Commodity characteristic and
cookie technology
Raw materials for the production of biscuits.
Biscuits are included in a large group of flour confectionery products, the main raw material for the production of which is premium wheat flour, 1.2 varieties. In some cases, oat, soy, rye flour is added to wheat flour. Sugar, fats (margarine, vegetable, butter), eggs, dairy products, spices, nuts, chocolate, etc. are used as additional raw materials. For loosening the dough, yeast, chemical baking powder (soda, ammonium carbonate) are used. Under the influence of high temperatures, they decompose with the release of gas. All types of cookies have a high nutritional and energy value.
Brief Cookie Production.
1. Preparation of raw materials.
2. Kneading the dough.
3. Rolling and rolling dough (for protracted several times)
4. Forming (stamping).
5. Baking at a temperature of 240-300ºС for 5-10 m.
6. Cooling.
7. Packaging and labeling.
Assortment of cookies
Depending on the type of flour, dough recipe and production features, cookies are divided into sugar, protracted, rich, crackers.
sugar cookie .
From flour of the highest grade produce cookies with the following names: "Lemon", "Nut", "For tea", "Classic", "Milk", "Strawberry", "Jubilee",
From flour of the 1st grade: "Zest", "Our brand", "Sadko", "Sugar", "Tea", "Chess".
From flour of the 2nd grade: "Combiner", "Ukrainian", "News".
hard cookie
From flour of the highest grade: "Children's", "Maria", "Aurora", "Moscow", "Salty", "Apple".
From flour of the 1st grade:"Sport", "Croquet", "Far Eastern", "Riddle".
From flour of the 2nd grade: "Blend #2".
Butter Cookies produced only from flour of the first grade. Butter cookies are subdivided into shortbread (sand-removable, sand-jigged), whipped, croutons and nut.
Shortbread made from plastic dough with a high content of sugar and fat, molded by the method of excavation and jigging. It has a crumbly texture.
The following types of shortbread cookies are on sale:
Sand-extracted: "Leaves", "Oil", "Nut", "Sand", "Ukrainian", with raisins, etc.
sand-jigging: "Chamomile", "Asterisk", "Suvorovskoye", "Ramune".
Whipped:"Lakomka", "Leningradskoye", "Flower".
Cookie-type croutons: "Nareznoe", "Moscow bread", "Almond bread".
Walnut: "Almond", "Slavic".
Cracker-type biscuits are made from rich aerated dough with the addition of raisins, candied fruits: “Nareznoe”, “Moscow bread”, “Almond bread”.
Dry cookies are called cracker. This is a flour confectionery product with a layered and brittle structure. Crackers resemble lingering cookies in appearance, differ in specific taste and aroma. The taste is due to the absence of sugar in products, and the aroma of many types is due to the inclusion of spices and flavoring additives (cumin, anise, more salt) in the recipe. Depending on the method of preparation and prescription composition, crackers are divided into 2 groups:
1) on yeast or yeast and chemical leavening agents:
From flour of the highest grade (the main share of production): “For breakfast”, “Figured”, with poppy seeds, with salt, with cumin, with anise, “Goldfish”, “Nevsky”, “Appetizing”, “Gentle”;
From flour of the 1st grade: "Table", "Shepherd", "Spartak";
2) on chemical baking powder without yeast:
From premium flour: "Captain", "Chocolate", "Vanilla", "Fish (with onions, with peppers)";
From flour of the 1st grade: "Snack Cracker" (trademark "Tuk") with poppy seeds and sesame seeds, with onions, with garlic and herbs, with the taste of pizza.
Requirements for the quality of biscuits.
Organoleptic indicators: cookie shape, pattern, surface, color, taste and smell. In the break, the cookies should be well baked, evenly porous. The sugar and fat content, as well as the moisture content and size of the biscuits, depend on the type and variety of biscuits.
Biscuit defects: biscuits are deformed, burnt, unbaked, with traces of unmixed, with extraneous taste and smell. Defective cookies are not allowed for sale. Cookies containing more than 5% of broken copies are classified as scrap.
Packaging and storage . Cookies are packed in packs, boxes, bags. It is packaged in packs of 300 g and in boxes up to 1.5 kg in rows on edge or flat. Boxes, bundles, packages are placed in boxes up to 16 kg. Weight cookies are packed in rows on the edge in boxes up to 15 kg. Inside the boxes are lined with parchment or paraffin paper. Cookies are stored at a temperature of 18 ° C and a relative humidity of no more than 75%. Shelf life of cookies is 3 months.
Technological process in the store begins with the unloading of cookies and acceptance in terms of quantity and quality, by persons who are held liable. The MOL examines the correctness of the execution of accompanying documents, recalculates the goods, pays attention to the timing of the sale, the quality of the goods. Then part of the goods is sent for storage, to warehouses, and a part is prepared for sale and laid out on the trading floor at the place assigned to the goods (hills, showcases). The goods are issued with a price tag, in self-service stores it is in the public domain. The sales assistant must give competent advice at the request of the buyer about the composition, nutritional value of cookies, know the difference between sugar, lingering and rich cookies.
| Characteristic | Varieties and examples from the range | |
| Sugar | It is obtained from wheat flour of the highest, first grade, from which plastic easily tearing dough is made. Biscuits contain sugar, fat, egg products, therefore, they have a sweeter taste, darker surface color, increased fragility and porosity in a fracture than other types of biscuits. The pattern is stamped on the surface. | from flour of the highest grade: "Anniversary", "Hello", "Morning" |
| from flour of the 1st grade: "Our brand", "Sadko", "Sugar", "Tea", "Chess". | ||
| lingering | It is obtained from wheat flour of the highest and first grades, from which elastic-elastic and at the same time quite plastic dough is made. Biscuits have a layered structure at the break, less brittleness and swelling than sugar. There are holes on the surface. | from flour of the highest grade: "Maria", "Moscow", "School" |
| from flour of the 1st grade: "Croquet", "Sport" | ||
| Butter | It is obtained only from wheat flour of the highest grade, with the addition of a large amount of sugar, butter and eggs. Therefore, it is high-calorie - 1979 kJ per 100 g of the product. The recipe may include milk, nuts, raisins and other products. Cookies are small in size, have a variety of textures and shapes. | shortbread cookies have a crumbly structure. Assortment: “Shortbread”, “Leaves” aerated cookies are prepared by beating eggs or only proteins with powdered sugar and adding a small amount of flour after beating. Assortment: "Gourmet", "Sbivnoe". walnut (has a dense structure). Obtained by mixing sugar, eggs, flour and ground nuts. Assortment: "Almond", "Nut". |
| Cracker (dry biscuit) | It is obtained from wheat flour of the highest and first grades. The dough is made using yeast. Sugar is not added during production. The aroma is due to the addition of spices and flavors. This is a product of a layered and brittle structure, similar to a long biscuit in appearance, but it has a specific taste and aroma. | from flour of the highest grade: "Zabava", "Kid", "Breakfast" |
| from flour of the 1st grade: "Amateur" | ||
| Biscuits | Produced from wheat flour and yeast, with the addition of chemical baking powder, salt. Biscuits have a flat rectangular or square shape with punctures. They are produced simple, dietary and improved. | Range: "Hiking", "Arctic", "Sports". |
Cookie- a confectionery product made from wheat dough, containing a significant amount of sugar and fat, of small thickness and various shapes.
Classification and range. Depending on the recipe and method of production, cookies are divided into groups: sugar, lingering, rich.
Due to the high content of sugar, fat, egg products, sugar cookies have a sweet taste, dark surface color, increased fragility and porosity in the fracture. For example, the following are produced from premium flour: “Lemon”, “Nut”, “For tea”, “Classic”, “Dairy”, “Strawberry”, “Jubilee”, “Raspberry”, “Apricot”, “Rot Front”, "Neva", "Hi", "Home"; from flour of the first grade: "Raisin", "Sadko", "Sugar", "Tea", "Chess"; from flour of the second grade: "Ukrainian", "News".
Long biscuits are characterized by a layered structure, less brittleness and swelling than sugar biscuits. For example, the following are made from premium flour: "Children's", "Maria", "Aurora", "Moscow", "Salty", "Apple"; from flour of the first grade: "Sport", "Croquet", "Far Eastern", "Riddle"; from flour of the second grade: "Mix No. 2".
Butter cookies differ from other types in that only the highest grade flour is used for its production, as well as a large amount of sugar, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. These cookies are small in size, with a variety of textures and shapes. Butter cookies are subdivided into shortbread (sand-removable, sand-jigged), whipped, croutons and nut.
Shortbread biscuits are made from plastic dough with a high content of sugar and fat, molded by the method of excavation and jigging. It has a crumbly structure, for example, sand-removable: “Leaves”, “Oil”, “Nut”, “Sand”, “Ukrainian”, “With raisins”, etc .; sand-jigging: "Chamomile", "Asterisk".
Whipped biscuits are prepared by beating eggs or only proteins with powdered sugar and adding a small amount of flour after beating. Products are molded by jigging. The surface of the products is sprinkled with sugar, chopped almonds, fondant, glazed, glued with the filling. These are varieties such as: "Gourmet", "Leningrad", "Flower".
Cookies such as crackers are made from rich aerated dough with the addition of raisins, candied fruits. The dough is shaped into a loaf, baked, cut into pieces and dried. These are "Nareznoe", "Moscow bread", "Almond bread".
Nut cookies are made by mixing sugar, eggs, flour and ground nuts. Formed by jigging. Cookies have a dense structure, for example "Almond", "Slavic".
The nutritional value of cookies is determined by their high calorie content and digestibility. Cookies have a pleasant taste and attractive appearance. Due to the low humidity, most of the products are a valuable food concentrate with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins. Butter biscuits are the most high-calorie - 1979 kJ / 100 g.
F actors that shape quality. Sugar cookies are produced using flour with low and medium quality gluten, observing the conditions that prevent it from swelling: low dough moisture (15-18%), quick dough kneading (10-15 minutes) at a low temperature (17-25 ° C) . This allows you to get a plastic dough that is easy to form, retains its shape, so a pattern is usually stamped on the surface of sugar cookies.
The finished dough is rolled once between rollers to evenly distribute the components in it and obtain a layer of a certain thickness, and then molded on rotors, drawing a pattern on the upper side of the products.
Dough pieces are baked for 4-5 minutes in an oven at a temperature of 160-250 °C. At this stage, the formation of a porous structure of products occurs, a characteristic golden hue appears, taste and aroma are formed. After baking, the products are cooled, quality checked, wrapped and packaged.
Long biscuits are made using flour with weak gluten. Kneading dough with high humidity (25-32%) is carried out at a temperature of 30-40 ° C for 40-60 minutes. The resulting elastic-elastic plastic dough is repeatedly rolled through rollers to obtain a layered structure and molded with the help of dies, at the same time punctures are applied to the surface of the products (so that bubbles do not form during baking). The remaining stages are similar to the technology for the production of sugar cookies.
Defects. When examining the quality of cookies, defects can be detected both of a production nature (burntness, undercooking, traces of undermixing, foreign inclusions, etc.), and resulting from non-compliance with the conditions and terms of storage (rancidity, mustiness, mold, etc.).
Quality control carried out according to the following indicators: nutritional and biological value, organoleptic, physico-chemical, safety.
The organoleptic evaluation of the quality of cookies begins with an examination of the external design, labeling and identification of deviations in mass. By examining a pack of cookies, the following is established: the clarity of the print, drawing and inscriptions, the brightness of the label, paying attention to the presence (or absence) of contamination, grease stains, and tears on the packaging material. The condition of the packaging (wrapping) of the biscuits is checked for the tightness of the wrapping, taking into account the skewed label. The correctness and legibility of the marking is checked by a composter or a stamp on the label. According to the date of release of cookies, compliance with the guaranteed shelf life is checked. After opening the pack, the net mass of cookies is determined by weighing on technical scales. Organoleptic indicators of cookies - shape, surface, color, taste and smell, appearance in a break - must meet the requirements specified in Table.
Table. Organoleptic indicators of biscuit quality
| Index | Characteristics and norm for cookies |
|
| sugar and lingering | rich |
|
| Correct, corresponding to the given name without dents, the edges of the cookies should be even or curly. Products with one-sided tears are allowed no more than 2 pieces. in a packaging unit and not more than 3% of the mass in weight cookies and cookies with the number of pieces in 1 kg - no more than 100, as well as products with slight deformation - no more than 1 piece. in a packaging unit weighing up to 400 g, not more than 5% of the mass in a weight biscuit | Corresponding to the given name of the cookie, without dents, the edges of the cookie must be even or curly, without damage Broken cookies are allowed no more than 3% net weight at enterprises and not more 4% - in the trading network |
|
| Surface | Smooth, with a clear pattern on the front side, not burnt, without inclusions of crumbs. Products with small swellings, fuzzy pattern and slightly rough surface are allowed, not more than 1 piece. in packaged biscuits and not more than 3% by weight. The surface of glazed cookies should be smooth or slightly wavy, without traces of graying and bare spots. Biscuits made on test squeezing machines of the FAK and FPL types may have a corrugated rough surface; the underside is flat. Traces of crumbs and seams of sheets and conveyor belt are allowed, | Unburned, free of blistering, bursting of bubbles and inclusions of crumbs. The top surface finish must match the recipe. The surface of sugar-coated cookies should be covered with an even layer of sugar, the surface of cookies glazed with chocolate icing should be free of graying, fondant icing should not be sticky or candied. |
| Surface | not deforming cookies, as well as products with recesses in the form of shells with an area of more than 20 mm 2; interspersed with crumbs no more than 1 pc. in packaged biscuits and not more than 4% by weight. Recesses with an area of more than 20 mm 2 are allowed in an amount of not more than 4% only in weight biscuits. For biscuits made on production lines with a steel continuous belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals are allowed on the surface of cookies made using surfactants | For nut cookies without finishing - rough with characteristic cracks, inclusions of nut crumbs are allowed. A rough surface of butter biscuits made using wheat wholemeal flour, corn flour and wheat bran is allowed. For diabetic cookies - slightly corrugated, rough with characteristic cracks. Inclusions of xylitol and cumin crystals are allowed |
| Peculiar to this name of cookies, various shades, uniform. Darker coloration of the protruding parts of the relief pattern and edges of the biscuit, as well as the underside of the biscuit and dark-colored traces from the grid of ovens or stencils are allowed. In packaged biscuits for export, the overall color tone of individual products must be the same in each packaging unit. | ||
| Taste and smell | Peculiar to this name of cookies, without foreign smell and taste | |
| View at a break | Baked cookies with uniform porosity, without voids and traces of unmixed. The filling in puff pastry should not protrude beyond the edges | For shortbread cookies, uniformly porous, without voids, for other groups, uneven porosity with the presence of small voids is allowed. The cookies must be baked. The filling in puff pastry should not protrude beyond its edges. |
When assessing the quality of sugar and hard cookies, the length, width, diameter and thickness are normalized depending on its shape. Square-shaped cookies should have a side of no more than 65 mm; rectangular shape - length no more than 90 mm, width no more than 65 mm. The diameter of round cookies should not exceed 70 mm, figured - 75 mm. The thickness of sugar and hard cookies, regardless of their shape, should be no more than 7.5 mm, curly shortbread - 20 mm. In sets of butter biscuits, a deviation from the mass within + 10% is allowed.
The size of the cookies is set using a caliper, measuring 5 products. The average length, width and thickness are compared with the requirements of the standard.
Physical and chemical indicators are established depending on the type of biscuits. So, the mass fraction of total sugar in terms of dry matter (according to sucrose) should be no more than: for sugar cookies 27%, protracted 20%, butter cookies not less than 12%. Mass fraction of fat: in sugar cookies from 2 to 30%, in protracted from 7 to 28%, rich at least 2.3%. Humidity: sugar cookies 9-10%, protracted 5-9.5%, butter cookies no more than 15.5%, maximum deviation +2%. Humidity is determined by drying a sample of biscuits in an oven.
The alkaline reaction of cookies is due to the presence in it of chemical disintegrants that have not partially decomposed during baking, as well as their decomposition products (soda and ammonia). Excessive content of alkaline compounds in cookies is undesirable, as it impairs the taste. Alkalinity is determined by titrating an infused sample of biscuits with 0.1 N sulfuric acid. Alkalinity is expressed in degrees. The degree of alkalinity means the amount of 0.1 n sulfuric acid solution used to neutralize the alkalis contained in 100 g of the product. Regardless of the type of biscuit, the alkalinity index should not exceed 2 °.
Calculation of the alkalinity of cookies is carried out according to the formula
where a is the amount of a 0.1 n solution of acid H 2 S0 4 that went for titration, ml; K - correction factor for acid; 250 - the volume of distilled water taken to infuse a sample of cookies, ml; 100 - alkalinity in degrees; 25 - a sample of cookies, g; 50 - the volume of the filter taken for titration, ml; 10 - coefficient for converting acid to 1 n.
Wetting (swelling) characterizes the porosity of products: in sugar cookies it should be at least 150%, in protracted - 130%, sugar - 110%. Wetness is the ratio of the mass of the wet biscuits over a certain period of time to the mass of dry biscuits, expressed as a percentage. Good cookies get wet quickly in water. To determine the wettability, a three-section cage made of stainless metal mesh with openings no larger than 2 mm 2 is used. A cell with cookies is immersed in a vessel with water at a temperature of 20 ° C for 2 minutes. After draining excess water, the cage is weighed along with the wet biscuits. The calculation of wetness is carried out according to the formula
Safety indicators for the level of content of toxic elements, mycotoxins, pesticides, radionuclides must comply with MBT standards:
Toxic elements, mg/kg, no more
Lead ...............................0.5
Arsenic..............................0.3
Cadmium............................0.1
Mercury.......................0.02
Copper.......................15.0
Zinc............................30.0
Mycotoxins, mg/kg, no more
Aflatoxin B,........... 0.005 (raw material control)
Deoxynivalenol ............................... 0.7
Pesticides, mg/kg, no more
Hexachlorocyclohexane.........0.2
DDT and its metabolites ....................0.02
Radionuclides, Bq/kg
Cesium-137.......................50
Strontium-90............................80
Microbiological indicators are given in table.
Table. Microbiological indicators of biscuit quality (according to MBT)
Organoleptic assessment of cookies is carried out according to GOST 5897-90, moisture content is determined according to GOST 5900-73; mass fraction of total sugar - according to GOST 5903-89; fat - according to GOST 5899-85; alkalinity - according to GOST 5898-87; wetness - according to GOST 54-80; total sulfurous acid - according to GOST 26811 - 86; mass fraction of ash - according to GOST 5901-87; toxic elements - according to GOST 26930-86, GOST 26934-86, GOST 26927-86.
Taste and smell are determined by testing the product at a temperature not lower than 18 and not higher than 22 °C. Establish the presence of unpleasant or unusual odors and tastes, crunch on the teeth due to the presence of mineral impurities.
Packaging and labeling. Cookies are packaged in boxes, metal cans, packs and bags.
Cookies with a net weight of up to 1.5 kg are packed in boxes in rows on edge or flat; butter and lingering cookies with a quantity of 1 kg of at least 100 pcs. it is allowed to pack in boxes in bulk.
In metal cans, cookies are packed in bulk or stacked with a net weight of not more than 1.5 kg. Banks are lined inside with parchment, parchment, waxed paper or cellophane.
Free places in a box, jar on top of paper are filled with paper or cellophane shavings, a pad of wrapping paper, corrugated or embossed paper.
Cookies are packaged in jars with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper: 1st layer (wrapping) - parchment, parchment or subparchment of ZhV, PZh brands; 2nd layer - an artistically designed label or a parcel made of writing or label paper, laminated foil or polymeric materials.
In plank, plywood, corrugated cardboard boxes, weight biscuits are placed in rows on the edge with a net weight (no more): sugar and protracted - 15 kg; butter (in bulk) - 5 kg; "Piparkukas" - 12 kg; diabetic - 8 kg. Strips of cardboard or thick paper are laid between the rows of cookies, and each horizontal layer is laid with parchment, glassine, waxed or wrapping paper.
It is not allowed to pack cookies in boxes, boxes and bags with wet labels and trademarks.
Marking on boxes, jars, packs, packages with cookies should contain: trademark, name of the manufacturer, its location; name and composition of the product; net weight; storage conditions; date of production (when packing on PAKCH10 machines, the month and year are applied to the packs); best before date; information about the nutritional and energy value of the product; designation of the standard according to which the cookie is made and can be identified.
Additional information is indicated on boxes, jars, packs with diabetic cookies.
The absence of a trademark on the labels of packs with a net weight of up to 50 g inclusive is allowed.
Each unit of transport container is marked with the generally accepted details, as well as handling signs: “Caution, fragile”, “Afraid of dampness”.
Conditions and terms of storage and transportation. Cookies are stored at a temperature of 18 + 5 ° C and a relative humidity of no more than 75%. If the air humidity is higher than specified, the cookies are moistened and increase in mass due to the absorption of moisture, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out, their swelling decreases. Violation of the temperature regime of storage leads to the appearance of signs of rancidity and salting of fats in the cookies. Cookies can be affected by flour pests (flour moth). Therefore, it is necessary to strictly monitor the cleanliness of the premises and carry out disinfection in a timely manner. It is not allowed to store cookies together with products that have a specific smell. Do not expose cookies to sunlight.
The shelf life of biscuits from the date of production is set as follows: for sugar and lingering biscuits - 3 months; for cookies "Odessa" - 2 months; for cookies with mayonnaise - 1.5 months; for butter cookies with a mass fraction of fat up to 10% - 45 days; for butter cookies with a mass fraction of fat from 10 to 20% - 30 days; for butter cookies with a mass fraction of fat over 20% - 15 days.
Biscuits are transported by all means of transport in covered vehicles in accordance with the rules for the carriage of goods in force on this type of transport.
Federal State Autonomous Educational Institution
higher professional education
"SIBERIAN FEDERAL UNIVERSITY"
Trade and Economic Institute
Department of Commodity Science and Expertise of Goods
COURSE WORK
topic: Analysis of the assortment and evaluation of the quality of sugar cookies
by discipline: Commodity research of groups of homogeneous products
Supervisor .
G.R. Rybakova
Student gr. ST-13-1 E. A. Grishak
Krasnoyarsk 2015 Introduction 1. Literature review 1.1 The state of the Russian market 2 Nutritional value and chemical composition of sugar cookies 3 General classification and range of sugar cookies 4 New directions in expanding the range of sugar cookies 5 Requirements for the quality of sugar cookies 5.1 Defects 6 Factors that preserve the quality of sugar cookies 6.1 Packaging 6.2 Storage modes Materials and methods for the study of sugar cookies 1 Objects of study 2 Methods for testing the quality of sugar cookies 2.1 The procedure for analyzing the condition of the packaging and the content of the labeling of sugar biscuits 2.2 Organoleptic methods for the study of sugar cookies 2.3 Physico-chemical methods for the study of sugar cookies 2.3.1 Determination of the mass fraction of moisture 2.3.2 Determination of the mass fraction of fat by extraction-weight method 2.3.3 Determination of titratable acidity 2.3.4 Determination of wetness of biscuits Research results 1 Analysis of indicators and structure of the assortment of sugar cookies 2 Analysis of the state of packaging and labeling of sugar biscuits 3 Organoleptic assessment of the quality of sugar cookies Conclusion List of sources used Appendix A. Photo of sugar cookie samples Appendix B. Price List for Sugar Cookies sugar cookie quality labeling
INTRODUCTION
Cookies are the most common type of flour confectionery. For the preparation of cookies, wheat flour of the highest, first and second grade is used with the obligatory addition of fat and sugar. The shape can be square, rectangular, round or curly. Depending on the recipe and the characteristics of the preparation, cookies are divided into sugar (baked from a plastic, easily torn dough), lingering, rich. Since childhood, we all love sweets, confectionery, and especially cookies. And even if we are already adults and influential people, we can afford our favorite cookies with tea. And it is this cookie that takes us to the world of childhood. How long ago did cookies come into existence? As the story says, cookies appeared in the human diet literally simultaneously with bread. And that's about ten thousand years ago. And it turns out that we can say that the history of cookies is the culinary history of mankind. Cookies were not always sweet. Our today's cookies were very different from the cookies of those ancient times. Today we are used to sweet cookies, but then, 10 thousand years ago, they were not sweet, as they are now. Sugar appeared in the human diet much later, and until that time, the taste of cookies was not the most pleasant. To date, no one can accurately determine the number of types of cookies. All cookies differ in their composition of dough and fillings, icing, as well as in shape, color, etc. The purpose of the course work is to analyze the range and evaluate the quality of sugar cookies. To achieve this goal, it is necessary to perform a number of tasks: carry out a commodity characteristic of sugar cookies; explore the consumer properties of sugar cookies; consider the requirements for the quality of sugar cookies; analyze the assortment of sugar cookies sold in the BigCi supermarket; conduct an examination of the quality of selected samples; draw conclusions from the work. . LITERATURE REVIEW
.1 State of the Russian market
Sugar biscuits are a rather conservative product in and of themselves, the producers here, as they say, do not have enough stars from the sky, but they are quite satisfied with the state of their affairs. Although, this cannot be kept silent, - many factories today operate on the verge of profitability. At the same time, the main competitive advantage that their products have is a low price - they cannot boast of either innovation or modern technologies. To keep the selling price low, these players optimize costs as much as they can and, unfortunately, some often skimp on quality, believing that all means are good in a price war. This is one of the trends in the modern sugar biscuit market, in line with which mainly regional players from poor regions, represented in their local markets, are sailing. It is interesting primarily because it is typical not for a few, but for many Russian enterprises. At the same time, there is also an opposite trend, which "drags" the sugar biscuit market in a completely different direction - towards complex, original types of products with improved consumer characteristics. In fact, these are two completely different worlds - the low-price segment of the simplest sugar cookies, without pretensions to quality, and the high segment, which presents interesting, in some ways even innovative types of cookies that meet modern requirements for a healthy diet, etc. The behavior of biscuit consumers is quite conservative. For Russia, these delicious products are cheap sweets for tea and replace more expensive sweets or cakes. Table 1 - Distribution of market shares by types of biscuits, % of average consumption Types of biscuits Market shares by consumption, % Market shares of packaged products by consumption, % Market shares of bulk products by consumption, % 83.72.1Maria type dry3.61.62.0Oatmeal11.59.42.1Multilayer6.212.75.6Crackers13.52.66.7Total:100.056.843.2 Among the leaders, one can single out, first of all, oatmeal and sugar cookies - they account for 18.6 and 18.3% of the total consumption, respectively. They are followed by crackers, dry biscuits, such as "Maria", and kurabie. As you can see, the preferences of Russians in terms of types of cookies have not changed at all since Soviet times. This is due to the "cultural code" of consumption, which each country has its own. The market for sugar cookies is very independent and is segmented into fundamentally different subspecies. Differences are observed, first of all, in price categories and, accordingly, in positioning. Competition for biscuits is intensifying due to the wide price range for these products. It is in the segment of biscuits that the difference in prices is most noticeable, and especially in the positions of weight biscuits, where the proportion of small producers is greater. The retail price of weight biscuits ranges from 35 rubles to 70 rubles - of course, this is due to the difference in product quality. Packaged biscuits are produced mainly by large companies with a high level of technology, using high-quality packaging. The price of packaged biscuits is 15-25% more expensive than the weight ones. The production volumes of such enterprises do not exceed 20 tons per month. Despite the fact that there are a lot of such companies, they are not able to satisfy all the current demand for complex types of sugar cookies. Large factories are quite "sluggish" - in order to switch to another type of product, they need a lot of time, effort and money, that is, something that most often none of them has. Cheap sugar cookies are not losing their popularity among the population with low incomes. The buyer is attracted not by a recognizable brand or bright packaging, but by a low price. Trying to maintain this advantage, manufacturers optimize their costs, and often this happens due to cheaper raw materials. However, since Soviet times, consumers have become accustomed to the high quality of biscuits, and its inevitable decline will lead to a switch to other products. Sugar biscuits are a familiar product, the traditions of its consumption have been established for a long time. Its recipe and audience are very conservative, but manufacturers can expand the range of flavors precisely through the use of various flavors - from creamy to fruity. Obviously, the fashion for the taste of "baked milk" is still relevant. This type of cookie is produced by many manufacturers - from local to national. The following trend is typical for the entire food industry market: the fashion for proper nutrition has left its mark on the biscuit market. The manufacturer is faced with the task of combining the concepts of "benefit" and "pleasure" in the minds of the consumer, inscribing the tradition of regular consumption of cookies into a healthy lifestyle. This trend is expressed in the fact that buyers pay more attention to the qualitative composition of the purchased products. Their expectations can be met thanks to modern confectionery ingredients, which not only create an attractive taste and appearance of the product, but also enrich its composition. Many seek to reduce the total calorie content of their diet - in response, the market should offer natural fruit and berry fillings, reduce sugar in the recipe. Manufacturers emphasize the naturalness and quality of the ingredients and the same products. The introduction of natural coconut powder, concentrated juices and puree into the recipe will not only create new varieties of cookies, but also give the product useful properties of fresh fruits and berries. The Russian market of all types of confectionery products is recognized by experts as open and highly competitive. The main companies of the Russian market of sugary confectionery products are: LKF Roshen OJSC, Udarnitsa Confectionery OJSC, Rot Front OJSC, Krasny Oktyabr International Film Festival and Chupa Chups Rus LLC. 1.2 Nutritional value and chemical composition of sugar cookies
Consider the chemical composition and nutritional value of the finished product. Since sugar cookies formed on stamping and rotary machines can consist of three grades (highest, first and second), we will consider the highest grade. Chemical composition and nutritional value of the product "cookies, sugar from premium flour" The list below shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100g. edible part. Calorie content of sugar cookies of the highest grade: · calorie content (calories): 417 (kcal). The nutritional value: · calories: 417 (kcal); · proteins: 7.5 (g); · fats: 9.8 (g); · carbohydrates: 74.4 (g); · dietary fiber: 2.3 (g); · organic acids: 0.5 (g); · water: 4.5 (g); · mono- and disaccharides: 23.6 (g); · starch: 50.8 (g); · ash: 1 (g); · saturated fatty acids: 2.1 (g); · cholesterol: 23 (mg). What vitamins are present in sugar cookies from premium flour: · vitamin pp: 0.7 (mg); · vitamin a: 0.01 (mg); · beta-carotene: 0.008 (mg); · vitamin a (re): 11 (mcg); · vitamin b1 (thiamine): 0.08 (mg); · vitamin b2 (riboflavin): 0.05 (mg); · vitamin e (te): 3.5 (mg); · vitamin pp (niacin equivalent): 1.9 (mg). Macronutrients: · calcium: 29 (mg); · magnesium: 20 (mg); · sodium: 330 (mg); · potassium: 110 (mg); · phosphorus: 90 (mg); · iron: 2.1 (mg). 1.3 General classification and range of sugar cookies
Cookies, depending on the recipe and method of manufacture, are divided into: · sugar; · protracted; · butter. Butter cookies are divided into: · sand-removable; · sand-jigging; · whipped; · crackers; · walnut. Cookies are baked from flour of the highest, first and second grades with the addition of fat and sugar. Depending on the recipe and the properties of the dough, sugar cookies, long and rich cookies are distinguished. Sugar cookies are baked from crumbly, inelastic, easily torn dough, with mild gluten properties. It has a round, rectangular, square or curly shape; the surface is light brown in color with a clear pattern. Cookies are baked from the highest grade flour: "Rot-Front", "Creamy", "Orange", "October", "Hello", "Record", "Scarlet Flowers", "Piglets"; from flour of the 1st grade - "Tea", "Chess", "Our brand", "Road", "Sadko", "Summer"; from flour of the 2nd grade - "News", "Ukrainian". Long biscuits are baked from an elastic, viscous, elastic dough with strongly pronounced gluten properties and with a reduced sugar and fat content. The finished product has a layered structure. It is less fragile and brittle, has less swelling compared to sugar cookies, there are punctures on the surface of the product, the color is lighter. Cookies are baked from the highest grade flour: "Moscow", "Maria", "School", "Children's", "Leningrad", "Salty"; from flour of the 1st grade - "Sport", "Mix No. 12", "Croquet"; from flour of the 2nd grade - "Mix No. 1", "Ukrainian". Butter biscuits are small flour products, the recipe of which is dominated not by flour, but by fat, sugar, egg products and flavorings. The dough for butter cookies is made from only the highest grade flour. It is molded by excavation or jigging, stamps are not used. Butter cookies are prepared in several types: shortbread (removable and deposited), whipped, walnut, crackers. Shortbread cookies contain a lot of fat and sugar, have a crumbly structure: "Sand", "Leaves", "Mosaic", "Chamomile", "Orange sticks", "Suvorovskoye". Whipped biscuits are made by whipping egg whites with powdered sugar and kneading with a very small amount of flour: "Sugar", "October", "Gourmet". Nut cookies are made from sugar, eggs, flour, grated almonds or nuts; The dough is kneaded, not beaten. Assortment - "Almond", "Southern", "Slavic". Cookies crackers are made from dough with a high content of sugar, eggs, fat. The dough is shaped into a loaf, which, after baking and cooling, is cut into pieces and dried. Assortment - "Moscow and Kyiv bread". Cracker and biscuits have a peculiar appearance, specific taste and aroma, well-developed porosity. A cracker can be used instead of bread. Depending on the method of preparation and the recipe composition, crackers are divided into groups: - with fat or with fat and fat on yeast and chemical leavening agents or only on yeast; - with fat or with fat and fat on yeast and chemical leavening agents or only on yeast , with flavoring additives (cumin, anise, a large amount of salt, etc.); - without fat on yeast and chemical leavening agents or only on yeast. .four. New directions in expanding the range of sugar cookies.
To date, the range of sugar biscuits has expanded significantly, this is all due to high competition and scientific and technological progress. In this regard, various types of sugar cookies appear on the market in terms of shape, size, weight, taste, color and smell. The most important prescription component of sugar cookies is flour, the technological properties of which have a significant impact on the quality of finished products. In the production of sugar dough products, the use of premium wheat flour with a low gluten content, medium or low strength is required. Studies have been conducted in which corn, rice, oat and millet flour were used. The chemical composition of these types of flour is presented in table 2. Table 2 - Chemical composition of different types of flour Parameters Nutrient content in flour Corn Rice Oat Millet Mass fraction of moisture, % 14.014.013.514.0 Mass fraction of proteins, % 10.37.510.011.5 Mass fraction of lipids, % 4.92.66.23.3 %56.955.254.264.8 Mass fraction of fiber. %2,19,02,60,7 Mass fraction of ash, % 1,23,91,71,1 Content of mineral elements, mg per 100 g of product: Sodium 2730410.0 Potassium 340314424211 Calcium 34405927 Magnesium 10411612083 Phosphorus 301328366233 Β- carotene0.3200.020.02Thiamin0.380.340.440.42Riboflavin0.140.080.200.04Niacin2.101.441.301.55Energy value, kcal325283287348 When replacing premium wheat flour with corn, oatmeal, rice and millet flour, the quality of the sugar semi-finished product is significantly improved: the specific volume, wetness, friability increase, and the strength index of the products decreases. Thus, the results obtained indicate that in the production of products from sugar dough, it is advisable to replace part of the wheat flour with non-traditional types of flour. The chemical composition of sugar cookies is presented in table 3. Table 3 - Chemical composition of sugar cookies Name of indicators Control 75% corn flour 50% oat flour 25% rice flour 100% millet flour Moisture content, % 5.58.08.06.04.8 animals 0.830.810.80.790.81 Fats, g.29.835.1932.5233.1430.19 Incl. vegetable1,33,21,51,10,8 Digestible carbohydrates, g76,766,2368,4274,3769,56 Incl. starch32.840.545.252.143.6Dietary fiber, g0.784.86.13.85.6Ash, g0.481.61.71.552.1Mineral elements, mgW incl. sodium 32,0740,339,841,5444.54.5kali91,8891,88103,297,6109,6109,109,109,78333,528.544444444444444444444.6 Magnium1115.316,416,417,168,969,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,21,2ALESS AT 10,10,30,250,30,35V 20.060.070.0560.060.07 Calories, kcal503.0496.9471.3487.65528.3 Replacing wheat flour with corn, rice, oatmeal helps to increase the amino acid score of the most deficient lysine and valine by an average of 15%, respectively, increase dietary fiber by an average of 4 times, reduce digestible carbohydrates, increase an average of potassium by 13%, sodium - 6.5%, calcium - by 28%, iron - by 2.5%, vitamin B 1- 0.8%, vitamin B 2 - by 1.2%. With the introduction of corn, rice, millet, oatmeal, the loss of moisture in the samples decreased compared to the control, due to the high water-binding capacity of the components - pectins, hemicellulose, cellulose. The use of corn, oat, rice and millet flour contributes to the rational use of agricultural raw materials, improving the quality and expanding the range of sugar dough products. .5 Quality requirements for sugar biscuits
The quality of sugar cookies is determined mainly in accordance with GOST for organoleptic and physico-chemical indicators, as well as more advanced ones developed by the Institute of Nutrition of the Academy of Medical Sciences of the Russian Federation together with other institutes, using a gas chromatograph, amino acid fatty acid analyzers. When examining the quality of cookies, the condition of the packaging, the density and reliability of the labeling are checked. Factors that shape the quality of biscuits: raw materials, technological process, storage conditions. In the production of sugar cookies, various raw materials are used to form a certain structure of the product, an attractive appearance with a pleasant taste and aroma. The main types of raw materials are flour, granulated sugar, fats, egg products, baking powder. Additional ones include, for example, nuts or cocoa, which give additional flavor characteristics. The quality of raw materials must meet certain requirements of GOSTs, OSTs, TUs, as well as biomedical requirements and confirmation of a hygienic certificate or quality certificate. It is advisable to make sugar cookies from flour with medium and low quality gluten, regardless of its quantity, since flour with high quality gluten gives less favorable results: cookies are more brittle, less swollen and porous, since the rise of dough during baking is less in this case . The fineness of flour grinding has a strong influence on the quality of cookies - the coarser the grinding, the smaller the specific surface area of flour particles and, consequently, the surface of contact between flour and water. The main organoleptic indicators of the quality of sugar cookies are: shape; the size; surface; color; taste and smell; broken view. The sizes of sugar cookies, depending on the shape, must comply with the requirements specified in table 4. Table 4 - Sizes of sugar cookies depending on the shape ShapeLengthWidthDiameterThickness No more than Square Rectangular Round Figured (including oval), fitting into a circle with a diameter of 65 90 - -65 65 - -- - 70 757.5 7.5 7.5 7.5 Table 5 - Organoleptic indicators of cookies Name of the indicator Characteristic and norm for sugar and lingering rich biscuits Shape Correct, corresponding to the given name of the biscuit, without dents, the edges of the biscuit must be even or curly. stuck together with ribs during baking) no more than 2 pcs. in a packaging unit and not more than 3% by weight in weight biscuits and biscuits with the number of pieces in 1 kg - more than 200, as well as products with slight deformation - not more than 4% by weight; · broken products - no more than 1 pc. in a packing unit weighing up to 400 g, no more than 2 pcs. in a packaging unit weighing more than 400 g and not more than 5% by weight in weight biscuits; · cookies containing more than 5% broken are classified as scrap. curly, no damage. Broken cookies are allowed no more than 3% of the net weight at enterprises and no more than 4% in the distribution network. Surface Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs. Products with small swellings, fuzzy pattern and slightly rough surface are allowed, not more than 1 piece. in packaged biscuits and not more than 5% by weight in weight. The surface of glazed biscuits should be smooth or slightly wavy without traces of "graying" and bare spots. Biscuits made on test squeezing machines of the FAK and FPL types may have a corrugated rough surface; the underside is flat. Allowed are traces from the edges and seams of sheets and the conveyor belt that do not deform cookies, as well as products with recesses in the form of shells, with an area of \u200b\u200bno more than 20 mm 2and interspersed with crumbs: no more than 1 pc. in packaged biscuits and not more than 4% by weight and weight. Recesses with an area of more than 20 mm are allowed in an amount of not more than 4% only in weight biscuits. For biscuits produced on production lines with a steel continuous belt, the presence of shells on the underside of the biscuit is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals are allowed on the surface of cookies made with the use of surfactants. Unburnt, without swelling, bursting bubbles and inclusions of crumbs. The top surface finish must match the recipe. The surface of the sugar-coated biscuit should be covered with an even layer of sugar, the surface of the chocolate-glazed biscuit should be without traces of "graying", the fondant icing should not be sticky or candied. For nut cookies without finishing - rough with characteristic cracks, inclusions of nut crumbs are allowed. A rough surface of butter biscuits made using wheat wholemeal flour, corn flour and wheat bran is allowed. For diabetic cookies - slightly corrugated, rough with characteristic cracks. Inclusions of crystals of xylitol and cumin are allowed. Color Peculiar to this name of cookies, various shades, uniform. Darker coloration of the protruding parts of the relief pattern and the edges of the biscuit, as well as the underside of the biscuit and dark-colored traces from the grid of ovens or stencils, is allowed. In packaged biscuits for export, the overall color tone of individual products must be the same in each packaging unit. Taste and smell Typical of this biscuit name, without foreign smell and taste. The filling in puff pastry should not protrude beyond the edges. For shortbread cookies, it is uniformly porous without voids; for other groups, uneven porosity with small voids is allowed. The cookies must be baked. The filling in puff pastry should not protrude beyond the edges The most important physical and chemical indicators of biscuit quality are humidity, mass fraction of total sugar, fat, ash, insoluble hydrochloric acid in 10% solution, sulfurous acid, alkalinity, wetness. The moisture content of normal quality biscuits depends mainly on the type of biscuit and the type of flour, as well as other factors. The equilibrium moisture content of the cookies is important. Biscuits are hygroscopic, their equilibrium moisture content strongly depends on the relative humidity of the air. The biscuit moisture standards are set depending on the above properties of the biscuit and are: for sugar biscuits made from premium flour, molded on stamping and rotary machines - from 5 to 9.0% and from 5.0 to 8.0% of the 1st grade . The moisture content of cookies is strongly influenced by their thickness: the larger it is, the more moisture remains in the cookies during baking. Table 6 - Physical and chemical parameters of sugar cookies Name of indicator Norm for biscuits Formed on stamping and rotary machines Formed on test squeeze machines of the FAK type and manually Highest grade First grade Second grade First grade Second grade Humidity,% Mass fraction of total sugar in terms of dry matter (sucrose),%, no more Alkalinity in degrees, not more Mass fraction of ash insoluble in a solution with a mass fraction of hydrochloric acid 10%, %, not more Wetting, %, not more than Mass fraction of total sulfurous acid, %, not more 0 7.0 - 26.0 2.0 0.1 150 -3.0 - 9.0 27.0 8.0 - 30.0 2.0 0.1 150 -4.5 - 7.5 27, 0 4.0 - 11.0 2.0 0.1 150 - Not more than 10.0 27.0 4.0 -12.0 2.0 0.1 150 - Not more than 10.0 27.0 2.0 -5.0 2.0 0.1 150 - 1.5.1 Defects When examining the quality of cookies, defects can be detected both of a production nature (burntness, undercooking, traces of undermixing, foreign inclusions, etc.), and resulting from non-compliance with the conditions and terms of storage (rancidity, mustiness, mold, etc.). The following defects also affect the formation of the quality of sugar cookies: · shape defects - deformation, the presence of scrap, as well as tears, i.e. traces of a break of pieces of cookies stuck together during baking with ribs; · defects in appearance, i.e. surfaces - an indistinct imprint of a stamp, swellings, furrows, depressions, a rough surface, inclusions of crumbs, burrs along the edges, shells from below (taking into account their sizes), traces from the bottom of the edges, seams of sheets and transport fabric; · color defects - uneven coloring, frying of the edges or the whole cookie, burnt places; · defects in the fracture - uneven porosity, voids, traces of unmixed, unbaked places; · defects of taste and smell - extraneous, taste and smell, indistinct aroma of the perfume. An important role in shaping the quality of sugar cookies is played by laboratories that systematically control the raw materials received for production and the conditions of their storage in the warehouse. .6 Factors that preserve the quality of sugar cookies
.6.1 Packaging Cookies are produced packaged and by weight. Cookies are packaged in boxes, metal cans, packs and bags. Cookies with a net weight of up to 1.5 kg are packed in boxes in rows on an edge or flat, butter cookies with a net weight of up to 2.0 kg. Sugar cookies with a quantity of 1 kg of at least 100 pcs. it is allowed to pack in boxes in bulk. Boxes must be made from boxboard in accordance with normative and technical documentation or polymeric materials approved for use by the Ministry of Health. Boxes inside are lined with parchment, glassine, paraffin paper, cellophane, subparchment of ZhV, PZh brands. Other packaging materials approved by the Ministry of Health may be used. According to the normative and technical documentation, cookies are packed in metal cans in bulk or stacked with a net weight of not more than 1.5 kg. Banks inside are lined with parchment, subparchment, glassine, waxed paper or cellophane. Free places in a box, jar on top of the paper are filled with paper or cellophane shavings, a pad of wrapping paper, corrugated or embossed paper. Boxes and jars should be artistically designed to ensure the safety and quality of the biscuits. Cookies are packaged in packs with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper: th layer (folding) - parchment, parchment, subparchment of ZhV, PZh brands; The th layer is an artistically designed label or a package made of writing paper or label paper, cellophane, laminated foil or polymer films approved for use by the Ministry of Health of the Russian Federation. It is allowed to use an additional wrapper made of cardboard or paper inside the pack and insert cardboard bottoms. When using cellophane, laminated foil or polymer films with a pattern, it is allowed to pack cookies in packs without labels. When using cellophane, laminated foil or polymer films without a pattern, the pack is sealed with a label with a trademark applied or pasted over with an artistically designed parcel post. It is allowed to pack in bulk or put cookies in packs of cardboard or combined materials according to regulatory and technical documentation with a net weight of not more than 500 g. Packs inside are lined with parchment, parchment, glassine, paraffin paper .
When mechanized packaging of cookies with a number of pieces per 1 kg of at least 100 and a fat content of not more than 10%, cardboard packs are not lined. Cookies intended for intracity transportation are allowed to be packed with a net weight of not more than 500 g in bags made of cellophane or polymer films. The packages are thermally soldered or sealed with a trademarked label or tied with tape. It is allowed, in agreement with the consumer, to pack cookies in bags for out-of-town transportation. Weight cookies are stacked in rows on the edge in wooden and plywood boxes, wooden and plywood reusable boxes, corrugated cardboard boxes with a net weight in kilograms of not more than: It is allowed to pack packaged cookies in a returnable container. At the same time, the container must be clean and, before laying the products, it is lined on all sides with parchment, parchment, wrapping or waxed paper. When packing weight biscuits in boxes, a net weight deviation of minus 0.5% is allowed. 1.6.2 Storage modes Standard storage conditions for biscuits provide for a relative humidity of 70 ... 75%. Exceeding this limit can lead to over-moistening of the cookies and even mold. At lower air humidity, biscuit shrinkage occurs, which leads to a change in the mass of packaged products. Cookies are stored in clean, well-ventilated warehouses, not infested with pests of grain stocks, at a temperature of (18 + 5) ° C. This is due to the fact that fats are easily oxidized under the influence of elevated temperature. It is not allowed to store cookies together with products that have a specific smell, since cookies easily perceive foreign odors. Shelf life under the specified conditions is three months from the date of production. When stored in warehouses, boxes with biscuits should be installed on racks in stacks no more than 2 m high. Passages of at least 0.7 m are left between the stacks and the wall. When stored on pallets, the height of the stack in meters should not exceed for corrugated cardboard boxes; for wooden and plywood boxes. The distance from heat sources, water and sewer pipes must be at least 1 m. With long-term storage of sugar and lingering cookies, its fragility increases, a stale smell, a greasy rancid taste appear. The humidity of the biscuit increases due to its hygroscopicity, and at a moisture content of more than 15%, microbial processes develop. Biscuits can also be affected by flour pests, and in order to avoid their appearance, warehouses are processed twice a year for prevention. Shelf life of sugar and hard biscuits shipped to the Far North and equivalent areas, as well as for special consumers - 6 months. 2. MATERIALS AND METHODS OF INVESTIGATION
.1 Objects of study
To study the quality of sugar cookies from various manufacturers sold in the BigCi supermarket in Krasnoyarsk, the following samples were taken, presented in Table 7. A photo of the samples is presented in Appendix A. Table 7 - Objects of study No. Name of sugar biscuits ManufacturerNet weight, gPackagingPackage dateExpiration date 1"Tea" JSC "Hleboobedinenie "Voskhod", Novosibirsk. Spartak"JV OJSC "Spartak", Republic of Belarus, Gomel100Paper envelope03.08.201505.01.20164"Jubilee"LLC "Mon" delis Rus", Pokrov126Flow-pack Polypropylene opaque film15.10.201520.04.20155"For coffee"LLC "Confectionery Factory" "Slada", Polevskoy310Flow-pack Polypropylene transparent film07.07.201509.12.2015 .2.2 Procedure for reviewing the condition of the package and the content of the labeling of sugar biscuits When analyzing the packaging of cookies, its external qualities, volume, reliability, material, contraindications, aesthetics and ergonomics are determined. By examining a pack of cookies, the following is established: the clarity of the print, drawing and inscriptions, the brightness of the label. Externally, products should be attractive, tastefully decorated. Also pay attention to the presence (or absence) of contamination, grease stains, tears on the packaging material. The condition of the packaging (wrapping) of the biscuits is checked for the tightness of the wrapping, taking into account the skewed label. Labeling analysis should show us how detailed information about the product is. The marking must contain the following information: · Product name; · the name and location of the manufacturer (legal address, including the country, and, if it does not match the legal address, the address(es) of production(s)) and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any); · Net weight; · manufacturer's trademark (if any); · composition of the product. For confectionery sets consisting of various types and names of products, indicate the general composition of the ingredients of all products included in this set (without indicating the composition of each specific product name); · food additives, flavors, biologically active food supplements, ingredients of non-traditional products; · the nutritional value. For confectionery sets consisting of various types and names of products, indicate the weighted average nutritional value of the products included in the set (without indicating the nutritional value of each specific product name); · storage conditions; · expiration date or shelf life; · date (for cakes and pastries hour and date) of manufacture and date of packaging; · cooking recommendations (for cocoa powder and cocoa drinks); · designation of the document in accordance with which the product is manufactured and can be identified; · conformity information. · additionally, the name of the organization - the developer of products can be applied. Additionally: · content (calculated) in 100 g of the product: xylitol, sorbitol and / or other sweeteners, total sugar (in terms of sucrose); · the daily intake of xylitol, sorbitol and / or other sweeteners - no more than 30 g; · the inscription "Diabetic" for a product classified as a diabetic product. .2.3 Organoleptic methods of examination of sugar biscuits Organoleptic assessment of cookies is carried out according to GOST 5897-90 "Confectionery products. Methods for determining organoleptic indicators of quality, size, net weight and components" and GOST 24901-89 "Cookies. General specifications" The organoleptic assessment of the quality of cookies begins with the external design, labeling and detection of deviations in mass. The correctness and legibility of the marking is checked by a composter or a stamp on the label. According to the date of release of cookies, compliance with the guaranteed shelf life is checked. After opening the pack, the net mass of cookies is determined by weighing on technical scales. The shape of the products must be correct, undeformed, without kinks, dents, with an even cut at the ends, and must also have no more than one tear on one side of the cookie (if the cookie is stuck together), no more than 3% by weight in the weight cookie. Fracture is allowed in the amount of one piece per 400 grams, or no more than 5% in weight biscuits. The surface of the sugar cookie should be smooth on the front side, without inclusions, not burnt and without crumbs. Products with small swellings and small roughness are allowed, not more than 5% by weight in the weight version. The bottom side must be even, roughness is allowed, traces of edges and seams during transportation, as well as products with funnel-shaped recesses of not more than 20 mm ² and with embedded crumbs: no more than one piece in a packaged biscuit. Single inclusions of an undissolved sugar crystal are also allowed when using surfactants. The color of sugar cookies should correspond to its name, different shades, uniform. Darkening on the protruding parts of the biscuit, traces of the grid or stencil are allowed. The fractured appearance of sugar biscuits has uniform porosity, bakedness without traces of non-mixing and voids. Taste and smell are determined by testing the product at a temperature not lower than 18 and not higher than 22 °C. Establish the presence of unpleasant or unusual odors and tastes, crunch on the teeth due to the presence of mineral impurities. The size of the cookies is set using a caliper for 5 pcs. products. The average length, width and thickness are compared with the requirements of the standard. .2.4 Physico-chemical methods for the study of sugar biscuits
2.2.4.1 Determination of the mass fraction of moisture The essence of the method lies in drying a sample of a product and a semi-finished product at a certain temperature to a permanently dry mass and determining the weight loss in relation to the sample. To determine the humidity, the following are used: laboratory scales for general purpose of the 3rd accuracy class, an electric drying cabinet with contacts, a desiccator, weighing cups (bottle bottles), an aluminum bottle, glass sticks. Preparation for analysis. 1) Preparation of a solution of hydrochloric acid with a mass fraction of 20% Measured with a 500 cm cylinder 3concentrated hydrochloric acid and diluted with distilled water to 1000 ml 3.
) Sand handling Sand sifted through a sieve with holes 4-5 mm in diameter is washed with tap water until the turbidity disappears completely. When the washing water becomes transparent, the water is drained, a hydrochloric acid solution is added, mixed and left overnight, then the hydrochloric acid solution is drained and the sand is washed with tap water until the acid reaction disappears (litmus test), after which it is washed with distilled water, dried and ignited for removal of organic matter. A bottle with a stick and a lid without sand or with sand (container) is placed in an oven heated to a temperature of 130-135 about C, kept at this temperature for about 20 minutes, then placed in a desiccator, allowed to cool and weighed. When determining the humidity using sand, approximately 6-8 times the amount of sand is added to the weighing bottle in relation to the mass of the sample of the product Analysis. A crushed sample weighing no more than 5 g, determined with an error of 0.01 g, is weighed in pre-dried and weighed weighing bottles with a glass rod, with calcined sand or without sand. Open weighed bottles are placed in an oven, at the level and around the thermometer ball, heated to a temperature of (130 ± 2) about C. When the bottles are brought into the cabinet, the temperature in it drops slightly, so the drying time is counted from the moment when the thermometer shows 130 about FROM. The duration for drying sugar cookies is 30 minutes. At the end of drying, the weighed bottles are loosely covered with lids, placed in a desiccator for 30 minutes, and then, tightly closing the bottles with lids, they are weighed. The mass fraction of moisture in percent was calculated by formula 1: (1)
where m 1- mass of weighing bottle with a sample before drying, g; 2- weight of the bottle after drying, g; - sample, g. , (2)
where m is the mass of the empty package, g; 1- mass of the package with a sample before drying, g; 2- weight of the package with a sample after drying, g. The results of parallel determinations were calculated to the second decimal place. The arithmetic mean of the results of two parallel determinations was taken as the final result. 2.2.4.2 Determination of the mass fraction of fat by extraction-weight method The method is based on the extraction of fat from a sample of the product with a solvent and the determination of the mass fraction of fat after removal of the solvent. Equipment: general-purpose laboratory scales of the 2nd accuracy class and the 3rd class, an electric drying cabinet with a contact or technical thermostat, an hourglass for 1, 2, 3 minutes, a laboratory centrifuge, an electric stove, a desiccator, a water bath, flasks with a capacity of 100, 250 cm 3, a cylinder with a capacity of 100 cm3 3, pipettes with a capacity of 20.50 ml 3, ball refrigerator, refrigerator with a straight tube, glass funnels, medical hygroscopic cotton wool, laboratory filter paper, rubber pear, hydrochloric acid with a mass fraction of 1.5%, sulfuric acid with a mass fraction of 5.0%, chloroform, aqueous ammonia. Analysis. A portion of the crushed test product weighing 3-5 g is weighed with the result recorded to the third decimal place, placed in a conical flask with a capacity of 250 cm 3, pour 100 cm 31.5% hydrochloric acid (or 100 cm 35% sulfuric acid), reflux in a flask over low heat for 30 minutes. Then the flask is cooled with water to room temperature, 50 cm 3chloroform, close tightly with a well-fitting stopper, shake vigorously for 15 minutes, pour the contents into centrifuge tubes and centrifuge for 2-3 minutes at a speed of 3000 rpm. Three layers are formed in the test tube. The upper aqueous layer is removed with a separating funnel. Also, delamination can occur in the following way. After hydrolysis, 5 cm 3ammonia solution with a density of 910.0 kg/m 3, 50 cm 3chloroform. The contents of the flask are shaken for 15 minutes and left for 1 hour to settle. During this time, the lower chloroform layer is completely separated and becomes clearly visible. If delamination does not occur, add another 2-3 cm 3ammonia, ensuring that the phenolphthalein reaction remains acidic. With a pipette equipped with a rubber pear, the chloroform fat solution is taken and filtered into a dry flask through a small cotton swab inserted into the narrow part of the funnel, while the tip of the pipette should touch the cotton wool. cm 3the filtrate is placed in a flask with a capacity of approximately 100 cm3, preliminarily brought to a constant mass (the difference between two successive weighings should not exceed 0.001 g) and weighed with an error of not more than 0.001 g. 3. The weighing result is recorded to the second decimal place. Filtration and selection should be carried out for 2 minutes, chloroform is distilled off from the flask in a hot bath using a straight-tube condenser. The fat remaining in the flask is dried to a constant weight (the difference between two successive weighings should not exceed 0.001 g) for 1.0-1.5 hours at a temperature of 100 ° C, then cooled in a desiccator for 20 minutes and the flask is weighed with an error of not more than 0.001 g. The weighing result is recorded to the second decimal place. [ 2.2.4.3 Determination of titratable acidity The alkaline reaction of cookies is due to the presence in it of chemical disintegrants that have not partially decomposed during baking, as well as their decomposition products. The excess content of alkaline compounds in cookies is undesirable and is strictly regulated. Regardless of the type of cookie, this indicator should not exceed 2 °. Instruments and equipment: technical scales; titration installation; porcelain mortar and pestle; funnel; conical flask with a capacity of 500 cm3 with a stopper; conical flasks or beakers with a capacity of 100-150 ml 3; cotton wool or gauze. Reagents: distilled water; bromthymol blue; 0.1 N sulfuric acid solution. Degrees of alkalinity is the number of cm 30.1 N acid solution necessary to neutralize the alkalis contained in 100 g of products. Conducting an analysis Alkalinity (X) is calculated by the formula: , (3)
where n is the amount of 0.1 n. sulfuric acid solution used for titration, cm 3;- correction factor to the titer 0.1 n. sulfuric acid solution; 1is the volume of the volumetric flask in which the sample is dissolved, cm3; 2- the volume of the analyzed solution, cm3; - the mass of the sample of the product, g. 2.2.4.3 Determination of wetness of biscuits Wetness (swelling) is the ratio of the mass of cookies wet for a certain period of time to the mass of dry cookies, expressed as a percentage. High quality cookies should get wet quickly and significantly. The method is based on establishing the mass of flour confectionery when immersed in water at a temperature of 20 about C for a certain time. Equipment: three-section chamber made of stainless mesh with opening sizes not exceeding 2 mm 2, a water tank with a diameter of 140 and a length of 150 mm, laboratory scales, a technical glass thermometer, an hourglass for 2 minutes, a stopwatch. Conducting an analysis To determine the test, the chamber is lowered into water, removed, wiped with filter paper from the outside and weighed with an error of not more than 0.01 g. One whole liver is placed in each section of the chamber and the chamber with products is weighed on a scale with an error of not more than 0.01 g. The chamber is immersed in a vessel filled with water at a temperature of 20 about C, for 2 min. The chamber is taken out of the water and held in an inclined position for 30 s to drain excess moisture. After that, the chamber is wiped from the outside and weighed with a wet product. The ratio of the mass of a wet product to the mass of a dry one characterizes the degree of its wetting. The degree of wetness of cookies in percent (X) is calculated by the formula: (4)
where M is the mass of the cell with the wet product, g, M 1- weight of the empty cell, g, M 2- weight of the cage with a dry product, g. The result of the determination is calculated to the first decimal place and rounded up to an integer. [ 3. RESULTS OF RESEARCH
.1 Analysis of indicators and assortment structure
Let's analyze the assortment of sugar cookies in the supermarket "BigCi", located at 45 Respubliki Street. The assortment of sugar cookies is presented in Appendix B. Consider the range of sugar cookies on such an assortment basis as a variety. The analysis is shown below in Table 8. Table 8 - Analysis of the structure of the assortment of sugar cookies in the BigCi store by variety Variety Number of items Share of the total number, % Highest grade 1348.2 First grade 1244.6 Second grade 27.2 Total: 27100 Based on the data in the table, it can be concluded that the highest and first grade of sugar cookies predominate in the structure of the assortment of the BigC store, an insignificant share (7.2%) falls on cookies of the second grade. Consequently, the main assortment of cookies: from flour of the highest grade - Utrenitsa "Lemonnoye", Chernogorsk "Disney Heroes", Tomsk confectioner "Tomskoye" and others; and from flour of the 1st grade - Lyubyatovo "Baked milk", KS "Tsar's collection", Posidelkino "Classic", etc. Consider the structure of the assortment of sugar cookies by the presence of additives. The analysis is presented in table 9. Table 9 - Analysis of the structure of the assortment of sugar cookies in the BigCi store by additives Presence of additives Number of items Share of the total quantity, % With additives 1037 Without additives 1763 Total: 27100 Based on the results of this table, it can be concluded that sugar cookies without additives predominate in the assortment of the enterprise under study (63%). Table 10 - Analysis of the structure of the assortment of sugar cookies in the BigCi store by manufacturers Manufacturer's name Number of items Share of the total number, % "Juventis" 725.9 "Sladonezh" 414.8 "Globus" 414.8 "Bolshevik" 13.7 "Rot-front" 13.7 "Tomsk Confectioner" 27.4 Chernogorsk 13.7 Bryansk 414, 8 "Lubyatovo" 13.7 "Slada" 13.7 "Posidelkino" 13.7 Total: 27100 Based on the analysis by manufacturers, it can be concluded that the assortment is dominated by the products of the manufacturer "Juventis" (25.9%), followed by the products of such manufacturers as "Sladonezh", "Globus", Bryansk (14.8 each). Table 11 - Analysis of the structure of the assortment of sugar cookies in the BigCi store by packaging method Packing method Number of items Share of the total number, % Packaged 2074 Weight 726 Total: 27100 In the assortment of sugar biscuits of the supermarket "BigCi", the main share of biscuits falls on packaged biscuits (74%). This is a positive factor, as it reduces the time to prepare the goods for sale and the cost of packaging weight products. An essential property of the assortment is its rationality, which expresses the ability of the assortment to most fully meet the needs of various customer segments. The rationality of the assortment, in fact, includes all other indicators of the assortment - breadth, depth, stability and novelty - and depends on the format and concept of the store development. Next, we will calculate the main indicators of the assortment of sugar cookies. In order to calculate the assortment indicators, the maximum list of sugar biscuits presented for sale in the following stores, which are direct competitors of the trade enterprise in question, was taken as a base indicator. Table 12 - Comparative indicators of the assortment of biscuits in comparison with competitors Store nameAddresses Quantity of assortment of cookiesSupermarket "BigC"Respubliki St. 4527 Grocery store "Krasny Yar"Railwaymen St.1249 Gorkogo 36 A38 Grocery store "Krasny Yar"Railway st. 841 The breadth of the assortment is the number of types and varieties of goods for a certain purpose. To calculate the latitude factor, you need the base and actual assortment latitudes. Base latitude - the latitude taken as the basis for comparison. Actual latitude - the actual number of species, varieties and product names available. The following formula is used to determine the latitude factor: Ksh = (Shd: Shb), (5) where Ksh - coefficient of latitude; Shd - real latitude; Shb - base latitude. The breadth factor is necessary to determine how the actual breadth of the assortment corresponds to the base one, i.e. how many of the possible product names are on sale. Calculation Ksh \u003d (27: 49) \u003d 0.55 Since the latitude coefficient is 0.5 and serves as an indirect indicator of the saturation of the assortment, it can be concluded that the assortment presented in the studied trade enterprise is average. Such a breadth of assortment is explained by the fact that this enterprise is located in a busy and densely populated part of the microdistrict. This number of types of cookies by brand is quite enough for the consumer to choose the right product for himself. Completeness of the range - the number of varieties of goods within the type. The greater the completeness of the assortment, the higher the likelihood that consumer demand for goods of a certain group can be satisfied. The increased completeness of the assortment can serve as one of the means of stimulating sales and satisfying a variety of needs due to different tastes, habits, and others. The assortment completeness ratio reflects the ability of goods of a homogeneous group to satisfy the same needs and is calculated using the following formula: Kp = (Pb: Pd), (6) where Kp - coefficient of completeness; Pb - basic completeness, a list of goods depending on the volume of packaging in three competitive outlets; Pd - actual fullness, the actual number of cookies, depending on the volume of the package, pcs. Often, when buying cookies, consumers pay attention to such a sign as the volume of the package. As a result, it is advisable to take this feature as a basis for calculating the assortment completeness ratio. Calculation Kp \u003d (4: 7) \u003d 0.57 In the assortment of the BigCi supermarket, consumers can find cookies in far from all types of packaging, depending on its volume. The probability that consumer demand will be fully satisfied is not very high. Such a low indicator of the completeness of the assortment of cookies, depending on the volume of packaging, is explained by the fact that the customers of this store, who are mostly regular, prefer to purchase cookies of a standard size (125 g). The novelty of the range - the ability of a set of goods to satisfy changing needs through new goods. The novelty indicator is defined as the number of new products in the general list. Updating the assortment is one of the directions of the assortment policy of the organization. It is carried out, as a rule, in a saturated market. The reasons that prompt the manufacturer and seller to update the range are: replacement of obsolete goods that are not in demand; development of new products of improved quality; expanding the range by increasing the completeness to create competitive advantages. The calculation of the novelty coefficient is performed according to the following formula: Kn = (N: Shd), (7) where Kn is the coefficient of novelty; H - the number of new products that went on sale in the last 4 months; Shd - the actual breadth of the range. Calculation: Kn \u003d (6: 24) \u003d 0.25 The novelty coefficient for this outlet was 0.25. Such a small value of the coefficient is explained by the fact that at present the biscuit market is saturated and new brands and, accordingly, biscuits practically do not appear. The assortment of this product is updated mainly due to the emergence of new types of cookies within individual brands. Assortment stability is the ability of a set of products to satisfy the demand for the same products. In the supermarket "BigCi" brands of cookies are presented, which are constantly in demand and are on sale. The number of stable brands in this outlet is 16. The value was given by the seller. The assortment stability coefficient is calculated using the following formula: Ku \u003d (U: Shd), (8) where Y (sustainability index) - the number of biscuit brands that are in steady demand among consumers; Shd - the actual breadth of the range; Ku - coefficient of stability. Calculation: Ku \u003d (13: 24) \u003d 0.54. The stability coefficient of the assortment, calculated amounted to 0.54. That is, more than half of the entire range is in steady demand from consumers. Mostly these are well-known brands. As a result of the work done on the calculation of the main indicators of the assortment, the following data were obtained: Ksh (latitude factor) = 0.55; Kp (fullness factor) \u003d 0.57; Kn (coefficient of novelty) = 0.25; Ku (stability factor) = 0.54. The obtained results of indicators of the assortment of sugar cookies in the Bigsy store indicate that the store under study requires the following directions in the field of assortment formation: deepening, - the owners of the studied store are recommended to deepen the range of cookies by offering new types within the brands that are in greatest demand among customers; improvement, - it is also necessary to change the state of the set of offered types of cookies by reducing it, i.e. withdrawal from circulation of biscuits of brands that are in limited demand; stabilization - consumer preferences should be taken into account, and the number of products that are in steady demand should be increased. 3.2 Analysis of the state of packaging and labeling of sugar biscuits
To check the correctness of the labeling on the packages of our five samples, we will use GOST R 51074-2003 "Food products. Information for the consumer. General requirements" and TR CU 022/2011 "Food products in terms of their labeling", and compare the correctness and availability of information in table 13 . Table 13 - Labeling analysis of sugar cookie samples Labeling detailsSamples "Tea" "Cream" "Spartak" "Yubileynoye" "For coffee" , Republic of Belarus, GomelOOO "Mon" delis Rus", PokrovOOO "Confectionery factory "Slada", Polevskoy Net weight160g130g100g126g310gManufacturer's trademark Absent Absent Absent Absent Absent Absent baked milk, dry milk whey, emulsifier: surfactant paste, egg powder, burnt oil, edible salt, baking powder: baking soda, ammonium carbonate salt, flavoring: baked milk (identical to natural). Premium wheat flour, powdered sugar, vegetable fat, invert syrup , sweetened condensed whole milk, egg powder, ra baking powder, edible salt, emulsifier-lecithin, "Condensed milk" flavor, identical to natural. premium wheat flour, confectionery fat, sugar powder, whole milk powder, drinking water, egg powder, edible salt, sodium bicarbonate, ammonium carbonate, edible lactic acid, flavor "Vanilla", identical to natural Premium wheat flour, margarine (vegetable oils, water, salt, mono- and diglycerides of fatty acids, lecithin, flavor "Cream", citric acid, annatokurcumin), powdered sugar, starch corn, chicken egg, invert syrup (sugar, water, citric acid), edible salt, skimmed milk powder, butter. Food additives: raising agents (ammonium carbonate salt, baking soda), flavor identical to natural "vanilla" First grade wheat flour, powdered sugar, fat, egg powder, baking powder (drinking soda, ammonium carbonate salt), salt, citric acid, waterNutritional value, 100gProteins - 8.3 g, carbohydrates - 68.3 g, fats - 24.0 g. Energy value: 473 kcal. Proteins - 6.5 g., carbohydrates - 69 g., fats - 16.8 g. Energy value: 453 kcal. Proteins - 7.4 g., fats - 18.9 g., carbohydrates - 65.8 g. Energy value: 457 kcal. Proteins - 7.1 g., fats - 19.0 g., carbohydrates - 66 ,1g Energy value: 463 kcal Proteins - 7.4g, fats - 17.5g, carbohydrates - 65.0g. Energy value: 452 kcal. Storage conditions at temperature °C and relative humidity not > 75% at temperature °C and relative humidity not > 75% at temperature °C and relative humidity not > 75% at temperature
Chemical reagents: bromthymol blue, 0.1 N solution H2SO4.
Regulatory documents: GOST 24901-81 “Cookies. General specifications”, GOST R 51074-2003 “Food products. Information for the consumer. General requirements".
Theoretical part
Flour confectionery - a confection made from flour, predominantly high in sugar, fat and eggs.
Cookie - a flour confectionery product made from flour, sugar, fat, eggs, dairy products, flavoring agents and chemical leavening agents.
Biscuit - flour confectionery product made with yeast, preferably without sugar and fat.
Cracker - flour confectionery layered and fragile structure, mainly with a high fat content.
waffles - a flour confectionery product consisting of wafer sheets, layered or non-layered with filling.
Cake - flour confectionery product with a high content of melange, butter, sugar, candied fruits, fruits and nuts.
Cake - flour confectionery product from baked semi-finished products of various shapes and with various finishes.
Cake - a flour confectionery product that differs from a cake in a larger size and a more complex decorative finish.
Flour confectionery products are different from sugary ones. a recipe that includes flour. These products have a high calorie content and digestibility, have a pleasant taste and attractive appearance. The high nutritional value of flour confectionery products is due to the significant content of carbohydrates, fats and proteins. Due to the low humidity, most products are a valuable food concentrate with a long shelf life.
For loosening dough in the production of flour confectionery products, in most cases, chemical baking powder is used, which, under the influence of high temperature, are split with the release of gaseous products. Most often, baking soda and ammonium carbonate (NH 4) 2 CO 3 2N 3 + CO 2 + H 2 O are used, which cause an alkaline reaction of products. Yeast is used only for certain types of products containing a small amount of fat and sugar, since the latter inhibit the vital activity of yeast cells.
Flour products occupy a large share in the total production of confectionery products (more 40 %) and are characterized by a very wide variety of composition and properties.
Depending on the recipe and method of production, they are subdivided into groups: sugar biscuits, lingering, butter biscuits; crackers and biscuits; gingerbread; waffles; pastries and cakes; ke ksy and rum women; flour oriental sweets.
The production of all types of flour confectionery products includes such operations as dough preparation, molding, baking, cooling, packaging, for some types - finishing.
Flour confectionery products are not divided into commercial grades.
Cookie are made from wheat flour of the highest, 1st and 2nd grades, as well as from oatmeal flour (oatmeal cookies), with the addition of sugar, cooking and confectionery fats, flavorings, organic acids and chemical baking powder.
They produce the following types of cookies: sugar, lingering,
butter.
Sugar cookies contain more sugar and fat. The dough for it is prepared under conditions that prevent the swelling of gluten. Such a dough easily takes and retains the shape given to it, therefore, a pattern is usually stamped on the surface of sugar cookies. It has brittleness, high swelling capacity and porosity. The main assortment of sugar cookies: from the highest grade flour - Aurora, Orange, October, Rot-front, Scarlet Flower, Creamy, Hello, Record, Piglet, Morning, Spring, Dawn; from flour of the 1st grade - Road, Cut, Chess, Our brand, Amateur, Sadko; from flour of the 2nd grade - News, Combiner.
lingering
biscuits are made from an elastic-elastic and at the same time quite plastic dough, which is prepared with a higher humidity (22-27% )
at a higher temperature (40 ° C) and a longer time (30-60 minutes). In addition, to impart plastic properties to the dough, after kneading it is subjected to repeated rolling with exposure. When molding, hard cookies are pierced over the entire surface, otherwise bubbles may appear on the surface during baking. It has a layered structure, less brittleness and swelling than sugar. The main assortment of hard cookies: from flour of the highest grade - Moscow, Maria, Children's, School, Volga mixture, Leningradskoye,
Zoological, Salty (5% salt); from flour of the 1st grade - Sport, Mix No. 12, Nov.
Butter Biscuits differ from other types in that butter is used for its production. It is divided into subgroups: shortbread, biscuit-whipped, protein-whipped, almond; according to the method of molding - for removable and deposited. Sand varieties are made using a significant amount of fat and sugar, they have a crumbly structure: Sand, Leaves, Butter, etc. Whipped varieties are prepared by beating eggs (or only proteins) with sugar and then adding a small amount of flour, and in some varieties - grated nuts. Fat is not introduced into these varieties. Products are characterized by good porosity: Walnut, Sugar, Magic wand, etc. Almond-nut cookies are made from sugar, eggs, flour, nuts. Unlike whipped varieties, the dough is obtained by kneading. Products have a denser structure.
Terms and conditions of storage flour confectionery products depend on their composition: the less moisture and fat they contain, the better the shelf life. During storage, the fats that make up the products gradually become rancid, salted. These processes proceed more intensively in the light with free access of air and high temperature. In a humid room or with sharp fluctuations in air temperature, the surface of the products is moistened, conditions for mold are created. During transportation, due to careless handling, as well as improper storage, the products can be deformed, broken. The storage temperature of all types of products, with the exception of pastries and cakes, should not exceed 18 ° C. The relative humidity of the air during storage of cookies and gingerbread should be maintained at the level of 70 - 75%, and when storing other types of products - at the level of 65 - 75%.
COMMODITY AND EXPERTISE OF FOOD PRODUCTS
T.N. Ivanova, O.V. Evdokimova
1 Commodity characteristic of cookies
1.1 Characteristics of the assortment of biscuits
1.2 Chemical composition, nutritional value
1.3 Raw materials, production process
2.1 Characteristics of organoleptic indicators
2.1.1 Form
2.1.2 Surface
2.1.3 Color. Taste and smell
2.1.4 Fractured view
2.2 Characteristics of physical and chemical indicators
2.3 Procedure and methods for the examination of cookies
2.4 Cookie packaging
2.5 Cookie labeling
2.6 Cookie storage
3.1 Brief description of the Voskhod No. 53 store
3.2 Assortment of cookies in the Voskhod No. 53 store
3.3 Analysis of cookie labels
3.4 Analysis of the energy value of biscuits
3.5 Analysis of storage conditions and periods
3.6 Analysis of organoleptic indicators
3.7 Package analysis
3.8 Price analysis
Conclusion
List of used literature
Introduction
Confectionery products have been around for a long time. For many years in a row, confectionery products have been made by absolutely all peoples of the world. People invent more and more new, refined recipes, improve manufacturing technology, trying each time to get some unique creation. Different peoples have their own traditional sweets, and traditions usually depend on the living conditions, the mentality of the people. Taking into account a variety of raw materials and features of technological operations, flour confectionery products are divided into: cookies, crackers, biscuits, gingerbread, waffles, cakes, cakes, muffins, rum women.
Cookies are one of the most common groups of confectionery - flour confectionery. This is a large group, the main raw material for which is flour. Various types of raw materials used for the production of flour confectionery products contain proteins, fats, carbohydrates, due to which they are characterized by high nutritional value.
The purpose of this course work: consolidation, deepening and generalization of knowledge gained on the topic "Flour confectionery" and the application of this knowledge to a comprehensive solution to a specific problem.
The main objective of the course work is to teach the practical basics of commodity characteristics and examination of cookies.
The course work includes an introduction, a theoretical part, an object and methods of research, a practical part, a conclusion, a list of references, applications. The theoretical part provides theoretical coverage of the studied group of goods - cookies, its diversity, condition, shortcomings, development prospects, and assesses the best Russian, Belarusian and foreign experience. When developing this section, information for the last 3-5 years was used. The object of the study is a group of goods - cookies, analyzed in the course work. In the practical part, questions are considered that correspond to the topic of the course work, namely: commodity characteristics and examination of cookies sold in the Voskhod No. 53 store, features of the assortment of cookies of this trading enterprise, and so on.
1 Commodity characteristics of cookies.
1.1 Characteristics of the assortment of biscuits
Biscuits - a type of flour confectionery products made from wheat flour of the highest, first and second grades, oatmeal. Other types of flour are also used as additives: soy, rye.
Depending on the recipe and method of production, biscuits are divided into groups: sugar, lingering, butter and dry biscuits - crackers. Butter cookies are subdivided into sand-removable, sand-jigged, whipped, croutons and nuts. Let's take a closer look at each group of cookies:
A) Sugar cookies due to the higher content of sugar, fat, egg products have a sweeter taste, darker surface color, increased fragility and porosity in the fracture.
Cookies are produced from the highest grade flour with the following names: “Lemon”, “Nut”, “For tea”, “Classic”, “Milk”, “Strawberry”, “Anniversary”, “Raspberry”, “Apricot”, “Rot- Front, Nectar, High-calorie, Neva, Hello, Homemade.
From flour of the 1st grade: "Raisin", "Our brand", "Sadko", "Sugar", "Tea", "Chess".
From flour of the 2nd grade: "Combineer", "Ukrainian", "News".
B) Long biscuits have a layered structure, less brittleness and swelling than sugar biscuits. This type of cookie is produced with the following names:
From flour of the highest grade: "Children's", "Maria", "Aurora", "Moscow", "Salty", "Yablochko".
From flour of the 1st grade: "Sport", "Croquet", "Far Eastern", "Riddle".
From flour of the 2nd grade: "Mix No. 2".
C) Butter cookies differ from other types in that only the highest grade flour is used for its production, as well as a large amount of sugar, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. It is subdivided into sand-removable, sand-jigged, whipped, croutons and walnut. These cookies are small in size, with a variety of textures and shapes.
Shortbread biscuits are made from plastic dough with a high content of sugar and fat, molded by the extrusion method (sand-extract) and the jigging method (sand-jigging). It has a crumbly texture.
Whipped biscuits are prepared by beating eggs or only proteins with powdered sugar and adding a small amount of flour after beating. Products are molded by jigging. The surface of the products is sprinkled with sugar, chopped almonds, fondant, glazed, glued with filling.
Cookies such as crackers are made from whipped pastry with the addition of raisins and candied fruits. The dough is shaped into a loaf, baked, cut into pieces and dried.
Nut cookies are made by mixing sugar, eggs, flour and ground nuts. Formed by jigging. The cookie has a dense texture. The following types are available for sale:
Sand-removable: "Leaves", "Oil", "Nut", "Sand", "Ukrainian", with raisins, etc.
Sand-jigging: "Chamomile", "Asterisk", "Suvorovskoye", "Ramune".
Sbivnoe: "Lakomka", "Leningradskoe", "Flower".
Cookies-type crackers: "Nareznoye", "Moscow bread", "Almond bread".
Walnut: "Almond", "Slavic".
D) Dry biscuits are called crackers. This is a flour confectionery product with a layered and brittle structure. Crackers resemble lingering cookies in appearance, differ in specific taste and aroma. The taste is due to the absence of sugar in products, and the aroma of many types is due to the inclusion of spices and flavoring additives (cumin, anise, more salt) in the recipe. Depending on the method of preparation and prescription composition, crackers are divided into 2 groups:
1) on yeast or yeast and chemical leavening agents:
From flour of the highest grade (the main share of production): “For breakfast”, “Figured”, with poppy seeds, with salt, with cumin, with anise, “Goldfish”, “Nevsky”, “Appetizing”, “Gentle”;
From flour of the 1st grade: "Table", "Shepherd", "Spartak";
2) on chemical baking powder without yeast:
From premium flour: "Captain", "Chocolate", "Vanilla", "Fish (with onions, with peppers)";
From flour of the 1st grade: "Snack Cracker" (trademark "Tuk") with poppy seeds and sesame seeds, with onions, with garlic and herbs, with the taste of pizza.
1.2 Chemical composition, nutritional value.
Biscuits - a product made from wheat dough, containing a significant amount of sugar and fat, of small thickness and various shapes.
Products have a high calorie content and digestibility, have a pleasant taste and attractive appearance. Due to the low humidity, most products are a valuable food concentrate with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins. The chemical composition of various types of cookies is shown in Table 1.
From this table, we can draw the following conclusions: the greatest amount of water and protein contains butter biscuits. In terms of fat percentage, sugar cookies take the first place. Digestible carbohydrates and vitamins contain approximately the same amount of each type of cookie. Butter biscuits also contain the greatest amount of minerals.
Butter biscuits are the most high-calorie - 1979 kJ per 100 g of the product, which is due to its chemical composition.
1.3 Raw materials, biscuit production process
For the production of flour confectionery products, mainly wheat flour of the highest, 1st and 2nd grades, as well as soy and oatmeal flour are used. Chemical leavening agents and yeast are used to loosen the dough. As chemical baking powder, baking soda (NaHC0 3) and ammonium carbonate (NH 4) 2 C0 3 are used. In addition, various other raw materials are used: fruit fillings, candied fruits, raisins, nuts, fats, sugar, dairy and egg products, essences, spices, marmalade, cocoa, condensed milk, jam.
For the production of all types of flour confectionery products, including cookies, the following technological operations are typical: dough preparation, molding, baking, cooling, packaging, for some types - finishing. The production process of various types of biscuits is as follows:
A) For the preparation of sugar cookies, a plastic, easily torn dough is made, which contains a lot of sugar and fat. The dough is prepared under conditions that prevent the swelling of gluten. Sugar biscuits are molded on stamping and rotary machines, as well as on FAK-type test-squeezing machines and manually. A pattern is usually stamped on the surface of the cookie. It has brittleness, porosity and high swelling capacity.
B) Long biscuits are made from an elastic-elastic and at the same time sufficiently plastic dough, which is prepared for better swelling of the proteins with more moisture, at a higher temperature and for a longer time. After kneading, such a dough is subjected to repeated rolling with exposure to give it plastic properties. Long biscuits are formed on stamping and rotary machines. To avoid the appearance of bubbles on the surface during baking, the cookies are pierced over the entire surface. Long biscuits are less fragile, have less swelling than sugar biscuits, and have a layered structure.
C) Butter cookies differ from other types in that butter is used for its preparation. Sand varieties are made with the addition of a significant amount of fat and sugar, they have a crumbly structure. Whipped varieties are prepared by beating eggs (or only proteins) with sugar and then adding a small amount of flour, and in some varieties - grated nuts. Fat is not introduced into these varieties. Such cookies are characterized by high porosity. Almond-nut cookies are made from sugar, eggs, flour, various types of nuts. Unlike whipped varieties, the dough for this cookie is kneaded. Products have a denser structure. Butter biscuits are formed on stamping and rotary machines.
D) A cracker is made from wheat flour of the highest and 1st grades with weak gluten. The layered structure, good color, appearance in a fracture depend on the fats added to the recipe (butter, margarine, hydrogenated and others). In addition, the recipe includes dairy and egg products and baking powder (yeast chemical baking powder). The dough is prepared on yeast dough. Opara is a liquid dough consisting of water, flour and yeast, as well as a chemical baking powder. After kneading, the dough is aged and repeatedly rolled on rollers to give it a layered structure. It is then shaped, baked, cooled and packaged.
2 Examination of the quality of biscuits
When examining the quality of cookies, defects can be detected both of a production nature (burntness, undercooking, traces of undermixing, foreign inclusions, etc.), and resulting from non-compliance with the conditions and terms of storage (rancidity, mustiness, mold, etc.).
The quality of cookies is evaluated by the following indicators:
Nutritional and biological value;
Organoleptic;
Physico-chemical;
Security.
2.1 Characteristics of organoleptic indicators
Organoleptic indicators characterize the shape, surface, color, taste and smell, appearance in a fracture. These indicators must comply with the requirements specified in the regulatory document GOST 24901-89 E.
When assessing the quality of sugar and hard cookies, the dimensions of products are normalized in terms of length, width, diameter and thickness, depending on its shape. Square-shaped biscuits must have dimensions in length and width not exceeding 65 mm; rectangular shape - length no more than 90 mm, width no more than 65 mm. The diameter of round cookies, according to the norms of the standard, should be no more than 70 mm, curly - 75 mm. The thickness of sugar and hard cookies, regardless of the shape, should be no more than 7.5 mm, curly shortbread - 20 mm. In sets of butter biscuits, a deviation from the mass of each item in the amount of ± 10% is allowed. Let's take a closer look at the above indicators.
2.1.1Form
For sugar and hard cookies, the shape must be correct, corresponding to the given name of the cookie. without dents, the edges of the cookies should be even or curly. Products with a one-sided tear are allowed (trace from the breakage of two products stuck together by ribs during baking) no more than 2 pieces in a packaging unit and no more than 3% by weight in weight cookies and cookies with the number of pieces in 1 kg - no more than 100, as well as products with slight deformation - no more than 1 piece in a packaging unit weighing up to 400 g, no more than 5% by weight in weight biscuits. Cookies containing more than 5% cracked are classified as scrap.
The shape of butter cookies must correspond to this name, without dents. The edges of the cookies should be smooth or curly, without damage. Broken cookies are allowed no more than 3% of the net weight at enterprises and no more than 4% - in the distribution network.
2.1.2 Surface
The surface of sugar and hard cookies should be smooth with a clear pattern on the front side, not burnt, without inclusions and crumbs. Products with slight swelling, fuzzy pattern and slightly rough surface are allowed, not more than 1 piece in a packaged biscuit and not more than 3% by weight by weight. The surface of glazed biscuits should be even or slightly wavy, without traces, “graying” and bare spots. Biscuits made on test-squeezing machines such as FAK and FPL may have a corrugated rough surface; the underside is flat. Traces of crumbs and seams of sheets and conveyor belt are allowed, which do not deform cookies. Also allowed are products with recesses in the form of shells, with an area of more than 20 mm 2 interspersed with crumbs: no more than 1 piece in a packaged cookie and no more than 4% by weight in weight. Recesses with an area of more than 20 mm 2 are allowed in an amount of not more than 4% only in weight biscuits. For biscuits produced on production lines with a steel continuous belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals are allowed on the surface of cookies made using surfactants.
The surface of the butter biscuits should be unburned, without swelling, bursting bubbles and inclusions of crumbs. The top surface finish must match the recipe. The surface of sugar-coated biscuits should be covered with an even layer of sugar, the surface of cookies glazed with chocolate icing should be without traces of "graying", fondant icing should not be sticky or candied. For walnut cookies without finishing - rough with characteristic cracks, inclusions of walnut crumbs are allowed. A rough surface of butter biscuits made using wheat wholemeal flour, corn flour and wheat bran is allowed. For diabetic cookies - slightly corrugated, rough with characteristic cracks. Inclusions of crystals of xylitol and cumin are allowed.
The surface of the cracker may be interspersed with flavorings and the presence of bubbles.
2.1.3 Color. Taste and smell
For all varieties of cookies, the color characteristic of this name of the cookie corresponds, of various shades, uniform. Darker coloration of the protruding parts of the relief pattern and edges of the biscuit, as well as the underside of the biscuit and dark-colored traces from the grid of ovens or stencils is allowed. In packaged biscuits for export, the overall color tone of the individual products must be the same in each packaging unit. The color of the cracker may be uneven, from light yellow to light brown, with a darker color of protruding bubbles, without signs of burning.
Taste and smell for all types of biscuits - characteristic of this name of biscuits, without foreign smell and taste.
2.1.4 Fractured view
Sugar and long biscuits should be baked with uniform porosity, without voids and traces of unmixed. The filling in puff pastry should not protrude beyond the edges.
For butter biscuits: the appearance in the break of shortbread biscuits is uniformly porous without voids; for other groups, uneven porosity with the presence of small voids is allowed. The cookies must be baked. The filling in puff pastry should not protrude beyond the edges.
The view in the fracture of the cracker of all groups is layered, without traces of non-mixing, with the presence of flavoring additives or without them.
2.2 Characteristics of physical and chemical indicators
The quality of cookies must meet the requirements specified in Table 2. These indicators are set depending on the type of flour and the class of molding machines.
Humidity of sugar biscuits is 9-10%, protracted - 5-9.5%, rich - no more than 15.5%. Maximum deviation ± 2%. The mass fraction of total sugar in terms of dry matter (in terms of sucrose) should be no more than: for sugar cookies - 27%, long - 20%, and for butter cookies - at least 12%. Mass fraction of fat (%) in sugar cookies - from 2 to 30, protracted - from 7 to 28, rich - not less than 2.3.
The alkaline reaction of cookies is due to the presence in it of chemical disintegrants that have not partially decomposed during baking, as well as their decomposition products. The excess content of alkaline compounds in cookies is undesirable and is strictly regulated by the alkalinity index. Regardless of the type of cookie, this indicator should not exceed 2.
Humidity cracker no more than 7%; alkalinity (according to phenolphthalein) - no more than 2; acidity (according to phenolphthalein) - no more than 2.5; pH - 7.0 ± 1.4; fat content - according to the recipe, mass fraction of ash insoluble in 10% hydrochloric acid solution - no more than 0.1%; mass fraction of total sulfurous acid - no more than 0.01%; the wettability of the cracker must be at least 140% (the wettability of crackers produced with the use of surfactants is not less than 110%).
Also in the NTD, a group of microbiological indications (MAFAM, bacteria of the Escherichia coli group, yeast and fungi) and the content of toxic elements are normalized for the cracker. Wetting characterizes the porosity of products: in sugar cookies it should be at least 150%, in protracted - 130%, sugar - 110%.
Safety indicators must comply with the level of content of toxic elements, mycotoxins, pesticides, radionuclides, as well as microbiological indicators, with MBT standards. The content of toxic elements should not exceed the following norms (in mg / kg), not more than: lead - 0.5; arsenic - 0.3; cadmium - 0.1; mercury - 0.02; copper - 15.0; zinc - 30.0. The content of radionuclides in flour confectionery products should not exceed: cesium-137 - 50 Bq/kg, strontium-90 - 80 Bq/kg.
2.3 Procedure and methods for the examination of cookies
The organoleptic assessment of cookies is carried out according to GOST 5897-90, the determination of moisture is according to GOST 5900-73; mass fraction of total sugar - according to GOST "5903-89; fat - according to GOST 5899-85; alkalinity - according to GOST 5898-87; wetness - according to GOST 10P4-80; total sulfurous acid - according to GOST 26811-86; mass fraction of ash - according to GOST 5901-87, toxic elements - according to GOST 26930-86-26934-86, GOST 26927-86.
The organoleptic assessment of the quality of cookies begins with the external design, labeling and detection of deviations in mass. By examining a pack of cookies, the following is established: the clarity of the print, drawing and inscriptions, the brightness of the label. Externally, products should be attractive, tastefully decorated. Also pay attention to the presence (or absence) of contamination, grease stains, tears on the packaging material. The condition of the packaging (wrapping) of the biscuits is checked for the tightness of the wrapping, taking into account the skewed label. The correctness and legibility of the marking is checked by a composter or a stamp on the label. According to the date of release of cookies, compliance with the guaranteed shelf life is checked. After opening the pack, the net mass of cookies is determined by weighing on technical scales.
The surface of the biscuit must have a clear pattern, without swelling, inclusions of crumbs, the dimensions must comply with those specified in the standard. The texture is firm but soft when biting.
View at the break
with uniform porosity, without voids and traces of impermeability. For butter cookies, uneven porosity and small voids are allowed. Evaluating the product according to this indicator, pay attention to the baked products and the presence of hardening. The color of the biscuit is determined by visual inspection. It should be uniform, characteristic of the name, without burntness. Darker coloration of the edges and underside of the biscuit is allowed.
Taste and smell are determined by testing the product at a temperature not lower than 18 and not higher than 22°C. Establish the presence of unpleasant or unusual odors and tastes, crunch on the teeth due to the presence of mineral impurities. The size of the cookies is set using a caliper for 5 pieces of products. The average length, width and thickness are compared with the requirements of the standard.
The moisture content of cookies is determined by drying a sample of cookies in an oven and calculated mathematically.
Alkalinity is determined by titrating an infused sample of 0.1 biscuits with a solution of sulfuric acid. Alkalinity is expressed in degrees.
The increased content of soda and ammonia, formed during the decomposition of chemical baking powder, worsen the taste of cookies.
Wetness (swelling) is the ratio of the mass of cookies wet for a certain period of time to the mass of dry cookies, expressed as a percentage. Good biscuits should quickly and significantly get wet in water. To determine the wettability, a three-section cage made of stainless metal mesh is used with hole sizes of not more than 2 mm 2. The cell with cookies is lowered into a vessel with water having a temperature of 20°C for 2 minutes. After draining excess water, the cage is weighed along with the wet biscuits.
2.4 Cookie packaging
Cookies are packaged in boxes, metal cans, packs and bags approved by the State Sanitary and Epidemiological Supervision. Cookies with a net weight of up to 1.5 kg are packed in boxes in rows on an edge or flat, butter and crackers - with a weight of up to 2.0 kg. Butter biscuits, as well as sugar and hard biscuits with a quantity of 1 kg of at least 100 pcs. it is allowed to pack in boxes in bulk.
In metal cans, cookies are packed in bulk or stacked with a net weight of not more than 1.5 kg. Banks are lined inside with parchment, parchment, waxed paper or cellophane.
Free places in a box, jar on top of paper are filled with paper or cellophane shavings, a pad of wrapping paper, corrugated or embossed paper.
Cookies are packaged in packs with a net weight of not more than 400 g. Cookies are wrapped sequentially in two layers of paper:
1st layer (folding) - parchment, parchment or subparchment of ZhV, PZh brands;
2nd layer - an artistically designed label or a parcel made of writing or label paper, laminated foil or polymeric materials.
Weight cookies are placed in rows on the edge in wooden, plywood, corrugated cardboard boxes with a net weight in kilograms, not more than: 15 kg - sugar and protracted, 5 kg - rich, 9 kg - cracker, 8 kg - diabetic. After packing, empty spaces in the box are filled with paper.
A strip of cardboard or thick paper is laid between the rows of cookies, and each horizontal layer is laid with parchment, glassine, paraffin or wrapping paper. Butter biscuits are allowed to be packed in boxes in bulk with a net weight of not more than 5 kg.
It is not allowed to pack packs, boxes and packages with wet labels and trademarks into boxes. Oiling of packaging is not allowed for crackers.
2.5 Cookie labeling
Boxes, jars, packs, packages with cookies must be labeled containing:
Trademark (if any), name of the manufacturer, its location;
Name and composition of the product;
Net weight;
Storage conditions;
Date of production (when packing on PAKCH10 machines, the month and year are applied to the packs);
Best before date;
Information about food (proteins, fats, carbohydrates) and energy value of 100 g of the product;
Designation of the standard according to which the cookie is made and can be identified.
Additional information (caramel products) is indicated on boxes, jars, packs with diabetic cookies.
The absence of a trademark on the labels of packs weighing up to 50 g inclusive is allowed.
Transport markings must contain handling signs “Caution, fragile”, “Afraid of dampness”. Each unit of transport container is marked with the indication of generally accepted details.
2.6 Cookie storage
Storage of cookies is carried out at a temperature of 18 ± 5 ° C and relative humidity of no more than 75%. In the process of storage at high air humidity, the cookies are moistened and increase in mass due to the absorption of moisture, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out, their swelling decreases. Violation of temperature storage regimes leads to the appearance of signs of rancidity and salting of fats in the cookies. Cookies can be affected by flour pests (flour moth). Therefore, it is necessary to strictly monitor the cleanliness of the premises and carry out disinfection in a timely manner. It is not allowed to store cookies together with products that have a specific smell. Do not expose cookies to sunlight. The shelf life of cookies from the date of production is set as follows:
3 months - for sugar and lingering cookies;
2 months - for cookies Odessa;
1.5 months - for cookies with mayonnaise;
45 days - for butter cookies with a mass fraction of fat up to 10%;
30 days - for butter cookies with a mass fraction of fat from 10 to 20%;
15 days - for butter biscuits with a mass fraction of fat over 20%.
3 Characteristics of the assortment of cookies in the Voskhod No. 53 store
3.1 Brief description of the Voskhod No. 53 store
Grocery store "Voskhod No. 53" is located at the address: Mogilev, st. Leninskaya, 85. This store belongs to the network of trading enterprises of Voskhod OJSC, located at the address: Mogilev, Mira Ave., 20. The store was founded in 1992. The number of workers is 31 people. The staff works in two shifts. The store has two trading floors with different ways of service: public and independent way. Both halls have a full range of goods described in the assortment list of the store (Appendix A). Shop opening hours:
Monday-Friday: from 9-00 to 22-00
Saturday, Sunday and weekends: 10:00 to 20:00
3.2 Assortment of biscuits provided in the Voskhod No. 53 store
The self-service hall offers a wide range of different types of cookies: sugar cookies, butter cookies, crackers. Suppliers of this group of goods are confectionery enterprises in Mogilev, Minsk, Pskov. Table 1 describes the assortment of biscuits supplied by firms according to an agreement between the supplier (RUPP Mogilevkhlebprom) and the buyer (JSC Voskhod).
Table 1 - Assortment of biscuits supplied by suppliers
G. Mogilev.
From the data presented in Table 1, it can be seen that the range of cookies provided by the Mogilevkhlebprom enterprise is limited to products of only one type. The recipe for this cookie includes oatmeal, which is the main distinguishing feature of this type of cookie. The price of cookies is acceptable for buyers, the weight of the product in the package (0.4 kg) is very convenient when consuming the product.
Table 2 describes the range of cookies supplied by the Slodych confectionery factory in Minsk. This company is known throughout the Republic of Belarus for its high variety of confectionery products. Since 2005, this brand of goods has been considered a brand and has 3 medals "The Best Product of the Year". Attachment B contains a copy of the agreement between OAO KF Slodych and OAO Voskhod. As an example, there is also a document confirming the availability of deliveries of a particular product - this is Appendix B (consignment note - waybill), which indicates the customer, or the sender, and the recipient of the goods.
Table 2 - The range of goods supplied by suppliers
G. Minsk.
Name |
Company- Manufacturer |
Energy Value, kcal |
Weight Net, kg |
Price, |
1. Cookies "Slodych with nuts" |
OJSC "Slodych" |
|||
2. Cookies "Slodych with sesame" |
OJSC "Slodych" |
|||
3. Cookies "Slodych with chocolate" |
OJSC "Slodych" |
|||
4. Cookies "Slodych with candied fruits" |
OJSC "Slodych" |
|||
5. Cookies "Slodych with raisins" |
OJSC "Slodych" |
|||
6. Cookies "Minsk" taste of milk |
OJSC "Slodych" |
|||
7. Cookies "Minsk" strawberry flavor |
OJSC "Slodych" |
Biscuits of the confectionery factory "Slodych" make up about ½ of the entire range of cookies in the Voskhod No. 53 store. Such a deep set of this type of cookies allows you to fully satisfy the desire of the buyer, which is one of the main goals of the trading enterprise.
Table 3 describes the assortment of biscuits supplied by Yantar JSC, a Russian company. This company is known in many countries of the former USSR: the Russian Federation, the Republic of Belarus, Ukraine. The company is famous for high quality products, advanced technologies, qualified personnel. Due to the high degree of work organization, Yantar OJSC has four confectionery factories on the territory of the Russian Federation. The company annually presents its products at international exhibitions and competitions.
Table 3 - The range of goods supplied by suppliers
G. Pskov.
Name |
Company- Manufacturer |
Energy Value, kcal |
Weight Net, kg |
Price, |
1. Cookies "Baked milk" |
OJSC Yantar, G.Pskov, Russian Federation |
|||
2. Cookies "Baked milk" |
OJSC Yantar, G.Pskov, Russian Federation |
|||
3. Cracker "Original" with mushroom flavor |
OJSC Yantar, G.Pskov, Russian Federation |
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4. Cracker "Original" with onion flavor |
OJSC Yantar, G.Pskov, Russian Federation |
|||
5. Cracker "Original" with green flavor |
OJSC Yantar, G.Pskov, Russian Federation |
|||
6. Cracker "Original" with cheese flavor |
OJSC Yantar, G.Pskov, Russian Federation |
|||
7. Cracker "Amber with salt" |
OJSC Yantar, G.Pskov, Russian Federation |
According to the 3 tables presented above, we can conclude that the assortment of cookies is quite wide and varied. The buyer can satisfy his needs by choosing exactly the type of cookie that he needs at the moment.
3.3 Cookie labeling analysis
In order to conduct a comparative analysis of labels, we will take 3 samples of cookies from different manufacturers and compare their actual content of the label with the requirements of regulatory documentation.
Table 4 - Analysis of markings
STB 1100 and STB 1400 requirements for the content of the marking |
Cracker "Yantarny", JSC "Yantar" |
Cookies "Oatmeal", RUPP "Mogilevkhlebprom" |
Biscuits "Slodych", JSC "Slodych" |
1.Composition |
Present on the package |
Present on the package |
Present on the package |
2.Nutritional value |
Present on the package |
Present on the package |
Present on the package |
3. Storage conditions |
Present on the package |
Present on the package |
Present on the package |
4. Product name |
Present on the package |
Present on the package |
Present on the package |
5. Name of the country of manufacture |
Present on the package |
Present on the package |
Present on the package |
6. Designation of the normative document |
Present on the package |
Present on the package |
Present on the package |
7. Details of the quantity of goods |
Present on the package |
Present on the package |
Present on the package |
8.Price |
Present on the package |
Present on the package |
Present on the package |
9.Date of manufacture Confectionery products have been around for a long time. For many years in a row, confectionery products have been made by absolutely all peoples of the world. People invent more and more new, refined recipes, improve manufacturing technology, trying each time to get some unique creation. Different peoples have their own traditional sweets, and traditions usually depend on the living conditions, the mentality of the people. 1 Commodity characteristic of cookies 1.1 Characteristics of the assortment of biscuits 1.2 Chemical composition, nutritional value 1.3 Raw materials, production process 2 Examination of the quality of biscuits 2.1 Characteristics of organoleptic indicators 2.1.1 Form 2.1.2 Surface 2.1.3 Color. Taste and smell 2.1.4 Fractured view 2.2 Characteristics of physical and chemical indicators 2.3 Procedure and methods for the examination of cookies 2.4 Cookie packaging 2.5 Cookie labeling 2.6 Cookie storage 3 Characteristics of the assortment of cookies in the Voskhod No. 53 store 3.1 Brief description of the Voskhod No. 53 store 3.2 Assortment of cookies in the Voskhod No. 53 store 3.3 Analysis of cookie labels 3.4 Analysis of the energy value of biscuits 3.5 Analysis of storage conditions and periods 3.6 Analysis of organoleptic indicators 3.7 Package analysis 3.8 Price analysis Conclusion List of used literature |
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