to the method of baking - on molded and hearth; in shape - into loaves, rolls, braids; according to the recipe - simple, made from flour, water, salt and yeast; improved - with the addition of 3-6% (per 100 g of flour) sugar or molasses to the main raw material, and in some varieties - fat and spices; rich - with (a lot of muffin); by appointment - for ordinary and dietary.
The company manufactures the following products Product group Name of production Name of regulatory and technical documentation Packing type bakery products Baton Rifled GOST 27844-88 PVC film Baton Podmoskovny GOST 27844-88 PVC film Baton Simple GOST 27844-88 PVC film Baton Student GOST 27844-88 PVC film bakery trifle GOST 27844-88 PVC film Bun Yaroslavskaya GOST 27844-88 PVC film Bulka Cherkizovskaya GOST 27844-88 PVC film Poppy bagels GOST 27844-88 PVC film Powder GOST 28809-90 PVC film GOST 28809-90 PVC film Baton Chistay GOST 28809-90 PVC film Diet bakery products Crispbread Doktorskie GOST 25832-89 PVC film Low acid bun GOST 25832-89 PVC film Butter bakery products Butter bun GOST 24557-89 PVC film May muffin TU 18RSFSR 900-84 PVC film Other bakery products Bunka Slavyanskaya GOST 24557-89 PVC film Bread Fragrant TU 9114-236-05747152-97 PVC film White bread from flour 1c GOST 26987-86 PVC film Bread Borodinsky GOST 2077-84 PVC film Bread Darwish GOST 28807-90 PVC film Bread Darnitsky GOST 26983-86 PVC film Bread Rustic GOST 28807-90 PVC film Bread Bogatyrsky PVC film Bread Spikelet GOST 28807-90 PVC film Bread Rural GOST 28807-90 PVC film Bread Capital GOST 26984-86 PVC film Bread Ukrainian GOST 2077-84 PVC film The bakery mainly produces bakery products from wheat flour (highest, first grade) - about 80% of the output, and 20% of the products are produced using rye flour. The enterprise, using a special methodology, conducted marketing research in the city's retail outlets to study the demand of the population for bakery products. The survey covered the main social and age categories of people. As the survey showed, about 70% of the respondents were satisfied with the assortment of bakery products. 86% of respondents are mostly satisfied with the mass of bakery products. Some of the youngest and oldest respondents suggest a slight increase in the mass of bakery products. The very formulation of the matter of informing consumers about the consumer properties of bakery products needs to be substantially adjusted. According to the respondents, at present, the necessary information about bread is clearly not enough in retail outlets. According to the survey, there is still not enough for sale, first of all: wheat bread (36%), bakery products for dietary purposes (17%), rich products (18%). On a three-point scale, the majority of consumers assess the quality of commercially available bakery products as satisfactory (48%). At the same time, 45% of respondents recognize the quality of bakery products produced as good, and only 7% as unsatisfactory. 2.4 Organization of quality control of bakery products at the base enterprise
In accordance with the definition of GOST 16504-81, product quality control is understood as “checking the compliance of quantitative and qualitative characteristics of product properties with established technical requirements”. Constant and properly organized control of production makes it possible to monitor the quality of finished products, avoid deviations from physical and chemical standards and ensure the release of products that meet the requirements of state standards. Technochemical control is carried out by employees of factory laboratories on the basis of standards and relevant instructions. The main task of the production laboratory is the rational organization of the technological process, which ensures the production of high-quality products with minimal technological costs and losses and high labor organization. The work of the laboratory consists of the following stages. 1. Analysis of raw materials entering the enterprise - each batch of raw materials is analyzed, and the organoleptic properties and the most important physical and chemical indicators of the raw materials are constantly determined, and the indicators of lesser importance are checked selectively. All analyzes are carried out on the basis of current GOSTs, TU. 2. The production and technological work of laboratories consists in the development of technological plans in the preparation of production recipes and the determination of technological regimes, in the preparation of instructions for mixing flour, in the control of bread yield, losses and costs, in the removal of yeast and starter cultures, in the control of established technological regimes and parameters . Production laboratories are designed to improve the technological process and product quality. Laboratory workers study the causes of marriage and develop measures to prevent it, introduce new progressive technological schemes, take an active part in the development of new equipment and the scientific organization of labor. 3. Quality control of finished products is carried out by the laboratory for each batch of products. The laboratory supervises the work of controllers of finished products. The results of technochemical control of production are recorded in laboratory journals. 4. The laboratory of the bakery has equipment and materials to ensure the performance of all analyzes. The instruments required for these purposes include technical and analytical scales, an electric drying oven SESh, an VNIIKhP-VCh device, a thermostat, a laboratory oven, a Zhuravlev sifter, a device for determining the volume of bread, a biological microscope, a precision and laboratory refractometer, a centrifuge, hydrometers , psychrometers and thermometers, universal refractometer RLU, IRF-22, device IDK-1, etc. Control at the bakery enterprise includes the analysis of the main and additional raw materials, finished products, as well as the technological process. In accordance with the instructions on the work of industrial technological laboratories of bakery enterprises, the results of control are recorded in laboratory journals. Form No. 1 - log of flour analysis results. Form No. 2 - a log of the results of the analysis of raw materials. Form No. 3 - a log of the results of the analysis of bakery products. Form No. 4 - Recipe and technological instructions for product varieties. Form No. 5 - glassware transfer journal. Form No. 6 - a journal for accounting for metal-magnetic impurities in raw materials. Form No. 7 - a log for the control of the production of bakery products. Journal entries must be made clearly and necessarily in ink. The results of each analysis recorded in the log must be signed by the person who performed the analysis. The head of the laboratory selectively checks and signs the results of the analysis. 2.4.1 Responsibility for violation of safety requirements and product certification rules Certification is a procedure for confirming the compliance of a particular batch or series of batches of products with the requirements of normative documents in terms of safety for the life and health of consumers. The raw materials used in the production of bakery products (flour, sugar, fat products, etc.) are subject to voluntary certification, therefore, when concluding contracts for the supply of raw materials, it is necessary to include requirements for the supplier to provide a certificate of conformity for the supplied food raw materials. The manufacturer, in case of violation of the current rules, bears administrative responsibility - the imposition of a fine from five to one hundred minimum wages, or a warning. 2.4.2 Assessment of the competitiveness of bakery products sold at the enterprise Needless to say, Kazan has long been famous for its bakery traditions, and it is famous for its excellent bread even now. Bakery No. 7 became a worthy successor to centuries-old traditions. The company's technologists have developed and introduced into production about 30 types of confectionery products. In total, 103 products of the 7th bakery received licenses and certificates. All products of the plant undergo mandatory certification and are checked daily for compliance with quality standards. In production, only natural, environmentally friendly raw materials are used. At the bakery, they consciously adhere to traditional technologies in the production of bakery products and are supporters of proven recipes for centuries. The bakery is constantly working to improve the taste of products and their design. New original recipes are being developed, and after an expert evaluation, the novelties reach the consumer's table. The range of products is expanding not only through the development of unique recipes, but also through the opening of new directions. The bakery put into operation new technology for the production of frozen semi-finished products - products from yeast and yeast-free dough with and without fillings. In its work, the bakery uses various distribution channels for its products, its products go to stores from small (near the house) to supermarkets. The management of the bakery successfully solves the most important tasks of staff development, system modernization of production, expansion of the range and improvement of the quality of products. Such bakery products as “Posypushka”, “Surprise”, “Kolos”, “Shatlyk”, “Field” bun, bread from mixed flour varieties “Darvish”, developed by bakery No. 7, are produced today by many bakeries of the republic. For example, Bread - "Darvish": Ingredients: rye flour, wheat flour of the 1st grade, salt, yeast, sugar, margarine, wheat bran, water. This bread belongs to the improved 1 group according to the recipe. According to the recipe, white bread belongs to a simple group. The composition of this bread: wheat flour 1 grade, yeast, salt, water. Every year the assortment increases and the quality of bread and bakery products increases, the recipe improves. New competitive varieties of bread and bakery products are emerging. 2.4.3 Compliance of packaging, labeling of bread and bakery products with modern requirements Today, consumer packaging practically serves as an integral attribute of modern culture, designed to educate aesthetic taste, the culture of consumption and sale of goods. Recently, the enterprise continues to widely introduce mechanized packaging of bread and bakery products using modern film materials. This event is of great hygienic importance, as it excludes the touch of human hands on baked bread. This also contributes to a greater preservation of its freshness. With long-term storage of bread, the losses due to its drying are reduced to small values (1-2%).
ON THE TOPIC: "Assortment analysis, assessment of the quality of bakery products, the impact of packaging and storage mode on quality"
Introduction
Bread has long been the basis of the food supply of mankind. And now people satisfy about one third of the daily food intake with bread and cereals. The great Russian naturalist, world famous for his discoveries of the energy laws of photosynthesis, K.A. Timiryazev proposed to take into account 1 kg of bread as a certain amount of carbon, hydrogen, oxygen, nitrogen, phosphorus, sulfur, potassium and defined it as 2167 calories. They are obtained by assimilation of the appropriate amount of sunlight by wheat and the subsequent conversion of the energy of light into the chemical energy of carbohydrates, proteins and fats of the grain from which the bread is baked.
The culture of plant growing has been developing for 100 centuries. Man first became a reaper and a baker, and a long time later a plowman and a sower. Wheat is the most ancient grain crop, the cultivation of which was started by the Egyptians 6.5 thousand years ago.
On the territory of our country, bread was known in the fourth millennium BC. In Russia, wheat was once called arable land (from the word arable land). The wheat of the Black Sea steppes was especially famous. In Russia, the cultivation of rye (winter and spring), barley, oats, and millet has also been known for 1000 years. Historically, bread in Russia has become not only food, but also a measure of the human soul, a source of economic well-being, strengthening the country's international influence through the export of grain. Entire dynasties arose that strengthened the Fatherland through the production of grain and its trade.
The Bugrovs are the most famous flour millers from the Volga region, the Nizhny Novgorod lands. The ancestor is a specific peasant (serf land of the royal family) Pyotr Egorov son (1782–1859). In 1833, Pyotr Yegorovich laid the foundation for the main business of the Bugrov family - flour milling. Started four mills on the river. Linda. He bought grain in the markets of the Nizhny Novgorod province. Grinding rye. In the middle of the XIX century. P.E. Bugrov was a merchant of the first guild in terms of capital, although he remained a peasant.
Another dynasty is the Bashkirovs. These are the largest flour mills in Russia. In the 20s. 19th century the peasant son of the serfs Emelyan Bashkirov arrived in Nizhny Novgorod, took up household goods. Paid off for the landowner's ransom. He began to drive a barge with wheat and millet from the lower reaches of the Volga to the "bread capital" of Russia - Nizhny Novgorod. In 1871, being already a merchant of the first guild, he founded the trading and flour milling enterprise “Trading House of Emelyan Bashkirov with Sons”.
The Bashkirovs paid attention to the construction of mills and the technical improvement of flour milling. In 1888, an elevator of the American system was put into operation at one of the mills. In 1890, the most perfect mill complex was built in Samara. Flour was divided into varieties: blue, red, green, black. "Trading house Emelyan Bashkirov with sons", having its own cargo fleet, began to control almost the entire Volga grain market.
The scope of entrepreneurship, the high level of technology and organization of production allowed M.E. Bashkirov (son of the founder of the company) together with N.A. Bugrov to unite domestic millers and begin the successful development of European markets. Thanks to the activities of the Council of the All-Russian Congress of Flour Millers, with the support of the government, railway tariffs for flour exporters were reduced. As a result, Russian flour milling products pushed out the perishable American flour made from early-ripening wheat varieties in the markets of England and Sweden.
The Ural dynasty of flour millers Pervushins enjoyed fame in Russia. A native of the Yaroslavl province, Ivan Diomidovich Pervushin, having moved to Yekaterinburg, engaged in the grain trade. Became a merchant of the second guild. His son Stepan in 1864 erected on the river. Sysert flour mill, which eventually became a flour-grinding company famous throughout the Urals. After the death of S.I. Pervushin's business was continued by his wife.
Anna Nikiforovna Pervushina proved herself to be one of the first major businesswomen in Russia, skillfully using the achievements of technological progress. At her mills, she resolutely changed outdated millstones for roller mills, the old power plants for steam turbine engines. The introduction of expensive foreign technology paid off quite well.
The assortment of flour was significantly expanded. High-quality products were in great demand in the markets of Yekaterinburg. Its main consumers were the Ural factories and local bakeries. Flour was packed in linen and calico bags of domestic production.
In Siberia, the Basnin dynasty of grain merchants was widely known. In Russian conditions, the delivery of food to remote non-grain regions of the country has always been a difficult task, especially the supply of bread to the population of North-Eastern Siberia. Since the time of Catherine II, all the expensive and risky business of floating grain along the rivers of Siberia up to Yakutsk has passed from the treasury into the private hands of entrepreneurs. One of these was Timofei Maksimovich Basnin (1716–1797), who traded in bread and furs on the river. Lena. He delivered goods on barges to Yakutsk.
Baking in the country in a short time, due to correctly chosen priorities, has turned into a highly industrialized branch of the national economy, which occupies a leading position, including at the world level.
1. Theoretical part
1.1 Consumer properties of bakery products, ways to improve them
The property of a product is its objective feature, i.e. what distinguishes one product from another. Each product has many properties that can manifest itself during its formation and consumption.
The quality of food products is a set of properties that reflect the ability of a product to provide organoleptic characteristics, the body's need for nutrients, safety for its health, reliability during production and storage.
Food safety - the absence of toxic, carcinogenic, mutagenic or any adverse effects on the human body when consumed in generally accepted quantities
Nutritional value is a concept that reflects the fullness of the useful properties of a product, including the degree to which a person’s physiological needs for basic nutrients are met, energy and organoleptic qualities.
Biological value is an indicator of the quality of a food protein, reflecting the degree to which its amino acid composition meets the body's needs for amino acids for protein synthesis.
Energy value - the amount of energy in kilocalories (kJ) released from the product in the body to ensure its physiological functions.
Falsification of food products and food raw materials - the manufacture and sale of counterfeit food products and food raw materials that do not correspond to their name and recipe.
Shelf life - (sales) - a period of time during which, under certain conditions, food raw materials, food products retain the quality established by the standard or other regulatory document.
The nutritional value of bread and bakery products is determined by their chemical composition, as well as energy value (calorie content) and the ability to be absorbed by the human body.
The chemical composition of bread and bakery products, i.e. the content of substances necessary for our body, and primarily proteins, vitamins and mineral salts, depends on the type and grade of flour, as well as on the amount of improvers (sugar, molasses, fat, eggs, milk, etc.).
Biological value is characterized by the presence of biologically active substances in products: vitamins, macro- and microelements, essential amino acids, etc. These substances are not synthesized in the human body.
When baking bread products, the amino acids contained in the flour are partially destroyed. The biological value of simple bread products in terms of the content of essential amino acids will be somewhat lower than the flour used for their preparation. Bread proteins contain all the essential amino acids. However, there are fewer individual essential amino acids (lysine, methionine, etc.) in bread proteins than, for example, in meat, fish. Rye bread proteins contain more lysine than wheat bread proteins.
When consuming 500 g of bread, the body's needs for thiamine are satisfied by an average of 42-50%, riboflavin - by 18-27 and nicotinic acid - by 15-47%.
Due to bread, especially from low-grade flour, a person almost completely satisfies his needs for mineral elements. Bread made from premium flour requires enrichment with calcium and iron salts.
With bread, the human body receives phosphorus, potassium, magnesium, calcium, and various trace elements - copper, zinc, iodine, manganese, etc. Of the vitamins in bread, there are - B1, B2, B6, E, PP, etc.
The physiological value is determined by the ability of food products to influence the digestive, nervous, cardiovascular systems of a person.
Due to the porous structure, bakery products evenly fill the stomach and give the mass of food absorbed the most convenient consistency for its complete wetting with digestive juices. The hard crust of bread helps to strengthen the teeth. Fiber and semi-fiber, present in bread, removes poisons from the body, enhance intestinal motility and create favorable conditions for the development of beneficial microflora in the gastrointestinal tract.
The energy value (calorie content) of products is determined by the content of fats, proteins, carbohydrates in them and their digestibility. The energy released during the oxidation of 1 g of fat in the body is 9 kcal (38 kJ), and 1 g of carbohydrates or 1 g of protein is 4 kcal (17 kJ).
When 100 g of bread is oxidized, from 8793 to 10886 kJ is formed in the body. When consuming 500 g of bread per day, a person provides about 40 percent of his energy needs.
Digestibility depends on the appearance, texture, taste and aroma of the product, the amount of nutrients, body condition and other factors. With a mixed diet, the digestibility of proteins is 84.5%, fats - 94, carbohydrates - 95.6 percent.
The digestibility of bread products varies significantly depending on the type and variety. Proteins of rye and wheat bread from wholemeal flour are digested by 70%, and from flour of the highest grades - by 85-87%.
Fats in bread products are digested by 92–95 percent and carbohydrates by 94–98 percent. The total digestibility of bread made from wholemeal flour is almost 20 percent lower than that made from premium wheat flour. The digestibility of stale bread is lower than fresh.
The digestibility of bread is affected by its appearance, taste and smell. Pleasant appearance, good taste and aroma of bread excites the appetite, increases the secretion of digestive juice and thus contributes to the good assimilation of both the bread itself and other products used with it.
Good quality is due to the absence in the product of unusual tastes and odors, as well as foreign and harmful substances, for example, salts of heavy metals and toxic organic compounds.
According to organoleptic indicators, bakery products must meet the following requirements:
The shape must be correct, corresponding to this type of product, undeformed, without embossing. The crumb of bread products should be well-baked, but not sticky and not wet, elastic, with well-developed uniform porosity, without lumps and traces of non-mixing, without voids and signs of hardening, not dry, crumbly and not stale. Bread with a lush, elastic crumb is well absorbed by the body. The taste and aroma of bread should be pleasant, corresponding to this type of product.
1.2 Classification and characteristics of the assortment of bread and bakery products
The bakery industry produces a wide range of breads and bakery products. Bread products are divided depending on the type and grade of flour, recipe, shape, method of baking and dispensing to the consumer.
According to the type and grade of flour, bread products can be rye (from wholemeal, peeled and seeded flour), rye-wheat (from a mixture of rye and wheat flour) and wheat (from flour of the highest, 1st, 2nd and wholemeal).
According to the recipe, simple bread products are distinguished, baked from flour, water, salt and yeast; improved, made with the addition of sugar, fats, eggs, milk, spices, etc.; rich, containing a large amount of sugar and fat.
According to the method of baking, bread is shaped (baked in molds) and hearth (baked on the hearth).
The shape distinguishes rolls, long loaves, kalachi, wicker and other products.
According to the method of sale to buyers, bread is divided into piece, weight. The latter rarely goes on sale.
Bread made from rye and rye-wheat flour.
Depending on the recipe and the characteristics of the preparation of the dough, simple and improved bread is produced.
Simple rye bread is made only from the main raw materials6 rye flour (peeled, wholemeal, seeded), water, salt, sourdough. Rye simple bread is baked from wholemeal flour by weight, shaped, hearth and piece; weight - 0.5 and 1.4 kg. Rye brewed bread differs from the simple preparation of dough, which is put on the brew. This gives the bread a sweet taste. They bake only by weight, shaped, piece; weight - 0.5 and 1 kg.
Wholemeal bread is baked in molds or steamed. It is distinguished by a light crumb, less acidity, higher porosity.
For rye bread of improved varieties, the dough is put in a custard method using malt, molasses or malt and coriander are added, so it acquires a sweetish taste and a specific aroma.
Moscow bread is baked from rye wholemeal flour, and Borodinsky bread is made from rye wholemeal and wheat flour of the 2nd grade with the addition of malt and molasses. The surface is sprinkled with cumin or anise. The bread is more colorful and has a sweeter taste. Bake molded, piece; weight - 0.5 and 1 kg.
Riga bread is made from seeded rye and wheat flour of the 1st grade with the addition of white malt, molasses, cumin. The bread has a light color, sweetish taste. Baked in the form of loaves with blunt ends; weight - 0.4 and 0.8 kg.
Minsk bread, unlike Riga bread, is made on sourdough, it does not contain malt. Baked in the form of loaves with pointed ends, produced by weight and piece; weight - 0.4 and 0.8 kg. The taste is sour, the crumb is lighter than that of Riga.
Orlovsky bread is made from peeled rye and wheat flour of the 2nd grade with the addition of molasses. Bake it only molded; weight -1 kg.
Table bread is made from peeled rye and wheat flour of the 2nd grade with the addition of sugar. The taste is slightly sweet, the crumb is light. Bake molded or hearth, the shape is round.
Rye cakes are baked from rye wholemeal flour with the addition of 1st grade wheat, sugar and fat. The dough is placed on chemical baking powder. Their shape is round, the surface is glossy, with shallow cuts forming an oblique cell; weight - 0.1 kg.
Rye-wheat varieties of bread are made from rye flour with the addition of wheat wallpaper or 2nd grade flour. Rye-wheat bread is baked from wholemeal rye flour and wholemeal wheat flour weighing 0.5 and 1 kg. The crumb is lighter, the acidity is less than that of rye bread.
Ukrainian bread is made from a mixture of peeled rye and wheat flour. It is baked on the hearth in pieces of 0.5 and 1 kg and by weight. The bread has a peculiar taste, a thin smooth crust, pricked on the surface.
Bread made from wheat flour.
Wheat dough is prepared from all varieties of wheat flour (highest, 1st, 2nd grades and wallpaper). According to the recipe, it can be simple and improved.
Simple varieties are baked from wheat flour of the 1st, 2nd grades and wallpaper. Bread is baked in molds or on a hearth, by weight or piece.
Improved wheat breads contain 3–6% sugar and 2–8% fat. Bread made from premium flour is made with the addition of sugar. Oval shape, sweet taste, white crumb.
Produced by weight and piece; weight - 0.5 and 1 kg.
Sieve bread with raisins is baked from premium flour with the addition of sugar, molasses, margarine, raisins. The shape is oblong with incisions. Baked by weight and piece; weight - 1 kg.
Mustard bread is made from 1st flour with the addition of sugar and mustard oil. The color of the crumb is yellowish, the taste is pleasant. More often baked on the hearth by weight and piece; weight - 0.5 and 0.8 kg.
Butter bread (in a package) is baked only with molded flour of the highest grade; weight - 0.5 kg. Add sugar, fat. The taste is pleasant, sweetish, the crumb is white, it has a high calorie content.
Homemade bread is made from 1st grade flour with the addition of milk and sugar. The shape is round or oblong with pricks on the surface. Release piece; weight - 0.4 kg.
Saratov kalach is baked from premium flour with the addition of sugar and fat. Release molded; weight - 0.97 kg. The shape is round, the crumb is porous, the upper crust is thin, glossy.
Polyanitsa Nikolaevskaya is baked from flour of the 1st grade with the addition of whey. The shape is round; weight - 1 kg.
Milk bread is baked from flour of the highest, 1st and 2nd grades and molded - from flour of the highest or 1st grade with the addition of milk; weight - 0.4; 0.8 and 1 kg.
National varieties of bread.
Armenian lavash is baked from wheat flour of the 1st and 2nd grades. It is a thin cake of an elongated oval shape, the surface is bubbly, light brown in color. The crumb is almost absent.
The Armenian matnakash has an oval-elongated shape, with longitudinal recesses. The crumb has a large porosity. Baked from wheat flour of the highest, 1st and 2nd grades and wallpaper.
Georgian bread is baked from wheat flour of the 1st, 2nd grades and wallpaper. Various types of Georgian bread are produced - Georgian round, Madauri, Shoti, etc.
Bakery products.
Baked from wheat flour of the highest, 1st, less often 2nd grades piece, of various shapes, small mass. These include long loaves, rolls, saiki, wickerwork, rolls, rushes, and bakery trifles.
Loaves - the most common type of bakery products - have an oblong shape with sharp and rounded ends, with an incision on the surface. Simple loaves are baked from flour of the 1st and 2nd grade; weight - 0.2 and 0.5 kg.
Sliced loaves are baked from flour of the 1st grade with the addition of fat and sugar. The crumb is light, the taste is slightly sweet; weight - 0.4 kg.
Sliced loaves made from premium flour contain more sugar, are distinguished by a lighter crumb, high porosity, but less acidity; weight - 0.5 kg.
Loaves with raisins are made from premium flour with the addition of sugar, fat, molasses, raisins; weight - 0.4 kg.
City loaves are baked from premium flour with the addition of sugar and salt (2.5%). They have a shape with pointed ends and deep oblique cuts. The taste is slightly salty, the porosity is uneven; weight - 0.2 and 0.4 kg.
The metropolitan long loaves are similar in recipe to the City loaves, but differ in a narrow long shape with blunt ends; weight - 0.2 and 0.4 kg.
Podmoskovnye loaves are baked from premium wheat flour with the addition of sugar and fat. There are longitudinal cuts on the surface; weight - 0.4 kg.
Long loaves Canteens are made from the highest grade flour. The form is elongated; weight - 0.3 kg.
Long loaves Student are baked from flour of the 1st grade with the addition of sugar and fat. Longitudinal cuts on the surface; weight - 0.3 kg.
Long loaves are baked from flour of the 1st grade with the addition of sugar and fat, there are two transverse cuts on the surface; weight - 0.25 kg.
Rolls are baked from flour of the highest and 1st grade. The shape is round or oval. City rolls are made from flour of the 1st grade with the addition of sugar (5%) and fat (2%). The taste is sweetish; oblong shape, on the surface - a crispy scallop; weight - 0.1 and 0.2 kg. Russian rolls are made from flour of the highest or 1st grade with the addition of sugar. The shape is round, on the surface - a scallop. Rolls of 50 g contain 2% fat; weight - 0.05 and 0.1 kg.
Cherkizovsky rolls are baked from flour of the highest or 1st grade, they are formed from three bundles of dough. The surface is sprinkled with poppy seeds; weight - 0.4 kg. Buns Stolichny are baked from flour of the highest or 1st grade. The shape is round to slow down drying, they are packed in polyethylene in 1-5 pieces; weight - 0.05 kg.
Moscow buns are baked from premium flour; have a round shape, on the surface there are two parallel cuts; weight - 0.2 kg.
Saiki are divided depending on simple, mustard and raisin. According to the method of baking, they are sheet (oval) and molded (rectangular).
Saiki Simple are baked from wheat flour of the 1st grade with the addition of sugar and fat or flour of the 2nd grade with the addition of only fat.
Saiki Mustard is made from flour of the 1st grade with the addition of mustard oil and sugar.
Saiki with raisins are baked from premium flour, sugar, fat and raisins (12%).
Wicker products are subdivided into challah braids with poppy seeds. Challahs are baked from flour of the 1st grade with the addition of sugar (5%) and fat (1%). They are woven from four and six bundles of dough. The dough is kneaded cool. Braids with poppy seeds are outwardly similar to challah, but for their production, premium flour is taken with the addition of sugar (6%) and fat (2%).
Kalachi and sytniki are a special kind of piece goods. Kalachis are shaped like an oval basket with a handle, they have a so-called raised lip, sprinkled with flour from below. The shape is round, the surface is mealy.
Bakery trifles are made from wheat flour of the 1st 2nd grade. Their form is different; weight - 0.05; 0.1 and 0.2 kg. According to the method of baking, products are divided into hearth and sheet. Sugar (5–6%) and fat (2.5–4%) are added to the dough. Before baking, the surface is smeared with an egg. Bakery trifles include cutters, scallops, bagels, Kuntsevskaya bun, etc.
Convenient products.
These products belong to the group of small pieces. They are made from wheat flour of the highest or 1st grade. The recipe for rich products contains a large amount of fat - 5-20%, sugar - 10-25%, eggs. To improve the taste and aroma, vanillin, jam, etc. are added. Some of the raw materials are used to finish the surface of products.
Pastry products include ordinary muffin, Vyborg simple, Vyborg curly, sour cream flatbread, puff bun, etc.
Muffin is baked from flour of the 1st grade with the addition of fat - 7%, sugar - 10% and eggs. Before baking, the surface of the muffin is smeared with an egg, sprinkled with powdered sugar, granulated sugar; weight - 0.05 and 0.1 kg.
Buns have a heart-shaped or round shape, the surface is sprinkled with sugar.
Cheesecakes have a round shape with a filling of cottage cheese. In addition to the listed products, figured cakes, braids, etc. are made.
Puff pastries are baked from rich puff pastry. Flour is used - 15%, fat - 20%, milk - 13%, eggs - 16% and vanillin. Puff buns are made by repeatedly layering the dough with butter; weight - 0.05 and 0.1 kg.
The loaf of Leningradsky has the shape of a loaf with blunt ends. Brushed with egg on top, generously sprinkled with nuts and powdered sugar. It is baked from premium wheat flour with the addition of sugar and fat; weight - 0.4 kg.
Sweet products also include sour cream cake, shortbread pie with marmalade, Kuntsevsky honey buns, puff roses with jam, Mayskaya bun, etc.
Dietary bread products.
These products are intended for people suffering from certain diseases.
Persons with high acidity of gastric juice need bakery products with low acidity.
Buns with low acidity are baked from flour of the 1st grade with the addition of sugar (2%); the acidity of the dough is not more than 2.5 degrees. For people suffering from diabetes, they produce gluten bread with small additions of wheat flour.
Protein-wheat bread consists of gluten and wheat flour of the highest grade with the addition of fat, salt, saccharin.
Protein-bran bread is made from gluten and bran. Fat, salt, saccharin are added to the dough.
Crackers are made from protein-wheat and protein-bran varieties of bread. For persons who are contraindicated in salt consumption, salt-free products are baked.
Achloride bread is made from flour of the 1st grade, milk whey is used instead of water, the taste is sour. Baked in the form of a loaf; weight - 0.1 and 0.2 kg.
Salt-free peeled bread is baked from a mixture of peeled rye flour and wheat flour of the 1st grade. The dough is put on whey.
Grain bread is baked from premium flour and coarsely crushed wheat grains with the addition of salt and cumin. To prevent and treat diseases of the thyroid gland and atherosclerosis, dried and powdered sea kale is introduced into the recipe of bakery products.
Bran bread with lecithin and seaweed is baked from wheat flour of the 1st grade, wheat bran and seaweed powder.
Milk buns are baked from premium wheat flour with the addition of milk and salt. The shape of the buns is oblong, with pointed ends. Intended for renal patients; weight - 0.1 and 0.2 kg.
High-calorie buns are made from wheat flour of the 1st grade with the addition of sugar, fat, raisins, eggs, milk. The shape is round, the surface is sprinkled with crushed nuts. Designed for people in need of enhanced nutrition; weight - 0.1 kg.
1.3 Ways to improve the assortment and new types of bread and bakery products
In Russia, bread is the main food product, providing over 30% of the daily human need for nutrients and energy. However, the existing range and quality of bakery products produced does not always meet the modern needs of the population. Therefore, it is so important to continue work on updating and expanding the range, taking into account the wishes of consumers.
The modern market of bakery products is represented quite widely, and a significant share of it is occupied by the direction of "Healthy Eating". This includes baked goods with the addition of grains and bran, salt-free bakery products, bread with low acidity, with a reduced content of protein and carbohydrates, with the addition of lecithin, with a high content of iodine. All these varieties of bakery products are designed not only to diversify the taste, but also to support the health of different groups of the population. Now another variety of bread products has appeared on the market in support of a healthy diet - bakery products enriched with vitamins.
Currently, a new type of bakery products with the addition of oats has been developed.
Oats have a delicate, pleasant taste. Bread with the addition of oats or oat mixtures combines excellent taste and useful properties. Oat milling products added to bread allow for an increase in moisture content, which helps to keep the bread fresh.
The introduction of components into the recipe of bakery products, which give them preventive and therapeutic properties, makes it possible to solve the problem of deficiency of nutrients necessary for the body, as well as to give the finished product a given positive character.
In this situation, it is relevant to create new technologies and expand the range of functional bakery products enriched with natural food ingredients, as well as technologies for processing and using non-traditional raw materials for these purposes.
The most promising are biologically active additives of natural origin, such as extracts from hawthorn, wild rose, sea buckthorn, etc. These additives can not only increase the nutritional value of bread, but also improve the baking properties of the flour used.
Expansion of the range of manufactured products, improvement of their quality is impossible without technical re-equipment and modernization of the technical and technological base of enterprises. Currently, those who invest their own funds in the development of production, introduce new technologies, and upgrade equipment are developing.
It is necessary to develop a marketing service, carry out work to study the market situation, make wider use of advertising activities, and expand our own sales network.
1.4 Requirements for the quality of bread and bakery products
The quality of bread is formed at all stages of the technological process, from the preparation of raw materials to the baking of products. During the sifting of flour, not only impurities are removed, but the flour is also saturated with air; the correct dosage of raw materials affects the taste of bread. The homogeneity of the dough during kneading ensures a normal fermentation process. Punch during the fermentation period and the addition of sugar and fat contribute to better loosening of finished products, their specific taste and aroma. Baking - the transformation of a piece of dough into bread - is the result of physical, microbiological, colloid-chemical and biochemical processes, as a result of which the formation of the presentation and taste properties of bread is completed. The thickness and color of the crust, the physical properties of the crumb (dryness to the touch, elasticity), the smell of bread and its taste depend on the correctness of establishing the moment of readiness of the bread. The quality of finished products is controlled by organoleptic and physico-chemical parameters.
The mass of one product is determined by selecting typical 10 products, weighing them and calculating the weight of one piece. The deviation from the mass provided by GOST should be + 2.5%, and with a product weight of 0.1 kg or less - + 3%. If several batches come from the same company with only a negative deviation, the recipient is obliged to warn the company and has the right to refuse to accept products with a reduced weight. In addition, the mass of the individual product is checked; downward deviations are permissible depending on the size of the product,%: 3 - rye, rye-wheat, wheat bread, long loaves, city rolls, saika, bakery fines weighing 0.5 kg, bars for tea weighing 0.3 kg, Vyborg muffin curly weight 0.5 kg, Vitushki; 4 - Sweet bread in the package, Leningradsky bread; 5 - amateur bread, rich products weighing 0.05; 0.1 and 0.2 kg, bakery trifles weighing 0.05 kg, buns (Puff, Honey, Baby, Oktyabrenok, etc.), bagels, Rye flatbreads; 8 - Butter bun with fudge, weight 0.05 kg.
For bakery trifles, a mass of at least 10 products is established; deviation is allowed + 2.5%, with a weight of 0.05 kg - + 3%.
The products must have a regular shape with a high rise above the edges of the form or a height to diameter ratio (0.4 - 0.5) for hearth bread. Long loaves should have rounded ends with shallow cuts, the location and number of which correspond to the type of product. City rolls - with a raised scallop along the product, wickerwork - with a clearly expressed weaving, horns - with a relief from seaming turns. Butter products should be of the correct shape with a clearly defined pattern, good volumetric yield. Products should not be deformed - crumpled or uneven at the ends, with side overflows for panned bread and dents in hearth bread with deep cracks in the upper crust and undermining. The surface of the molded products should not be flat, concave or wrinkled, and the surface of the hearths should not be blurry. The shape of the products should not be distorted (long loafs with deep cuts; City rolls with no scallop, with a scallop that is not raised or thickened; wicker products - with poorly closed ends or with overly elongated ends - pointed; horns with non-symmetrical coils).
The color of the crusts for rye and rye-wheat products is brown with a slight sheen, for products made from wheat flour it is golden brown, lighter in places of undercuts and weaves. The surface of the products is shiny, smooth, without undermining, swelling and large cracks along the entire product, spots and burns. In connection with the treated surface (lubrication with egg, jam, sprinkling with poppy seeds, powdered sugar, granulated sugar, crumbs), the sprinkling should be uniform over the surface. The side and bottom crusts should have a uniform color without burnt residues from previous products (sticking to the mold or oven bottom). The crusts should be thin, uniform, without a noticeable transition to the crumb. In rye and rye-wheat bread, the upper crust is not thicker than 4 mm, and in wheat bread made from flour of the highest, 1st, 2nd grades, Krasnoselsky, Sitnoy - no more than 3 mm, the same thickness of the lower crust in Riga, Minsky and Sitnoy with raisins.
It is not allowed to sell products with thickened pale or too dark crusts, as well as with crusts that have small cracks, swellings and spots from burnt bubbles on the surface. Products should not have large voids under the top crust, separation of the top crust.
When cutting bread, the condition of the grinder is established. It should be well baked, elastic (when lightly pressed with a finger, take its original shape), not sticky and not wet to the touch, without lumps and traces of unmixed, not crumbly. Thick-walled porosity, uneven makes the crumb coarser. The crumb is not allowed moist, inelastic, raw baked, slightly loosened, which sticks to the knife and lumps when chewed, dryish, not elastic enough, dense, almost not loosened, crumbly, poorly chewed, as well as hardening and non-mixing.
The taste and smell of products should be specific, characteristic of the bread of each group. Products should have a pleasant aroma, have a sweet and sour taste, and be chewed well. Bread should not be tasteless or have bitter, musty, moldy and other foreign tastes and odors.
Moisture and acidity standards are the highest for wholemeal bread, and its porosity is the lowest. The higher the grade of rye flour, the lower the acidity and the higher the porosity of the products. In products made from a mixture of rye and wheat flour, with an increase in the proportion of the latter, acidity decreases and porosity increases. Molded products of the same name have slightly more moisture and porosity than hearth products.
1.5 Storage of bread and bakery products and processes occurring during storage
Bakery products are transported in specialized vehicles equipped with square shelves, in square trays, in trays or containers. In the distribution network, due to rapid drying, hardening and possible microbiological spoilage of bakery products, they are stored for a short time. Bread of rye and peeled flour is stored for 36 hours, varietal - 24 hours, rich products - 16 hours.
The bread storage area must be clean and dry. Ventilated, temperature 20-25 gr. C (not lower than 6 gr. C), relative air humidity not more than 75%. Bread is placed on racks, shelves or trays at a distance of at least 50 cm from the floor. Shaped bread is placed in one or two rows on the side or bottom crust; hearth and bakery products - in one row on the bottom or side crust with laying to the wall of the tray.
Bread products are stored separately from products with sharp and strong odors (fish). Before the start of trade, bread products are laid out in places convenient for sale. Special forks are used to select bread. At the request of the buyer, if poor-quality bakery products were sold to him, the store is obliged to unconditionally exchange them for good-quality ones or return the money.
Premises for storing bread and bakery products should be equipped with open and closed containers, equipment containers, mobile shelves or stationary shelves. The room for storing bread and bakery products should be repaired with whitewashing or painting of walls, ceilings - as necessary. The premises are disinfected at least once a year. It is not allowed to keep other goods and products in the premises intended for the storage of bread and bakery products that can impart an unusual smell to the products. When storing bakery products, the following are laid: shaped bread in one or two rows on the side or bottom crust; hearth bread and bakery products - in one row on the bottom or side crust; small pieces - on the lower crust in 1-2 rows, and products with finishing in one row; croutons, crackers - in bulk. During transportation, trays, boxes and baskets are stacked on top of each other so that when the vehicle is moving, they do not move from their place and do not deform the products.
In recent years, bakeries have been increasingly introducing the storage of bread not on trolleys or in boxes, but in special containers in which it is loaded into trucks and then delivered to the warehouse of a trade organization, or where possible, directly to the trading floor.
1.6 Certification of bread and bakery products
Product certification is a set of requirements for the production and sale of certain goods. The Law of the Russian Federation "On Certification of Products and Services" establishes that product certification is a conformity assessment procedure by which an organization independent of the manufacturer and consumer certifies in writing that the product meets the established requirements.
Certified products are in greater demand in the market than non-certified ones, which allows manufacturers to survive in the competition. Certification establishes that a product, process or service conforms to the requirements of a standard or other regulatory documents.
Any enterprise producing bakery products must have sets of regulatory documents for each type of product produced. A set of regulatory documentation includes GOST (or GOST R, or OST, or TU), a recipe (RC) and a technological instruction (TI), approved in the prescribed manner.
In addition to a set of regulatory documentation, for each type of manufactured product, a certificate of compliance of these products with the requirements of regulatory documentation (GOST, OST, TU) must be obtained for indicators: “Mandatory requirements aimed at ensuring safety for the life and health of the population are set out in paragraphs” and lists the paragraphs in which the requirements for the safety of raw materials and finished products are recorded, as well as the procedure and methods for monitoring the relevant indicators. Specific maximum permissible concentrations of harmful substances (heavy metals, mycotoxins, pesticides) in various food raw materials and finished products are specified in SanPin 2.3.2.560 - 96. Hygienic requirements for the quality and safety of food raw materials and food products.
In accordance with the law "On the Protection of Consumer Rights", for non-compliance of products with the mandatory requirements recorded in the regulatory documentation, the enterprise may be subject to appropriate sanctions in the form of orders or fines.
In accordance with the Decree of the Government of the Russian Federation of August 13, 1997 No. 1013, bakery products and flour are subject to mandatory certification.
Certificates are issued by special certification bodies, which include testing laboratories.
Certified products are marked with a mark of conformity.
The certificate indicates the name and address of the certification body and the manufacturer, the name of the product and the list of regulatory documents in accordance with which the quality assessment was carried out, the date of issue and the validity period of the certificate.
The certificate is issued on the forms of the established form and is certified by the seal of the certification body and the signatures of the responsible persons.
The certificate of conformity comes into force from the date of their registration in the prescribed manner.
2. Practical part
2.1 Brief description of the activities of the bakery No. 7
In connection with the shortage of bread in Kazan in 1953, a standard project of the enterprise for two ovens with a capacity of 17 tons of bakery products per day and with a container warehouse for flour was developed and agreed in all instances. A very suitable place on the edge of the village near a pine forest was chosen as a site for the construction of the plant.
Village shops had to wait almost ten years for locally baked bread on their shelves. Only in 1965, the bakery No. 7 produced the first two tons of wheat-rye pan bread from the line.
All products sold out with a bang in a matter of hours, and the first Derbyshkin bakers were greeted as heroes. Indeed, the team of workers of the 7th bakery, which started this business - S. Kiyan, M. Komlev, G. Krasilnikova, Z. Nugmanova, V Semenova, G. Rakhimzyanova, E. Egorova, S. Zakirzyanova, A. Romanova, K Smyshlyaeva, was heroic. All of them spent days and nights at the enterprise, preparing it for launch, checking equipment, and working out the recipe. And having picked up the first loaf of fresh, hot bread, suffered through sleepless nights, many of them could not refrain from tears. So much patience and effort was invested in it!
After years of work, it became clear that the capacity of two FTA-2 furnaces was clearly not enough for the plant. The residents of the village liked the bread of local baking so much that they had to urgently install a third oven in order to increase production up to 27 tons per day with its capacity. FTL ovens were with manual loading and unloading of bread. There were tees of forms, heavy, metal. The ovens were unbearably hot, but the bakers worked and did not complain, realizing that the village needed bread like air.
Soon, the Derbyshkinites wanted sweeter pastries. As always, they focused on consumer demand in time, at the 7th bakery they thought about organizing the production of the so-called "farinous confectionery", simply speaking, all kinds of pastries and cakes. To do this, it was necessary to re-equip the former warehouses and purchase, install and adjust the necessary equipment. In addition, instead of the former warehouses occupied by the new workshop, it was required to rebuild others. What was done - the bakery soon acquired new warehouses for bulk storage of flour with a capacity of 170 tons and bulk storage of salt, as well as maltose and whey.
The first sweets left the lines of the bakery already in 1968, and in 1971 a confectionery shop was opened, which began producing various cakes that pleased the originality and taste of local buyers. In 1981, a line for the production of eclair custard cakes was installed in the vacant premises of the flour warehouse, which produced a whole ton or 16,000 pieces per day. As they say, sweets are sweets, but you should not forget about daily bread either. People cannot be fed with cakes alone; with growing needs, it was necessary to increase the output of the main product, namely pan bread. In this regard, in 1982, the first reconstruction of the plant began. To increase the quantity and quality of products, it was necessary to almost completely mechanize heavy manual labor. Two flow-mechanized lines were installed on the basis of the GGR furnace. Thanks to this, the daily production of panned bread was increased to 60 tons!
In 1998, a section for the preparation of chak-chak was organized in the confectionery shop, a section for the production of pasta and sweets - dragees began to operate in 1999, and in 2000 a section for baking gingerbread appeared. Technologies for the production of cakes with the use of vegetable cream have been mastered. Cake "Count Serge" was awarded a diploma "Prodmashexpo - 2000" for consumer sympathy and novelty of technology. Despite the general economic crisis, in the 90s, bakery No. 7 did not stop growing, from the very start of the last decade of the 20th century, a very good start was made to the development of the enterprise. In 1993, truck scales, a warehouse for storing raw materials, a warehouse for storing building materials and equipment were built. And already in 1994, a line for the production of loaf products was installed on the basis of the FTL-2 furnace with a capacity of up to 3.5 tons and a furnace was built for baking bakery forms from soot. In 1997, the boilers at TMZ were replaced with 3 boilers d721-GF.
Now, in order to improve the turnover, the shops are being reconstructed. By the way, in each of them you can order any pastries, and here, at your request, they will bake an exquisite cake, which, no doubt, will decorate the festive table of any celebration on time.
In 2000, thanks to concessional lending issued by Ak Bars Bank, the construction of a confectionery shop with a total area of 2,100 square meters began at the bakery. m, where up to 7 tons of a wide range of confectionery products will be produced. The technological project was developed by the plant's engineering and technical staff.
2.2 Main suppliers of raw materials
Raw materials used in baking are divided into main and auxiliary. The main raw materials include flour, salt and yeast. In baking, wheat and rye flour of all varieties and their mixtures are used. Flour suppliers are local flour mills. Water is used for drinking. Modern bakeries have modern water filtration equipment installed. To improve the taste of the consistency of the dough, add 1-2% salt.
Baker's yeast causes alcoholic fermentation of dough sugars, resulting in the formation of alcohol and carbon dioxide.
During fermentation, carbon dioxide loosens the dough and gives it a porous structure.
Auxiliary raw materials include fat, sugar, eggs, milk, malt, molasses and spices.
Vegetable and animal fats, margarine, hydrofat are used. Local producers are also suppliers of this raw material.
Sugar improves the taste, increases the nutritional value of bread.
Milk is used natural, skimmed, dry, condensed. The milk supplier is the Kazan Dairy Plant.
Eggs, egg powder or melange are added to the dough in the manufacture of pastries.
Malt is flour made from germinated and dried grains of barley (white malt) or rye (red malt).
Molasses is used only starch, obtained by saccharification of starch.
Spices (cumin, coriander, vanilla, etc.) give the bread a specific taste and aroma.
So, almost all raw materials, with the exception of spices, are produced and supplied to the bakery by domestic producers of raw materials.
The quality of raw materials is checked by the production laboratory in accordance with the current regulatory documentation, the "Regulations on production laboratories of the bakery industry" and the scope of work approved for them.
2.3 Analysis of the assortment of bakery products of bakery No. 7
The assortment of bread and bakery products includes about three dozen varieties and varieties, which can be divided into the following groups: according to the type of flour - rye bread, wheat bread and bread made from a mixture of rye and wheat flour; according to the method of baking - on molded and hearth; in shape - into loaves, rolls, braids; according to the recipe - simple, made from flour, water, salt and yeast; improved - with the addition of 3–6% (per 100 g, flour) of sugar or molasses to the main raw material, and in some varieties - fat and spices; rich - with (a lot of muffin); by appointment - for ordinary and dietary.
The company manufactures the following products
| № | Name products |
Name of regulatory and technical documentation | Packing type | |
| bakery products | ||||
| 1 | Baton Rifled | GOST 27844–88 | PVC film | |
| 2 | Baton Podmoskovny | GOST 27844–88 | PVC film | |
| 3 | Baton Simple | GOST 27844–88 | PVC film | |
| 4 | Baton Student | GOST 27844–88 | PVC film | |
| 5 | bakery trifle | GOST 27844–88 | PVC film | |
| 6 | Bun Yaroslavskaya | GOST 27844–88 | PVC film | |
| 7 | Bulka Cherkizovskaya | GOST 27844–88 | PVC film | |
| 8 | Poppy bagels | GOST 27844–88 | PVC film | |
| 9 | Powder | GOST 28809–90 | PVC film | |
| 10 | Shatlyk | GOST 28809–90 | PVC film | |
| 11 | Baton Chistay | GOST 28809–90 | ||
| Diet bakery products | ||||
| 12 | Crispbread Doktorskie | GOST 25832–89 | PVC film | |
| 13 | Low acid bun | GOST 25832–89 | PVC film | |
| Butter bakery products | ||||
| 14 | Butter bun | GOST 24557–89 | PVC film | |
| 15 | May muffin | TU 18RSFSR 900–84 | PVC film | |
| Other bakery products | ||||
| 16 | Bunka Slavyanskaya | GOST 24557–89 | PVC film | |
| 17 | Bread Fragrant | TU 9114–236–05747152–97 | PVC film | |
| 18 | White bread from flour 1c | GOST 26987–86 | PVC film | |
| 19 | Bread Borodinsky | GOST 2077–84 | PVC film | |
| 20 | Bread Darwish | GOST 28807–90 | PVC film | |
| 21 | Bread Darnitsky | GOST 26983–86 | PVC film | |
| 22 | Bread Rustic | GOST 28807–90 | PVC film | |
| 23 | Bread Bogatyrsky | PVC film | ||
| 24 | Bread Spikelet | GOST 28807–90 | PVC film | |
| 25 | Bread Rural | GOST 28807–90 | PVC film | |
| 26 | Bread Capital | GOST 26984–86 | PVC film | |
| 27 | Bread Ukrainian | GOST 2077–84 | PVC film | |
The bakery mainly produces bakery products from wheat flour (highest, first grade) - about 80% of the output, and 20% of the products are produced using rye flour.
The enterprise, using a special methodology, conducted marketing research in the city's retail outlets to study the demand of the population for bakery products.
The survey covered the main social and age categories of people.
As the survey showed, about 70% of the respondents were satisfied with the assortment of bakery products. 86% of respondents are mostly satisfied with the mass of bakery products. Some of the youngest and oldest respondents suggest a slight increase in the mass of bakery products.
The very formulation of the matter of informing consumers about the consumer properties of bakery products needs to be substantially adjusted. According to the respondents, at present, the necessary information about bread is clearly not enough in retail outlets.
According to the survey, there is still not enough for sale, first of all: wheat bread (36%), bakery products for dietary purposes (17%), rich products (18%).
On a three-point scale, the majority of consumers assess the quality of commercially available bakery products as satisfactory (48%). At the same time, 45% of respondents recognize the quality of bakery products produced as good, and only 7% as unsatisfactory.
2.4 Organization of quality control of bakery products at the base enterprise
In accordance with the definition of GOST 16504–81, product quality control is understood as “checking the compliance of quantitative and qualitative characteristics of product properties with established technical requirements”.
Constant and properly organized control of production makes it possible to monitor the quality of finished products, avoid deviations from physical and chemical standards and ensure the release of products that meet the requirements of state standards.
Technochemical control is carried out by employees of factory laboratories on the basis of standards and relevant instructions.
The main task of the production laboratory is the rational organization of the technological process, which ensures the production of high-quality products with minimal technological costs and losses and high labor organization. The work of the laboratory consists of the following stages.
1. Analysis of raw materials entering the enterprise - each batch of raw materials is analyzed, and the organoleptic properties and the most important physico-chemical parameters of raw materials are constantly determined, and indicators of lesser importance are checked selectively. All analyzes are carried out on the basis of current GOSTs, TU.
2. The production and technological work of laboratories consists in the development of technological plans in the preparation of production recipes and the determination of technological regimes, in the preparation of instructions for mixing flour, in the control of bread yield, losses and costs, in the removal of yeast and starter cultures, in the control of established technological regimes and parameters . Production laboratories are designed to improve the technological process and product quality. Laboratory workers study the causes of marriage and develop measures to prevent it, introduce new progressive technological schemes, take an active part in the development of new equipment and the scientific organization of labor.
3. Quality control of finished products is carried out by the laboratory for each batch of products. The laboratory supervises the work of controllers of finished products. The results of technochemical control of production are recorded in laboratory journals.
4. The laboratory of the bakery has equipment and materials to ensure the performance of all analyzes. The instruments required for these purposes include technical and analytical scales, an electric drying oven SESh, an VNIIKhP-VCh device, a thermostat, a laboratory oven, a Zhuravlev sifter, a device for determining the volume of bread, a biological microscope, a precision and laboratory refractometer, a centrifuge, hydrometers , psychrometers and thermometers, universal refractometer RLU, IRF-22, device IDK-1, etc.
Control at the bakery enterprise includes the analysis of the main and additional raw materials, finished products, as well as the technological process.
In accordance with the instructions on the work of industrial technological laboratories of bakery enterprises, the results of control are recorded in laboratory journals.
Form No. 1 - a log of flour analysis results.
Form No. 2 - a log of the results of the analysis of raw materials.
Form No. 3 - a log of the results of the analysis of bakery products.
Form No. 4 - Recipe and technological instructions for product varieties.
Form No. 5 - glassware transfer log.
Form No. 6 - a journal for accounting for metal-magnetic impurities in raw materials.
Form No. 7 - a log for the control of the production of bakery products.
Journal entries must be made clearly and necessarily in ink. The results of each analysis recorded in the log must be signed by the person who performed the analysis. The head of the laboratory selectively checks and signs the results of the analysis.
2.4.1 Responsibility for violation of safety requirements and product certification rules
Certification is a procedure for confirming the compliance of a particular batch or series of batches of products with the requirements of normative documents in terms of safety for the life and health of consumers.
The raw materials used in the production of bakery products (flour, sugar, fat products, etc.) are subject to voluntary certification, therefore, when concluding contracts for the supply of raw materials, it is necessary to include requirements for the supplier to provide a certificate of conformity for the supplied food raw materials.
The manufacturer, in case of violation of the current rules, bears administrative responsibility - the imposition of a fine from five to one hundred minimum wages, or a warning.
2.4.2 Assessment of the competitiveness of bakery products sold at the enterprise
Needless to say, Kazan has long been famous for its bakery traditions, and it is famous for its excellent bread even now. Bakery No. 7 became a worthy successor to centuries-old traditions.
The company's technologists have developed and introduced into production about 30 types of confectionery products. In total, 103 products of the 7th bakery received licenses and certificates.
All products of the plant undergo mandatory certification and are checked daily for compliance with quality standards. In production, only natural, environmentally friendly raw materials are used. At the bakery, they consciously adhere to traditional technologies in the production of bakery products and are supporters of proven recipes for centuries.
The bakery is constantly working to improve the taste of products and their design. New original recipes are being developed, and after an expert evaluation, the novelties reach the consumer's table.
The range of products is expanding not only through the development of unique recipes, but also through the opening of new directions. A new technology for the production of frozen semi-finished products was put into operation at the bakery - products from yeast and yeast-free dough with and without fillings.
In its work, the bakery uses various distribution channels for its products, its products go to stores from small (near the house) to supermarkets.
The management of the bakery successfully solves the most important tasks of staff development, system modernization of production, expansion of the range and improvement of the quality of products.
Such bakery products as “Posypushka”, “Surprise”, “Kolos”, “Shatlyk”, “Field” bun, bread from mixed flour varieties “Darvish”, developed by bakery No. 7, are produced today by many bakeries of the republic.
For example, Bread - "Darvish":
Ingredients: rye flour, wheat flour of the 1st grade, salt, yeast, sugar, margarine, wheat bran, water. This bread belongs to the improved 1 group according to the recipe.
According to the recipe, white bread belongs to a simple group.
The composition of this bread: wheat flour 1 grade, yeast, salt, water.
Every year the assortment increases and the quality of bread and bakery products increases, the recipe improves. New competitive varieties of bread and bakery products are emerging.
2.4.3 Compliance of packaging, labeling of bread and bakery products with modern requirements
Today, consumer packaging practically serves as an integral attribute of modern culture, designed to educate aesthetic taste, the culture of consumption and sale of goods.
Recently, the enterprise continues to widely introduce mechanized packaging of bread and bakery products using modern film materials. This event is of great hygienic importance, as it excludes the touch of human hands on baked bread. This also contributes to a greater preservation of its freshness.
During long-term storage of bread, the losses due to its drying out are reduced to small values (1–2%).
in quality, timely and complete information everyone needs about goods. Marking serves as a means of commodity information.
Marking - text, conventions or drawing applied to the packaging or product.
Depending on the place of application, production and trade markings are distinguished. Trademark carriers are price tags, cash receipts.
Production marking carriers can be labels, inserts, tags, tags, control tapes, etc.
Marking of produced bread and bakery products is carried out on a label, which is attached to the film material.
The marking reflects the following information: information about the manufacturer, standards to which the product complies, certification information, expiration date, its main consumer properties: composition, weight, volume, calorie content. Labeling (industrial) of bread and bakery products meets modern requirements. More use should be made of packaging for bread and bakery products as it simplifies the process of obtaining product information. The buyer can, without asking the seller, get acquainted with all consumer properties, about the caloric content and nutritional value of bread.
2.5 Storage and sale of products
At the bakery, after leaving the oven, bread is fed by belt conveyors to circulation tables and then transferred to trays mounted on containers or trolleys. When laying bread, products are rejected that do not meet the requirements of regulatory documentation in terms of organoleptic indicators and the established weight.
Laying, storage and transportation of bread and bakery products is carried out in accordance with GOST 8227.
After baking, bread and bakery products are placed on trays to cool, stacking is done in one row on the side or bottom crust.
To date, the vehicle fleet of this enterprise is 30 units of equipment, which is important, given the expansion of the Hot Bread trade network to seven company stores and four outlets.
Now, in order to improve the turnover, the shops are being reconstructed. By the way, in each of them you can order any pastry, and here, at your request, they will bake an exquisite cake, which, no doubt, will decorate the festive table of any celebration on time.
Store bread in a special room reserved for it: clean, dry, well ventilated, with a uniform temperature of 20–25 degrees (not lower than 6 degrees) and relative humidity of no more than 75%.
Racks, shelves, trays recede from the floor by 0.5 m, closed with doors.
Guaranteed shelf life (in hours): small-piece products from the moment of their baking - 16, bread by weight and piece from flour of varietal rye, wheat, rye-wheat and wheat wallpaper - 24, bread from rye flour and rye-wheat wallpaper and peeled rye - 36 hours. The most effective way to preserve the freshness of bread in order to increase its shelf life is packaging, which the company has been paying great attention to recently.
All packaging materials used for packaging bakery products are approved by the State Committee for Sanitary and Epidemiological Supervision, are harmless, do not react with bread substances, and are impervious to vapors and gases.
Conclusion
In the new conditions of the bakery industry, new approaches to the development of a range of products are required, the role of which in the organization of consumption should increase significantly. If before the assortment was determined mainly by the conditions of production and the dictates of mechanized lines, now the conditions of production and the composition of the equipment are determined by the assortment and demand. At the same time, it is necessary to take into account the demand and needs of different groups of the population more than before.
It is necessary to increase the production of bread from rye flour and, in addition, make sure that it is distributed to retail outlets, taking into account the demand of the population.
It is necessary to expand the production of bakery products for dietary and functional purposes, providing them with appropriate certificates and promotional materials. The quality problem should be under constant attention and control.
It is necessary to expand and diversify information about bread in retail outlets, to carry out marketing activities to stimulate the sale of products.
Important is the research on the development of new types of bakery products for dietary purposes with natural food additives.
Bibliography
1. Auerman L.Ya. Bakery technology. - St. Petersburg: 2003
2. Zverev L.F. Technology and technochemical control of bakery production. - M., 1993
3. Timofeeva V.A. Merchandising of food products. Rostov n/a, 2004
4. Reference book of food products merchandiser / Ed. T.G. Homeland - M., 2003
5. Slepneva A.S. Merchandising of fruit and vegetable, grain flour, confectionery and flavoring goods. - M., 1987
6. Technology of food production. - M., 2005
7. Commodity research and examination of consumer goods. - M., 2007
8. Tsyganova T.B. Technology of bakery production. - M., 2002
9. Chuev I.N. Enterprise economy. - M., 2004
10. Chechetkina N.M. Commodity expertise. - Rostov n / a., 2002
11. Shchepelev A.F. etc. Commodity research and examination of grain flour and fruit and vegetable products. - Rostov n / Don, 2002
12. Shepelev A.F., Pechenezhskaya I.A. Commodity research and examination of food products. - M., 2004
13. Shchur D.L., Trukhanovich L.V. Basics of trade. Retail. - M., 1999
14. Magazine "Bakery of Russia" No. 1,2,4,5,6; 2007
According to statistics, the production of bakery products in Kyzyl amounted to:
2011 - 80 thousand tons;
2012 - 89.7 thousand tons;
2013 - 115.6 thousand tons
SMEs account for no more than two markets. Demand dynamics suggest an increase in more mobile mini-bakeries.
The main producers of bakery products in Kyzyl, according to information from the website of the Ministry of Economy of the Republic of Belarus, are:
JSC Khlebzavod - it accounts for (55 - 60)% of the market (produces up to 80 tons of products per day):
OAO "Karavay" - 35%;
Others - 5%;
Table 9 - Assortment of bread and bakery products presented in the Khemchik store
|
Name of bread |
Unit price |
|
Top grade - 0.5 kg |
|
|
1 grade - 0.5 kg |
|
|
2 grades - 0.5 kg |
|
|
Dietary (90% 1st grade, 10% bran) - 0.5 kg |
|
|
Enriched with iodized protein, grade 1 - 0.5 kg |
|
|
Enriched with iodized protein, premium - 0.5 kg |
|
|
"Darnitsky" 40% flour of the 1st grade and 60% peeled rye - 0.5 kg |
|
|
"Borodinsky" from flour of the 2nd grade and rye wallpaper with the addition of sugar, molasses, coriander, malt - 0.45 kg |
|
|
1 grade hearth - 0.5 kg |
|
|
Bread "Derevensky" with flax seeds, bran, sunflower kernel - 0.3 kg |
|
|
Baton "Rifled" premium quality (packed) |
As can be seen from the table, the Khemchik store sells a wide range of bread and bakery products. In the Khemchik store you can buy different types of bread: wheat, rye-wheat, wheat-rye, rye, dietary and therapeutic and prophylactic, as well as bakery products.
The analysis of prices showed that the highest price is for "Italiansky" loose bread, the price of which is 48 rubles per 1 kg. The average price of bread in the market in Kyzyl is 20 rubles, and bakery products - 9.6 rubles. Let's analyze the structure of the assortment by manufacturers (table 10).
Table 10 - The structure of the assortment of bread and bakery products sold in the Khemchik store
|
Name of production |
Manufacturer |
|
|
bakery |
||
|
Number of titles |
||
|
Molded from wheat varieties of flour |
||
|
Form from a mixture of different varieties of rye and wheat flour |
||
|
Sliced and branded packaging |
||
|
Hearth from different types of flour |
||
|
Grain bread "Golden grain" |
||
|
Bakery products |
||
|
Butter products |
||
|
Pies and rolls |
The table shows that JSC Khlebzavod is the leading manufacturer of bread and bakery products in the Khemchik store, its assortment is 45.8%. This manufacturer produces a wide range of different types of bread, including therapeutic and prophylactic and dietary, bakery and fancy products. Further JSC "Karavay", its range is 22.1%.
Let's analyze the structure of the assortment of bread, grouping them according to certain types: therapeutic and prophylactic, wheat-rye, rye-wheat, rye, wheat, dietary. And also calculate the coefficients of breadth, completeness, novelty and stability of the assortment.
The Khemchik store sells the following types of bread products:
Rye bread - 10%;
Rye-wheat bread - 20%;
Wheat-rye bread -20%;
Wheat bread -50% (see Fig. 8).
Figure 8 - The structure of the assortment by types of bread
As can be seen from this diagram, the largest share in the presented assortment of bread is occupied by wheat bread - 50%, and rye bread is present in the smallest volume and is only 10%. We can say that this distribution in the assortment structure corresponds to demand. What type of product is best sold, and that is supplied in large quantities.
Today, manufacturers of bakery products are striving to interest their consumers not only with a new assortment and quality, but cutting of bread products is actively used. This service quite successfully attracts the buyer - sliced bread is sold faster. Moreover, this product does not differ in price. This applies to the varieties of bread that are in the greatest demand: Wheat 1, 2 varieties; Ukrainian new. This type of service is very convenient in self-service stores, and directly for customers who consume bread in small quantities.
To determine the optimality of the assortment, it is necessary to calculate the indicators of the assortment. To calculate the rationality coefficient, it is necessary to establish a weighting coefficient that reflects the significance of the assortment indicators in a given product group.
The weighting coefficient is determined by an expert, it characterizes the specific share of the indicator in the formation of consumer preferences that affect the sale of goods. Let's determine the weight coefficient by expert way (table 11).
Table 11 - Calculation of the weight factor
Table 12 - Indicators of bread assortment
On the basis of the conducted research, it can be concluded that the breadth of the range of bread and bakery products in the Khemchik store is 73%; over a wide breadth of the range can make it difficult for the consumer to choose the right product.
As the coefficient of completeness (59%) shows, the assortment of bread is quite complete and the consumer can purchase different types of bread in accordance with his preferences.
It is desirable to increase the novelty coefficient for the assortment of bread by updating the product in the general list of the assortment in order to fully satisfy consumer demand for a new product.
The ratio of rationality for the assortment of bread and bakery products in the store "Khemchik" is 10.9% and satisfies the demand of the population to a sufficient extent.
Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.
Course work
on the topic: Analysis of the assortment, examination of the quality of bakery products produced by the bakery of the Rossiya collective farm
Completed by a 3rd year student of the Siberian Federal District
Cossack Lyubov Sergeevna
Rostov-on-Don 2009
Introduction
1. Theoretical part
1.1 Nutritional value of bakery products and ways to increase it
1.3 Factors affecting product quality
1.4 Requirements for the quality of bakery products
1.5 Defects and their causes
1.6 Storage of bakery products, processes occurring during storage
2. Research part
2.1 Brief description and analysis of the trading and economic activities of the bakery of the Rossiya collective farm
2.2 Analysis of the assortment of bakery products produced by the bakery of the Rossiya collective farm
2.3 Suppliers of raw materials for the production of bakery products by bakeries of the Rossiya collective farm
2.4 Quality control of manufactured bakery products and raw materials for the production of bakery products
Conclusion
List of sources used
Applications
Introduction
Bakery products are the number one food product, the basis of nutrition. The modern assortment of bakery products is diverse.
Bakery products - the concept is broad and includes various types of bread, loaves, rolls. The modern assortment of bakery products is diverse and differs in many factors, recipes, purpose, weight, etc.
Market relations have led to increased requirements not only for the formation and rational management of the range of consumer goods sold to consumers. In this regard, it is necessary to improve the control system and apply modern methods expertise. Development of market relations, adaptation of the GOST R system to international standards.
Bread baking was and is mainly made from rye and wheat flour. In Russia today, about 10% of the population consumes rye bread, although at the beginning of the 20th century the share of bakery products made from rye flour exceeded 60%. Rye and wheat bread today cost almost the same, still differing in their taste and usefulness - paradoxically, despite the fact that rye is more useful, most still prefer wheat.
The topic of this course work is Analysis of the assortment, examination of the quality of bakery products, on the example of manufactured bakery products
The bakery of the Rossiya collective farm is very relevant at this time, since bread always occupies and will occupy the first place among all purchased goods.
To study the sales market, the promotion of bakery products, you need to touch on the following aspects:
Investigate the consumer properties of bakery products, the scheme of their production;
To study the range and classification of bakery products that exist on the Russian market;
Learn how to store bread.
1. Theoretical part
1.1 Nutritional value of bakeryproductsand ways to improve it
Bakery products have a constant digestibility that does not decrease with daily use, which is associated with their structure, texture and chemical composition. Bread proteins are in a denaturated form, starch is partially gelatinized, partially passed into a soluble state, fat is in the form of an emulsion or adsorbed by proteins and starch; salt, sugar are dissolved, and the substances of the shelled particles are softened.
Thanks to this state of matter, soft texture and developed porosity, bread is more accessible for the activity of digestive enzymes. The good taste and smell of fresh baked goods excite the appetite and promote digestion.
Nutritional value largely depends on the type of flour and the recipe of bakery products. The lower the grade of flour, the more nutrients it contains, and the higher the grade of flour, the more starch and less vitamins and minerals, which affects the nutritional value of bread. As a result of the introduction of fats, sugar, milk and other components into the dough recipe, the nutritional value of bakery products changes. Table 1 shows the chemical composition of some types of bread.
Table 1. Chemical composition of some types of bread
In bread made from wheat flour, the most deficient amino acids are methionine, tryptophan, and lysine.
Rye bread contains more lysine, but methionine and tryptophan are also not enough. There is a lot of glutamic acid in bread, the content of which reaches 40% of all amino acids. It participates in metabolism, binds ammonia formed as a result of the vital activity of nerve cells, participates in the synthesis of other amino acids, and increases mental and physical performance. Thanks to it, bread has a unique ability not to “pall” with daily use.
All bakery products are dominated by carbohydrates. Their average amount is 50% (80% of them are starch). They satisfy the needs of the human body for energy (56-58% of all daily costs) with the consumption of 450 g of bread per day, with 280 g of wheat and 170 g of rye. A special place belongs to indigestible carbohydrates (fiber and hemicelluloses), which almost do not break down, but increase intestinal motility.
Due to bread, the human body satisfies the need for B vitamins by 50%. Their presence in bread is due to the type of flour. Most vitamins in bread from wholemeal flour. The content of vitamins decreases due to their destruction during baking (up to 20-30% of vitamins are lost).
Bread is also important as a source of mineral elements. It contains potassium, phosphorus, magnesium, sulfur, in slightly smaller quantities - sodium, calcium, chlorine, etc. Bread of lower grades contains more mineral elements.
The energy value depends on the chemical composition. With an increase in the grade of flour, the amount of energy released increases. Improved varieties of bread due to the introduction of additional raw materials are characterized by a higher energy value. Thus, the energy value of 100 g of bread from whole wheat flour is 849 kJ, from wheat of the highest grade - 975, from seeded rye - 895, bread improved according to the recipe - 1100, rich products - up to 1450 kJ.
1.2 Classification and characteristics of the assortment of bakery products
Bakery products, depending on the type of flour used, can be rye, wheat, rye-wheat and wheat-rye.
According to the recipe, products are simple, improved and rich (only wheat). The recipe for simple products includes flour, water, yeast and salt. Additional raw materials are introduced into the formulation of improved products - dairy products, sugar, molasses, malt, etc. rich products contain a lot of fat and sugar; in addition, nuts, raisins, candied fruits, eggs, powdered sugar, etc. can be added.
According to the method of baking, hearth and shaped products are distinguished. Bread includes products from all varieties of rye, rye-wheat and wheat flour weighing more than 500 g (production of loaves weighing 300 g is allowed); mass of bakery products - less than 500 g.
Rye bread is baked from seeded, peeled and wholemeal flour.
Simple rye bread is baked from wholemeal flour with a molding mass of 0.5 - 1.0 kg; from peeled and seeded flour - molded or hearth weight 0.7 - 1.6 kg.
Improved rye bread is prepared on tea leaves with the addition of malt, molasses, cumin, coriander, etc.: rye shaped bread piece weighing 0.75 - 1.0 kg from wholemeal flour with the addition of fermented malt and cumin; bread Moscow molded piece weighing 0.5 - 1.1 kg from wholemeal flour with the addition of fermented rye malt, molasses and cumin.
Bread rye-wheat or wheat-rye (depending on the predominance of the type of flour) is baked simple and improved according to the recipe.
Simple rye-wheat bread is baked with tin and hearth flour from rye wholemeal and wheat wholemeal flour weighing 0.75-1.45 kg, Ukrainian bread - from peeled rye and wheat wholemeal flour weighing 0.75-1.0 kg shaped and hearth (ratio of flour can vary from 80:20 to 20:80 respectively); Ukrainian new bread made from peeled rye and wheat flour of the 2nd grade in a ratio of 60:40 to 40:60 is baked with a hearth weight of 0.75-1.25 kg and a molded one - 0.75-1.25 and a molded one - 0.70 -1.10 kg; Darnytsky bread made from peeled rye and wheat flour of the 1st grade - hearth and tin weight 0.5-1.25 kg; Staronevsky hearth bread from rye flour and wheat flour of the 1st grade is produced according to the classical technology on thick rye sourdough.
Improved rye-wheat bread: Stolichny - made from peeled rye and wheat flour of the 2nd grade with the addition of sugar, weighing 0.5-1.1 kg, shaped or hearth, round or oblong oval; Russian bread weighing 0.5-1.1 kg - from peeled rye and wheat flour of the 1st grade with the addition of molded or hearth molasses, round or oblong oval shape.
Custard varieties include custard bread, Borodino, Karelian, northern custard, etc., the mass of which is currently allowed from 0.3 kg or more.
Bread rye-wheat custard from rye wholemeal and wheat wholemeal flour with the addition of fermented rye malt is produced by the custard method; Borodinsky bread from wholemeal rye flour (80%) and wheat flour of the 2nd grade (15%), fermented rye malt, molasses and cumin, molded or hearth; Karelian bread from wheat flour of the 2nd grade (85%), seeded rye (10%) and rye fermented malt of sugar, molasses, dried grapes, anise and coriander, shaped or hearth, northern custard bread from wheat flour of the highest, 1st or 2nd grade (75%), seeded or peeled rye (10%) and fermented rye malt, sugar, dried grapes, coriander, molded or hearth.
Bread made from wheat flour is baked with a simple, improved and rich recipe. The assortment of wheat bread is rearranged in table 2.
Table 2. The range of bakery products made from wheat flour
|
Name |
Flour grade |
Additional raw materials according to the recipe |
Product weight, kg |
Baking method |
|
|
Bread is simple |
|||||
|
Wheat from wholemeal flour |
|||||
|
Molded |
|||||
|
Wheat from different types of flour |
Molded, hearth |
||||
|
Ukrainian palyanitsa |
Hearth with scallop |
||||
|
Bread improved |
|||||
|
Mustard |
Mustard oil, sugar |
||||
|
Molded |
|||||
|
Lactic |
Milk, sugar, molasses |
Molded |
|||
|
Molded, hearth |
|||||
|
Home |
Milk, sugar |
||||
|
Vegetable oil |
Shaped in the shape of a flower |
||||
|
Malt extract, coriander |
Hearth oblong-oval with pins |
||||
|
Butter bread |
|||||
|
spring cupcake |
Sugar, margarine, egg, raisins, nuts, vanillin. powdered sugar |
Shaped rounded |
|||
|
Butter bread Maysky |
Sugar, butter, raisins, vanillin |
Molded |
|||
|
Souvenir loaf |
Sugar, butter, egg |
Hearth with colorful trim on top |
Wheat flour baked goods weighing no more than 500g. These include loaves, wickerwork, rolls, baits, rich bakery products. The assortment of bakery products is presented in table 3.
Table 3. Assortment of bakery products
|
Name |
Flour grade |
Additional raw materials |
Weight, kg |
Appearance of products |
|
|
Simple recipe |
|||||
|
Baton simple |
Oblique incisions |
||||
|
Urban |
Slant cuts, pointed ends |
||||
|
Metropolitan |
Elongated, with blunt or rounded ends; oblique incisions |
||||
|
Formulated Improved |
|||||
|
Sliced loaf |
Sugar, margarine |
Oblique incisions |
|||
|
Loaf near Moscow |
Sugar, vegetable oil |
Two longitudinal cuts |
|||
|
Baton table |
Sugar, margarine |
Oblique incisions |
|||
|
Mustard loaf |
Sugar, mustard oil |
Punctures on the surface |
|||
|
Baton with raisins |
Sugar, margarine, raisins |
Oblique incisions |
|||
|
braids |
Sugar, margarine, poppy seeds |
Three strand product |
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|
Wicker challah |
Sugar, margarine, eggs |
Product of four strands |
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|
Cherkizovsky bun |
Sugar, margarine, milk, sesame or poppy seeds |
Oblong shape, from three non-interlaced bundles |
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|
City buns |
Sugar, margarine |
Longitudinal incision in the form of a scallop |
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Rich bakery products include products, the recipe of which includes sugar and fat in a total amount of 14%.
By name, rich products can be combined into the following main groups: bread, rolls, muffins, puffs, amateur products, small pieces, pies, flat cakes. Each group may include several species and varieties.
Rich products are produced mainly with a mass of 0.05-0.5 kg, some have a large mass - 1.0-2.0 kg.
By weight, the products are divided into two groups: small-piece - weighing 0.05-0.4 kg; large-piece - over 0.4 kg.
The assortment of rich bakery products is represented by several groups.
Buns - civil buns (round with a notch, adits, shtrizel), buns (round and quadrangular), brioche (in the form of a pyramid with a base of three balls and one ball on top), Moscow bun (round shape or in the form of a heart, roses with surface treatment with egg, sugar), ordinary muffin (of various shapes - oyster, rosette, monogram, etc.) and Vyborg muffin (in the form of cakes with filling, butterflies, figured cakes), pretzels, fancy fried fritters, cheesecakes, etc.
Puff pastry products - puff buns of a square shape, puff envelopes with jam oblong-oval or square, Sverdlovsk puff of a square or rectangular shape with prints, a confectionery puff of a square or rounded shape, etc. According to the recipe, butter is introduced into the puff pastry by “lamination”. Unwinding and folding are repeated several times, then laid out in the cold and the products are molded.
Amateur products are cut in the form of simple and double horns, rosettes, twisted and round buns, braids.
Dietary bakery products are intended for therapeutic and preventive nutrition. Depending on the purpose, they are divided into seven groups.
Salt-free bakery products are intended for people with diseases of the kidneys, cardiovascular system, hypertension and hormone therapy. Achloride bread (without salt) - molded and hearth; salt-free peeled bread - pan and hearth, achloride crackers.
Bakery products with low acidity are intended for people suffering from gastritis and peptic ulcer. This group includes buns and bread with low acidity (acidity not more than 2.5 degrees), crackers with low acidity.
Bakery products with a low content of carbohydrates - for patients with diabetes mellitus, with burn injuries, obesity, rheumatism. This is protein-wheat bread (75% gluten) with a tin, protein-bran tin mass of 100 and 200 g (80% gluten and 20% bran), milk-bran mass 300 g; buns with the addition of egg white and diet; crackers protein-wheat and protein-bran.
Bakery products with a low protein content (without protein products) for the nutrition of patients with chronic renal failure and other diseases associated with impaired protein metabolism. Protein-free bread made from wheat starch, tinned, weighing 300 g, as well as Protein-free salt-free bread - tinned, weighing 200 g.
Bakery products with a high content of dietary fiber are intended for people suffering from intestinal atony, obesity, as well as people who do not have contraindications to the use of such bread. In many countries of the world, these types of bread are called “healthy bread”. This group includes grain bread (60% coarsely crushed wheat grain) - molded and hearth weighing 200-300 g; doctor's bread (20% wheat bran) shaped and hearth weight 300-400 g; Barvikha bread (50% coarsely crushed wheat grain) is baked in molds weighing from 200 to 800 g; Voskresensky bread (10% bran) from wheat flour of the highest or 1st grade with the addition of sugar, molded weight 600 g; bread Vladimirsky (9.5% wheat bran) - from wheat flour of the highest grade with the addition of sugar, molded, weighing 300 g; Novinka bread (wheat grains, with crushed -34%) from wheat flour of the 1st grade with the addition of cumin, jam, in the form of a loaf weighing 400 g, Old Russian bread - a loaf-shaped form weighing 350 g from wheat flour of the highest grade with the addition of a multi-grain mixture; fitness bread, 0.4 kg shaped mass - made from peeled rye flour with the addition of wheat, malted rye grain, sugar and cumin; elite bread, 0.4 kg molded weight - made from peeled rye flour with the addition of wheat of the 1st grade, malted rye grain and sugar.
Bakery products with the addition of lecithin or oatmeal are intended for people suffering from atherosclerosis, obesity, liver disease, nervous exhaustion, reduced bowel function. Representatives of this group are dietary bran bread with lecithin and the addition of wheat bran in the amount of 40% and phosphatide concentrate; bread "Hercules" in the amount of 20% and sugar, weight 400 g.
Bakery products with a high content of iodine are recommended for diseases of the thyroid gland, cardiovascular system, as well as for people living in areas with iodine deficiency. The increased content of iodine is achieved by introducing seaweed (kelp) powder. Seaweed powder has a positive effect on the kinetics of radioisotope metabolism, reduces their absorption during metabolism due to the content of alginic acid. Representatives of this group: dietary bran bread with lecithin and seaweed (wheat bran - 40%, seaweed powder - 2%, phosphatide concentrate - 105), baked in molds, weight 300 g; Murmansk bread (3.8% kelp), Northern bread (2% kelp), etc.
1. 3 Factors affecting the quality of the product
The quality of bakery products depends on the raw materials used, as well as the technological process of preparation.
Raw materials for making bread are used basic and additional. The main raw materials include flour, water, yeast and salt; to the additional - fats, sugar, molasses, dairy products, malt, eggs and egg products, bran or whole grains, nuts, raisins, spices, etc.
Flour is used for baking wheat and rye of various varieties, or for general purpose wheat of various types, or mixtures of wheat for baking and general purpose flour; it is possible to add no more than 10% grain products. To ensure different quality of bread, it is possible to mix different batches of flour of different quality. For example, low gluten flour can be mixed with high gluten flour. Improvers can be used to improve the baking properties of low quality flour. Thanks to the combination various components improvers have a wide range of effects on the quality of bread and pastries, namely, they improve the biological properties of the dough, cause the formation and ensure the retention of gases, increase the elasticity and water-holding capacity of the dough.
At the preparatory stage, the flour must be sifted to separate impurities and saturate the air with oxygen. Then it is passed through magnetic apparatus to remove metal impurities.
The water must meet the requirements of the drinking water standard. Water hardness is due to the content of calcium and magnesium sodas, which not only do not worsen the quality of bread, but sometimes improve it, strengthening weak gluten, and also provide the human body with these minerals. For regions with mild drinking water, for example, the Neva, it is proposed to carry out its mineralization-enrichment with calcium and magnesium salts. When kneading the dough, water heated to 30 0 C is used to ensure optimum temperature test.
Yeast is a single-celled microorganism used to loosen wheat dough and provide the necessary porosity of the product. For their normal life a liquid medium containing nutrients, appropriate reaction of the medium and temperature conditions are required. In the baking industry, pressed, dried, liquid yeast is used. It is possible to use frozen yeast after its slow thawing at a temperature of 6-8 0 C. The yeast is pre-mixed in warm water. For the production of rye bread and for some varieties of wheat bread, sourdoughs are used.
The rate of fermentation is influenced by table salt, which reduces the fermentation activity of yeast and bacteria, slows down the duration of enzymes. Therefore, salt is introduced into the dough, and not into the dough.
Production of bakery products. It consists of such operations as preparation and dosing of raw materials, preparation of dough (kneading, fermentation or maturation), cutting, stratification of dough pieces, baking, quality control of finished products.
The preparation of the dough consists in kneading it - mixing the main and additional raw materials provided for in the recipe in order to obtain a homogeneous dough mass, as well as dough maturation.
Dough kneading is a short but very important technological operation. Its duration for wheat dough is 7-8 minutes, for rye - 5-7 minutes. Excessive kneading leads to the destruction of the formed structure and the deterioration of the quality of bakery products.
When kneading, physico-mechanical and colloidal processes take place simultaneously. As a result of the contact of flour with water, proteins swell, stick together and form gluten, inside of which there are starch proteins that differ in biochemical and technological properties, which already affects when kneading.
Waysmaking wheat dough. There are two traditional ways of making wheat dough - unpaired (single-phase) and sourdough (two-phase).
Safe way- This is a single batch of all raw materials according to the recipe. Duration - 4.5-5 hours. The method is easy to use, it takes less time to prepare bakery products, but at the same time, more yeast is consumed and the products are inferior in quality to the sponge method.
sponge method consists of two stages: preparation of dough and dough. To prepare the dough, take part of the flour, 2/3 of the water and all the yeast. The dough ferments for 3.5-4.5 hours. The dough is kneaded on the finished dough, adding the rest of the flour, water and the rest of the raw materials according to the recipe. The dough ferments for another 1-1.5 hours.
During the fermentation process, the dough is subjected to one or two punches (short-term re-kneading) to evenly distribute air bubbles. Sponges can be thick, liquid, depending on the ratio of flour and water. The sponge cooking method is the main, technologically flexible, it requires less yeast, the bread is of better quality.
For the preparation of wheat dough, liquid sourdoughs with high acidity can be used. They are usually used to make wheat bread from wholemeal flour. In addition, semi-finished sourdough products with directed cultivation of selection strains of microorganisms with high bactericidal properties are widely introduced into the production, which increases the microbiological purity of bread, prevents potato disease and mold, improves taste and aroma.
Several types of starter cultures have been developed: lactic acid, as well as dry lactobacterin, propynic acid, acidophilic, vitamin dry starter “citrasol”. Due to the fact that the starter cultures are in a dry form, the possibility of their use is expanding, especially in small-scale enterprises.
In world practice, in addition to traditional methods of preparing wheat dough, the main (basic) methods include methods that can be used for full automation - the continuous mixing method and the Chorleywood method.
With continuous mixing, dough preparation is carried out on liquid sourdough, which is then combined with the remaining components and transferred to a horizontal continuous mixing device. Ripe dough is obtained in 1-7 minutes with a high moisture content (62-63%). The bakery products obtained in this way are distinguished by an excellent uniform consistency.
The Chorleywood method, named after the place where it was developed, is a steamless method. The dough is kneaded in a conveyor dough preparation unit at high speed for 3-5 minutes. After a very short rest or no rest at all, the dough is sent for cutting. The main fermentation process occurs during the final proofing period. To prepare the dough, an increased amount of yeast is used, and sometimes ascorbic acid is used to speed up maturation.
The purpose of fermentation (ripening) of the dough is loosening, giving the dough certain physical properties, accumulation of substances that determine the taste, aroma and color of the finished product. The complex of processes that simultaneously occur at the stage of fermentation and influence each other is united by the general concept of “ripening”. Maturation includes microbiological processes (alcohol and lactic acid fermentation), colloidal, physical and biochemical.
Alcoholic fermentation is caused by yeast, as a result of which sugars are converted into alcohol and carbon dioxide. In addition to ethanol, higher alcohols are formed, which are involved in the formation of the taste and aroma of bakery products. Lactic acid fermentation is caused by lactic acid bacteria; as a result, acids are formed that significantly affect the taste and aroma of bread.
With an increase in acidity, the swelling of proteins accelerates, and the decomposition of starch to dextrins and maltose slows down. Therefore, the acidity of the dough is a sign of its maturation, and the acidity of bread is one of the indicators of its quality. Alcoholic fermentation predominates in wheat dough.
Colloidal processes continue after kneading. Organic swelling of proteins occurs: they only increase in size. In flour with weak gluten, inorganic swelling is observed, as a result of which the dough liquefies.
As a result of physical processes, the dough is saturated with carbon dioxide, its volume and temperature increase.
Biochemical processes proceed under the action of enzymes of yeast and other microorganisms. Protein breakdown occurs. To b-amino acids, starch - to sugars. Protein breakdown products at the baking stage are involved in the formation of color, taste and aroma. In weak flour, with intensive breakdown of proteins, the dough spreads. When starch is broken down by enzymes, maltose is formed, which is used to ferment the dough and is involved in the formation of the taste and color of the crust.
How to make rye bread. Rye flour differs significantly from wheat flour in chemical composition. Rye proteins do not form a gluten framework, as they swell indefinitely and, as a result, pass into a colloidal state. This is facilitated by high-molecular carbohydrate compounds - mucus. b-amylase is active. To prevent its activity, a rapid increase in acidity is necessary, otherwise dextrins are formed and the bread turns out with a sticky crumb and seals. Therefore, rye dough is prepared on sourdoughs with high acidity.
Sourdough is a portion of ready-made dough containing lactic acid bacteria and yeast. Instead of traditional sourdough, in the production of bread using accelerated technology (especially for small-scale enterprises), you can use the Citrasol additive.
During maturation of the dough, lactic acid fermentation predominates. The taste of bread depends on the ratio of lactic and acetic acids formed as a result of fermentation. Alcoholic fermentation occurs due to yeast, but at a low rate.
Biochemical processes proceed less intensively than in wheat dough. There is a slight hydrolysis of the protein and the accumulation of free amino acids, protein peptization due to swelling in an acidic environment.
The rise in acidity of the rye dough should be fast, because. as a result of prolonged exposure to acids, proteins become more accessible to the action of probiotic enzymes. Due to the high activity of sugar-forming enzymes, soluble sugars and dextrins accumulate. Therefore, the crumb of the highest quality rye bread is always moist to the touch.
Simple varieties of rye bread are prepared in a sourdough-free way in two phases: sourdough-dough, improved varieties - in a custard way. For this, tea leaves are prepared: part of the flour, malt, ground cumin and other spices - and brewed with hot water (2/3). Cooling down, tea leaves are saccharified by enzymes of malt and flour. Leaven, flour and water are added to the cooled tea leaves and a dough is prepared. Dough is prepared on the ripe dough.
Dough cutting concludes it into pieces of a certain mass on special cutting machines, rounding, preliminary proofing and product molding. Rye dough has increased sticking properties, since it does not have a gluten framework. For such a test, minimal machining is required, so the rounding operation is eliminated. In the production of hearth bread from rye flour or a mixture of rye and wheat flour, there are no preliminary proofing and molding operations.
Proofing dough pieces is made before planting them in the oven. During this period, the fermentation of the dough continues, its loosening with carbon dioxide, as a result of which the physical properties of the dough workpiece improve, the original volume and porosity are restored.
Bread is baked in baking ovens at a temperature of 200-250 0 C for 12 to 80 minutes. Before planting in the oven, cuts or pricks are made on the surface of the dough pieces to remove water vapor and gas. This prevents the formation of cracks on the surface of the products.
When baking bread, physical, biochemical and microbiological processes take place. All processes are based on physical phenomena - heating the dough and the moisture exchange caused by it between the dough-bread and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the dough-bread. At the beginning of baking, the dough polishes moisture from the environment of the baking chamber and the mass of a piece of dough-bread increases somewhat, which is associated with the intensive activity of yeast cells and increased formation of carbon dioxide. Then the evaporation of moisture into the environment begins and the formation of a crust. Part of the moisture evaporates into the environment, and the other part (about 50%) goes into the crumb.
After heating the dough piece to 50 0 C, yeast cells die, and at 60 0 C, acid-forming bacteria also die. Protein denaturation occurs with the release of water, the proteins themselves become denser, lose their elasticity, forming a bread frame. Moisture released by proteins is absorbed by starch, which binds it firmly, and gelatinizes itself. Forming a crumb dry to the touch.
Bakery products are considered ready when the temperature in the center of the crumb reaches 95-97 0 C. The dehydrated crust warms up to 160-180 0 C. The color of the crust is determined by the dark-colored products of melanoidin formation and caramelization. In rye bread, starch gelatinization occurs more intensively until the very end of baking and in hot bread.
The yield of bread is expressed as a percentage of the mass of flour consumed. It depends on the type of flour, its baking properties, recipes, etc.
The period of maximum exposure of bread and bakery products at a bakery depends on the type and grade of the product, packaging and is normalized by the standard.
1. 4 Requirements toquality of bakery products
Appearance is determined by the shape and condition of the surface of the product. The shape must correspond to the type of product (round, oblong - oval, oval, etc.), be not blurred, without pressures, without side bulges. Deformed and crumpled products are not allowed to be sold. The surface of the products must be smooth, for some products - rough, without large cracks and undermining; pricks, cuts are allowed for some products, especially for loaves and rolls. The color of the crusts should be uniform, without burntness and not pale.
The state of the crumb characterizes bakedness, mixing and porosity. The bread should have a baked crumb, not wet to the touch, elastic, in custard varieties - with a slight stickiness, without lumps and traces of unmixed. The porosity is developed, without voids and seals. After light pressure with a finger, the crumb takes its original shape, crumbling and stiffness appear in stale bread.
The moisture content of products varies depending on the type, variety and recipe (%): rye bread - 46-54; rye-wheat - 41-53; wheat - 39-50; bakery products - 34-45.5.
Acidity depends on the method of preparation and the type of flour, affects the taste of bread. Rye products cooked on sourdough have a high acidity (7.0-11 degrees - bread from rye seed flour and 8.0-13.0 - from rye wholemeal flour).
The porosity of wheat bread is higher (54-70%) than that of rye bread (44-50%), and the porosity of tin bread is higher than that of hearth bread. The higher the grade of flour used, the higher the porosity.
In improved and rich products, the content of sugar and fat is normalized, deviations of 0.5-1.0% are allowed.
Safety indicators - the content of toxic elements, mycotoxins, pesticides, radionuclides - should not exceed the permissible levels established by SanPiN. The list of specific indicators includes: foreign inclusions, crunch from mineral impurities, signs of disease and mold, pest infestation of grain stocks.
1. 5 Defprojects and their causes
Defects in bakery products occur when using low-quality raw materials, violations of technological processes of production, observations of transportation and storage of bakery products.
Defects in appearance: irregular shape of products (bread, rounded shape with a small volume, deformation) may be the result of: low-quality flour - from frost-bitten, sprouted grain or a bug-stricken bug; flour. Not ripe after grinding; violation of the recipe (excessively wet dough); long fermentation and proofing; baking from unfermented dough; careless cutting of dough and careless handling of hot bread.
Surface defects - lagging of the top crust from the crumb, excessively thick crust, cracks on the surface, lack of gloss on the surface. Possible when baking bread from unfermented dough with high humidity or from fermented dough; with an increase in temperature and baking time; uneven heating of the furnace; careless handling of hot bread when taking it out of the oven, etc.
An excessively dark (burnt) crust is obtained from flour ground from low-quality grain; due too high temperature and long baking. Pale crusts have bread baked from fermented dough or at a low temperature.
Crumb defects: compaction - a dense, non-porous layer, more often at the bottom crust of bread. It is formed when bread is planted on a cold oven floor and when hot bread is handled carelessly after it leaves the oven; uneven porosity (“caves”) - caused by a violation of the recipe, lack of punching, as well as the use of low-quality flour; nepromes - lumps of unmixed flour - most often the result of a violation of kneading.
Defects in taste and smell: sour taste is observed in fermented bread, insipid - in unfermented; over-salted or under-salted - a consequence of the wrong dosage of salt. Extraneous tastes are possible as a result of weed impurities with a strongly pronounced taste and smell getting into the flour.
1. 6 Storage of bakery products, percentEsses occurring during storage
Bread is a product of short-term storage. The shelf life of bread made from rye and rye-wheat flour is 36 hours, from wheat flour - 24 hours, small-piece products weighing less than 200 g - 16 hours. , loaves), 24 hours - for small items. The shelf life of bread is calculated with the time of their exit from the oven. Best of all, bread retains its consumer properties at a temperature of 20-25 0 C and a relative humidity of 75%.
The room for storing bread should be dry, clean, ventilated, with a uniform temperature and relative humidity. Every party. Bakery products are sent to the distribution network with an accompanying document that indicates the date and time of exit from the oven.
During storage, processes occur in bread that affect its mass and quality. At the same time, two processes take place in parallel and independently of each other: drying out - loss of moisture and staleness.
Drying - a decrease in the mass of bread as a result of the evaporation of water vapor and volatile substances. It starts immediately after the products leave the oven. While the bread is cooling down room temperature, drying processes are most intensive, the mass of products is reduced by 2-4% compared to the mass of hot bread.
Active ventilation during this period reduces weight loss. After the bread has cooled, drying proceeds at a constant rate, but ventilation of the premises at this moment increases the losses. The greater the initial mass of moisture in the bread, the more intensively it loses it. Tin bread dries out faster, because. contains more moisture. Small-piece products lose moisture also intensively.
The staling of bread during storage is a complex physical and colloidal process associated primarily with the aging of starch. The first signs of hardening 10-12 hours after baking bread. Stale bread has a soft, matte crust, while fresh bread has a brittle, smooth, glossy crust. In stale bread, the crumb is hard, crumbling, inelastic.
During storage, the taste and aroma of bread change simultaneously with the physical properties of the crumb, loss and destruction of some of the aromatic substances occur, and a specific taste and aroma of stale, stale bread appear.
The main processes of hardening occur in the crumb. In fresh bread, swollen starch grains are in an amorphous state. During storage, retrogradation of starch occurs, i.e. partial reverse transition of starch from an amorphous state to a crystalline state due to the fact that individual sections of the branches of the molecules of amylopectin and amylose are linked by hydrogen bonds at the hydroxyl groups of glucose residues. At the same time, the starch structure becomes denser, the volume of starch grains decreases, and cracks appear between protein and starch. The formation of air gaps is usually considered as the reason for the crumbling of stale bread.
Rye bread stales more slowly, because. it contains soluble and insoluble pentosans, enveloping amylopectin and amylose and slowing down the retrogradation of starch. There is some release of moisture absorbed by the starch during gelatinization during baking. This moisture is partly retained by the crumb, and partly softens the crust.
When the bread becomes stale, the hydrophilic properties of the crumb change, i.e. the ability to swell and absorb water decreases due to compaction of the protein structure. The more protein substances in bread, the slower the process of staling. But since the protein in bread is 5-6 times less and the rate of changes in it is 4-6 times less compared to starch, the main role in staling belongs to starch.
Any additives and factors that increase the volume and improve the structure and physical properties of the crumb lead to a longer preservation of freshness. For example, the regulation of the recipe (the introduction of various additives - animal and vegetable proteins, fats, emulsifiers, soy and rye flour), intensive dough kneading, etc. slow down the process of hardening.
The process of staling is influenced by storage conditions: temperature and packaging.
Hardening proceeds most intensively at temperatures from -2 to + 20 0 C. At temperatures from 60 to 90 0 C, hardening proceeds very slowly, almost imperceptibly, and at 190 0 C it stops completely. Therefore, one of the ways to slow down the hardening is to freeze bakery products at temperatures from -18 to -30 0 C. However, this method is expensive and not widely used in our country.
A more acceptable way to slow down the processes of hardening is the packaging of bakery products in special types of paper, polymer film, including perforated and shrink film. The use of packaging materials, on the one hand, contributes to the preservation of bakery products for a longer period (the shelf life of bread in packaging according to GOST is 72 hours, and in combination with preservatives - 14-30 days), on the other hand, it improves the sanitary and hygienic conditions for transportation and sale. in the trading network.
Refreshing bread. When bread is heated to a temperature in the center of the crumb of 60 0 C, it restores its freshness and retains it for 4-5 hours - wheat bread and 6-9 rye bread.
Diseases of bakery products. Bread is a perishable product, it serves as a good nutrient medium for the development of microflora.
Mold causes many types of molds (green, blue, white mold). The process is observed when storing bakery products in damp, poorly ventilated rooms. Through cracks in bakery products, mold fungi enter from environment into the crumb and decompose nutrients with the formation of toxic substances with an unpleasant taste and smell. Moldy bakery products are not suitable for human consumption.
Potato disease is caused by a potato stick. Spores of these bacteria can get into baked goods along with flour. They don't break down when baked.
The disease usually develops in wheat bread in the summer during hot weather, when the air temperature reaches 30 0 C and above. Dirty spots appear on the bread, an unpleasant taste and smell, the crumb becomes viscous, sticky, substances are formed that cause digestive disorders.
Rye bread, which has a higher acidity, is not susceptible to this disease, because. potato stick spores do not develop in an acidic environment. Bread infected with potato disease is unsuitable for food. And flour contaminated with potato sticks can be used for the preparation of products with low humidity (bagels, dryers, crackers) and for the production of rye-wheat bread or wheat bread on sourdoughs with high acidity.
Cretaceous disease is caused yeast mushrooms. Spots or white spots appear on the crumb of bakery products. Diseased bakery products acquire a specific taste and smell, but no toxic substances were found in them. Usually such bread is unsuitable for food, but it is possible to use it for livestock feed.
2. Research part
2.1 Brief description and analysis of the trading and economic activities of the bakery of the Rossiya collective farm
The production enterprise is the bakery of the Rossiya collective farm, located at 346830, Rostov Region. Neklinovsky district, with. Pokrovskoe, st. Privokzalnaya, d. 50, carries out the production of bakery products.
The enterprise is located in a convenient place for the population, since it also carries out retail sales of manufactured goods. The enterprise has two warehouses for storing raw materials, as well as household and administrative premises, a shop for the production of bakery products. The bakery is provided with all the necessary equipment for production and sale to the public.
The level of specialization of the store is determined by a number of factors:
The constant nature of consumer demand,
The degree of complexity of the assortment (the more complex the assortment, the more narrow specialization is possible and appropriate),
Local conditions for the development of specialization,
Shop space dimensions
Sufficient population and relative environment of competitors.
Table4. Indicators of financial and economic activity of the bakery of the collective farm "Russia", taken for the period from 2006 to 2008
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Indicators |
Deviation 2008 by 2007 |
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|
Retail turnover, thousand rubles |
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Gross income, thousand rubles |
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|
Commodity stocks, thousand rubles |
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|
Inventory, in days |
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Distribution costs, thousand rubles |
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|
Average number of employees, pers. |
The area of the production facility is 100 m 2 , it includes a production workshop of 50 m 2 , a warehouse for raw materials of 15 m 2 , a warehouse of finished products of 14 m 2 , etc. the bakery staff consists of a director, a technologist, an accountant, an assistant accountant, two salespeople, four loaders, six bakers working in shifts.
2.2 Assortment analysis
Table5. Group assortment of bakery products produced by the bakery of the Rossiya collective farm
|
Bakery group |
Range |
|
|
1. Wheat bread |
Wheat from premium flour shaped and hearth piece, wheat from flour Ic shaped and hearth piece, wheat from flour IIc shaped and hearth piece. |
|
|
2. Millet-rye bread |
Borodino shaped piece, Moscow region shaped piece, Riga shaped piece |
|
|
3. Bread and bakery products fortified with iodized milk protein “bioiodine” |
Wheat from premium flour, wheat from Ic flour |
|
|
4. Bakery products with bran |
Products with wheat bran from wheat flour of the first grade |
|
|
5. Bakery rich products |
Civic buns, Freckles buns, Butter buns, Butter buns with fudge, Butter cheesecakes with cottage cheese, Butter vitushki, Vyborg pretzels, sour cream flatbreads, Moscow buns, Vyborg muffins, May flatbreads, Lipetsk muffins, Novomoskovsk buns, twisted muffins, twisted buns , Slavic rolls, fruit rolls |
The range of manufactured bakery products is growing rapidly, but not all types of products are in great demand among the consumer, technologists are developing more and more new recipes for the production of new types of goods. Declarations of conformity are attached. (Appendix No. 1)
2.3 Suppliers of raw materials for production
The main document regulating the procurement and organization of goods supply is the Regulation on the supply of consumer goods. This document has the force of law, and its implementation is mandatory for both the supplier and the buyer, represented by the bakery of the Rossiya collective farm. Economic relations between suppliers and the buyer draw up a supply contract. The supply contract is a means of actively influencing production, expanding the range and improving the quality of food products. The agreement contributes to the strengthening of self-financing, strengthening the mutual liability of the parties for the fulfillment of their obligations, and the uninterrupted supply of the bakery. Commercial relations for the supply of pre-ordered products to the bakery by the duration of operation are most often annual. Sometimes the bakery makes one-time, test purchases, usually new products in the range or when offering cooperation with new suppliers. The vast majority of commercial relations with suppliers is of a short-term nature, in the form of one-time agreements (contracts) and deliveries. In such cases, goods are sold and bought that have already been produced and are in warehouses or bases, including those imported by import.
The main suppliers of the bakery are:
1. OOO Trading House “Suvorovsky redoubt-Don”, TIN-6164227989, Russia, 344002, Rostov-on-Don, st. Turgeevskaya, 32. T. 625531
2. IP Savchenko Konstantin Nikolaevich, TIN 615401631510, Russia, 347900, Taganrog, Nikolaev highway, 1/1
3. OAO Neklinovskoye HPP, TIN 6123001083, Russia, Rostov region, Neklinovsky district, s. Pokrovskoe, st. Station 38
4. Individual Entrepreneur Malanchev Sergey Vyacheslavovich, TIN 612300238138, Russia, Rostov region, Neklinovsky district, s. Pokrovskoe, st. K. Miroshnichenko, 9
Contracts for the supply of raw materials are attached. (Appendix No. 2)
2.4 Quality control of bakery products
The quality indicators of bakery products are checked in accordance with regulatory documents, for example, rye bread, rye-wheat and wheat-rye bread GOST 2077-84, bakery products made from wheat flour - GOST R 52462-2005, bakery products GOST 24557-89.
Examination of quality is carried out according to organoleptic and physico-chemical indicators. Security indicators are also monitored.
Appearance is determined by the shape and condition of the surface of the product. The state of the crumb characterizes bakedness, mixing and porosity. The bread should have a baked crumb, not wet to the touch, elastic, in custard varieties - with a slight stickiness, without lumps and traces of unmixed. The porosity is developed, without voids and seals. After light pressure with a finger, the crumb takes its original shape, crumbling and stiffness appear in stale bread.
Taste and smell - peculiar to the type of product, without foreign impurities. When using aromatic additives - the smell characteristic of the introduced additives.
By weight, bakery products must meet the requirements of the standard. For bread, deviations downwards from the established weight at the end of the maximum holding period at the enterprise should not exceed 3% for the weight of an individual product and 2.5% of the average weight of 19 products. For bakery products, this depends on the type and standard weight of the product and ranges from 3 to 6% for products, from 2.5 to 4% for an average mass of 10 products.
The moisture content of products varies depending on the type, variety and recipe (%): rye bread - 46-54; rye-wheat - 41-53; wheat - 39-50; bakery products - 34-45.5. Also, bakery products are checked for the content of toxic elements, pesticides, mycotoxins, radionuclides. All analyzes were carried out, the results of sanitary and epidemiological studies are presented. (Appendix No. 3)
Classification and characteristics of the range of bakery products. The main factors influencing the formation of their quality. Evaluation of organoleptic and physico-chemical quality indicators and the study of consumer labeling of bread from rye flour.
thesis, added 02/24/2015
Role in the nutrition of bakery products. Consumer properties of bakery products, types and forms of commodity information. Analysis of the assortment of bakery products of the Kolosok store. Quality expertise, supply and demand analysis, sales forecasting.
term paper, added 06/06/2009
Characteristic modern assortment bakery products and the main technological schemes for their preparation. Competitiveness and quality indicators of products, and factors influencing them. Ways to expand the choice and improve the quality of baking.
thesis, added 11/24/2010
Importance of bakery products in human nutrition. Current state bakery market. Classification, assortment of bakery products, production technology, packaging, labeling and storage. Determination of assortment indicators.
thesis, added 09/17/2014
Examination of quality and commodity characteristics of dietary bakery products, their chemical composition and quality-forming factors. Characteristics of raw materials and production technology. Consumer market of dietary bakery products in Russia.
thesis, added 09/23/2013
Features of the chemical composition and nutritional value of bread and bakery products. Requirements for quality, packaging, labeling and storage of products. Analysis of the structure of the assortment of bread and bakery products sold in the Planet Holiday store.
term paper, added 06/10/2014
Classification and assortment of bakery products, features of bakery products made from rye flour. Consumer properties and ways of quality assurance, transportation. Types and forms of commodity information, new directions in the development of bakery.
term paper, added 06/12/2011
Classification and characteristics of the assortment of crackers, their nutritional and energy value. Storage, packaging and labeling of crackers and factors that shape their quality. Analysis of the assortment of crackers in the Lenta supermarket.
term paper, added 09/16/2017
Market conditions for bakery products in the Russian Federation, their nutritional value and quality requirements. Marketing research of preferences for the choice of lamb products, the results of the examination of the quality of individual samples. Analysis of the sales organization in a retail store.
thesis, added 12/11/2010
The main methods of formation and management of the assortment of the enterprise. Organizational and economic characteristics of OAO Karavay, analysis of its micro- and macroenvironment. Improving the structure of the assortment of bakery products based on a survey of customers.
2.2 Analysis of the structure of the assortment of bakery products of the trade enterprise "Ramos"
Let's analyze the structure of the assortment of bakery products, grouping them according to certain criteria: by suppliers, by groups, types, sales volumes (demand). And also calculate the coefficients of breadth, completeness, novelty and stability of the assortment of the Ramos supermarket.
1) In total, 50 types of bakery products are sold in the trading enterprise "Ramos", of which:
Rye bread - not for sale - 0%;
Rye-wheat bread - 2 items - 4%;
Wheat-rye bread - 6 items - 12%;
Wheat bread - 11 items - 22%;
Bakery products - 10 items - 20%;
Sweet products - 15 items - 30%;
Lamb products - 3 items - 6%;
National bread products - 3 items - 6%.
As can be seen from this diagram, the largest share in the presented assortment of bread is occupied by wheat bread, and rye bread is completely absent. The leading position among all bakery products is occupied by rich products - a third of the entire range. We can say that this distribution in the assortment structure corresponds to demand. What type of product is best sold, and that is supplied in large quantities.
2) Let's analyze the structure of suppliers of bakery products. In total, there are 6 of them in the Ramos supermarket:
Bakery Association "Voskhod" - 17 items - 34%;
Bakery "Inskoy" - 11 items - 22%;
Sdoba LLC - 8 items - 16%;
Bakery "Berdsky" (BHK) - 7 items - 14%;
- "Oli" - 6 items - 12%;
- "Kulinich" - 1 name (Uzbek flatbread) - 2%.
The largest share among bakery products in the supermarket "Ramos" is occupied by the products of JSC "Voskhod". It also leads in the supply of the main wheat bread demanded by the buyer (1s, 2s). "Berdsky" bakery, not being among the leaders in terms of total supplies, follows "Voskhod" in terms of supplies of wheat bread. And as noted, Berdsky wheat bread is most loved by the buyer. Further, according to the same indicator, the bakery "Inskoy" follows, and after it already "Oli".
3) If compared by the number of products sold, each item, they will be arranged in this sequence:
For bread:
1. Wheat bread of the 1st grade.
2. Wheat bread 2 grades (Russkoselsky, Chisinau).
3. Ukrainian new (hearth and shaped cut).
4. Borodinsky and Peklevannik (hearth).
5. With bran: Berdsky (cutting) and Slavic new (cutting).
6. Sunflower (sprinkled with sunflower seeds), "Niva-smak" and "Niva-Euro" (high-quality, sliced), Oli on whey.
7. Focaccio with cheese, Gourmet dark (toast).
For bakery products:
1. Long loafs Rifled and Podmoskovny, fancy horns.
2. Sandwich loaves (different manufacturers, 0.2; 0.35; 0.4 kg each).
3. Mini loaf, Sesame bun.
4. Turkish long loaf, "dacha" bar (rifled).
For sweet products:
1. Fantasy bun, Sverdlovsk puff.
2. Baba Sibirskaya, Fried tubule, Butter bun in assortment (with chocolate, marmalade, condensed milk, poppy seeds), Sverdlovsky Cake.
3. Bulk Horn, Chamomile Powder, Goby Bun.
4. Rolls Marquis (with poppy), Viennese, Poppy; Kalach with poppy.
5. Butter Pie, Jam Pie.
For lamb products:
1. Ukrainian bagel with poppy seeds.
2. Drying: Baby, Shuttle, With poppy.
For national products:
1. Flatbread Uzbek.
2. Lavash Special, Lavash Oli.
Today, manufacturers of bakery products are striving to interest their consumers not only with a new assortment and quality, but cutting of bread products is actively used. This service quite successfully attracts the buyer - sliced bread is sold faster. Moreover, this product does not differ in price.
Also, manufacturers began to sell bread for ½ of the mass of the product (cut in half). This applies to the varieties of bread that are in the greatest demand: Wheat 1, 2 varieties; Ukrainian new. This type of service is very convenient in self-service stores, and directly for customers who consume bread in small quantities.
4) Calculate the breadth of the assortment of bakery products sold in the Ramos store. This indicator is calculated as follows:
K w \u003d W d / W b,
where W d - real latitude;
Wb - base latitude;
Latitude valid - 7 groups of bakery products,
Basic latitude - 8 groups (+ rye bread), which means:
Kw \u003d 7 / 8 \u003d 0.875.
5) Calculate the completeness ratio - it shows the degree of consumer satisfaction in the goods of a homogeneous group.
K p \u003d P d / P b,
where P d - completeness is real;
P b - basic completeness (information in price lists).
K p \u003d 50 / 250 \u003d 0.2.
Of course, these are low figures and it would be necessary to increase them by expanding the range. But other factors must also be taken into account: this store is located in a small residential area and the presence of other grocery stores in the neighborhood. Another important factor is the current drop in demand for bakery products. Hence the narrowing of the assortment and the decrease in the volume of deliveries.
6) Calculate the stability coefficient of the assortment according to the formula:
K y \u003d U / W d,
where Y is the number of goods in steady demand (we have 46 items).
K y \u003d 46 / 50 \u003d 0.92.
This indicator meets the standards, even slightly exceeds them, which indicates the efficiency of the enterprise. But still, it is necessary to constantly study and analyze the demand of the population, track the timing of the implementation of each supply.
7) Calculate the coefficient of novelty of the range of bakery products in the Ramos supermarket, according to the formula:
K n \u003d N / W d,
where H is the number of new items.
K n \u003d 4 / 50 \u003d 0.08.
At present, with a fall in demand, this figure is sufficient. It is necessary to carefully offer new products to the consumer.
