- •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.
2. Paste
Paste - lung and magnificent fruit and berry confectionery article. This structure contributes to ease and high comprehensibility.
Basic raw material for preparing the paste are sugar, egg whites, fruit and berry puree, and also gel-forming agent, honey, nuts, food dyes, aromatizes, organic acids and other puree. Fruit and berry puree with the sugar and by egg white they knock down to the formation of the magnificent mass, saturated by the smallest air bubbles. To the biased mass as the gel-forming basis glue syrup or apple jelly-candy mass are added in the hot form. Depending on this the paste bears the name of glue or boiled. Hot paste mass is formed either by the uniform distribution it in the form of layers or by way of foundry goods in the form small patty of different configuration. After congelation of paste mass paste they partially dry, strew by powdered sugar, cocoa- powder or glaze by chocolate.
Glue paste depending on the method of molding is subdivided into the carved, obtained via the cutting of layer to the scantling of rectangular cross section (White - pink, Cranberry, mountain ash); skimping (zephyr), obtained via the pairwise gluing of flat cakes with the start or without the start between them of filling - jelly-candy, honey, candied fruits (creamy, vanilla, White-pink, fantasy, fungi zephyr and other) and cast figured - in the form the figurines of animals, fruits, fungi, lumps and other.
Boiled paste is subdivided into the carved - in the form the articles of rectangular form (White-pink, fruit and berry) and stratified (lump) - in the form layers or the long loaves, which consist of the uniform mass or several layers (Union, Belevskaya). On surface finishing paste they manufacture that glazed by chocolate and strewn by powdered sugar.
Requirements for the quality of paste. Taste and smell - marked, that correspond to this designation, without the outside aftertastes and the smells; color - uniform; consistency - magnificent, soft, being easily yielded to breaking; structure - fine-pored; form is correct, without the bends of faces and edges; surface is not sticky with the fine-crystalline crust, evenly strewn by powdered sugar, by cocoa- powder. The articles, glazed by chocolate glaze, must be covered with the smooth or wavy layer of glaze, without the cracks, graying. They are normalized from the physical chemistry indices: humidity, density, acidity, a mass fraction of reduced substances and others
The inadmissible defects of paste are deformation; bends of form, accretions, solid, rough become sugared crust, wet, sticky surface, presence of outside and unpleasant aftertastes and smells.
Paste articles are let out piece, weight and packaging. They pack up zephyr and glue paste in box with the mass of net not more than 1 kg, into the bundles or the packets - not more than 250 g, they wrap into the cellophane or the polymer films. By weight articles plot with numbers in the boxes plywood, made of planks or of corrugated cardboard with the mass not of more than 6 kg.
Paste is stored in the clean, well ventilation accommodations at a temperature not higher than 20°C and relative humidity of air not higher than 75%.
Jelly-candy and paste is recommended the storing of with the relative humidity not more than 75%. Inadmissibly their storage together with the products, which have specific it smelled.
Guarantee period of storage of zephyr, zephyr in the chocolate and glue paste - 1 mo., boiled paste - 3 mo.
Control questions
1. What you do know fruit and berry confectionery articles?
2. What is the jelly-candy?
3. How is obtained fruit and berry jelly-candy?
4. Such requirements are presented to the quality of paste?
5. What is basic raw material for preparing the paste?