- •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. Requirements for the quality of the chocolate
Label on the piece chocolate must be wholes, with the clear designation of the designation of chocolate, the mass of net, date of production, number of normative document and others Label and foil must tightly cover article. Form - correct, with the clear figure, without the deformation, tile wholes. Surface - shining, smooth, without the grayish flight and the spots, in chocolate with the additions and porous is allowed uneven surface. Color - uniform, from the the light- to the dark brown, in white - cream, in chocolate with the additions - slightly dim. The consistency of chocolate at a temperature of 16-18°C- is solid. Structure on the fracture - uniform, in porous - is cellular. Taste - sweet, with the pleasant bitterness, aroma - characteristic, are marked. They are normalized from the physical chemistry indices: humidity, the index of size reduction, a mass fraction of sugar and cocoa- products and others
Inadmissible defects of the chocolate: sugar and fatty graying, the defeat of chocolate by insect-pests (chocolate mole), the presence of the rancidity aftertaste.
3. Packing and storage of chocolate and cocoa- powder
Pack chocolate into the boxes. Almost all forms of chocolate are let out in the wrapper. They as a rule, wrap chocolate into two layers: foil and the artistically designed label (tile) or inner packing from the wax paper and label (long loaves). Chocolate figures, medals wrap only into the foil. For the figures are used also transparent polymer films.
The covered chocolate is packed into the boxes from corrugated cardboard, with the mass not of more than 5 kg, or into the pasteboard cases, with mass to 2,5 kg, with the subsequent packing of the latter into the plywood or made of planks boxes.
Cocoa- powder for the enterprises of retail trade is let out only in the small packaging (until 250g) in the tin and combined cans, the cardboard boxes and the bundles, the packets from the polymer films.
To store chocolate and cocoa- powder necessarily in the clean, well ventilation accommodations, which do not have the outside smells, not infected by storehouse wreckers, at a temperature not higher than 18°C and relative humidity of air not more than 75%. With the significant fluctuations of temperature and humidity can occur the condensate of the surface of chocolate and, as a result, the appearance of a grayish attack, which is the smallest small crystals of sugar (sugar “graying”). Chocolate must not undergo the action of straight sunlight. Heating chocolate to the temperature of 26°C and above causes melting cocoa- oil, and during the cooling as a result of the isolation of the small crystals of fat on the surface grayish attack can be formed (fatty “graying”).
Guarantee period of storage for the chocolate without the additions, covered and packaging - 6 mo., without the additions of weight not packaging - 4 mo., with the additions, with the filling, diabetic - covered and packaging - 3 mo., with the additions of weight not packaging - 2 mo., white - 1 mo., cocoa- powder in sheet metal jars - 12 mo., in the paper packets - 3 mo.
Control questions
1. How is explained the physiological effect of chocolate on the organism?
2. Why chocolate dessert does value higher than usual?
3. You will transfer the assortment of dessert and usual chocolate without the additions and with the additions.
4. What requirements are imposed on the quality of chocolate?