Cookie. Raw materials, production standards. Main types of cookies. Commodity characteristics of cookies Cookies market shares

Cookie- a confectionery product made from wheat dough, containing a significant amount of sugar and fat, small in thickness and of various shapes.

Classification and assortment. Depending on the recipe and production method, cookies are divided into groups: sugar, long-lasting, butter.

Due to the high content of sugar, fat, and egg products, sugar cookies have a sweet taste, dark surface color, increased fragility and porosity at the fracture. For example, the following are produced from premium flour: “Lemon”, “Nut”, “For tea”, “Classic”, “Milk”, “Strawberry”, “Yubileinoe”, “Raspberry”, “Apricot”, “Rot Front”, “Neva”, “Hello”, “Home”; from first grade flour: “Izyuminka”, “Sadko”, “Sakharnoye”, “Chainoye”, “Checkerboard”; from second grade flour: “Ukrainian”, “Novost”.

Hard cookies are characterized by a layered structure, less brittle and swelling than sugar cookies. For example, the following are made from premium flour: “Detskoe”, “Maria”, “Aurora”, “Moscow”, “Solennye”, “Yablochko”; from first grade flour: “Sport”, “Croquet”, “Dalnevostochnoye”, “Riddle”; from second grade flour: “Mixture No. 2”.

Butter cookies differ from other types in that only the highest grade flour is used for their production, as well as large amounts of sugar, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. These cookies are small in size, varied in structure and shape. Butter cookies are divided into shortbread (shortbread, shortbread, shortbread), whipped, croutons and nut cookies.

Shortbread cookies are made from plastic dough with a high content of sugar and fat, molded using the scooping and depositing method. It has a crumbly structure, for example, sand-removable: “Leaves”, “Oil”, “Nut”, “Sand”, “Ukrainian”, “With raisins”, etc.; sand-jigging: “Romashka”, “Zvezdochka”.

Whiskers are prepared by beating eggs or whites only with powdered sugar and adding a small amount of flour after whisking. Products are formed by jigging. The surface of the products is sprinkled with granulated sugar, chopped almonds, fondant, glazed, and glued with the filling. These are varieties such as: “Gourmand”, “Leningradskoye”, “Flower”.

Cookies such as croutons are made from rich whipped dough with the addition of raisins and candied fruits. The dough is shaped into a loaf, baked, cut into pieces and dried. These are “Sliced”, “Moscow bread”, “Almond bread”.

Walnut cookies are made by mixing sugar, eggs, flour and ground nuts. Formed by jigging. Cookies have a dense structure, for example “Almond”, “Slavyanskoe”.

The nutritional value of cookies is determined by their high calorie content and digestibility. The cookies have a pleasant taste and attractive appearance. Due to low humidity, most products are valuable food concentrates with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins. The most high-calorie cookies are butter cookies - 1979 kJ/100 g.

F actors shaping quality. Sugar cookies are produced using flour with weak and medium-quality gluten, observing conditions that prevent its swelling: low humidity of the dough (15-18%), quick kneading of the dough (10-15 minutes) at a low temperature (17-25 ° C) . This makes it possible to obtain a plastic dough that is easily shaped and retains its shape, which is why a design 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 it is molded on rotors, applying a pattern to the upper side of the products.

The dough pieces are baked for 4-5 minutes in an oven at a temperature of 160-250 °C. At this stage, the porous structure of the products is formed, a characteristic golden hue appears, and taste and aroma are formed. After baking, the products are cooled, quality checked, wrapped and packaged.

Long-lasting cookies 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 shaped using stamps, 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 producing sugar cookies.

Defects. When examining the quality of cookies, defects of both a production nature (burntness, unbakedness, traces of improper mixing, foreign inclusions, etc.) and those resulting from non-compliance with storage conditions and periods (rancidity, mustiness, mold, etc.) may be detected.

Quality control carried out according to the following indicators: nutritional and biological value, organoleptic, physico-chemical, safety.

Organoleptic assessment of the quality of cookies begins with inspection of the external design, labeling and identification of deviations in the mass. By examining a pack of cookies, the following is determined: the clarity of the print, design and inscriptions, the brightness of the label, paying attention to the presence (or absence) of dirt, grease stains, and tears on the packaging material. The condition of the packaging (wrapping) of the cookies is checked for tightness of the wrapping, taking into account the distortion of the label. The correctness and clarity of the labeling is checked using a composter or a stamp on the label. By the date of release of cookies, compliance with the guaranteed shelf life is checked. After opening the pack, the net weight of the cookies is determined by weighing on a technical scale. Organoleptic characteristics of cookies - shape, surface, color, taste and smell, appearance when broken - must meet the requirements specified in table.

Table. Organoleptic indicators of cookie quality

Index	Characteristics and norm for cookies
	sugary and lingering	butter

	Correct, corresponding to the given name without dents, the edges of the cookies should be smooth or curly. Products with a one-sided tear of no more than 2 pieces are allowed. in a packaging unit and no more than 3% of the mass in cookies by weight and in cookies with the number of pieces per 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% of the weight in biscuits by weight	Corresponding to the given name of the cookie, without dents, the edges of the cookie must be smooth or curly, without damage Broken cookies are allowed no more than 3% of net weight at enterprises and no more 4% - in the retail chain
Surface	Smooth, with a clear pattern on the front side, not burnt, without inclusions of crumbs. Products with slight swelling, unclear patterns and a slightly rough surface are allowed, no more than 1 piece. in packaged cookies and no more than 3% by weight. The surface of the glazed cookies should be smooth or slightly wavy, without any traces of graying or bare spots. Cookies produced on dough squeezing machines of the FAK and FPL types may have a corrugated, rough surface; the underside is flat. Traces from crumbs and seams of sheets and conveyor belt are allowed,	Not burnt, without swelling, burst bubbles and inclusions of crumbs. The finish of the top surface must correspond to the recipe. The surface of the sugar-coated cookies should be covered with an even layer of sugar, the surface of the chocolate-coated cookies should not have any traces of graying, and the fondant glaze should not be sticky or candied.

Surface	non-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 cookies and no more than 4% by weight. Recesses with an area of more than 20 mm 2 are allowed in an amount of no more than 4% only in biscuits by weight. For cookies produced on production lines with a continuous steel belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals on the surface of cookies made using surfactants are allowed	For nut cookies without finishing - rough with characteristic cracks, interspersed with nut crumbs are allowed. A rough surface is allowed for butter cookies made using wheat wallpaper flour, corn flour and wheat bran. For diabetic cookies - slightly grooved, rough with characteristic cracks. Interspersed with xylitol and cumin crystals are allowed
	Characteristic of this name of cookie, various shades, uniform. Darker coloring of the protruding parts of the relief pattern and the edges of the cookies, as well as the bottom side of the cookies and darkly colored marks from the mesh of ovens or stencils are allowed. In packaged biscuits for export, the overall color tone of the individual products must be the same in each packaging unit
Taste and smell	Cookies characteristic of this name, without foreign smell and taste
Fractured view	Baked cookies with uniform porosity, without voids or traces of unkneading. The filling in puff pastries 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 biscuits, the length, width, diameter and thickness are standardized depending on their shape. Square-shaped cookies should have a side of no more than 65 mm; rectangular in shape - length no more than 90 mm, width no more than 65 mm. The diameter of round cookies should not exceed 70 mm, and shaped cookies - 75 mm. The thickness of sugar and hard cookies, regardless of their shape, should be no more than 7.5 mm, and shaped shortbread - 20 mm. In sets of butter cookies, deviation from weight is allowed within + 10%.

The size of the cookies is determined using a caliper, measuring 5 products. The average length, width and thickness are compared with the requirements of the standard.

Physico-chemical parameters are established depending on the type of cookie. Thus, 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 cookies 20%, butter cookies at least 12%. Mass fraction of fat: in sugar cookies from 2 to 30%, in long cookies from 7 to 28%, in butter cookies at least 2.3%. Humidity: sugar cookies 9-10%, long cookies 5-9.5%, butter cookies no more than 15.5%, maximum deviation +2%. Humidity is determined by drying a sample of cookies in an oven.

The alkaline reaction of cookies is due to the presence in them of chemical leavening agents 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 cookies with a 0.1 N solution of sulfuric acid. Alkalinity is expressed in degrees. The degree of alkalinity refers to 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 cookie, the alkalinity index should not exceed 2°.

The alkalinity of cookies is calculated using the formula

where a is the amount of 0.1 N solution of acid H 2 S0 4 used for titration, ml; K - correction factor for acid; 250 - volume of distilled water taken for infusion of a sample of cookies, ml; 100 - alkalinity index in degrees; 25 - sample of cookies, g; 50 - volume of the filter taken for titration, ml; 10 - coefficient for converting acid per 1 N.

Wetness (swelling) characterizes the porosity of products: in sugar cookies it should be at least 150%, in long cookies - 130%, sugar cookies - 110%. Wetness is the ratio of the mass of cookies wet over a certain period of time to the mass of dry cookies, expressed as a percentage. Good cookies quickly get wet in water. To determine wetness, a three-section cage made of stainless metal mesh with opening sizes of no more than 2 mm 2 is used. The cage with cookies is lowered into a vessel with water at a temperature of 20 °C for 2 minutes. After excess water has drained, the cage is weighed along with the soaked biscuits. Calculation of wetness is carried out according to the formula

Safety indicators in terms of the content of toxic elements, mycotoxins, pesticides, radionuclides must comply with ILO 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 (control for raw materials)

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 parameters are given in table.

Table. Microbiological indicators of cookie quality (according to MBT)

Organoleptic assessment of cookies is carried out according to GOST 5897-90, moisture determination - 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. The presence of unpleasant or unusual odors and tastes, crunching on the teeth due to the presence of mineral impurities is established.

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; rich and long-lasting cookies with a quantity of at least 100 pcs per 1 kg. It is allowed to be packed in bulk boxes.

Cookies are packed in metal cans in bulk or placed with a net weight of no more than 1.5 kg. The inside of the jars is lined with parchment, sub-parchment, waxed paper or cellophane.

Free spaces in a box or jar on top of the 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 no more than 400 g. Cookies are wrapped sequentially in two layers of paper: 1st layer (back) - parchment, glassine or sub-parchment of the ZhV, PZh brands; 2nd layer - an artistically designed label or parcel made of writing or label paper, laminated foil or polymer materials.

In wooden, plywood, or corrugated cardboard boxes, weighted biscuits are placed in rows on edge with a net weight (not more than): sugar and hard biscuits - 15 kg; butter (bulk) - 5 kg; "Piparkukas" - 12 kg; diabetic - 8 kg. Between the rows of cookies, strips of cardboard or thick paper are laid, 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.

Markings on boxes, jars, packs, bags of cookies must contain: trademark, name of the manufacturer, its location; name and composition of the product; net weight; storage conditions; production date (when packed on PAKCH10 machines, the month and year are marked on the packs); best before date; information about the nutritional and energy value of the product; designation of the standard according to which the biscuits are manufactured and can be identified.

Additional information is indicated on boxes, jars, and packs of diabetic cookies.

The absence of a trademark on the labels of packages with a net weight of up to 50 g inclusive is allowed.

Each unit of transport container is marked with generally accepted details, as well as handling signs: “Caution, fragile”, “Afraid of dampness”.

Conditions and terms of storage and transportation. Store cookies 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 become moistened due to the absorption of moisture and increase in mass, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out and their swelling properties decrease. Violation of the storage temperature conditions leads to the appearance of signs of rancidity and greasy fat in the cookies. Cookies can be affected by flour pests (flour moths). Therefore, it is necessary to strictly monitor the cleanliness of the room and promptly carry out disinfection. It is not allowed to store cookies together with products that have a specific odor. Cookies should not be exposed to sunlight.

The shelf life of cookies from the date of production is set as follows: for sugar and long-lasting cookies - 3 months; for Odessa cookies - 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 fat mass fraction from 10 to 20% - 30 days; for butter cookies with a fat mass fraction of over 20% - 15 days.

Cookies are transported by all types of transport in covered vehicles in accordance with the rules for the transportation of goods in force for this type of transport.

Cookies rank first in terms of production volumes among flour confectionery products. For the first time, stamped factory biscuits (dry English biscuit) were produced in England in the mid-19th century.

For the production of cookies, premium and first grade wheat flour is mainly used (from second grade flour the products are darker). To loosen the dough, use a mixture of soda and ammonium carbonate. The use of soda alone gives the finished products an undesirable yellowish-pink color and a characteristic “soda” taste, and the use of ammonium carbonate alone results in products with a pale color and a bland taste.

The cookie recipe also includes sugar, fats, organic acids and flavorings (vanillin, lemon, orange, vanilla essences). For example, fats - butter, margarine, cooking and confectionery fats - improve taste, make products crumbly, and delay staling.

Classification of cookies. Cookie depending on the recipe and manufacturing method divided into:

Sugar;

Lingering;

Butter.

Sugar cookies due to the higher content of sugar, fat, egg products, it has a sweeter taste, darker surface color, increased fragility and porosity at the fracture.

For production, flour with weak and medium-quality gluten is used and conditions are observed that prevent its swelling: low dough humidity (15-18%), quick dough kneading (10-15 minutes) at a low temperature (17-25 ° C). This makes it possible to obtain a plastic dough that is easily shaped, retains its shape and, thanks to this, a design 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 it is molded on rotors, applying a complex pattern to the upper side of the products.

Bake the dough pieces in an oven at a temperature of 160–250 °C for 4–5 minutes. At this stage, the porous structure of the products is formed, a characteristic golden hue appears, and taste and aroma are formed.

After baking, the products are cooled, quality checked, wrapped and packaged.

Long lasting cookies has a layered structure, less fragility and swelling than sugar.

For its production, flour with weak gluten is used. Kneading dough with high humidity (25–32%) is carried out at a higher temperature (30–40 °C) and for a longer time (40–60 min). This makes it possible to obtain an elastic-elastic plastic dough, which is then repeatedly rolled through rollers to obtain a layered structure and shaped using stamps while simultaneously puncturing the surface of the products to prevent the formation of bubbles during baking. The remaining stages are similar to the technology for producing sugar cookies.

Butter cookies differs from other types in that only the highest grade flour is used for its production, as well as significant amounts of sugar, butter and eggs. In addition, the recipe may include milk, nuts, raisins and other products. It is divided into sand-removable, sand-jigged, aerated, crackers and nut. These cookies are small in size, varied in structure and shape.

Shortbread cookies are made from plastic dough with a high content of sugar and fat, molded using the cutting method (sand-dropping) and the jigging method (sand-jigging). Shortbread cookies have a crumbly structure.

Cracker-type cookies are made from whipped butter dough with the addition of raisins and candied fruits. The dough is shaped into a loaf, baked, cut into pieces and dried.

Walnut cookies are made by mixing sugar, eggs, flour and ground nuts. Formed by jigging. The cookies have a dense structure.

Assortment of cookies.Sugar cookies:

From premium flour: Lemon, Nut, For tea, Classic;

From 1st grade flour: Izyuminka, Our brand, Sadko, Sugar, Tea;

Made from 2 grades of flour: Combiner, News.

Hard biscuits:

Made from premium flour: Detskoye, Maria, Aurora, Moscow, Solenoye;

From 1st grade flour: Sport, Croquet, Far Eastern, Riddle, Nov;

From 2 grades of flour: Mixture No. 2;

From mixed flour of 1st and 2nd grades: Assorted, Deputy, Fantasy.

Butter cookies:

Sand-removable: Oil, Nut, Sand, Ukrainian;

Sand-jigged: Romashka, Zvezdochka, Suvorovskoe, Ramune;

Whipped: Lakomka, Leningradskoe, Flower;

Cookies such as croutons: Moscow bread, Almond bread;

Nut: Almond, Slavic.

Sets (mixes) of cookies, more often butter, they are produced in the form of mixtures, the composition of which is approved in the ND: Stolichnoye - 12 types, Crimean mixture - 13 types, Dessert set - 5 types.

Cookies with filling- a new type of cookie that has recently appeared on the Russian market . For example, “Carmelita” (soft biscuit cookies with fruit jam, covered with chocolate), “Dream”, such as “Sevilia”, “Gassa cakes”. Their share is still small.

Cookie examination. When examining the quality of cookies, the following are determined: organoleptic indicators.

Form cookies - correct, without dents, damage to corners and edges. In sugar and hard biscuits, no more than one broken product is allowed in a pack or box weighing up to 400 g, no more than two - with a weight of more than 400 g, and in weight - no more than 5% by weight. Cookies containing more than 5% broken are classified as scrap. In butter cookies, broken products are allowed to be no more than 3% of the net weight in enterprises and no more than 4% in retail chains.

Surface products - smooth, with a clear pattern on the front side, not burnt, without blisters, without inclusions of crumbs. The number of products with small swellings, unclear patterns and slightly rough surfaces is limited.

The finishing of the front surface of butter cookies must correspond to the recipe and cover the surface with an even layer (sprinkling with sugar, glazing, etc.), without signs of “greying” (in the case of glazing with chocolate glaze) and bare spots.

The bottom surface of the cookies is smooth; it may have marks from the edges and seams of the sheets and conveyor belt, but should not be deformed.

Color cookies - various shades, uniform, darker colors are allowed for the protruding parts of the relief pattern, edges and underside of the cookies.

Taste and smell cookies – characteristic, clearly expressed.

Fractured view– baked cookies with uniform porosity (uneven porosity is allowed in shortbread cookies), without voids or traces of unmixing. The filling in puff pastries should not protrude beyond the edges.

When examining the quality of cookies according to physical and chemical parameters determine the following ones.

Thickness sugar and hard biscuits – no more than 7.5 mm. Mass fraction of total sugar, fat and moisture in cookies must correspond to the calculated value according to the recipes. Alkalinity all types of cookies are limited to 2°; ash content, insoluble in 10% HCl– up to 0.1%. Wetness sugar cookies - not less than 150%, long cookies - not less than 130%, butter cookies - not less than 110%.

Safety indicators(See "Chocolate").

Cookie defects. When examining the quality of cookies, defects of both a production nature (burntness, unbakedness, traces of improper mixing, foreign inclusions, etc.) and defects resulting from non-compliance with storage conditions and periods (rancidity, mustiness, mold, etc.) may be detected.

Packaging, labeling, transportation and storage of cookies.Package. Cookies are produced packaged in boxes, metal cans, packs, bags and by weight. Sugar and hard biscuits are packaged in boxes with a net weight of up to 1.5 kg, butter cookies – up to 2 kg. Cookies are placed in rows on edge or flat. Small cookies (at least 100 pieces per kg) can be packaged in bulk boxes.

Marking(see "Caramel").

On boxes, jars, packs and packages with diabetic cookies additionally indicate: content (calculated) in grams per 100 g of product: xylitol, sorbitol, total sugar (in terms of sucrose); inscription: “Diabetic”; The daily intake of xylitol (sorbitol) is no more than 30 g.

Transport marking - with the application of handling signs “Caution, fragile”, “Afraid of dampness”.

Transportation . Cookies are transported by all types of transport in covered vehicles in accordance with the rules of cargo transportation in force for this type of transport.

Storage. Cookies should be stored in clean, well-ventilated warehouses that are not infested with pests of grain stocks, at a temperature of (18±5) °C and a relative humidity of no more than 75%. It is not allowed to store cookies together with products that have a specific odor. Do not expose cookies to direct sunlight.

The shelf life of cookies under the specified storage and transportation conditions from the date of production is established as follows:

For sugar and long-lasting cookies – 3 months;

For butter cookies with a fat content of up to 10% – 45 days;

For butter cookies with a fat mass fraction of over 10% to 20% – 30 days;

For butter cookies with a fat mass fraction of over 20% - 15 days.

The shelf life of a mixture or set of butter cookies is determined by the cookies with the highest mass fraction of fat.

Cracker (dry cookies)

Cracker– These are flour confectionery products with a layered and brittle structure. Crackers resemble hard cookies in appearance and have a specific taste and aroma. The taste is due to the absence of sugar, and the aroma of many types is due to the inclusion of spices and flavoring additives in the recipe (cumin, anise, a large amount of salt, etc.).

Crackers are made from premium and 1st grade wheat flour, with weak gluten. The layered structure, good color, and fractured appearance depend on the fats added to the recipe (butter, margarine, hydrogenated, etc.) In addition, the recipe includes dairy, egg products and leavening agents (yeast, chemical leavening agents).

The dough is prepared using yeast dough (liquid dough consisting of water, flour and yeast) and chemical leavening agents, which are introduced into the dough. After kneading, the dough is aged and rolled repeatedly on rollers to give it a layered structure. It is then shaped, baked, cooled and packaged.

Classification and assortment of crackers. Depending on the method of preparation and recipe composition crackers are divided into 2 groups:

Group 1 – with yeast or yeast and chemical leavening agents;

Group 2 – using chemical leavening agents without yeast.

Assortment of crackers of the 1st group:

Made from premium flour (the main share of production): For breakfast, Figured, With poppy seeds, With salt, Goldfish, Appetizing, Tender.

Made from 1st grade flour: Table, Shepherd, Spartak.

Assortment of crackers of the 2nd group:

Made from premium flour: Captain, Vanilla, Rybki (with onions, with pepper);

Made from 1st grade flour: Snack cracker (trademark “Tuk”) with poppy seeds and sesame seeds, with onions, garlic and herbs, with pizza flavor.

Cracker examination.Shape, color, taste and smell crackers must correspond to the name of the product, taking into account flavoring additives. The color of the cracker may be uneven, from light yellow to light brown, with darker protruding bubbles, without signs of burning.

Surface products may be interspersed with flavoring additives and the presence of bubbles.

Fractured view crackers of all groups are layered, without traces of unmixing, with or without the presence of flavoring additives.

Humidity crackers no more than 7%; alkalinity(for phenolphthalein) – no more than 2°; acidity(for phenolphthalein) – no more than 2.5°; pH – 7.0±1.4; fat content- according to the recipe, mass fraction of ash insoluble in 10% HCl– no more than 0.1%; mass fraction of total sulfurous acid– no more than 0.01%; wetness cracker must be at least 140% (the wettability of crackers produced using surfactants is at least 110%).

Safety indicators(See "Chocolate").

Cracker defects similar to cookie defects.

Packaging, labeling, transportation and storage of crackers. Crackers are produced packaged and by weight. It is packaged in boxes, packs and bags. Crackers are packaged in boxes with a net weight of up to 2 kg. For packaging, cardboard boxes and boxes made of polymer materials approved by Rospotrebnadzor authorities are used.

Boxes, packs and bags of crackers are placed in wooden boxes, reusable boxes with a net weight of no more than 12 kg, and corrugated cardboard boxes with a net weight of no more than 10.5 kg. After packing, empty spaces in the box are filled with paper.

Weight crackers are placed in rows on edge or in bulk in wooden boxes, multi-turn boxes, corrugated cardboard boxes with a net weight of no more than 9 kg. Weight crackers can be packaged in corrugated cardboard boxes equipped with perimeter liners and a cardboard cross dividing the box into four parts. The inside of the boxes is lined with materials approved for use by Rospotrebnadzor authorities; the same materials line each horizontal layer of products.

Oiling of packaging is not allowed.

Marking. Boxes, packs and bags of crackers are marked (see “Caramel”). It is allowed to replace the markings on the packages with printed labels inserted inside the packages.

Transport marking – with the application of handling signs “Caution, fragile!”, “Keep away from moisture”.

Transportation . Crackers are transported by all types of transport in covered vehicles in accordance with the rules of cargo transportation in force for this type of transport.

Storage. Crackers should be stored in clean, dry, well-ventilated rooms, free of foreign odors, not infested with pests of grain stocks, at a temperature of (19±3) °C and a relative humidity of no more than 75%. It is not allowed to store crackers together with products that have a specific odor.

Shelf life of crackers under the specified storage and transportation conditions from the date of manufacture:

3.0 months – for products with a fat content of no more than 14.3%;

2.0 months – for products made with margarine or cooking oil;

1.5 months – for products made with butter;

1.0 months – for products made with vegetable oil;

5 days – for products with surface finishing with deodorized refined sunflower, cottonseed, soybean and coconut oils.

Cookies are a flour confectionery product of various shapes, small thickness, low humidity, porous. It is made from flour, sugar, fat, egg and dairy products, flavorings and raising agents.

The most common is sugar cookies. The dominance of sugar cookies in the market is explained by the fact that high-performance conveyor lines are used in their production. That is why there is a predominance of sugar cookie brands, the most famous of which is the products of the Bolshevik factory. At the same time, the production of other types of cookies (mainly butter cookies) remains the domain of small and medium-sized businesses. The share of dry biscuits, of which crackers are typical representatives, is not very large. This can be explained by some monotony of this type of cookie.

Note that filled cookies have not yet won their rightful place among other varieties. This may be due to the small supply of this type of cookie and a correspondingly weak marketing policy. The technique that makes it possible to produce cookies with filling has appeared relatively recently; it is quite expensive and is not yet very widespread in the industry. However, in the near future, the share of filled biscuits on the market will undoubtedly increase significantly, as consumers will choose more and more delicious types among the growing supply of biscuits. By the way, an analysis of the cookie consumption market in Moscow shows that there is a redistribution among various types of shortbread cookies in favor of cookies with filling.

The most popular products in the packaged biscuit market are sugar biscuits and complex biscuits, which together account for almost 90% of total sales. Moreover, complex cookies cost almost twice as much as sugar cookies. Within the category of complex cookies, the price range is also quite wide: cookies coated with chocolate, such as “Choco-Pie” or “Carmelita” from Bolshevik OJSC, cost twice as much as cookies with a layer, for example from Dan Cake, whose price is comparable to at the price of sweet and butter cookies. The five main brands of sugar cookies include four varieties of Yubileinoye cookies and the K Chayu brand, also produced by Bolshevik. At the same time, Yubileinoye, packaged in paper rather than film, has the best position on the market. The reason for this, most likely, is not only the higher price for the new type of packaging, but also the conservatism of consumers.

Cookie classification

Depending on the recipe and manufacturing method, cookies are divided into several types.

Sugar cookies are a flour confectionery product made from plastic dough with a high content of sugar and fat. The products are crumbly with uniform porosity, with a clear imprint of the pattern on the surface.

Hard biscuits are a flour confectionery product made from elastic-plastic viscous dough. Products with a fragile, crumbly structure, smooth surface. Long-lasting cookies always have punctures; a simple drawing or inscription is applied to its surface using sharp stencil cuts.

Butter cookies are a flour confectionery product baked with butter dough with a high sugar and fat content with various surface finishes or without finishing.

Butter cookies are divided into shortbread cookies, shortbread cookies, whipped cookies, croutons and nut cookies. The different assortment of butter and cookies is due to different sizes, shapes, finishes, weights; Depending on the type of cookie, it is made from aerated or plastic dough.

Different properties of the dough are achieved by different sugar and fat contents and technological conditions for its preparation and processing.

The most high-calorie cookies are butter cookies - 1979 kJ per 100 and less calorie - sugar cookies - 1745 and long cookies - 1661 kJ.

Cookies are made of one name or in sets of several mixtures of several names in the ratios specified in the recipes. Sets with the addition of waffles are allowed.

Different types of cookies are characterized by a certain shape: square, round or curly, as well as size. Individual types of cookies vary depending on the type of flour and recipe.

Course work: commodity characteristics of the assortment and consumer properties of cookies

Introduction

Cookies are one of the most common groups of confectionery products - flour confectionery products. 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.
Consumer properties of cookies are the objective features of a product that appear during consumption and ensure the satisfaction of specific human needs. Consumer properties form the usefulness of a product as a use value. By their nature, consumer properties are divided into physical, chemical, physicochemical and biological.
In the process of consuming a product, its consumer properties can have a positive or negative impact on humans and the environment. Accordingly, positive and negative properties of the product are distinguished.
The reliability of the consumer properties of cookies is a property of a product that characterizes its ability to maintain its use value over time.
The purpose of this course work is: commodity characteristics of the assortment and consumer properties of cookies.
To achieve this goal, the following tasks were set:
1. Familiarize yourself with the classification and assortment of cookies
2.Study the consumer properties of cookies
3. Study the factors influencing the consumer properties of cookies
4. Study the Russian cookie market
5. Conduct an organoleptic analysis of the consumer properties of cookies
To study the object, an analysis of the consumer properties of three samples of sugar cookies was carried out.
When writing this course work, the following sources were used: textbooks, articles from scientific journals.
The object of the study is a group of products - cookies, analyzed in the course work. The course work includes an introduction, a theoretical part, an object and methods of research, a practical part, a conclusion, a list of references, and applications. The theoretical part provides theoretical coverage of the studied group of goods - cookies. The practical part examines issues relevant to the topic of the course work, namely: product characteristics and organoleptic analysis of the consumer properties of cookies.

1.Commodity characteristics of cookies

1.1 History of the development of biscuit production

Each country has its own “Cookie”.
Cookies in England and Australia are called biscuits, in Spain they are biscuits, the Germans call them cakes or Christmas cookies, in Italy there are several names to identify the different shapes, including Amaretti cookies and biscotti, etc.
The name cookie comes from the Dutch word koekje, meaning “small” or “pie”.
Biscuit comes from the Latin word bis coctum, which means "twice baked."
The first historical records of cookies were as brownie dough, meaning a small amount of baked brownie dough was used to test the temperature of the oven.
Early biscuits date back to the 7th century AD. in Persia (Iran), one of the first countries to make sugar cookies (deluxe cookies and cakes in large and small quantities were well known in the Persian Empire).
By the end of the 14th century, you could buy small waffles on the streets of Paris. Dating back to the Renaissance, cookbooks were rich in cookie recipes.
As people began to explore the world, cookies became the ideal travel food because they stayed fresh for a long time. Cookies proved to be portable food items that had a long shelf life and were ideal for travel. For centuries, biscuits, like iron, were carried on board any ship that left port, as voyages could continue for months (or even years under favorable conditions).
During the 17th and 18th centuries in Europe, baking was a closely controlled profession, governed through a number of guilds or professional associations. To become a baker, people had to complete years of study, working first as an apprentice, journeyman, and finally as a chef. With guilds in place, authorities could easily regulate the quantity and quality of baked goods.
As technology improved during the Industrial Revolution in the 19th century, so did the ability of cooks to bake a wide range of sweet and savory biscuits for commercial consumption. Despite the variety of cookies, they have become more accessible without changing the main ingredients. These ingredients are premium wheat flour, sugar and fats such as butter or margarine. 1
In the modern world, cookies are one of the most common groups of flour confectionery products.

1.2 Characteristics of cookies as a food product

Cookie- a product made from wheat dough, containing a significant amount of sugar and fat, of small thickness and varied shapes.
Cookies are products that are high in calories and digestibility, have a pleasant taste and attractive appearance. Due to low humidity, most products are valuable food concentrates with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins.
Butter cookies contain the largest amount of water and proteins. In terms of fat content, sugar cookies rank first. Each type of cookie contains approximately the same amount of digestible carbohydrates and vitamins. Butter cookies also contain the largest amount of minerals.
The most high-calorie biscuits are butter cookies - 1979 kJ per 100 g of product, which is due to its chemical composition.
The nutritional value of cookies is determined by their high calorie content and digestibility. The cookies have a pleasant taste and attractive appearance. Due to low humidity, most products are valuable food concentrates with a long shelf life. 2
Considering this group of flour confectionery products, it is necessary to once again emphasize the undeniable advantages of this product:
- A wide range of
- Accessibility to different segments of the population
- High quality and nutritional value
- Safety.

1.3 Characteristics of consumer properties of cookies

Consumer properties are a property of a product that manifests itself when it is used by the consumer in the process of satisfying needs. Consumer properties of a product are the quality of a product that satisfies consumer requirements.
Reliability of consumer properties is defined as the ability of cookies to maintain over time, within established limits, the values of all parameters that characterize its ability to perform the required functions in given modes and conditions of use.
In order to meet consumer needs, cookies must have the following characteristics:
- pleasant taste and smell
- usefulness, content of vitamins and minerals
- low calorie content
- attractive appearance
- beautiful, convenient, original packaging
- convenient size
- correct, attractive shape.

Products with a one-sided tear are allowed, but no more than 2 pieces per packaging unit, and no more than 3% by weight in biscuits by weight. Products with slight deformation - no more than 1 piece per packaging unit weighing up to 400 g, and no more than 5% by weight in biscuits by weight. Cookies containing more than 5% broken units are classified as scrap.

The surface of sugar and hard cookies should be smooth with a clear pattern on the front side, not burnt, without inclusions or crumbs.
For all types of cookies, the color characteristic of the given name of the cookie corresponds, in various shades, uniform. Darker coloring of the protruding parts of the relief pattern and the edges of the cookies, as well as the bottom side of the cookies and dark-colored marks from the mesh of ovens or stencils are 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 darker protruding bubbles, without signs of burning.

When assessing the quality of cookies, product sizes are standardized in terms of length, width, diameter and thickness, depending on its shape. 3

1.4 Classification and assortment of cookies

Cookies are a type of flour confectionery made from premium, first and second grade wheat flour, and oatmeal. Other types of flour are also used as additives: soy, rye.
Depending on the recipe and production method, cookies are divided into groups:
Sugar cookies are made from plastic dough, are characterized by fragility and porosity, and have a pattern on the front surface.
Hard biscuits - made from resilient-elastic dough, characterized by less fragility and swelling, containing less sugar and fat than sugar cookies, it is impossible to apply a clear pattern to them.
Butter cookies - made from butter dough of various recipes, characterized by a large amount of sugar, fat and eggs. Butter cookies can be shortbread, puff pastry, whipped or oatmeal.
Assortment of cookies
Sugar cookies
From the flour above of the first grade they produce cookies with the following names: “Lemon”, “Nut”, “For Tea”, “Classic”, “Molochnoye”, “Strawberry”, “Yubileinoe”, “Raspberry”, “Apricot”, “Rot-Front” , “Nectar”, “Calorie”, “Neva”, “Hello”, “Homemade”.
From 1st grade flour:“Zest”, “Our Brand”, “Sadko”, “Sakharnoe”, “Tea”, “Chess”.
From 2nd grade flour: “Combineer”, “Ukrainian”, “Novost”.
Long lasting cookies
Made from premium flour: " Children's", "Maria", "Aurora", "Moscow", "Salty", "Apple".
From 1st grade flour:“Sport”, “Croquet”, “Far Eastern”, “Riddle”.
From 2nd grade flour: “ Mixture No. 2."
Butter cookies are made only from first grade flour. Butter cookies are divided into shortbread (shortbread, shortbread, shortbread), whipped, croutons and nut cookies.
Shortbread cookies are made from plastic dough with a high content of sugar and fat, molded using the scooping and depositing method. It has a crumbly structure.
The following types of shortbread cookies are available for sale:
Sand-removable: " Leaves”, “Butter”, “Nut”, “Short”, “Ukrainian”, with raisins, etc.
Sand-jigging:“Chamomile”, “Zvezdochka”, “Suvorovskoe”, “Ramune”.
Whipped:“Gourmet”, “Leningradskoe”, “Flower”.
Cookies-type crackers:“Sliced”, “Moscow bread”, “Almond bread”.
Nut:“Almond”, “Slavyanskoe”.
Cookies such as croutons are prepared from rich aerated dough with the addition of raisins and candied fruits: “Sliced”, “Moscow bread”, “Almond bread”.
Dry cookies are called crackers. This is a flour confectionery product with a layered and brittle structure. Crackers resemble hard cookies in appearance and have a specific taste and aroma. The taste is due to the absence of sugar in the products, and the aroma of many types is due to the inclusion of spices and flavoring additives in the recipe (cumin, anise, more salt). Depending on the preparation method and recipe composition, crackers are divided into 2 groups:
1) with yeast or yeast and chemical raising agents:
From premium flour (the main share of production): “For Breakfast”, “Figured”, with poppy seeds, with salt, with caraway seeds, with anise, “Golden Fishes”, “Nevsky”, “Appetizing”, “Tender”;
From 1st grade flour: “Stolovy”, “Shepherd”, “Spartak”;
2) with chemical leavening agents without yeast:
From premium flour: “Captain”, “Chocolate”, “Vanilla”, “Fish (with onions, with pepper)”;
From 1st grade flour: “Snack cracker” (trademark “Tuk”) with poppy seeds and sesame seeds, with onions, garlic and herbs, with pizza flavor. 4

1.5 Cookie quality indicators in accordance with GOST

Factors shaping the quality of cookies: raw materials, technological process, storage conditions.
The main organoleptic indicators of the quality of sugar cookies are: shape; surface; color; taste and smell; fractured view.
Cookies should be dry and brittle, crumbly.
The shape of the cookies must be correct, the cookies must be whole.
The shapes of molded cookies are most often square, rectangular and round. Cookies are usually made flat. Small thickness (up to 8 mm). The cookies are small in size. For sugar cookies, sizes are set depending on the shape. 5
"Sugar Cookie Sizes"
Table 1

The variety of appearance of cookies is achieved thanks to the pattern on the surface and color of the cookies.
For sugar and long-lasting cookies, the shape must be correct, corresponding to the given name of the cookie, without dents, the edges of the cookies must be smooth or curly.
The shape of the butter cookies must correspond to the given 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 in enterprises and no more than 4% in retail chains.
The surface of sugar and hard cookies should be smooth with a clear pattern on the front side, not burnt, without inclusions or crumbs. Products with small swellings, unclear patterns and a slightly rough surface are allowed, no more than 1 piece per packaged cookie and no more than 3% by weight by weight.
The surface of the glazed cookies should be smooth or slightly wavy, without marks, graying or bare spots. Traces from crumbs and seams of sheets and conveyor belt are allowed, but do not deform the cookies. Products with cavities in the form of shells with an area of more than 20 mm 2 interspersed with crumbs are also allowed: no more than 1 piece in packaged cookies and no more than 4% by weight. Recesses with an area of more than 20 mm 2 are allowed in an amount of no more than 4% only in biscuits by weight. For cookies produced on production lines with a continuous steel belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals on the surface of cookies made using surfactants are allowed.
The surface of the butter cookies should be unburnt, without swelling, burst bubbles or crumbs. The finish of the top surface must correspond to the recipe. The surface of a cookie sprinkled with sugar should be covered with an even layer of sugar, the surface of a cookie coated with chocolate glaze should be without traces of “greying”, and the fondant glaze should not be sticky or candied. For nut cookies without finishing - rough with characteristic cracks, interspersed with nut crumbs are allowed. A rough surface is allowed for butter cookies made using wheat wallpaper flour, corn flour and wheat bran. For diabetic cookies - slightly corrugated, rough with characteristic cracks. Interspersed with xylitol and cumin crystals are allowed.
The surface of the cracker may be interspersed with flavoring additives and the presence of bubbles.
The color for all types of cookies corresponds to the name of the cookie, uniform, homogeneous. Darker coloring of the protruding parts of the relief pattern and the edges of the cookies, as well as the bottom side of the cookies and dark-colored marks from the mesh of ovens or stencils are 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 darker protruding bubbles, without signs of burning.
The taste and smell for all types of cookies are characteristic of the given name of the cookie, without any foreign smell or taste.
Broken view of sugar and hard biscuits - baked with uniform porosity, without voids or traces of unkneading. The filling in puff pastries should not protrude beyond the edges.
For butter cookies: the appearance in the fracture of shortbread cookies 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 pastries should not protrude beyond the edges.
The cracked appearance of crackers of all groups is layered, without traces of unmixing, with or without the presence of flavoring additives.
According to physical and chemical indicators of cookie quality, the following are standardized:
- Humidity;
- Mass fraction of sugar, fat, ash, insoluble in a 10% solution of hydrochloric acid, sulfurous acid;
- Alkalinity;
- Getting wet. 6

1.6 Possible defects in cookies

When examining the quality of cookies, defects of both a production nature (burntness, unbakedness, traces of improper mixing, foreign inclusions, etc.) and those resulting from non-compliance with storage conditions and periods (rancidity, mustiness, mold, etc.) may be detected.
The quality of cookies is assessed by the following indicators:
nutritional and biological value;
organoleptic;
physico-chemical;
security.
Organoleptic indicators characterize the shape, surface, color, taste and smell, and fractured appearance. These indicators must meet the requirements specified in the regulatory document GOST 24901-89 Cookies. General technical conditions.
The following defects affect the quality of sugar cookies:
- shape defects - deformation, the presence of scrap, as well as tears, i.e. traces of breakage of cookie pieces sticking together with ribs during baking;
- defects in appearance, i.e. surface - unclear stamp imprint, swelling, grooves, depressions, rough surface, inclusions of crumbs, burrs along the edges, cavities on the bottom (taking into account their sizes), traces on the bottom from the edges, seams of sheets and transport fabric ;
- color defects - uneven coloring, browning of the edges or the entire cookie, burnt areas;
- defects in the fracture - uneven porosity, voids, traces of improper mixing, unbaked places;
- defects of taste and smell - extraneous, taste and smell, unclear aroma of fragrance. 7

1.7 Requirements for packaging and labeling of cookies

Cookies are packaged in boxes, metal cans, packs and bags approved by the State Sanitary and Epidemiological Supervision authorities. Cookies with a net weight of up to 1.5 kg are packaged in boxes in rows on the edge or flat, butter cookies and crackers weighing up to 2.0 kg. Butter, sugar and hard biscuits with a quantity of at least 100 pcs per 1 kg. It is allowed to be packed in bulk boxes. Cookie sets can be placed in fillets made of parchment, sub-parchment, glassine, or in corrugated boxes made of polymer materials approved for use.
Cookies are packed in metal cans in bulk or placed with a net weight of no more than 1.5 kg. The inside of the jars is lined with parchment, sub-parchment, waxed paper or cellophane.
Free spaces in a box or jar on top of the 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 no more than 400 grams. The cookies are wrapped sequentially in two layers of paper:
1st layer (backing) – parchment, glassine, sub-parchment stamps<ЖВ>, <ПЖ>;
2nd layer - an artistically designed label or parcel made of writing paper or label paper; cellophane; laminated foil or polymer films approved for use. It is allowed to use additional cardboard or paper wrappers 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, kosher 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.
Weight cookies are placed in rows on edge in wooden, plywood, corrugated cardboard boxes with a net weight in kilograms, not more than: 15 kg - sugar and long-lasting, 5 kg - butter, 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, waxed or wrapping paper. Butter cookies are allowed to be packed in bulk boxes with a net weight of no more than 5 kg.
It is not allowed to pack packs, boxes and bags with wet labels and trademarks into boxes. For crackers, oiling the packaging is not allowed.
Boxes, cans, packs, bags of cookies must be marked with:
- trademark (if any), name of the manufacturer, its location;
- name and composition of the product;
- Net weight;
- storage conditions;
- production date (when packaging on PAKCH10 machines, the month and year are marked on the packs);
- best before date;
- information about the nutritional (proteins, fats, carbohydrates) and energy value of 100 g of product;
- designation of the standard according to which the cookies are manufactured and can be identified.
Additional information is indicated on boxes, jars, and packs of diabetic cookies (caramel products).
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 generally accepted details. 8

1.8 Requirements for storing cookies

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

COURSE WORK

In the discipline “TE of Confectionery Products”

On the topic: Commodity characteristics of hard biscuits

Introduction

1.2 Factors shaping the quality of hard biscuits

2.5 Labeling of cookies

Conclusion

Bibliography

Introduction

cookies assortment quality packaging

Confectionery products have been around for a long time. For many years in a row, confectionery products have been produced by absolutely all nations of the world. People are inventing more and more new, exquisite recipes, improving manufacturing technology, each time trying to get some kind of unique creation. Different nations have their own traditional sweets, and traditions usually depend on the living conditions and mentality of the people. Taking into account the variety of raw materials and the characteristics of technological operations, flour confectionery products are divided into: cookies, crackers, biscuits, gingerbread cookies, waffles, pastries, pies, muffins, rum baba.

In the production of flour confectionery products, cookies occupy the largest share and are characterized by high calorie content.

Cookie- flour confectionery products of various shapes, made from flour, sugar, fat, egg and dairy products, flavorings and chemical leavening agents. Depending on the recipe and method of preparation, cookies are divided into sugar, long and butter.

Long lasting cookies made from elastic-elastic and fairly plastic dough, which is prepared with higher humidity (22..27%), at a higher temperature (40) and for a longer time (30...60 minutes) than dough for sugar cookies. Before shaping, the dough is repeatedly rolled and cured to give it elastic properties. Products made from protracted dough have a layered structure at the fracture, but with less fragility and swelling.

Target of this course work: conducting a commodity characteristic of hard-baked cookies, as well as consolidating, deepening and generalizing the knowledge acquired on the topic “Flour confectionery products” and applying this knowledge to a comprehensive solution to a specific problem.

Main goals The course work consists of studying production technology, forming an assortment and assessing the quality of hard-baked cookies.

The course work includes an introduction, a theoretical part, an object and methods of research, a conclusion, and a list of references. The theoretical part provides theoretical coverage of the group of goods under study - cookies (namely hard biscuits), their variety, and condition. The object of the study is the long-lasting cookies “Maria”, analyzed in the course work.

1. Commodity characteristics of cookies

1.1 Characteristics of the assortment of hard biscuits

Hard cookies have a layered structure, less fragility and swelling than sugar cookies. This type of cookie is produced with the following names:

Made from premium flour- “Moscow”, “Maria”, “Children’s”, “School”, “Volga mixture”, “Oriental mixture”, “Zoological”, “Leningradskoe”, “Salty”, “Aurora”, “Tomato”;

Made from first grade flour- “Sport”, “Nov”, “Croquet”, “Mix No. 12”;

From second grade flour- “Ukrainian”, “Mixture No. 1”;

From mixed flour of the first and second grades- “Assorted”, “Deputatskoe”, “Moscow Metro”, “Fantasy”.

1.2 Chemical composition, nutritional value of hard biscuits

Cookies are a product made from wheat dough, containing a significant amount of sugar and fat, small in thickness and of various shapes.

The products are high in calories and digestibility, have a pleasant taste and attractive appearance. Due to low humidity, most products are valuable food concentrates with a long shelf life. The high nutritional value of cookies is due to the significant content of carbohydrates, fats and proteins.

Long-lasting cookies - layered, containing less sugar and fat, are produced from elastic-elastic dough (the humidity of which is almost 1.5 times higher, and the sugar content is 2 times less than sugar dough) on high-performance, highly mechanized production lines. When kneading dough with such structural and mechanical properties, it is necessary to create conditions for the most complete swelling of gluten proteins, which are determined by the recipe composition of the raw materials and the technological parameters of dough kneading (Table 1).

Table 1

Nutritional value and chemical composition of hard biscuits

Nutritional value and chemical composition	Long-lasting cookies made from premium flour	Hard biscuits made from first grade flour
Calorie content


Carbohydrates:
Alimentary fiber:
Organic acids:

Mono- and disaccharides:


Saturated fatty acids:
Cholesterol:
Vitamins
Vitamin PP:
Vitamin A:
Beta-carotene:
Vitamin A (VE):
Vitamin B1 (thiamine):
Vitamin B2 (riboflavin):
Vitamin E (TE):
Vitamin PP (Niacin Equivalent):
Macronutrients





Microelements

1.3 Factors shaping the quality of hard biscuits

Quality- a set of characteristics of an object related to its ability to satisfy established and proposed needs. Typically, needs are expressed through certain characteristics based on established criteria, which are formulated as quality requirements.

Quality requirements- expression of certain needs or their translation into a set of quantitatively or qualitatively established requirements for the characteristics of an object to enable their implementation and verification.

Level of quality- quantitative and qualitative expression of the properties of products (goods). Each indicator has a name and meaning.

Factors that shape quality include: the quality of product design and development, the quality of raw materials, the quality of production technology.

When designing and developing products, the requirements for quantitative and qualitative characteristics are determined. These requirements are established on the basis of market research, the end result of which is to determine consumer demands for quality levels and the most acceptable quantitative characteristics. The result, marketing and sale of the product depend on how correctly the characteristics are identified and reflected. This factor is decisive for all other formative factors.

Feedstock- various substances used to produce goods. When checking quality, first of all, attention is paid to the signs by which one can judge the naturalness and quality of spices, that is, their shape, size, color, aroma and taste. The shape, size and color must be typical and characteristic of each type of spice. The smell and taste must be characteristic and pronounced, without any objectionable odors or tastes.

Long-lasting cookies are made from elastic, elastic dough, with less fat and sugar compared to sugar cookies. The recipe for long-lasting cookies includes wheat flour (high grade, first and second grade) with weak gluten quality.

In long-dough cookies, conditions are created for more complete swelling of flour proteins than in sugar dough: higher humidity of the dough, higher temperature, longer and more intense kneading.

The production process consists of the following operations: preparing raw materials for mixing; kneading dough; rolling the dough; secondary rolling; molding; baking; cooling and packaging.

Preparation of raw materials.

It is carried out by weighing and feeding granulated sugar (powdered sugar), invert syrup, milk and salt into the dough mixing machine. All components are mixed for 10 minutes, and then solutions of chemical disintegrants are added and mixed thoroughly again.

Preparing the dough.

It is produced in kneading machines in which the emulsion is mixed with flour. The finished dough should be well mixed, homogeneous, well tightened, i.e. have elastic elastic properties. The dough temperature can vary from 24 to 38 C, the dough humidity is 22...28%.

Proofing the dough.

It is carried out at a temperature of 25...27 C and a relative air humidity of about 80% to increase the plasticity of the dough.

Rolling the dough.

Provides five successive stages of rolling and resting the dough: preliminary rolling, first maturing, first face rolling, second maturing, second face rolling.

Rolling the dough has a positive effect on the quality of cookies, improving porosity, swelling, fragility of products, and appearance.

Forming dough pieces.

The stamping is carried out using light-type machines or rotary machines.

Baking.

Cookies are baked in continuous tunnel ovens and in electric ovens at a temperature of 160...300 C for 4...5 minutes.

Cooling.

This operation is required to increase the strength of products. The cookies are first cooled to a temperature of 50...70 C, gradually reducing the temperature to 20...25 C. Then the cookies are sent for packaging.

2. Examination of the quality of hard biscuits

The quality of cookies is assessed by the following indicators:

· nutritional and biological value;

· organoleptic;

· physical and chemical;

· security.

2.1 Characteristics of organoleptic indicators

Organoleptic indicators characterize the shape, surface, color, taste and smell, and fractured appearance. These indicators must meet the requirements specified in the regulatory document GOST 24901-89.

When assessing the quality of sugar and hard biscuits, the dimensions of the products are standardized in terms of length, width, diameter and thickness, depending on their shape. Square-shaped cookies should have dimensions in length and width of no more than 65 mm; rectangular in shape - length no more than 90 mm, width no more than 65 mm. The diameter of round cookies, according to the standard, should be no more than 70 mm, and shaped cookies - 75 mm. The thickness of sugar and hard cookies should be no more than 7.5 mm, regardless of shape, and shaped shortbread - 20 mm. In sets of butter cookies, a deviation in the weight of each item is allowed in the amount of ± 10%. Let's take a closer look at the above indicators.

For long-lasting cookies, the shape must be correct, corresponding to the given name of the cookie, without dents, the edges of the cookie must be smooth or curly. Products with a one-sided tear (mark of the break of two products stuck together by the ribs during baking) are allowed: no more than 2 pieces per packaging unit and no more than 3% by weight in cookies and cookies with the number of pieces per 1 kg - no more than 100, and also products with slight deformation - no more than 1 piece per packaging unit weighing up to 400 g, no more than 5% by weight in biscuits by weight. Cookies containing more than 5% broken are classified as scrap.

2.1.2 Surface

The surface of the long-lasting cookie should be smooth with a clear pattern on the front side, not burnt, without inclusions or crumbs. Products with small swellings, unclear patterns and a slightly rough surface are allowed, no more than 1 piece per packaged cookie and no more than 3% by weight by weight. The surface of the glazed cookies should be smooth or slightly wavy, without marks, graying or bare spots. Cookies produced on dough squeezing machines such as FAK and FPL may have a corrugated, rough surface; the underside is flat. Traces from crumbs and seams of sheets and conveyor belt are allowed, but do not deform the cookies. Products with cavities in the form of shells with an area of more than 20 mm2 interspersed with crumbs are also allowed: no more than 1 piece in packaged cookies and no more than 4% by weight. Recesses with an area of more than 20 mm2 are allowed in an amount of no more than 4% only in biscuits by weight. For cookies produced on production lines with a continuous steel belt, the presence of shells on the underside is allowed without limitation. Single inclusions of incompletely dissolved sugar crystals on the surface of cookies made using surfactants are allowed.

2.1.3 Color. Taste and smell

For all types of cookies, the color characteristic of the given name of the cookie corresponds, in various shades, uniform. Darker coloring of the protruding parts of the relief pattern and the edges of the cookies, as well as the bottom side of the cookies and dark-colored marks from the mesh of ovens or stencils are allowed. In packaged biscuits for export, the overall color tone of the individual products must be the same in each packaging unit.

The taste and smell for all types of cookies are characteristic of the given name of the cookie, without any foreign smell or taste.

2.1.4 Fractured view

Long-lasting cookies should be baked with uniform porosity, without voids or traces of unkneading. The filling in puff pastries should not protrude beyond the edges.

Notes:

1. In mixtures or sets of butter cookies, a deviation of ±10% from the weight of each item specified in the recipe is allowed.

2. In cookies for export, broken products, with one-sided tears, deformations, with unclear patterns, rough surfaces, blisters, cavities in the form of shells and inclusions of crumbs are not allowed.

3. In cookies produced on imported mechanized flow lines, which provide a method of formation in the form of a continuous strip, products with traces of cuts are allowed.

My test sample is the Mary long biscuit. Let us determine organoleptic indicators based on the sample under study.

table 2

Actual performance of the sample under study

Indicator name	Actual characteristics
	Correct, corresponding to the given name of the cookie, without dents, the edges of the cookie are curly.
Surface	Smooth with a clear pattern on the front side, not burnt, without inclusions of crumbs, the bottom side is smooth.
	Uniform, typical for this type of cookie.
Taste and smell	Cookies characteristic of this name, without any foreign smell or taste.
Fractured view	Baked cookies with uniform porosity, without voids or traces of unkneading.

As a result of determining organoleptic indicators, we can conclude that the product is of excellent quality and fully complies with the requirements of regulatory documentation.

2.2 Characteristics of physical and chemical parameters

Indicator names	Standard for cookies	Method of analysis
	molded on stamping and rotary machines	molded on FAK type dough squeezing machines and manually	butter
	sugar from wheat flour	long wheat flour	sugar from wheat flour
	premium	first class	second class	premium	first class	second class	first class	second class
Humidity, %							No more than 10.0	No more than 10.0	No more than 15.5	According to GOST 5900
Mass fraction of total sugar in terms of dry matter (for sucrose), %, no more									Not less than 12.0	According to GOST 5903
Mass fraction of fat in terms of dry matter, %									Not less than 2.3	According to GOST 5899
Alkalinity in degrees, no more										According to GOST 5898
Mass fraction of ash, insoluble in solution with a mass fraction of hydrochloric acid 10%, %, no more										According to GOST 5901
Wetness, %, not less										According to GOST 10114
Mass fraction of total sulfurous acid, %, no more										According to GOST 26811

When assessing the quality of hard biscuits, the length, width, diameter and thickness are standardized 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, shaped ones - 75 mm. The thickness of long-lasting cookies, regardless of their shape, should be no more than 7.5 mm, and shaped shortbread - 20 mm. In sets of butter cookies, deviation from weight is allowed within + 10%.

Size The cookies are set using a caliper, measuring 5 products. The average length, width and thickness are compared with the requirements of the standard.

Physico-chemical parameters are established depending on the type of cookie. So, mass fraction of total sugar in terms of dry matter (in terms of sucrose) should be no more than: for long-term 20%.

Mass fraction of fat: in prolonged periods from 7 to 28%.

Humidity: prolonged 5--9.5%, maximum deviation +2%. Humidity is determined by drying a sample of cookies in an oven.

The alkalinity of cookies is calculated using the formula:

where a is the amount of 0.1 N solution of acid H2S04 used for titration, ml; K -- correction factor for acid; 250 -- volume of distilled water taken to infuse a sample of cookies, ml; 100 -- alkalinity indicator in degrees; 25 -- cookie sample, g; 50 -- volume of filter taken for titration, ml; 10 -- coefficient for converting acid per 1 N.

Wetness (swelling) characterizes the porosity of products: in the long-term - 130%. Soakability is the ratio of the mass of cookies wet over a certain period of time to the mass of dry cookies, expressed as a percentage. Good cookies quickly get wet in water. To determine wetness, a three-section cage made of stainless metal mesh with opening sizes of no more than 2 mm2 is used. The cage with cookies is lowered into a vessel with water at a temperature of 20 °C for 2 minutes. After excess water has drained, the cage is weighed along with the soaked biscuits.

Calculation of wetness is carried out according to the formula:

2.3 Safety and microbiological indicators

Safety indicators in terms of the content of toxic elements, mycotoxins, pesticides, radionuclides must comply with ILO 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 (control for raw materials)

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 parameters are given in table.

Microbiological indicators of cookie quality (according to MBT)

2.4 Packaging and storage of cookies

Packaging helps maintain the quality of products over a long period. Materials used for packaging must be resistant to external influences.

Cookies are packed in metal cans in bulk or placed with a net weight of no more than 1.5 kg. The inside of the jars is lined with parchment, sub-parchment, waxed paper or cellophane.

Free spaces in a box or jar on top of the 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 no more than 400 g. The cookies are wrapped sequentially in two layers of paper:

1st layer (backing) - parchment, glassine or sub-parchment of the ZhV, PZh brands;

2nd layer - an artistically designed label or parcel made of writing or label paper, laminated foil or polymer materials.

Weight cookies are placed in rows on edge in wooden, plywood, corrugated cardboard boxes with a net weight in kilograms, not more than: 15 kg - sugar and long-lasting, 5 kg - butter, 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, waxed or wrapping paper. Butter cookies are allowed to be packed in bulk boxes with a net weight of no more than 5 kg.

It is not allowed to pack packs, boxes and bags with wet labels and trademarks into boxes. For crackers, oiling the packaging is not allowed.

Cookies are stored at a temperature of 18 ± 5 ° C and a relative air humidity of no more than 75%. During storage at high air humidity, cookies become moistened due to the absorption of moisture and increase in mass, lose their fragility, become soft and may become moldy. In rooms with air humidity significantly below 75%, the products dry out and their swelling properties decrease. Violation of storage temperature conditions leads to the appearance of signs of rancidity and greasy fat in the cookies. Cookies can be affected by flour pests (flour moths). Therefore, it is necessary to strictly monitor the cleanliness of the room and promptly carry out disinfection. It is not allowed to store cookies together with products that have a specific odor. Cookies should not be exposed to sunlight.

The shelf life of cookies from the date of production is as follows:

· 3 months - for sugar and long-lasting cookies;

· 2 months - for cookies Odessa;

· 1.5 months - for cookies with mayonnaise;

· 45 days. - for butter cookies with a fat content of up to 10%;

· 30 days. - for butter cookies with a mass fraction of fat from 10 to 20%;

· 15 days. - for butter cookies with a fat content over 20%.

2.5 Labeling of cookies

Boxes, cans, packs, bags of cookies must be marked with:

· trademark (if any), name of the manufacturer, its location;

· name and composition of the product;

· net weight;

· storage conditions;

· production date (when packed on PAKCH10 machines, the month and year are marked on the packs);

· best before date;

· information about the nutritional (proteins, fats, carbohydrates) and energy value of 100 g of product;

· identification of the standard according to which the cookies are manufactured and can be identified.

Additional information is indicated on boxes, jars, and packs of diabetic cookies (caramel products). 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 generally accepted details.

The sample under study, hard biscuits “Maria”, was purchased by weight. Packed in a plastic bag and has no markings.

Conclusion

In this course work:

1. A brief description of long-lasting cookies is given.

2. Research has been carried out on the range and quality of hard biscuits.

3. The sale, storage, labeling, packaging of hard biscuits is described.

Flour confectionery products occupy an important place in people's nutrition. Cookies are quite a useful product, as they include all the components necessary for human life: proteins, fats, carbohydrates, minerals, vitamins. Thanks to the variety of types of cookies, it can be consumed by people who need dietary nutrition: athletes, diabetics, overweight people and many others. That is why non-standard ingredients began to be added to the standard recipe for cookies of various types: bran, sucrose, zest, etc.

The results of the study indicate a fairly wide range of cookies in retail food stores, and the greatest optimality of cookies compared to other competitors. And this indicator occupies an important place in an effective consumption system. The gradual and constant updating of the assortment of cookies, as a result of complex interaction in this field of activity, indicates the weak dependence of trading enterprises on external investors and creditors. Such absolute financial stability is characterized by the fact that all reserves of the enterprise are covered by its own working capital. The main factors that ensured the increase in cookie sales were an increase in demand for packaged products, which led to a shift towards the consumption of more expensive types of baked goods.

In conclusion, we can conclude that the long-lasting cookies “Maria” fully comply with the requirements of regulatory documentation for organoleptic indicators. Since Maria cookies were purchased by weight and packaged in a plastic bag, they are not labeled.

Allowed for implementation.

List of sources used

1. Mikulovich L.S. Commodity research of food products: textbook. Benefit / L.S. Mikulovich, A.V. Loktev, I.N. Furs; under general ed. O.A. Brilevsky. Mn.: BSEU, 2005. 614 p.

2. Chechetkina N.M. Commodity examination for university students / N.M. Chechetkina, T.I. Putilin. Mn.: Vysh.shk., 2006. 512 p.

3. Shevchenko, V.V. Commodity research and examination of consumer goods: textbook. Benefit / V.V. Shevchenko. Mn.: INFRA-M, 2007. 544 p.

4. Shepelev A.F. Commodity research and examination of food products / A.F. Shepelev, K.R. Mkhitaryan, I.A. Pechenezhskaya. Mn.: Vysh.shk., 2004. 680 p.

5. Ryzhakova A.V. Commodity research and examination of confectionery products, Publishing Center "Academy", 2005. 165 p.

6. GOST 5897-90 Confectionery products. Methods for determining organoleptic quality indicators, sizes, net weight and components.

7. GOST 24901-89 Cookies. General technical conditions.

Posted on Allbest.ru

Cookie. Raw materials, production standards. Main types of cookies. Commodity characteristics of cookies Cookies market shares

Cookie classification

Introduction

1.Commodity characteristics of cookies

1.1 History of the development of biscuit production

1.2 Characteristics of cookies as a food product

1.3 Characteristics of consumer properties of cookies

1.4 Classification and assortment of cookies

1.5 Cookie quality indicators in accordance with GOST

1.6 Possible defects in cookies

1.7 Requirements for packaging and labeling of cookies

1.8 Requirements for storing cookies

Send your good work in the knowledge base is simple. Use the form below

Similar documents