- •1. Purposes and the task of science of commodities. Principles of science of commodities
- •2. Classification of food products
- •3. History and trend in development of the science of commodities
- •Lecture 2 The chemical composition of food goods
- •Inorganic substances
- •Organic substances
- •Other substances of the foodstuffs.
- •Lecture 3 Methods of determining the quality
- •1. Quality of the goods
- •2. Methods of determining the quality of the goods
- •Lecture 4 Storage of goods
- •1. The storage
- •2 Processes proceeding during the storage
- •3. Losses of food goods
- •Lecture 5 Bases of the standardization of goods
- •1. Standardization
- •2. Purposes of standardization
- •3. Intergovernmental system of standardization
- •4 International and regional standardization
- •The lecture 6 Bases of certification
- •1. Certification as the confirmation of the correspondence
- •2. Bases of the certification
- •Lecture 7 Marking of consumer goods
- •1. Forms of the marking
- •2. Order and rules of marking
- •3 Trade mark
- •Lecture 8 Dash coding of goods
- •Lecture 9 Container and packing materials
- •1. Packing
- •2. Container
- •Lecture 10 Pasta
- •1. Raw material used in macaroni manufacture
- •2. Assortment of pasta
- •3. Requirements to quality of pasta
- •Lecture 11 Macaroni articles
- •Raw material utilized in macaroni production
- •2. Classification of macaroni products
- •Requirements for the quality of the macaroni articles
- •Lecture 12
- •1. The characteristic of basic raw material
- •2. The characteristic of auxiliary raw material
- •Lecture 13 Assortment of bread and baked articles
- •The assortment of bread and baked articles
- •Requirements for the quality of bread
- •Lecture 14 Bagel articles
- •Assortment of bagel articles
- •2. Requirements for the quality of the articles
- •Lecture 15 Cracker products
- •Assortment of products
- •Requirements to quality of products
- •Lecture 16 Raw material, utilized in the production of confectionery articles
- •Basic raw material, utilized in the confectionery industry
- •Fruit and berry and vegetable raw material and semi finished products
- •Lecture 17
- •1. Jelly-candy
- •2. Paste
- •Lecture 18 Fruit and berry confectionery articles
- •Assortment of fruit and berry confectionery articles
- •Requirements for the quality
- •Lecture 19 Cocoa - powder
- •1. Cocoa- products
- •2. Preparation of chocolate mass and chocolate
- •Lecture 20 Chocolate articles
- •1. The assortment of chocolate articles
- •2. Requirements for the quality of the chocolate
- •3. Packing and storage of chocolate and cocoa- powder
- •Lecture 21 Candy articles
- •2. Iris
- •3. The drops
- •Lecture 22 Caramel articles
- •Classification and the assortment of caramel
- •2. Requirements for the quality
- •Lecture 23 Halva, eastern sweetness’s
- •1. The assortment of halva
- •2. Requirements for the quality
- •Lecture 24 Flour confectionery articles
- •1. The assortment of flour confectionery articles
- •2. Raw materials, used in the production of flour confectionery articles
- •Lecture 25 Pastry, pancake coil biscuit, crackers
- •1. Assortment of production
- •2. Requirements for the quality of pastry, cracker and pancake coil biscuits
- •Lecture 26 Gingerbread articles
- •Lecture 27 Wafer articles
- •Lecture 28 Pastry, cakes, cakes
- •1. Pastry and cakes
- •2. Cakes, meat loaves, rum ram
- •Lecture 29 Flour eastern sweetness’s
- •Lecture 30 Confectionery articles of special designation
- •Literature
- •1. Антонов г.А. Стандартизация и сертификация продукции: Учеб. Пособие.
Requirements to quality of products
The quality of the rich crackers define on outward appearance, smack, taste, frailty, amount of the pry, as well as on moisture, acidity, contents of sugar, fat, swelling ability. The form must correspond to the type of the crackers. She can be the semi oval, semi cylindrical, square-wave or square. The surface must be without through split and emptiness, with developed porosity. The color of the crackers from biscuit before brown, not too pale and not burned. The smack and taste must be characteristic given type of the crackers, without stranger of the scent and sign bitterness. The amount of the pry must not exceed 5% in sold by weighed out weight crackers and form not more one cracker on unit of the packaging - in packed. The contents of top crusts and pry are also normalized. Moisture of the crackers 8-12%; acidity 3,5-4 ; swelling ability of crackers in water with the temperature 60º С must be full during 1-2 mines.
Not allowed to realization of the product with crunch of the mineral admixtures, with stranger’s inclusion, evidence of mold, not peculiar taste and smack.
Pack the crackers rich in boxes by capacity before 20 kg, take out by paper, simple crackers - in multilayer paper bags.
The kept crackers products in dry, clean, well aerated premises, not infected pests, apart from goods with sharp specific smack at the temperature 20-22º С and relative moisture of the air 65-75%.
The shelf time of the crackers rich, crated, boxes, - before 60 days, in polyethylene packages - before 30 days, simple crackers - before two years since day of the production.
Control questions
1. Name main and auxiliary raw material for production of bread.
2. On what sign categorization of bread is produced?
3. What requirements are presented to quality of bread?
4. Conditions and shelf time of bread and bakery products?
5. The distinctive particularities of crackers products.
Lecture 16 Raw material, utilized in the production of confectionery articles
Plan
1. Basic raw material, utilized in the confectionery industry.
2. Gel-forming agents.
3. Fruit and berry, vegetable raw materials and semi finished products.
Pastry - печенье Hardtack – галеты
Gingerbread – пряники slider – вафли
Rolls – рулеты hammer - молотковый
Smack – привкус prevents - препятствует
Fillings – начинки bee – пчела
Collect – собирают artificial – искусственный
Acquire – приобретают swell – набухающие
Thickener – загуститель alga – водоросль
Quiet – Тихий flocks – хлопья
Alike – подобный sinew - сухожилия
Skins – шкуры cartilages – хрящи
Bones – кости convertible – обратимые
Enlarge – расширить furthermore - кроме того
Stone fruits - косточковые beet – свекла
Pumpkin – тыква pubs – кабачки
Watermelons – арбузы muskmelons – дыни
Pie plants – ревень acidifiers – подкислители