Quality control of culinary and confectionery products. Quality control and safety of finished products

Simple-shaped products can include rye cakes, tea bars, poppy-seed buns, Donetsk bread, Orenburg bread, etc. Complex-shaped products include fritters, pretzels, horns, certain types of muffins, amateur products, brioches, etc. Some products can have side slips on two, three or four sides, formed from the contact of products with each other when baking on sheets.

The degree of sweetness of products. According to the degree of sweetness, bakery products can be divided into two groups: I - rich (sugar and / or fat content according to the recipe from 14 to 20% by weight of flour); II - high-prescription rich (sugar and / or fat content according to the recipe is over 20%).

A distinctive feature of high-recipe rich bakery products is not only a higher nutritional and energy value, but also the need to use a larger amount of yeast, often choose a sponge method of dough preparation, and longer kneading of the dough. Dough with a high content of sugar, fats and eggs is more viscous, plastic, rolls out better into a layer, but rounds worse. Dough pieces during proofing rise less or require longer proofing, and during baking - lowering the temperature of the baking chamber.

The state of the surface of confectionery products. According to the state of the surface, rich bakery products can be divided into four groups: I - products without finishing dough pieces and finished products; II - products with finishing dough pieces; III - products with finishing of finished products; IV - products with the finishing of dough pieces and finished products.

The surface condition of a rich bakery product is understood as a characteristic of the surface of the product, taking into account the presence (or absence) of the finish of the dough piece or product, as well as the type of finishing semi-finished product used, the finishing mixture, oil seeds, etc. The surface condition of the products will also be affected by such technological processes, as spraying, welding, scalding and roasting dough pieces.

Raw materials, semi-finished products and the method of surface finishing largely determine the appearance, consumer and taste qualities of the product, affect the choice of equipment, as well as the possibility of creating complex mechanized lines and production automation.

Finishing a dough piece is the application of raw materials, a finishing semi-finished product or oilseeds, cereals, and a finishing mixture to its surface.

The surface of rich products is powdery, glossy or smooth, rough or corrugated; it may have cuts, pins, reliefs, prints or a pattern. This is achieved by properly finishing the dough pieces before baking.

To obtain a mealy surface, the dough pieces are sprinkled with flour (rye or wheat) before or after proofing. To give the product a smooth, glossy surface with a bright color, melange, egg grease, starch paste, sugar solution and special lubricants are applied to the dough pieces.

Products that are sprinkled with poppy seeds (Donetsk bread), salt (crispbread, salted straws), chopped almonds or nuts (high-calorie buns), granulated sugar (Moscow buns, autumn crackers with raisins), finishing crumbs (Vyborg muffin, amateur and coffee crackers, Sverdlovsk puff), cinnamon (crispbread with cinnamon), etc.

Longitudinal, transverse, oblique or radial cuts are applied to dough pieces after proofing, before baking, with a knife manually or using notching mechanisms. The purpose of the cuts is not only to decorate the surface of the rich product, but also to protect the dough piece from cracks and crust ruptures during baking. The surface of the cut piece of dough due to the released carbon dioxide is torn only at the places of the cuts. The number and nature of cuts, their depth are determined by the type of product, and also depend on the structural and mechanical properties of the dough, which are primarily affected by the conditions and degree of proofing. Before baking, some products are pricked instead of cuts (butter crackers, crispy bread, sour cream cakes).

The surface of the products may have reliefs from the seaming machine (horns, bagels), corrugations and traces from the hearth grid of the oven (straws, crispbread), prints or a pattern from the stamping device (figured small-piece products), as well as blotches or inclusions of additional raw materials: raisins ( high-calorie buns), crumbs (crispbread), poppy (Kyiv straw), cumin (small-piece products), nuts (nut crackers), etc.

On the surface of some products, a pattern of candied fruit (buns with candied fruit) or choux pastry (Vyborg muffin, decorated with a pattern) is applied. Some fancy products (Vyborg pretzels, galleries, fondant buns) are glazed, that is, heated fondant mass is applied to the upper crust of warm or chilled finished products.

The general identifying features of the assortment and qualimetric characteristics of confectionery products include organoleptic indicators: appearance (color, shape, surface condition), taste and smell, internal structure (section view, fracture, porosity, mixture, etc.) or structure. Most of these indicators and their values ​​are regulated by standards, the smaller part is not regulated.
Appearance is evaluated for all confectionery products. This is one of the most significant indicators of quality, although not the most reliable, since in the process of manufacturing counterfeit goods, it is precisely in appearance that they seek to give a resemblance to a genuine product.
The color of confectionery products is very diverse and is characterized by a wide range of colors and shades, due to the coloring substances of the feedstock, which have changed somewhat during the heat treatment, or newly formed during the production of coloring substances of artificial origin (melanoidins, caramelins), or dyes, the addition of which is provided for in the recipe.
Products, the color of which is mainly determined by natural modified dyes, include fruit and berry products (jam, marmalade, jams, jams, fruit and berry marmalade, chocolate products and cocoa). The addition of synthetic dyes to them is not allowed and is considered falsification.
The color modification of these products is caused, firstly, by the partial destruction and change of coloring substances (anthocyanins, chlorophyll-carotenoids), and secondly, melanoidins and caramelins can form during long-term cooking of jam, jam, marmalade. For the products of these subgroups, the following colors are characteristic: red, pink, yellow, green, since they are the ones that prevail in the used fruit and berry raw materials. Only chocolate products and cocoa are characterized by various shades of brown (chocolate) color.
Color formation due to newly formed dyes during the production is noted in flour confectionery products, some types of sweets (for example, milk candies), toffee, halva, etc. In some types of flour confectionery products, additional coloring is possible due to auxiliary raw materials (eggs, saffron and etc.). The predominant colors are yellow, golden, brown.
A rather extensive category is made up of confectionery products, the color of which is due to food additives-dyes. It includes caramel, sweets, dragees. The list of dyes allowed for use in the confectionery industry is wide with a wide range of colors, but major colors (red, pink, orange, green, white) predominate, less often minor ones (blue, light blue, purple).
The choice of such colors is due to the desire of manufacturers to imitate the color of natural fruit and berry raw materials indicated in the name (for example, Blueberry or Blackcurrant jelly marmalade - purple, Melon - yellow, caramel Lemons - yellow, etc.). In addition, the consumer is psychologically tuned in when consuming confectionery products for light pleasant sensations, which is largely facilitated by the major colors of the products.
The color of glazed confectionery products is determined by the color of the glaze: chocolate (brown) and confectionery (white, pink, etc.), therefore, when identifying assortments, it is important to determine the color of the glaze and the color of the main product separately.
The form is the most important indicator in the assortment identification, especially the names and brands of confectionery products.
The form of confectionery is very diverse even within the species. With a few exceptions, this indicator is formed during the production process and cannot be changed at subsequent stages of the technological cycle of product distribution.

The study of culinary and confectionery products begins with an organoleptic evaluation and weighing of products (the method of weighing and sampling is indicated in topic 4 "Sampling Rules"). Culinary and confectionery products must comply with safety indicators, as well as regulated organoleptic and physico-chemical indicators.

In addition, compliance with the technological process modes is checked; conditions and terms of storage, sale; completeness of the investment of raw materials (nutritional value).

In case of doubt on safety indicators, as well as in case of unsatisfactory organoleptic evaluation, and in some cases, if satisfactory, the product is withdrawn for laboratory examination according to the existing methodology. In the conditions of the technological laboratory, the seized samples are subjected to a thorough physical and chemical analysis.

A feature of the quality control of flour culinary and confectionery products is the insufficiency of the organoleptic method for a comprehensive assessment of the quality of these products in production, since it does not allow to determine the completeness of the investment of raw materials, the presence of hazardous food additives, flour gluten. More accurate and objective information is provided by laboratory tests. In addition, microbiological studies should also be used to control confectionery products with cream.

Important indicators for organoleptic evaluation in cakes and pastries are the aesthetic appearance, the decoration of the surface with cream or other semi-finished products. A vague pattern of cream is not allowed; gray-haired chocolate icing, untidy appearance of the product. The shape must correspond to the given name of the product, be correct, without kinks and dents, with an equal cut for threaded products. Taste, smell, color must correspond to this name, without foreign tastes and odors. Having cut the product into four parts (along and across), determine its appearance in the section. The taste is determined by tasting the product as a whole, and then separately the foundation, cream or lipstick. The results of the organoleptic evaluation are recorded in the laboratory journal in the form (Appendix 2).

The mass of one product is determined by weighing at least 50 pieces. products of this type, noting deviations from the established mass.

The following deviations are allowed:

For cakes ± 3-5 p

For cakes, muffins, rum baba (up to 500g) ± 2.5%;

For cakes, cupcakes (over 500g) ± 1.5%;

For cakes (over 10OOg) ±1%.

For pies, the following downward deviations from the established mass are allowed:

Weight 75-100 g no more than 2.5%

Weight 50g no more than 3%

The average sample for the study of finished flour culinary and confectionery products is taken in different quantities, depending on the type of product, directly at the factory or on an expedition.

Cakes are selected two pieces of each variety from the tray. Products weighing less than 400g are taken as a whole. If the mass of products is more than 400g. they are cut into pieces, which make up the average sample. Two sectors are cut out of round-shaped products, which should have all the elements of the pattern characteristic of this type of product.

If the product is square or rectangular, then it is cut diagonally and two opposite parts are taken. The selected samples are placed in clean, dry glass jars with a ground or well-pressed rubber stopper. When examining for good quality, the time for performing the analysis should be no more than 1-2 hours, for the completeness of the investment of raw materials - 3-4 days.

For all samples of confectionery and culinary products taken at catering establishments, an act is drawn up in two copies (Appendix 4): one is sent to the laboratory, the second is issued to the responsible person and serves as the basis for writing off the products.

In accordance with the list of normalized physical and chemical indicators (Appendix 5), flour products are controlled for the content of:

Moisture or dry matter;

Sugar (butter products);

General (titratable) acidity;

Alkalinity (in leavening products).

In addition, the quality of the frying fat is set (for deep-fried products).

The correctness of the investment of alcoholic beverages in syrups for soaking confectionery semi-finished products is controlled by the amount of alcohol. In case of suspicion of replacing butter with margarine, qualitative and quantitative analyzes are carried out. The presence of eggs is determined in the test (for example, the shell of pancakes).

Along with quality control of culinary and confectionery products (as well as other culinary products), technological and sanitary-technological food laboratories monitor the correctness of the technological process, for which they use organoleptic and physico-chemical methods.

In table. 7 some defects in flour culinary and confectionery products, their causes, ways of prevention are considered.

Table 7. Types of defects in flour confectionery products, their causes and methods of prevention

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COURSE WORK

on the topic: "Quality control of flour confectionery products"

Introduction

1. Requirements for the quality of flour confectionery products (biscuits, muffins, gingerbread, cookies)

1.1 Organoleptic characteristics

1.1.1 Biscuits

1.1.2 Cupcakes

1.1.3 Cookies

1.1.4 Gingerbread products

1.2 Physical and chemical parameters

1.2.1 Biscuits

1.2.2 Cupcakes

1.2.3 Cookies

1.2.4 Gingerbread products

2. The value of individual indicators in assessing the quality of flour confectionery products (biscuits, muffins, gingerbread, cookies)

3. Sampling and test preparation

4. Scheme of studies of the average sample

5. Research methods

5.1 Organoleptic control methods for flour confectionery products

5.2 Physical and chemical control methods for flour confectionery products

5.2.1 Photocolorimetric method for the determination of sugar. ferricyanide method

5.2.2 Determination of the mass fraction of total ash

5.2.3 Extraction-weight method for determining the mass fraction of fat

5.2.4 Determination of the mass fraction of moisture by drying

5.2.5 Determination of mercury by colorimetric method

5.3 Biscuit-specific physico-chemical controls

5.3.1 Determination of the mass fraction of total sulfurous acid

6. Safety performance

7. Information for the consumer

Conclusion

List of sources used

Introduction

Flour confectionery products are food products for which flour is used along with sugar.

The group of confectionery products includes:

Cookies, crackers and biscuits;

Gingerbread;

Cakes and pastries;

Cupcakes, rum women, rolls.

All types of flour confectionery products are characterized by high nutritional and energy value. The low humidity of these products allows them to be stored for a long time.

The production of flour confectionery products consists of the following operations: dough preparation, molding, baking, cooling, packaging.

For loosening dough in the production of flour confectionery products, yeast is used only for some products, and mainly chemical baking powder (baking soda, ammonium carbonate).

Chemical disintegrants under the influence of high temperature decompose with the release of gaseous products.

Biscuits are made from premium flour, wheat, as well as oatmeal, sugar, milk, cooking and melted fats, eggs, salt, aromatic substances, organic acids and chemical leavening agents.

Cookies are divided depending on the recipe and production features into types: sugar, lingering, rich.

Sugar cookies are a common type of flour confectionery. It is prepared from plastic dough with weak and medium gluten, sugar content 20--30%, fat - not less than 9.5%. Sugar cookies are characterized by brittleness, porosity, swelling, there is a pattern on the front surface. It is a well-preserved food concentrate.

Long biscuits are made from elastic-elastic dough; sugar content up to 20%, fat up to 8%. Biscuits slowly swell in water, are lighter in color, have a pronounced layered structure (after kneading, they are subjected to repeated rolling with exposure); there are punctures on its surface.

Butter cookies, or dessert cookies, are distinguished by a high content of rich additions - fats, sugar, eggs, flavoring substances.

It is made from premium flour, is small in size, comes in various shapes, with filling, and is sometimes glazed with chocolate.

Butter biscuits are subdivided into shortbread biscuits, shortbread, jigging, protein-whipped, croutons, almond-nut.

Removable cookies are cut out by hand from a rolled out sheet of dough using tin molds.

Dropped biscuits are deposited on a dough squeeze machine and the dough is squeezed out through the so-called mouthpieces.

Protein-whipped cookies are prepared by churning egg whites with powdered sugar and kneading this mass with flour and other additions.

Almond-nut cookies are obtained from ground nuts (usually almonds), sugar, egg white with the addition of flour, etc.

Biscuits are dry flour confectionery products, rectangular or square in shape, with punctures on the surface without added sugar and fat (or with a minimum amount of them). This is a long-term storage product, it can be used instead of bread. Biscuits produce simple, improved (with added fat) and dietary (with sugar and fat).

Gingerbread is a flour confectionery mostly round in shape with a convex surface, soft texture, usually spicy-sweet taste, contain up to 45% sugar with or without fat.

According to the method of preparation, gingerbread is divided into raw and custard. The group of gingerbread includes gingerbread (a baked semi-finished product from gingerbread dough with fruit filling).

Raw gingerbread is kneaded without brewing flour on cold sugar or sugar syrup.

Custard gingerbread is produced in three stages: first, the flour is brewed with hot sugar syrup or honey syrup, the brew is cooled, and the brew is kneaded with other types of raw materials.

Custard gingerbreads have a darker color, are more aromatic and do not get stale longer. Gingerbreads are produced in various shapes, with or without filling, glazed with chocolate, fat glaze, sugar syrup, sprinkled with sugar, etc.

organoleptic quality gingerbread cookies

1. Requirements for the quality of flour confectionery products (biscuits, muffins, gingerbread, cookies)

1.1 Organoleptic characteristics

1.1.1 Biscuits

Table 1.

1.1.2 Cupcakes

Table 2.

1.1.3 Cookies

Table 3

1.1.4 Gingerbread products

Table 4

1.2 Physical and chemical parameters

1.2.1 Biscuits

Table 5

1.2.2 Cupcakes

Table 6

1.2.3 Cookies

Table 7

1.1.1. 1.2.4 Gingerbread products

Table 8

2. The value of individual indicators in assessing the quality of flour confectionery products (biscuits, muffins, gingerbread, cookies)

The organoleptic indicators of flour confectionery products (shape, surface, color, taste and smell) are of paramount importance in assessing product quality, and if they do not meet the requirements of GOST, the product is non-standard and is not subject to further research.

Equally important are the physicochemical parameters of flour confectionery products (mass fraction of sugar and fat moisture, humidity).

Increased or reduced sugar content in the product can affect organoleptic characteristics - taste and smell.

Inconsistency in the mass fraction of fat with standards can lead to rapid rancidity during storage, which again affects the taste and aroma of flour confectionery.

Deviation from the norm of such an indicator as humidity can lead to molding of this product during storage.

3. Sampling and test preparation

1. Acceptance rules.

Products are accepted in batches. A batch is considered to be products of the same type, variety and name, produced in one shift and issued with one quality document.

The quality document must contain:

Name of the manufacturer, its subordination and location;

Name of product;

Production date;

Confirmation of compliance of product quality with regulatory and technical documentation;

Designation of regulatory and technical documentation.

Instead of issuing a document on quality, it is allowed to put a quality control stamp on the delivery note on the conformity of the batch of products with the requirements of regulatory and technical documentation.

To control the quality of packaging and labeling of transport containers, selective single-stage normal control at level 2 is used (table 9).

Table 9

2. Sampling methods.

Products packaged in packs, packages.

From different places of each unit of transport packaging in the sample (table 10), at least two packs, packages are selected, their contents are mixed and a combined sample weighing at least 400 g is made.

Table 10

Products packed in boxes.

From each unit of transport packaging in the sample (table 10), at least one box is selected. To compile the combined sample, at least the following shall be taken from the obtained sample:

1 box - with a net weight of over 400 g;

2 boxes - with a net weight of up to 400 g inclusive.

From different places of each shipping container unit in the sample (Table 9), incremental samples are taken, connected together, mixed and made up of a combined sample weighing at least 400 g.

Samples must be accompanied by a sampling report stating:

Serial number of the sample;

Product name;

Name of the manufacturer and its location;

Date and hour of the product selection;

date and place of sampling;

Batch or wagon number;

Sample weight;

The volume of the batch from which the sample is presented;

For which tests the sample is sent;

Names and positions of the persons who took the sample.

3. Preparation of samples for laboratory testing.

Samples of finished products, if necessary, are crushed in a porcelain mortar, on a grater, with a lancet or mechanical grinder (depending on the consistency and structure of the product) and the crushed mass is immediately placed in a sealed container.

4. Scheme of studies of the average sample

Research methods:

Organoleptic

Determination of taste and aroma

Form definition.

Color definition

Physico-chemical

General flour confectionery

Definition of sugar

Determination of the mass fraction of ash

Determination of the mass fraction of fat

Determination of the mass fraction of moisture

Determination of acidity and alkalinity

Definition of mercury

Determination of zinc

Determination of arsenic

Specific for biscuits, biscuits and crackers

Determination of wetness

Cookie specific

Determination of the mass fraction of total sulfurous acid

5. Research methods

5.1 Organoleptic control methods for flour confectionery products

Organoleptic quality indicators in accordance with the requirements of regulatory and technical documentation for this type of product are determined by monitoring the combined sample of products.

5.2 Physical and chemical control methods for flour confectionery products

5.2.1 Photocolorimetric method for the determination of sugar. ferricyanide method

The method is based on the colorimetry of an excess of ferricyanide solution after reaction with reducing substances.

Preparation for analysis.

Preparation of an alkaline solution of potassium iron-cyanide (ferricyanide).

Weigh 8 g of iron-cyanide potassium and 28 g of potassium hydroxide (or 20 g of sodium hydroxide).

Dissolve separately in a small amount of distilled water. Then both solutions are poured into a 1000 ml volumetric flask and made up to the mark with distilled water. The solution is ready for use in a day. The solution can be stored in a dark glass bottle for 2 months.

Preparation of standard glucose solution.

1.6 g of anhydrous glucose is weighed to the nearest 0.0002 g and dissolved in a 1000 ml volumetric flask. Previously, glucose is kept in a desiccator over freshly calcined calcium chloride for 3 days. After dissolving the sample, the solution in the flask was adjusted to the mark.

Construction of a calibration graph.

In 6 conical flasks with a capacity of 250 cm³, pipette 25 cm³ of an alkaline solution of ferricyanide and 7.0, 7.5, 8.0, 8.5, 9.0, 9.5 cm³ of a standard glucose solution. From the burette, respectively, pour 9.0, 8.5, 8.0, 7.5, 7.0, 6.5 cm3 of distilled water, thereby bringing the volume of liquid in each flask to 41 cm3.

The contents of each flask are heated to boiling and boiled for 1 min. Then cool and measure the optical density on FEC with a light filter having l=440 nm. The cuvette is selected in such a size that the optical density is in the range of 0.3-0.6 for a solution containing 8.5 cm3 of glucose.

Optical density is measured in each solution at least three times and the arithmetic mean value is taken from the obtained data.

Based on the data obtained, a calibration graph is built, plotting the optical density values ​​on the ordinate axis, and the masses of glucose corresponding to these values ​​in milligrams on the abscissa axis. The calibration curve is used to determine reducing substances and total sugar.

Analysis.

Determination of the mass fraction of reducing substances (sugar before inversion).

A portion of the crushed test product is weighed with an error of not more than 0.001 g from such a calculation that in 1 cm3 of the sample solution there are about 0.002 g of reducing substances.

where 0.002 is the optimal concentration of reducing substances in the sample solution, g/cm³;

P is the estimated mass fraction of reducing substances in the product under study, %.

25 cm³ of an alkaline solution of ferricyanide, 10 cm³ of the test solution and 6 cm³ of distilled water are pipetted into a conical flask, then the contents of the flask are brought to a boil, boiled for 1 minute, cooled and the optical density is measured.

If the optical density values ​​are outside 0.3-0.6, then the analysis is repeated, respectively changing the amount of the test solution added to the ferricyanide solution.

According to the optical density value and the calibration curve, the corresponding amount of reducing substances is found.

The mass fraction of reducing substances is calculated by the formula:

Where m is the mass of the sample of the product, g;

V - volumetric flask capacity, cm

K - correction factor taking into account the partial oxidation of sucrose (determined according to table 10);

V? - the volume of the test solution taken for the reaction with ferricyanide, cm3;

Table 11

Determination of the mass fraction of total sugar (sugar after inversion).

A portion of the crushed test product is weighed with an error of not more than 0.004 g of total sugar contained in the product.

The mass of the sample is calculated by the formula:

Where 0.004 is the optimal concentration of total sugar in the sample solution, g/cm

V - volumetric flask capacity, cm

P is the estimated mass fraction of total sugar in the product under study, %

The corresponding amount of glucose is determined from the optical density value and the calibration curve.

The mass fraction of total sugar, expressed in glucose, is calculated by the formula:

where m is the weight of the product sample, g;

m? is the mass of glucose obtained from the calibration curve, mg;

V - volumetric flask capacity, cm

V? - capacity of the volumetric flask in which the inversion was carried out, cm

V? - the volume of the test solution taken for inversion, cm

V? - the volume of the test solution taken for analysis, cm

1000 is the coefficient for converting milligrams of glucose into grams.

To convert total sugar, expressed in glucose, to total sugar, expressed in sucrose, the resulting value is multiplied by a factor of 0.95.

The mass fraction of total sugar, expressed in sucrose, in terms of dry matter is calculated by the formula:

where W is the mass fraction of moisture in the test product, %.

For the final result of the analysis, the arithmetic mean of the results of two parallel determinations is taken, the allowable discrepancies between which in one laboratory should not exceed 0.5% in absolute value, and 1.0% performed in different laboratories - 1.0%.

Limits of permissible values ​​of measurement error at a confidence level Р=0.95.

5.2.2 Determination of the mass fraction of total ash

Equipment according to GOST 5904.

Analysis.

A portion of the test product weighing 5-10 g is placed in a pre-weighed crucible calcined to constant weight.

The sample is first carefully charred on a small flame of a gas burner or on an electric stove until the emission of smoke stops.

After charring the sample, the crucible is placed in a muffle furnace heated to 500°C-600°C (red heat).

Ashing is carried out until the complete disappearance of black particles, until the color of the ash becomes white or slightly grayish.

After cooling in a desiccator, the crucible is weighed and then re-ignited for at least 30 min.

Ashing is considered complete if the mass of the crucible with ash after repeated weighing has changed by no more than 0.0015 g.

Processing of results.

The mass fraction of total ash in percent is calculated by the formula:

where m is the mass of the crucible, g;

m? - mass of the crucible with the residue after burning the sample and calcination, g;

m? - weight of the sample of the product, g.

The results of parallel determinations are calculated to the third decimal place and rounded to the second decimal place.

The final result is taken as the arithmetic mean of the results of two parallel determinations, the allowable discrepancies between which in one laboratory should not exceed 0.02% in absolute value, performed in different laboratories - 0.03%.

The limit of permissible values ​​of the measurement error is 0.03% (P=0.95).

5.2.3 Extraction-weight method for determining the mass fraction of fat

The method is based on the extraction of fat from a pre-hydrolyzed sample of the product with solvents, determining the amount of fat by weighing after removing the solvent from a certain volume of the resulting solution.

Equipment, materials and reagents according to GOST 5904.

Testing.

To carry out 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.

The chamber is lowered into a vessel with water at a temperature of 20°C for 2 minutes (for sweet and lingering sugar cookies) and for 4 minutes (for biscuits and crackers).

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 from a wet product to the dry mass characterizes the degree of its wetness.

Test processing.

Wetting is calculated by the formula:

m is the mass of the chamber with the wet product, g;

m? - weight of the empty chamber (after immersion in water and wiping the outside), g;

m? - mass of the chamber with a dry product.

The result of the determination is calculated to the first decimal place and rounded up to an integer.

For the final test result, the arithmetic mean of three parallel determinations is taken, the allowed discrepancies between which should not exceed 5% in absolute value.

5.2.4 Determination of the mass fraction of moisture by drying

Equipment, materials and reagents according to GOST 5904-82.

Preparation for analysis.

Preparation of a solution of hydrochloric acid with a mass fraction of 20%.

Measure with a cylinder 500 cm3 of concentrated hydrochloric acid and dilute with distilled water to 1000 cm3.

Analysis.

A crushed sample of a product weighing no more than 5 g, determined with an error of no more than 0.01 g, is weighed in pre-dried and weighed weighing bottles with a glass rod.

Open weighed bottles are placed in an oven, heated to a temperature of +130°C.

Drying time:

for sugar cookies, lingering, rich, biscuits - 30 minutes;

for gingerbread and muffins - 40 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.

Processing of results.

where m? - mass of weighing bottle with a sample before drying, g;

m? - weight of the bottle with a sample after drying, g;

m is the mass of the sample of the product, g.

The results of parallel determinations are calculated according to the formula to the second decimal place and rounded to the first decimal place.

The arithmetic mean of the results of two parallel determinations is taken as the final result.

5.2.5 Determination of mercury by colorimetric method

Equipment, materials, reagents according to GOST 5904.

Preparation for testing.

Preparation of copper iodide (slurry).

To obtain 1 dm³ of a suspension, 212 g of potassium iodide is dissolved in 2 dm³ of water, mixed with 800 cm³ of a solution of copper sulfate with a concentration of 200 g/dm³ in a glass jar with a capacity of at least 5 dm³, and left until the precipitate has completely settled (from 30 to 50 minutes). The liquid is decanted from the formed precipitate. The precipitate is repeatedly washed with water (2-3 dm³) until a light yellow color of insufficient liquid. To remove the pink tint, the precipitate is bleached. To do this, first from 10 to 20 cm3 of a solution of sodium sulphate with a concentration of 1.25 mol / dm3 is added to a vessel with a suspension, and then a saturated solution of sodium sulfate from 10 to 20 cm3 is added to coagulate the precipitate. If the suspension is not sufficiently bleached and does not settle well, the addition of solutions should be repeated. Above the sedimentary liquid is drained by decantation, and the sediment is transferred to a double filter made of laboratory filter paper and tightly packed in a funnel with a diameter of 250 mm, and washed on the filter with water until an almost negative reaction to sulfate ion (a sample of the filtrate with a solution of barium chloride should not give draft). The filter is pierced with a glass rod, the precipitate is washed off with water into a volumetric flask and the volume is adjusted to 1 dm3.

The suspension is considered to be properly prepared if it is white and settles within 15-20 minutes. Store the suspension in a dark bottle for no more than 1 month.

Preparation of the stock solution of mercury.

0.135 g of mercury dichloride is quantitatively transferred into a volumetric flask with a capacity of 1 dm³ and brought to the mark with constant stirring with a solution of iodine at a concentration of 2.5 g/dm³.

Similarly prepare the stock solution of mercury from the standard titer.

Preparation of standard mercury solution.

Immediately before the determination of mercury, 1 cm³ of the stock solution of mercury is placed in a volumetric flask with a capacity of 100 cm³ and brought to the mark with constant stirring with a solution of iodine at a concentration of 2.5 g/dm³. The resulting solution contains 1 μg of mercury per 1 cm3.

Preparation of a standard solution of copper sulphate and sodium sulphate.

The solution is prepared by mixing a solution of copper sulphate with a concentration of 100 g/dmi and a solution of sodium sulphate with a concentration of 1.25 mol/dmi (1:5). The mixture is stirred in a 100 ml conical flask until a clear solution is obtained and used immediately. When turbidity appears, the solution cannot be used.

Sample preparation for destruction.

200-250 g of the test product are thoroughly crushed (cereals are crushed) and mixed.

The sample weight for testing is 20.0 g.

In parallel, they put control on the reagents, taking it into account when recalculating the final result.

Destruction in an "open" way.

Destruction by the "open" method is carried out in a heat-resistant conical flask with a capacity of 750 cm3. The sample is evenly distributed over the bottom of the flask, reagents are added: ethyl alcohol 1.0 cm3, concentrated nitric acid 60.0 cm3, kept at room temperature for 15-20 hours, concentrated sulfuric acid 0.5 cm3, heated in a water bath for 45 minutes at a temperature of 70°C.

The destruction is carried out until the near-bottom liquid layer in the flask is completely clear, but not less than 45 minutes. The flask is removed from the bath and the hot destructate is filtered into a flask with a capacity of 500 cm3, into which 20 cm3 of urea solution is first poured through a double paper filter moistened with water, placed in a 100-150 mm funnel. The flask from under the destructate is washed several times with boiling water. During the destruction of confectionery, the filter is washed with cold water. The total volume of the destructate and washings is adjusted to approximately 300 cm3.

Conducting a test.

Add 15 cm3 of copper iodide suspension to a flask with a cooled destructor. The contents of the flask are stirred three times with an interval of 5 minutes and left until the precipitate is completely settled. If the resulting precipitate is bright pink or brick red, which indicates a mercury content in the sample of more than 25 μg, add another 15 cm3 of copper iodide or repeat the analysis by reducing the sample weight, respectively, and reduce the amount of reagents for degradation.

After 1 hour, the maximum possible part of the sedimentary liquid is drained, trying not to stir up the sediment, and discarded. 15 cm³ of sodium sulfate solution with a concentration of 10 g/dm³ is added to the sediment, shaken and transferred to a single-layer paper filter moistened with water, tightly packed into a funnel with a diameter of not more than 35 mm. The edges of the filter should protrude from the funnel by no more than 5 mm. The flask from the sediment is rinsed several times with a solution of sodium sulphate with a concentration of 10 g/dm³ and poured onto the same filter so that the entire precipitate is transferred to the filter.

When all the liquid is filtered, the filter cake is washed with 50 cm³ of a mixture of acetone with a solution of sodium sulfate concentration of 10 g/dm³ in a ratio of 1:1. After passing the mixture through the filter, the precipitate and the filter are again washed with a solution of sodium sulfate concentration of 10 g/dm³. The sediment is washed off until the yellow color of the wash water disappears and to a pH of at least 5 (according to universal indicator paper). The washing water is discarded. A strip of filter paper removes the remaining liquid from the narrow part of the funnel and the precipitate is dried on the filter for 15 minutes. Then it is treated on the filter with a solution of iodine with a concentration of 3.5 g / dmі, depending on the color of the precipitate (table 11), for this, the required amount of iodine solution (table 12) is measured into a cylinder or test tube and the filter is processed in small portions, applying liquid along the edge filter. The resulting filtrate is adjusted to the selected volume.

Table 12

Preparation of a graduation scale.

Accurate volumes of standard mercury solution and iodine solution are added to volumetric tubes for colorimetry (Table 13). Then add 3 cm³ of the compound solution from the burette, close with stoppers, mix thoroughly. Keep from a place protected from light (at least 15 minutes) until the precipitate of copper tetraiodomercuroate precipitates completely.

Table 13

5.3 Biscuit-specific physico-chemical controls

5.3.1 Determination of the mass fraction of total sulfurous acid

Equipment, materials and reagents according to GOST 5904-82.

Preparing for the test.

Preparation of a solution of sodium hydroxide concentration c (NaOH)=1 mol/dmi.

40 g of sodium hydroxide are dissolved in distilled water in a volumetric flask with a capacity of 1000 cm3.

Preparation of a solution of sulfuric acid 1:3 by volume.

Use a measuring cylinder to measure out the desired volume of concentrated sulfuric acid. Distilled water is measured with a cylinder, the volume of which should be three times the volume of sulfuric acid taken. Then carefully pour the acid into the water in small portions.

Preparation of a solution of sulfuric acid 1:5 by volume.

Use a measuring cylinder to measure out the desired volume of concentrated sulfuric acid. Distilled water is measured with a cylinder, the volume of which should be five times the volume of sulfuric acid taken. Then carefully pour the acid into the water in small portions.

Preparation of a solution of potassium dichromate with a concentration of 0.1 mol/dmi.

4.9033 g of potassium dichromate are dissolved in distilled water in a 1000 cm volumetric flask.

Preparation of a starch solution with a mass fraction of 1%.

1 g of starch is dissolved in a small volume of distilled water and poured into 70-80 cm3 of hot boiled distilled water. After cooling, the volume of the solution was adjusted to 100 cm3.

Testing.

20 g of the crushed test product is weighed with an error of not more than 0.01 g into a porcelain cup or beaker and quantitatively transferred into a volumetric flask with a capacity of 200-250 cm3, distilled water is added to it to half the volume. The flask is stoppered and left to stand for 10 minutes with frequent shaking. Then the contents of the flask are brought to the mark with distilled water, mixed and allowed to stand until a clear sediment appears in the suspension. The resulting solution is filtered into a dry flask.

50 cm3 of the filtrate and 25 cm3 of sodium hydroxide solution are pipetted into a conical flask with a capacity of 200-250 cm3, the flask is stoppered, the mixture is shaken and left to stand for 15 minutes. Then 10 ml of sulfuric acid solution (1:3), 1 ml of starch solution are added in a cylinder and immediately titrated with iodine solution until a blue color appears, which does not disappear with stirring.

The control experiment is carried out under the same conditions in a conical flask, add 50 cm3 of distilled water, 25 cm3 of sodium hydroxide solution, 10 cm3 of sulfuric acid (1:3) and titrate with a solution of iodine in the presence of starch.

Processing of results.

The mass fraction of total sulfurous acid in percent is calculated by the formula:

where V is the volume of iodine solution used for titration of the test solution, cm3;

V? - volume of iodine solution used for control titration, cm3;

K - correction factor of iodine solution;

0.32 - the number of milligrams of SO? ;

V? - volumetric flask capacity, cm;

V? is the volume of the filtrate taken for titration, cm3;

m is the weight of the sample of the product, g;

1000 - conversion of grams to milligrams.

The results of parallel determinations are calculated to the fourth decimal place. The result is rounded to the third decimal place.

The arithmetic mean of the results of two parallel determinations is taken as the final test result, the allowable relative discrepancies between which should not exceed 10%.

6. Safety performance

Sanitary and epidemiological rules and regulations.

7. Information for the consumer

Confectionery

General requirements for labeling:

Product name;

Name, location (address) of the manufacturer, packer, exporter, importer, name of the country and place of origin;

Net weight;

Trademark of the manufacturer (if any);

Composition of the product;

Nutritional value, vitamin content, if the product is made with the use of vitamins;

Storage conditions;

Best before date;

Date of production (for perishable products, hour of manufacture);

Designation of a regulatory or technical document in accordance with which the product is manufactured and can be identified;

Information about certification.

4.10.2. The same information is applied to banks and / or leaflets.

4.10.3. Additional labeling requirements:

4.10.3.1. Diabetic confectionery:

Inscription: "Used as prescribed by a doctor";

The daily intake of xylitol, sorbitol and / or other sweeteners - no more than 30 g;

A symbol that characterizes the belonging of the product to the group of diabetic products.

4.10.3.2. Diet foods:

Daily dose (number of pieces for simultaneous consumption);

Conclusion

The volume of the Russian market of flour products is about 1 million tons, of which imported products account for approximately 7% of the market. There are a lot of offers on the market of flour confectionery products, including from manufacturers from other countries. The market has become more dense, there has been a division of sales and influence zones between large and small companies.

Flour confectionery products include various types of cookies, wafers, crackers, rolls, muffins, dryers, gingerbread, as well as cakes, pastries and small pastries. The main producers of confectionery products are large bakeries, confectionery factories and combines. Most often, most of the products are distributed in the region where the enterprise is located. This is explained, first of all, by the very large number of such organizations represented in almost every city in Russia, as well as by the relatively short shelf life. The largest bakeries distribute products throughout the country and even export them to other countries. The goods of such manufacturers are distinguished by colorful and convenient packaging, longer sales periods, carried out by improving the manufacturing process itself. Market shares of domestic and imported confectionery products are unevenly distributed. If domestic crackers, dryers, gingerbreads have almost 100% market coverage, then biscuits and waffles share the market with foreign analogues. The saturation of the Russian market with flour confectionery products is maximum. Most wholesalers believe that each manufacturer and supplier of confectionery products occupies a certain niche in the market, however, this market can be called highly competitive.

The harsh realities of competition in the market force manufacturers to follow the path of expanding the range, creating new products that distinguish it from competitors. Therefore, most large bakeries and confectionery factories are engaged in updating production, designing their branded goods, creating new products or resurrecting once-forgotten recipes.

Biscuits, according to historians, appeared in the human diet almost simultaneously with bread - about 10 thousand years BC. True, the first cookies were not like those that we consume now. In any case, they did not differ in sweetness, because people "discovered" sugar much later. In Europe, biscuits were made mostly from wheat flour, while in the East, rice flour was used. In many countries, cookies made according to old recipes are preferred. In Switzerland, for example, they love the Basel biscuits "Lotus Petals", invented almost a millennium ago. The French feast on old-fashioned macaroons with cherries and orange liqueur cream. In Hungary, they prefer "cheese" and "ice", filled with candy caramel. In America, the favorite cookie for centuries has been the black Oreo with fudge layers. Among the Japanese, dry rice biscuits were considered their favorite biscuits. Oatmeal biscuits are among the products with an ideal reputation in England: on the agricultural land owned by Prince Charles, even a special high-quality variety of oats is grown for the production of oatmeal biscuits.

Sweet, rich, lingering - these are the three main types of cookies. All of them differ greatly in taste and quality characteristics - in sugar and fat content, in porosity, and fragility. For cookies of different varieties, respectively, and different dough is required. For sugar - plastic, for protracted - elastic-plastic-viscous. The so-called complex cookies, which are "seasoned" with various additives, chocolate, nuts, stand apart. Another "special kind" of cookies are crackers and biscuits. Crackers are known to be an excellent bread substitute for overweight people for diabetics; they contain vegetable protein, non-cholesterol fats of vegetable origin, natural barley malt.

Russian sweet tooth eat about 700 thousand tons of flour confectionery products per year. Priorities are given to sweet cookies - 60%, followed by gingerbread - 19%, waffle products are slightly behind - 18%. But salty biscuits, biscuits and crackers, with all the health benefits of the latter, still occupy a small niche in the market of flour confectionery - only 3%. The market for purchased cakes has grown by more than 10% in recent years, and the number of consumers of cakes and rolls has increased by more than 15%.

The average per capita consumption of biscuits in Russia, according to expert estimates, is 4.5 kg per year. Residents of different regions of Russia more often than other types of cookies buy products from local factories. Moscow cookies are equally highly rated everywhere. As for individual brands, the most popular among buyers are "Jubilee", "Ovsyanoe", "Strawberry", "Kurabye", "For tea". Favorite by many generations of Russian gourmets, Yubileinoye cookies were first baked in 1913, timed to coincide with the 300th anniversary of the Romanov dynasty. The birthplace of the product was the Moscow confectionery Adolf Sioux, which ten years later received the name "Bolshevik" and where, to this day, biscuits known to the domestic consumer from time immemorial are produced, which are still in demand.

Sales of flour confectionery products are developing mainly due to regions and small towns. A high regional level of consumption is characteristic primarily for such a product as biscuits. Purchased cakes are in great demand in Moscow and St. Petersburg.

One of the trends of the last few years has been the desire of manufacturers to increase sales of packaged biscuits while reducing the share of biscuits sold by weight. While in the provinces these efforts are still fruitless, in large cities, manufacturers have managed to somewhat reduce the number of sold by weight biscuits. To date, loose biscuits, unlike packaged products, are usually sold only in the region of production.

As a rule, in the regions, residents prefer inexpensive products of local manufacturers, while in large cities the brands of well-known national companies hold the lead. According to experts, more than half of biscuit consumers in Russia preferred products under the trade mark "Yubileinoe" and "Prichuda" of the Moscow factory "Bolshevik", which is part of the Danone Group.

In general, the products of the Bolshevik factory are chosen by about 39% of consumers, biscuits from the Kreker factory by almost 27%, and SladCo sweets by about 18%. While in the market for biscuits, rolls and cakes, there is competition among brands, in the segment of cakes price and quality are still the determining purchase criteria. The type of product also plays a significant role. So, the most popular among Russians is biscuit cake - about 60% of consumers have tried it. Wafer cakes are also in quite active demand - about 40%. The wafer cake market can be divided into 3 segments: chocolate-glazed, chocolate-coated and non-chocolate. Consumers prefer the first two types of products.

Bolshevik (Danone) is the undisputed leader in the Russian market of sweet biscuits, wafers and wafer cakes. According to sociological research, Yubileinoye cookies, wafer cakes and Prichuda wafers are in great demand. Factory specialists are constantly exploring the tastes and preferences of their customers in order to best satisfy their desires. This is how "Twin" sandwich biscuits, "Carmelita" gourmet biscuits with jam and chocolate, airy sugar "Hearts" and much more appeared. For little sweet teeth, tasty and healthy cookies with vitamins, curly cookies in the form of funny animals and letters of the alphabet are produced, which, together with the cheerful beaver Shustrik, help kids develop and explore the world. The Krasny Oktyabr group includes: the Moscow Krasny Oktyabr factory, the Samoilova Confectionery Factory in St. Petersburg, the Kolomenskaya, Egoryevskaya, Ryazanskaya and Yoshkar-Olinskaya factories, the Yasnaya Polyana Tula factory, the TAKF Tambov factory - a share of this group in the confectionery market is about 10%. Other major Moscow producers are the Kreker plant, which offers various types of biscuits under the same name; "Rot-Front", which produces wafers from flour confectionery products (3 thousand tons per year).

The main producers of flour confectionery products in St. Petersburg are 9 large bakeries, 3 confectionery factories, a flour mill and several organizations. OAO Khlebny Dom is a monopolist in the North-West region for baking gingerbread, and all the plant's products are made on the basis of mineralized water. The bakery of the Vasileostrovsky district, in addition to the usual products, produces diabetic products. An example is the cake "Solnechny" on sorbitol for those suffering from cardiovascular, cholelithiasis diseases. The bakery produces 10 types of crackers (about 6 thousand tons per year). JSC "Pekar" daily produces 14 tons of oriental sweets, 7 tons of chocolate and wafer and 5 tons of biscuit and cream products. Thanks to the German line, the production of wafer products has increased, and the Spanish equipment has made it possible to set up the production of chocolate rolls, an additional workshop has expanded the possibilities for the production of oriental sweets. The St. Petersburg bakery "Karavay" (Badaev's bakery) currently occupies the second place in the city in terms of production volumes and the first in terms of assortment: 46 types of confectionery products are produced daily at the enterprise. Today, like other factories, the company is updating production: a new line was installed, including modern Denbur ovens and baking equipment from a Dutch company. Also, "karavai" launched the second line for the production of rich products with filling, significantly increasing the number of sweet products. Czech lines allow you to quickly and without much difficulty change the assortment depending on trade orders. Therefore, in addition to the already tested products, for example, the "Amateur" roll with coconut sprinkling appeared in the assortment of the plant. "Karavai" also continues to produce rolls with poppy seeds, cinnamon, "Zabav" with cottage cheese, fruit filling, poppy seeds, buns with sesame seeds, coconut and raisins, dryers, straws and many other products.

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Food safety of confectionery production is regulated by the requirements of the Federal Law of Russia, which establishes them in relation to confectionery products (flour, sugar, chocolate and cocoa powder). This also includes confectionery products for dietary, preventive or therapeutic purposes, as well as those products that are raw materials for the confectionery industry for the production of food products and semi-finished products.

Order implementation services right now with a 5% discount

Year N 163

TECHNICAL REGULATIONS

"On the safety of confectionery"

Chapter 1. General Provisions

Chapter 2. Identification of confectionery products

Chapter 3. Requirements for the safety of confectionery and

raw materials, storage, transportation, sale and disposal

Chapter 4. Safety requirements for production processes

Chapter 5 Conformity assessment of confectionery products

Chapter 6. Responsibility for non-compliance of confectionery

products to the provisions of this Technical

regulations

Chapter 7. Final Provisions

Annex 1. Indicators of hygienic safety of confectionery

Annex 2. Microbiological indicators of confectionery products

General provisions

1. This Technical Regulation has been developed to ensure the protection of the life and health of citizens, to prevent actions that mislead consumers of confectionery products.

2. The effect of the Technical Regulations applies to the production of confectionery products and confectionery products that are in circulation on the territory of the Kyrgyz Republic.

3. The objects of technical regulation include confectionery products:

1) sugary confectionery products: sweets; caramel; iris; dragee; halva; marmalade; pastille products; whipped products; oriental sugar products; chewing gum; chocolate, cocoa, chocolate sugar confectionery;

2) flour confectionery products: cookies, biscuits, crackers, waffles, gingerbread products, muffins, rolls, cakes and pastries, oriental flour sweets, flour chocolate confectionery; confectionery flour products.

The requirements of this Technical Regulation do not apply to bread and bakery products, baby food products.

4. This Technical regulation establishes:

1) mandatory requirements for confectionery products, ensuring their safety;

2) identification rules for the purposes of applying this Technical Regulation;

3) requirements for the processes of production, storage, transportation, sale and disposal of confectionery products;

4) requirements for packaging and labeling of confectionery products;

5) rules and forms of conformity assessment.

5. For the purposes of applying this Technical Regulation, the following basic concepts and identification features of objects of technical regulation are used:

confectionery product - a multicomponent food product, ready for use, with a predominantly sweet taste, diverse in shape, composition, texture, structure and aroma;

sugary confectionery product - a confectionery product, the main prescription component of which is sugar and (or) its substitutes (sweeteners).

Sugar confectionery products include: sweets, caramel, toffee, dragees, marmalade, pastille products, whipped products, halva, sugary oriental sweets, chewing gum, chocolate, cocoa;

sweets - confectionery products of various composition, shape, taste, finish, unglazed or glazed, molded in the form of bodies made from one or more confectionery masses;

confectionery masses for sweets:

1) fondant - a homogeneous fine-crystalline confectionery mass, consisting of sugar, molasses, with the addition of milk, fruit and berry (sugar, milk, cream, creme brulee, fruit fondant) or other raw materials, food additives and (or) aromatic substances. Mass fraction of milk fat in lipstick, not less than: milk fat - 2.5 percent; creme brulee, 3.5 percent; creamy - 12.0 percent. Mass fraction of fruit and berry raw materials in fruit lipstick - not less than 14.0 percent;

2) praline - a finely ground confectionery mass made from roasted nuts, sugar, fat, with the addition of milk powder, cocoa products or their substitutes with the addition of other raw materials, food additives and (or) aromatic substances. Mass fraction of nut fat in the praline candy mass - not less than 10.0 percent;

3) dairy - a confectionery mass consisting of sugar, molasses, milk with the addition of flavoring and (or) aromatic substances, having a fine-grained or viscous-viscous consistency. Mass fraction of milk fat - not less than 2.5 percent;

4) fat-based confectionery mass - a finely ground mass made from sugar, fat or cocoa butter substitute, cereals or legumes, with or without the addition of food additives and (or) aromatic substances. Mass fraction of fat - not less than 18.0 percent;

5) cream - finely ground confectionery mass, consisting of sugar, nuts, cocoa butter, butter, with or without the addition of food additives and (or) flavoring substances, obtained by churning. Mass fraction of milk fat - not less than 5.0 percent; cocoa butter - not less than 7.0 percent, nut fat - not less than 10.0 percent;

6) fruit - a homogeneous gelatinous, viscous confectionery mass obtained by boiling fruit and berry raw materials with sugar, molasses, with or without the addition of a structurant and (or) aromatic substances; mass fraction of fruit raw materials - not less than 6.0 percent by dry matter;

7) roasted mass - a multicomponent mass obtained by mixing a melt of sugar, or sugar syrup, or boiled fruit raw materials with nuts, and (or) oil seeds, and (or) extruded cereals and other additives. Mass fraction of walnut raw materials, oilseeds - not less than 20.0 percent, mass fraction of moisture - not more than 11.5 percent;

8) liqueur - obtained by boiling sugar syrup or sugar-fruit syrup, or sugar-milk syrup with the addition of alcoholic beverages. Mass fraction of alcohol in terms of alcohol - not less than 3.0 percent, humidity - not less than 20.0 percent;

9) jelly mass - jelly-like, elastically plastic confectionery mass, consisting of sugar, molasses, gelling agent, with or without the addition of food additives, flavors and dyes. Mass fraction of structurant - not less than 1.0 percent, sugar content in terms of sucrose - not less than 50.0 percent;

10) marzipan - a plastic viscous mass prepared from unroasted nuts or oilseeds, or legume seeds, mixed with powdered sugar or sugar syrup;

11) aerated mass - a confectionery mass of a foamy structure, obtained by churning sugar-treacle-agar syrup, a foaming agent, with or without the addition of condensed milk, butter, fruit raw materials and other components and food additives. Whipped masses are divided according to density into "light type" whipped masses (density from 450 to 750 kg/m3) and "heavy type" (density from 950 to 1100 kg/m3);

caramel - a confectionery product made from caramel mass obtained by boiling caramel syrup, with or without the addition of food additives and aromatic substances, with or without filling, with or without full or partial glaze. Mass fraction of moisture for candy caramel - not more than 3.0 percent, mass fraction of sugar - not less than 50.0 percent;

toffee - a confectionery product of an amorphous or fine-crystalline structure, made from toffee mass obtained by boiling sugar-treacle-milk or sugar-fruit syrup with the addition of fat, other types of raw materials, food additives and aromatic substances. Mass fraction of the fruit part in toffee with fruit and berry semi-finished products - not less than 8.0 percent;

dragee - a confectionery product of a rounded shape, with various bodies and a shell knurled on them with or without the addition of food additives and (or) aromatic substances;

marmalade - a confectionery product with a gelatinous structure, made by boiling gelling fruit and berry raw materials or an aqueous solution of gelling agents with sugar, with the addition of food additives or aromatic substances. Mass fraction of fruit raw materials for fruit and berry marmalade - not less than 30.0 percent, for jelly-fruit - not less than 10.0 percent. Mass fraction of structurant for jelly marmalade - not less than 1.0 percent. Mass fraction of sugar in terms of sucrose - not less than 45.0 percent;

pastille products - confectionery products with a foamy structure, consisting of fruit and berry raw materials, sugar, a foaming agent and a gelling agent, with the addition of food additives and (or) aromatic substances. Mass fraction of fruit raw materials in terms of dry matter - not less than 4.0 percent, mass fraction of moisture - not more than 25.0 percent;

whipped products - confectionery products made on the basis of whipped confectionery mass, including proteins and foaming agents;

oriental sugary products (oriental sweets) - confectionery products, which are:

1) soft sweets, consisting of sugar, molasses, dairy raw materials, fats, semi-finished fruit products, nut kernels, fat-containing legumes and seeds, with the addition of food additives and (or) aromatic substances. Mass fraction of milk fat - not less than 3.0 percent, large additions (nuts, raisins, dried fruits) - not less than 10.0 percent, mass fraction of moisture - not more than 24.0 percent;

2) products made of caramel, nut kernels, peanuts, oil seeds, consisting of sugar, molasses, honey, nuts and (or) aromatic substances, mass fraction of nuts, peanuts, oil seeds - not less than 25.0 percent, mass fraction of moisture - no more than 7.5 percent;

halva - a confectionery product of a fibrous-layered structure, obtained from caramel mass knocked down with a foaming agent, pounded, fried oil seeds or nut kernels, with or without the addition of food additives and aromatic substances. Mass fraction of fat - not less than 25.0 percent. Type of fat - according to the name of the fat-containing raw materials used;

chewing gum - a sugary confectionery product with chewing properties, made using an insoluble polymer base (not less than 16.0 percent) and food additives. The insoluble polymer base is not to be swallowed;

chocolate - a confectionery product obtained from cocoa liquor, cocoa butter, sugar and (or) sweeteners and other components, with or without the addition of flavoring and aromatic substances. The composition of chocolate includes not less than 35.0 percent solids of cocoa products, including: not less than 18.0 percent cocoa butter and not less than 14.0 percent fat-free solids of cocoa products.