Depending on the diameter and thickness of the ring, bagel products are divided into the following types: drying (ring diameter - 4-6 cm, rope thickness - 1-17 cm); bagels (ring diameter - 7-9 cm, rope thickness - up to 2 cm); bagels (ring diameter - 7-10 cm, rope thickness - up to 3.3 cm), bread sticks (length - 28-30 cm, diameter - up to 0.8 cm) and straws (length - 28-30 cm, diameter - up to 0.5 cm) (Fig. 1). Breadsticks are similar in properties to bagels, and straws are similar to dry bread, so they are included in this group. They also produce dietary lamb products (achloride drying).
Lamb products are made from premium and 1st grade wheat flour.
The dryers have the form of rings or shuttles with a diameter of 4-6 cm, the weight of the product is 6-12 g. Assortment - Plain, Vanilla, Mustard, Malyutka, Amateur, Dairy, etc.
Bagels are baked in the form of rings and shuttles with a diameter of 7-9 cm, product weight - 25-40 g. Assortment - Plain, Children's, Lemon, Slavic, Dairy, Sugar, Egg, etc.
Bagels are rings with a diameter of more than 9 cm, weighing 50 or 100 g. Assortment - Plain, Poppyseed, Butter, Ukrainian, Mustard, etc.
Straws and sticks are made from premium and first grade wheat flour. Straws are produced in the following assortment: “Kyiv”, sweet, salty, vanilla.
Lamb products vary depending on the characteristics of the recipe. Drying, for example, can be vanilla, mustard, poppy seed, lemon, plain, etc.; bagels - vanilla, sugar, Cherkizovsky, lemon, etc.; bagels - milk, mustard, butter, with cumin, with poppy seeds, etc.; breadsticks have no varieties, and straws can be sweet, salty or vanilla.
In addition, bagel products include rakhai, which are large bagels with a diameter of up to 250 mm. Braided rakhaya is made from three flagella in the form of a braid, which is rolled into a wreath. A twisted rakhaya is made from three flagella rolled into a ring.
Technology for the production of lamb products: preparation and dosing of raw materials - preparation of dough or cover - kneading dough - rubbing dough - resting dough (fermentation) - molding products - proofing - scalding in water or scalding with steam - drying - baking - packaging - storage or release to the trading network.
The main features of the production of lamb products, in contrast to bakery products, are that the dough is prepared very hard (32-35 liters of water are used per 100 kg of flour, i.e. almost half as much as for bread). To impart plasticity and a cohesive structure, the dough is rubbed (kneaded), i.e. passing it between the shaft and the belt of the rubbing machine. To give a shiny, glossy surface, the dough pieces are scalded in water or scalded with steam (as a result, the starch in the surface layer gelatinizes and the proteins denature).
YAKUT TRADE AND ECONOMICS COLLEGE
CONSUMER COOPERATION
Department of Commodity Science and Technology
GRADUATE QUALIFYING WORK
on the topic: “Analysis of the quality range and organization of the sale of bagel products sold in the Pchelka store, LLC Yakut Bread Factory”
YATEK PC students
Serebrennikova Evgenia Alexandrovna
Specialty 0612 “Commodity Science”
(by groups of homogeneous goods)
Head: Prokopyeva Marina Yurievna
Yakutsk 2009
INTRODUCTION
1.3 Classification and modern directions of the range of bakery products
1.4 Requirements for the quality of lamb products
CHAPTER 2. EXPERIMENTAL
2.3 Results of the analysis of the range of bakery products sold in the Pchelka store
2.4 Results of assessing the quality of lamb products
Conclusion
BIBLIOGRAPHICAL LIST
Scientists archaeologists from different countries, after studying a large amount of materials, confirmed that indeed the first “bread plant” should be considered not modern cereals - rye and wheat, but oak. People used the abundant harvests of its acorns to make bread in ancient times.
Nuts, like acorns, were man's first bread. In those ancient times, people attributed magical powers to nuts. It was believed that they made a person invulnerable, stopped a flying arrow, and stopped fires and thunderstorms.
The caloric content of nuts is 2 times higher than the caloric content of wheat and 8 times higher than that of milk.
Many millennia have passed since people began to cultivate cereals. Lost in the depths of centuries is the day when primitive man ground a handful of grains, kneaded flour and water and baked his first bread on hot coals.
At first people ate raw grains. Then, by adapting two stones, man created something like a millstone and learned to make flour. By mixing crushed grain with water, he discovered a new type of food - porridge.
It is believed that porridge was the first “foremother” of bread. The discovery of fire allowed man to improve his food. Perhaps, completely by accident, a woman who was preparing food for her family one day “baked” porridge and, through an oversight, it turned out to be a hard cake. However, people benefited from this “mistake.” The flatbreads turned out to be better and more convenient than porridge.
At first, the flatbreads were eaten hot as a seasoning for meat, and then they began to be eaten cold. And the cold flatbread was already bread.
Time passed, century after century, discovery after discovery, and man took the next step in the art of making bread. From baking unleavened flatbread, he moved on to making sour bread. This happened, perhaps, for the first time in Egypt, 4-5 thousand years ago. There is every reason to believe that the Egyptians used sour dough. This is evidenced by figurines depicting beer preparation. It would seem, what does beer have to do with it? And beer and bread have many common origins. Both of these products are the result of fermentation, which is caused by yeast. It is quite possible that brewer's yeast, accidentally getting into the kneaded dough, produced a “miracle”. Before the eyes of astonished people, the dough began to rise, bubble, and breathe.
Bread and bakery products are everyday products. Currently, the baking business has great opportunities to increase the number of enterprises, create a developed competitive environment, and new jobs. Bakery production is a socially important sector of the economy. Most bakeries that produce basic types of bread solve the important strategic task of providing cheap bread to as many people as possible.
Now on the Russian bread market there is both the legacy of the USSR - traditional types of bread - black, white, round, loaf and loaf, and the premium category that has been emerging in recent years - bakery products with a limited shelf life, content of minerals and organic elements, low-calorie varieties, etc. .P. The consumption of bread and bakery products is primarily related to the well-being of the population, with the growth of which the Russian consumer is moving from cheap and high-calorie food to more expensive products.
According to the Institute of Nutrition of the Russian Academy of Medical Sciences, the level of consumption of this important food product in our country was not the same in different years and depended, first of all, on the economic situation in the country and the level of income of the population.
It is known that a modern Russian consumes on average about 100 kg of bread per year, while for Moscow this figure is, according to various sources, from 70 to 90 kg per year, while in some Russian regions - up to 260 kg, in European countries, the level of bread consumption is 70-80 kg. per capita per year.
The relevance of the qualification work lies in the fact that recommendations will be developed for the enterprise to improve sales by improving the quality of bakery products, expanding the range, improving marketing and sales methods.
The goal of the work is to increase sales of bagel products produced by the Yakut bakery and sold by the Pchelka store.
To achieve the goal, the following tasks are set:
Conduct a theoretical analysis of the range of bagel products sold;
Investigate the quality of lamb products sold in the Pchelka store;
Describe the source of supply (Yakut bakery).
The analysis of the assortment carried out in the thesis will allow us to determine the quantity and quality of products sold, sales volume, which brand consumers prefer, the influence of local producers, national traditions and customs on the sale of bagel products. Based on the data obtained, draw conclusions about the range of bagel products sold in the store, take measures to improve the quality of service and expand the range.
During the research process we will use the following methods:
Integrated approach and system analysis;
Economic-statistical;
Comparative;
Laboratory;
Sociological;
Observations.
The work consists of an introduction, two chapters - a literature review and an experimental part, conclusions and proposals, a bibliography and applications.
In the first chapter we will look at the market conditions for bakery and bagel products in the city of Yakutsk, the Far East and the Russian Federation as a whole; classification and directions for future development of the assortment, formation of quality in the process of production and storage, as well as organization of marketing and sale of bagel products.
In the second chapter, we will give a description of the Yakut bakery and the Pchelka store, analyze the structure of the range of bagel products, conduct marketing research to identify preferences for the choice of bagel products, show the results of an examination of the quality of individual samples and the results of a study of the organization of sales and sales of products at the enterprise.
In the writing process, the works of domestic and foreign authors E.P. Golubkov, L.P. Dashkov were used. , Pambukhchiyants V.K., Raikova E.Yu., Doronkin Yu.V., Rubtsova L.I., Kotler F., Popov E.V., Romanov A.N., Veerle De Bond and others.
CHAPTER 1. THEORETICAL ASPECTS OF FORMATION OF THE RANGE AND QUALITY OF BARAN PRODUCTS
1.1 Market conditions for bakery products in the Russian Federation
Over the course of his entire life, a person eats a total of 15 tons of bread, and the bulk of it is not consumed separately, but along with other food products, that is, bread acts as a necessary additive to almost any food. The volume of production of bread and bakery products in Russia in 2006 is estimated at 7,702 thousand tons or $4.5 billion in value terms. Over the past 5 years, Russia has seen a downward trend in bread production. According to experts, the production of bakery products in Russia is declining annually by 5-7%; according to Rosstat, since 2000, bread production in the country has been falling every year by an average of 3.8%. For the period from 1996 to 2005. production volumes of bread and bakery products in Russia decreased by 20%. Industrial bread production per capita from 1996 to 2005 in Russia decreased by 18%, in the Moscow region - by 15%. Bread production: in 2000, 9.1 million tons of products were produced, or 98.9% of the 1999 level, in 2001 - 8.5 million tons, or 95% of the previous year. During the period January–May 2002, the trend of a gradual reduction in the volume of bread and bread production continued, and only 98.27% of the level of the corresponding period of last year was mastered, and the output for the specified period amounted to 3,367,264 tons. Only two federal districts of the country (Southern and Siberian) during the period January–May 2002 managed to exceed their own indicators of the previous year. And the largest reduction in output indicators was noted in the Far Eastern District, which amounted to 6.33%. Among the main reasons for the contraction of the market, a decrease in the population, as well as a change in the structure of consumption, should be noted: now there is a decrease in the consumption of bread and bakery products, caused by rising incomes. According to official data, the real disposable cash income of Russians in 2006 compared to 2005 increased by 10.2%, so an increasing percentage of the population has the opportunity to significantly diversify the product range. The main development of the dry bakery products market, as analysts predict, will occur due to an increase in the consumption of innovative products - breads and crackers with natural additives, multigrain, bio. The growing popularity of bread is explained by the formation of a new type of consumption aimed at healthy eating and disease prevention. Traditional crackers and dryings have not shown active growth for a long time, but remain a popular delicacy among Russians.
Experts distinguish two main segments of the dry bakery products market - traditional, more capacious, which includes dryers, bagels, crackers, straws, and innovative - bread, thin crackers, crisps and crackers with various additives. The market is developing unevenly - the traditional segment is stagnating, the innovative segment is growing dynamically.
Rusks, sushi, bagels are a traditional Russian delicacy. It is these products that occupy the main share in the range of manufacturers and in consumer preferences. Straws and pretzels are also popular. But if in 2002-2003 the traditional segment showed unexpectedly rapid growth, today the market for such simple bakery products as crackers and dryers is stagnating. This, of course, does not mean that in a few years the drying bagels will disappear from store shelves. The market is stagnating gradually, but this is an inevitable process. The consumption of new products – bread, for example – is growing. The reasons for this are the growing welfare of consumers, changes in their tastes and preferences, and the appearance on the market of new healthy products with various additives. If 15-20 years ago crackers, dried bread and bagels were the most common delicacies consumed by all segments of the population, now consumers with average and high incomes are abandoning simple products in favor of innovative, healthy bio-products: bread made from whole-ground flour, crackers with various additives - sprouted grains, cereals, bran, dried fruits and nuts, with a high content of healthy varieties of vegetable oil - olive, sesame, flaxseed.
Traditional products will always have their own consumer - this segment, although it has not shown active growth for a long time, will continue to be present on the Russian market. The segment of traditional dry bakery products is quite busy: almost all Russian bakeries produce crackers and drying products. (Fig.1.1.1.).
Rice. 1.1.1. Sales volume of dry bakery products for 2007 in the Russian Federation
In the capital region, the leader in the production of crackers is the Zvezdny plant; its products occupy more than 40% of the Moscow market. In the regions, products from local producers predominate. However, in order to maintain its position and compete with manufacturers of new products, Zvezdny will have to introduce innovative products and expand its assortment with fashionable items.
According to analysts, the growth of the dry bakery products market in the coming years in physical terms will be 10-15% per year. The main development will occur due to increased consumption of innovative products. The market for thin crackers and bread in Russia is relatively small, but fast-growing, with dynamics of 10-15% per year. According to experts, the volume of this market is 20 thousand tons. First of all, the market is growing due to thin crackers and extruder bread.
According to Nielsen Russia, the growth in retail sales of dry bread and crisps in Moscow and St. Petersburg for the period from February 2006 to January 2009 amounted to about 18% in value terms (see Fig. 1.1.2).
According to the Nielsen classification, the salty biscuits segment (crackers, sticks, pretzels) is included in the category of flour confectionery products. The share of this segment in the total volume of retail sales of the category in the period from February 2007 to January 2009 is about 6% in physical terms. According to Nielsen retail sales research in Russian cities with a population of over 10 thousand people, for the period from February 2007 to January 2009, compared to the same period a year earlier, the growth of this segment was 16% in volume terms and 31% in value terms.
Bread and crisps are a separate category of the flour products market, which is also showing steady growth. According to research into retail trade in Moscow and St. Petersburg for the period February 2007 – January 2009, growth compared to the same period a year earlier amounted to 17% in monetary terms and 8% in physical terms. The growing consumption of bread can be explained by the fact that quality and benefits are becoming fundamental criteria when choosing a product by the buyer. Consumers are increasingly thinking about the health benefits of products, reading labels more often, and looking at information about the product’s composition and manufacturer.
One of the noticeable trends in the dry bakery products market is the increase in packaged products. If in the period from February 2006 to January 2007 the share of loose products was 55% in volume terms, then in the same period a year later it decreased to 44%. In value terms, these ratios looked like this: 42% - in the period February 2006 - January 2007, and 34% - February 2007 - January 2008 (data from an audit of retail sales in Russian cities with a population of over 10 thousand people, Nielsen Russia )
For example, until recently, drying products were very poorly represented in chain stores, for example in Moscow, precisely because the share of packaged goods was small. Packaging plays a very important role in any segment of the confectionery market. Especially if the manufacturer wants its products to be presented on supermarket shelves. Here the factor of convenience and practicality comes first. Before the buyer falls in love with the product itself for its quality and taste, the main work falls on the packaging. The packaging must work, and work correctly, at the moment when the consumer encounters the product on the store shelf.
The production of bread and bakery products in Russia in the first half of 2008 decreased by 4.4% compared to last year's figures, but experts say that this is due not only to rising grain prices. As Russians' incomes increase, they eat less and less bread.
The experience of other countries shows that as the general income of the population increases in the daily diet of the average family, the previous share of bakery products is gradually decreasing - they are being replaced by other products, in particular, milk and meat, vegetables and fruits. A strong reduction in bread consumption began around 2001, when the country recovered from the financial crisis and income began to grow. As for recent years, this decrease in consumption has slowed down due to the fact that many migrants live in Russia. They constitute a social group with high consumption of bakery products, since their overall income level is low.
The volume of imports of bread and bakery products in 2006 amounted to $20.1 million in monetary terms. The largest share of bread imported into our country in monetary terms belongs to Finland, which in 2006 imported bread worth $6.9 million, which amounted to 34.5% of the total import volume, Lithuania is in second place - $3.3 million or 16.3%. The shares of Germany, France and Ukraine in 2006 were 9.6%, 9.4% and 9.3%, respectively.
According to experts, 16-20 thousand enterprises are engaged in the production of bakery and confectionery products in Russia. The bread industry in Russia is represented mainly by small and medium-sized enterprises. From the point of view of the characteristics of the bakery industry, the markets of Moscow and St. Petersburg are most indicative.
According to Rosstat, the average daily volume of the Moscow bakery products market is 1.8 thousand tons. Since the Soviet period, bakeries have continued to play a dominant role in the capital: in the current market conditions, large factories have higher profitability and a better chance of preserving traditional bakery recipes. Nevertheless, small businesses in this industry are quite developed in Moscow.
Among the latest trends in the development of the bread market, experts cite the growing interest in the production of fortified and therapeutic products, interest in which is growing every year. Despite this, the production of bread and bakery products with healthy additives, including “premium” varieties, is currently underdeveloped in our country. However, the potential of the elite segment is confirmed both by the results of consumer research and by successful experience in other food markets, such as dairy products, instant foods, juices, and semi-finished products. Experts believe that within five years there will be a clearer segmentation of the market, as a result of which the so-called traditional types of bread will remain in the lower price segment with the simultaneous growth of the premium segment - branded bread and bread made only from natural ingredients. At the same time, it is expected that the share of the lower segment will continue to decline, and the premium segment will be actively formed. As for our region, we can say the following. According to the Federal State Statistics Service for the Republic of Sakha (Yakutia), bread and bakery products made from premium rye flour are changing as follows (see Fig. 1.1.3).
From the above figure we see that prices for the listed goods changed slightly, not counting the data for 2008. This is primarily due to state regulation of prices for bread and bakery products, since these are essential goods and are carried out by order of the Government of the Russian Federation.
Rice. 1.1.3. Consumer price indices for bread and bakery products (December compared to December of the previous year, in%)
As for 2008, this is the influence of the financial crisis, although the increase occurred by only 6.8% compared to last year. This is a fairly significant percentage for the consumer price of bread and bakery products. More specifically, in rubles, this can be seen in Fig. 1.1.4.
Rice. 1.1.4. Average consumer prices for bread and bakery products (at the end of the year; rubles per piece)
We can conclude that the all-Russian and republican direction in the production of bakery and lamb products is the production and sale of products with reduced calorie content, and much attention is paid to the “usefulness” of products.
The pricing policy for bakery and bagel products is actively regulated by the state, preventing prices for these essential goods from rising. According to experts, 16-20 thousand enterprises are engaged in the production of bakery and confectionery products in Russia. The bread industry in Russia is represented mainly by small and medium-sized enterprises.
1.2 Nutritional value and factors shaping the quality of bakery products
The nutritional value of bread products is determined by the content of various nutrients, energy value, and digestibility. Digestibility is influenced by the structure of the crumb, its looseness, taste and aroma, and attractive appearance. The content of proteins, fats, carbohydrates and energy value is presented in Table 1.2.1.
Table 1.2.1.
Nutritional value of bread and bakery products
The amount of nutrients that enters the body with daily consumption of 100 g of loaf sliced from premium flour and 200 g of rye from peeled flour is given in Table 1.2.2.
Table 1.2.2.
Nutritional value of mass-produced bakery products and daily human need for essential nutritional factors
| Essential nutritional factors | Daily human need | Sliced loaf made from premium flour (100g) | Rye bread made from peeled flour (200g) | Loaf and bread in total (300g) | Degree of satisfaction of daily needs, % |
| Protein, g | 85 | 7,5 | 12,2 | 19,7 | 23,1 |
| Fat, g | 102 | 2,9 | 2,4 | 5,3 | 5,2 |
| Polyunsaturated fatty acids | 4 | 0,8 | 1,3 | 2,1 | 52,0 |
| Phosphatides, g | 5 | 0,5 | 1,0 | 1,5 | 30,0 |
| Carbohydrates, g | 382 | 51,2 | 81,8 | 133 | 34,0 |
| Fiber, g | 25 | 0,1 | 1,6 | 1,7 | 6,8 |
| Organic acids, g | 2 | 0,1 | 1,6 | 1,7 | 85,0 |
| Minerals, mg: | |||||
| sodium | 4000 | 427 | 808 | 1235 | 30,9 |
| calcium | 800 | 19 | 58 | 77 | 9,6 |
| potassium | 2500 | 97 | 484 | 581 | 23,2 |
| magnesium | 400 | 13 | 84 | 97 | 24,3 |
| phosphorus | 1200 | 65 | 260 | 325 | 27,1 |
| iron | 14 | 1,2 | 7,2 | 9,4 | 67,1 |
| Vitamins, mg: | |||||
| B1-thiamine | 1,7 | 0,11 | 0,34 | 0,45 | 25,9 |
| B2-riboflavin | 2,0 | 0,3 | 0,16 | 0,19 | 9,5 |
| B3-pantothenic acid | 7,5 | 0,3 | 1,2 | 1,5 | 20,0 |
| B6-pyrodixine | 2,5 | 0,2 | 0,4 | 0,6 | 24,0 |
| B9-folic acid | 0,3 | 0,02 | 0,03 | 0,05 | 16,7 |
| E-tocopherol | 17,5 | 3,9 | 6,8 | 10,7 | 61,1 |
| PP-nicotinic acid | 19,0 | 0,29 | 1,36 | 1,65 | 9,5 |
| Energy value, kcal | 2800 | 264 | 412 | 676 | 24,1 |
Mass-produced varieties of bread do not contain sufficient amounts of individual minerals and cannot satisfy the body's needs for them. However, bread as a food product is mainly an accompanying food product such as meat, fish, vegetables, which contain quite a lot of these components.
Quality is determined by a combination of various properties, and their role is not equivalent. Obviously, when assessing the quality of bread, it is impossible to take into account all its indicators. We are not talking about a change in quality in general, but only about a set of indicators that reflect the consumer value of the product.
The consumer first of all pays attention to the organoleptic properties - appearance, taste and aroma, freshness. However, the concept of quality is much broader. It is also necessary to know the nutritional value and safety, shelf life, storage conditions and periods.
Factors shaping quality
Raw materials used in baking are divided into main and auxiliary.
The main raw materials include flour, salt and yeast. Wheat and rye flour of all types is used in baking. The water is used for drinking. To improve the taste and consistency of the dough, resulting in the formation of alcohol and carbon dioxide. During fermentation, carbon dioxide loosens the bread dough and gives it a porous structure.
Auxiliary raw materials include:
- fat- improves the taste and consistency of bread, increases its nutritional value. Vegetable and animal fats, margarine, and hydrofat are used;
- sugar- improves the taste, increases the nutritional value of bread;
- eggs, egg powder or melange- added to dough when making baked goods;
- syrup- only starch is used, obtained by saccharification of starch;
- milk- use natural, low-fat, dry, condensed; Cheese whey is also used in natural or dry form;
- malt- this is flour from sprouted and dried grains of barley or rye, used in the manufacture of certain types of bread;
- spices- caraway seeds, coriander, vanillin and others – give the bread a specific taste and aroma.
The birthplace of bagels is the city of Smorgon in Belarus, where for the first time they began to form narrow flagella from choux (boiled) dough and bake baked buns from them (products made from scalded dough). Small ovaranochki were called obvarenochki, varenochki and, finally, lambs (for their steepness, like a ram’s horn). Valdai, the extreme northeastern point where the lamb craft spread from Belarus to Russia, was especially famous for such lambs.
Bagels were also made in Orsha, Vitebsk, Vyazma, Smolensk, and Roslavl. In Ukraine, bagels were common - large, thick and looser bagels, the name of which comes from the verb “bubbly” - that is, to swell, bubble, swell. According to Ukrainian custom, bagels are always sprinkled with poppy seeds - this is a sign of a tasty product. Hence, some Russian bagels - right up to the present day - are traditionally sprinkled with poppy seeds rather symbolically, since this does not at all affect their taste.
Dairy dryers are made from premium flour with the addition of milk. They have excellent taste and appearance. The glossy surface of the Dairy cakes evokes appetite and the desire to eat them.
Vanilla dryers are made from premium flour with the addition of molasses and vanillin. They have excellent taste and appearance. Vanilla dryers have a sweeter taste than other types of dryers. The dough for lamb products is prepared steeply, using dough or sourdough. To give the dough a uniform consistency, it is processed using a rubbing machine, passing through rollers 7-8 times. After rubbing, the dough is rolled up and left alone (resting) for up to 1 hour, during which fermentation of the dough occurs. The products are formed on a dividing and molding machine and sent in the form of rings for proofing.
Scalding (scalding) is a specific operation of bagel production, which determines the fixation of the shape and the production of products with a smooth, shiny surface, which is associated with the denaturation of proteins and gelatinization of starch. When scalding, the dough pieces are dipped for 1-2 minutes in boiling water, to which up to 20% molasses or sugar is added, which causes the surface of the products to turn brown. Scalding of products is carried out with water vapor under pressure in a special chamber. Products are baked, depending on the type and variety, at a temperature of 190-260 degrees for 9-25 minutes.
Failure to comply with production processes can cause defects in lamb products.
A pale surface and reduced swelling of lamb products are observed when fermented dough is used and the baking temperature is not high enough. Blisters and spots on the surface occur during intense fermentation or uneven distribution of sugar in the dough. Lack of gloss is possible due to insufficient or excessive scalding of the dough pieces.
After baking, the lamb products are sent to cool. Lamb products are produced by weight, packaged, and piece.
Cooled bagels are packaged in bags made of paper, cellophane, plastic film or packs weighing no more than 1 kg.
Weighed and packaged bagel products are packaged in plank or plywood boxes, or corrugated cardboard boxes, or in open or closed containers, as well as in clean, repaired containers for return.
Transport markings must have handling signs: “Fragile. Caution”, “Keep away from moisture”.
The quality of lamb products is affected by storage conditions and periods.
The “Molodets” company, in the production of such breads as “Khlebtsy-Molodtsy Rye”, “Buckwheat-rye with provitamin A”, “Rejuvenating apples”, “Country Limonia”, “Lukomorye”, uses prophylactic salt instead of table salt. This is a low-sodium salt in which 30% of the sodium chloride is replaced with potassium and magnesium salts. Prophylactic salt improves the functioning of the heart muscle, replenishes the deficiency of these macroelements when taking diuretics, and helps reduce edema. It is recommended instead of regular salt for pregnant and lactating women, patients with hypertension, diabetes, obesity, and the elderly to normalize blood pressure, improve heart function, kidney function, and reduce body weight. This year, the “Molodets” company expanded its product line with “Light” wafer breads with natural plant extracts. The manufacturer positions this line as a gastronomic line, the main advantages of which are the waffle taste and crispy properties of the product.
Consequently, the homeland of bagels is the city of Smorgan. When purchasing bread and lamb products, the buyer is guided by organoleptic evaluation methods. Quality is determined by a combination of various properties, and their role is not equivalent. Obviously, when assessing the quality of bread, it is impossible to take into account all its indicators. We are not talking about a change in quality in general, but only about a set of indicators that reflect the consumer value of the product. Manufacturers of lamb products use salt with a reduced sodium content, which is more beneficial for the health of consumers.
The range of bakery products includes more than 1000 items, both general purpose and dietary. All of them are divided into groups:
By type of flour (rye, wheat, mixture of rye and wheat flour).
By type of baking (mold and hearth).
According to the shape of the products (loaves, buns, braids).
According to the recipe (simple, improved - with the addition of a small amount of sugar or molasses, rich - with a high content of fat and sugar.
By purpose - for regular and dietary use.
Bakery products (products weighing less than 500 g) are baked from wheat flour of the 1st, 2nd and highest grades.
Loaves are oblong-shaped products, with sharp, rounded or blunt ends, with cuts on the surface, weighing 200, 400, 500 g from simple or improved dough (Simple, Sliced, With raisins, City, Capital, Podmoskovnye).
Rolls and buns are baked in round or oblong shapes weighing 100 and 200 g (urban, Russian, Moscow, with poppy seeds, with raisins, with fudge, school, etc.).
Saiki are a type of bun (plain, mustard, raisin).
Wickerwork is prepared by interweaving strands of tough, improved wheat dough.
Moscow rolls and sitnichkas are ancient Russian national products. The shape of the cottontail is round, the shape of the kalach is in the form of a ring, but one half of the strand is thickened.
Special varieties - medicinal, dietary, with a high content of vitamins, with a reduced calorie content.
Crackers - have low humidity - 8-12%.
The following types of crackers are distinguished:
Butter,
Army,
Breading.
New types of rusk dry bakery products include:
Rusk briquettes are produced by pressing rusk crumbs mixed with molasses. Briquettes have a thickness of 1.65-1.9 cm, weight no more than 100 grams.
Breadsticks are a special type of baked goods. They are baked from first grade flour, with the addition of sugar, fat and yeast.
Straws are products in the form of thin long sticks with a low moisture content. They are produced from first and highest grade flour. The straw can be sweet or salty. The shape is rounded straight sticks, the color is golden yellow, the surface is glossy.
Crispbread is baked from first-grade rye or wheat flour, as well as from a mixture of these types of flour. The crispbreads are fragile porous rectangular slices (6×22 cm) with punctures on the surface. They are produced in a huge variety, depending on the composition and recipe.
Technologies used in the production of bread allow the maximum amount of vitamins and minerals contained in whole grains to be preserved. Crispbread is a source of easily digestible vegetable protein: just 100-150 g of crispbread contains approximately 18 g of protein, which is almost half of the daily requirement for protein of plant origin. One of the most common processes for preparing bread is extrusion, when under the influence of temperature and high pressure the grain is transformed into a homogeneous porous mass. With this processing, B vitamins (B1, B6, B12) and folic acid are almost completely preserved in grain products, plant proteins do not change their structure, and the amount of dietary fiber remains unchanged. Products made from grain processed in this way are many times easier to digest than traditional products made from regular flour. Many Russian companies, in particular the companies “Molodets”, “Nevskaya Melnitsa”, “Hercules Plus” and others, produce bread made using extrusion technology.
Bagel products appeared in Russia at the end of the 17th – 18th centuries. This is a national Russian product.
Compared to bread, preparing lamb products is a more labor-intensive process. Labor costs per 1 ton are 5-8 times higher compared to the production of loaves. Their production volumes account for 2% of the total production of bread products, but they are in steady demand among the population.
Lamb products are divided into three types:
1) weighted bagels - made from premium, 1st and 2nd grade flour;
2) drying by weight - from premium, 1st and 2nd grade flour;
3) bagels by weight and piece - made from 1st grade flour.
The latter group also includes straws and breadsticks, the manufacturing technology of which is close to the manufacturing technology of lamb products.
The method of making bagels and dryers does not change significantly. They are prepared from a round dough rope, shaped into a ring or an oval, but they differ in the size and moisture content of the product blanks.
The range of lamb products includes:
Bagels by weight (plain, sugar, mustard, sugar with Kyiv poppy seeds, lemon, vanilla and rose, butter);
Drying by weight (plain, with poppy seeds, pink and lemon, vanilla);
Bagels (“Ukrainian” by weight, “Ukrainian” piece weighing 100 and 50 g, various, including with poppy and caraway seeds, piece weighing 100 and 50 g).
In addition, there are other types, such as salted drying (made from 1st grade flour), saffron bagels, chocolate, “Civilian”, “Gogolevsky”, “Pushkinsky”, egg, fruit, almond.
The range of bagel products includes over 50 varieties, differing in recipe, of which there are about 15 types of bagels alone.
Straws and sticks are made from premium and 1st grade wheat flour. They are products in the form of rounded sticks with a diameter of 8 mm and a length of 10 to 28 cm. The straws are produced in the following assortment: “Kyiv”, sweet, salty, vanilla.
Thus, the latest methods for the production of lamb and rusk products make it possible to preserve the greatest amount of antioxidants and extend the shelf life of the products. The range of bakery products includes more than 1000 items, both general purpose and dietary. Compared to bread, preparing lamb products is a more labor-intensive process. Bagel products include more than fifty types, among which there are such subgroups as dryers, bagels and bagels. Lamb products are produced from wheat flour of the highest, first and second grades. Products from the 2nd grade have become the most popular.
Due to their composition, bagel products can be stored for quite a long time, subject to all necessary temperature and humidity standards.
When examining lamb products, organoleptic and physico-chemical parameters are determined.
Organoleptic indicators. General quality indicators for all types of lamb products are appearance (shape, surface, color), internal state, smell and taste, moisture and acidity. The shape of the products should be round and only and only for Vanilla, Lemon bagels and dryers – oval.
No more than two small presses are allowed on the sides of the products, and in hand-made products there are also slips, that is, noticeable junctions of the ends of the rope. The surface of the products should be glossy, smooth, without swelling or cracks, and for the corresponding varieties, evenly sprinkled with poppy seeds, caraway seeds or salt. Minor roughness and the presence of small cracks no longer than 1/3 of the surface of the product are allowed. Color ranges from light yellow to dark brown. The internal state of the lamb products is characterized by looseness and bakedness of the dough, which should not show signs of unkneading or foreign inclusions. The smell is pleasant, appropriate for this type of product, without foreign impurities.
The taste is normal, characteristic of the product with a hint of aromatic and flavoring additives. The bagels should be brittle or brittle, and the dryers should be fragile. The moisture content of lamb products varies.
Physical and chemical indicators .
The humidity of bagels is 14-19% depending on the type, dryings are from 9 to 13%, so bagels and dryings can be stored for a long time without spoiling. Yeast dough or periodically renewed wheat sourdough - narthex - is used as a leavening agent when preparing dough for bagels and sushki.
Bagels have a higher humidity - from 22 to 27%, are close to ordinary bread products, are intended for fresh consumption and have a significantly shorter shelf life. They differ from bagels and sushki in their larger size and the method of preparing the dough: the dough for bagels is less steep and is prepared with yeast dough.
Drying humidity is 8-12%. The acidity of sushi and bagels is no more than 30, bagels – no more than 3.50. The swelling of bagels and dryers is an increase in their mass when kept in water at a temperature of 60 ° C for 5 minutes. In this case, the weight of the bagels should increase by at least 2.5 times, and the weight of the dryers by 3 times. Insufficiently swelling products are poorly absorbed by the body.
Safety indicators. In terms of safety indicators, bagel products must meet the following requirements: toxic elements (mg/kg, no more): lead – 0.5; arsenic – 0.2; cadmium – 0.1; mercury – 0.02; mycotoxins and pesticides are controlled by raw materials; radionuclides (Bq/kg, no more): cesium – 137-50; strontium – 90-30.
Products that have an irregular shape, a burnt, pale or dirty surface, unusual taste and smell, a crunch from mineral impurities, or traces of unmixing are not allowed for acceptance and sale.
It is necessary to store bagel products in clean, well-ventilated areas that are not infested with pests of grain stocks, at a temperature not exceeding 25 ° C and a relative air humidity of 65-75%.
Sales lead time for bagel products from the date of manufacture: bagels - 16 hours, bagels - 25 days, dryers - 45 days. For products packaged in plastic or cellophane bags - 15 days.
Consequently, during the examination of lamb products, organoleptic and physico-chemical indicators are determined. Organoleptic - appearance, taste and smell, color, fragility. If the first ones can be visually ascertained, then physico-chemical ones must be carried out in the laboratory. The data obtained from the analysis is compared with the requirements of GOST and results are drawn on compliance with quality requirements.
1.5 Organization of sales of lamb products
The experience of leading companies in industrialized countries shows that today, for success in the market, the ability to correctly build a distribution and sales system is of enormous importance; until the product is sold, it is not worth starting to produce it at all, therefore the choice of a distribution channel is the most important decision for the enterprise. Sales is a system of activities that are carried out after products leave the gates of the enterprise and end with sale. One of the key issues in bringing a product to the consumer is the choice of distribution channel. Figure 3 shows a diagram showing the distribution channels of goods by the number of their constituent levels.
The experience of leading companies in industrialized countries shows that today, for success in the market, the ability to correctly build a distribution and sales system is of enormous importance; until the product is sold, it is not worth starting to produce it at all, therefore the choice of a distribution channel is the most important decision for the enterprise. Sales is a system of activities that are carried out after products leave the gates of the enterprise and end with sale. One of the key issues in bringing a product to the consumer is the choice of distribution channel. In Figure 1.5.1. A diagram is provided that shows the distribution channels of goods according to the number of their constituent levels.
There are also longer distribution channels. From the manufacturer's point of view, the greater the number of intermediaries in the channel, the more difficult it is to obtain information about end consumers and control sales. From the consumer's point of view, the greater the number of intermediaries, the higher the price of the product.
When releasing a product to the market, an enterprise always decides how many intermediaries are needed to ensure the required level of market coverage and build an effective distribution network. For food products, intensive distribution is used, in which the manufacturer strives to ensure the availability of its products in the largest possible number of any retail outlets in order to ensure maximum market coverage.
Rice. 1.5.1 Product distribution channels
Each intermediary, who through his actions promotes a product to the consumer, constitutes a distribution channel. The selected channels influence the speed, time, efficiency of movement and safety of products when they are delivered from the manufacturer to the end consumer.
After choosing a channel for selling goods, it is necessary to organize their effective functioning, that is, resolve the issue in the field of physical distribution. Physical distribution includes order processing, cargo handling, warehousing, inventory management and transportation.
Sales activities that ensure the distribution of goods can be carried out directly by the manufacturer himself or through intermediaries. When selling directly or directly, they do not use the services of independent intermediaries, but establish direct contacts with buyers. It is used by businesses that seek close contact with consumers and have limited target markets. Indirect sales require the presence of independent intermediaries. There is also a mixed sales distribution channel, when direct connections are established with a certain group of consumers, and indirect connections with the rest. Which distribution channel will be chosen depends on the image of the enterprise and production capabilities. The choice of channel is influenced by the number of competitors, consumers, their attitude towards purchasing goods, their requirements for the composition and quality of consumers, and the characteristics of the product itself. A feature of the marketing of bakery products is that it is limited to the place of production and the territories adjacent to it. Bread and bakery products have a short shelf life, so transporting them more than 100 km from the place of production is not profitable. In each region there are local, large bakeries that determine policy in the regional bakery market. Enterprise managers are required to do a lot of work to organize the marketing (sale) of goods to the population. Every company manager wants to successfully sell the product they produce. Therefore, in any industry they try to strengthen their marketing and sales departments, and bakery production is no exception.
An important condition for the successful sale of goods is the study of consumer demand of the population. The most common methods for studying demand are document analysis methods, consumer survey methods, expert assessments, experimental methods and economic and mathematical methods.
In market conditions, not a single trading enterprise can sell (sell) goods without using advertising in one form or another. Advertising is used to promote products in the market. The main means of advertising include:
Sales promotion. These are short-term incentives (discounts, gifts, souvenirs) for consumers that interest them in purchasing a particular product;
Public or public fame (publicity) and public relations. This refers to any form of promotion of demand for a product that is not directed to a specific consumer, or the idea of distributing commercially significant news about a product in the media (television, radio and print);
Personal selling is the presentation of a given company’s product for the purpose of selling it to a potential buyer.
The first thing to consider when choosing how to promote a product is the type of market in which you operate. In the consumer goods market, the most effective type of promotion is advertising, followed by sales promotion, personal selling and public opinion formation. In the industrial goods market, the relative importance of promotion types is somewhat different.
Bakery products and bread are supplied to retail outlets directly from manufacturers. The basis for the delivery of bakery products is an application. It is drawn up in the prescribed form, it indicates the name of the goods and their main assortment features, the required quantity of goods. The application, drawn up in two copies, is signed by the store manager or director, then it is sealed and sent to the supplier for execution.
Products can be delivered to stores using centralized or decentralized methods. The most effective delivery method is centralized delivery, in which the delivery of goods is carried out by the forces and means of the supplier based on requests from retail trade enterprises within the agreed time frame. Enterprises carrying out centralized delivery of goods carry out the following preparatory activities:
Analyze the location of the distribution network, group enterprises by type and volume of turnover;
Calculate cargo turnover, optimal delivery sizes and frequency of delivery of goods, the need for vehicles and reusable packaging and develop rational routes for the delivery of goods;
Establish a system of financial responsibility of the parties for fulfilling the conditions of centralized delivery;
They calculate the effectiveness of using centralized delivery of goods and identify reserves for increasing it.
When determining the frequency of delivery of goods, the physical and chemical properties of the goods, the deadlines for their sale, the average daily sales volume, the size of the established minimum inventory and other factors are taken into account. So bakery products must be delivered to stores daily.
Sales operations of bagel products are carried out through sales to wholesale and retail customers.
Wholesale work involves the following operations:
Selection of wholesale buyers;
Establishing economic relations with them;
Negotiation of terms and conditions and conclusion of contracts;
Monitoring the fulfillment of contractual obligations.
In the process of operation, a manufacturer or wholesaler establishes multiple business relationships with its customers, which are formalized in the form of contracts. The conclusion of a contract is preceded by negotiations between the seller and the buyer, which culminate in a transaction. It, in turn, can be unilateral or multilateral. To complete a unilateral transaction in accordance with the law, the will of one of the parties is necessary and sufficient.
The concept and terms of a contract, types of contracts, the procedure for concluding them, amending and terminating contracts, as well as other rules of contract law are set out in the Civil Code of the Russian Federation. It is the main regulatory document regulating commercial relations. Both individuals and legal entities can act as parties to the agreement.
A purchase and sale agreement assumes that one party (the seller) undertakes to transfer the ownership of the goods to the other party (the buyer), who undertakes to accept the goods and pay for them a certain amount of money, determined by the terms of the agreement.
Wholesale buyers from a manufacturer or wholesaler can be both retail trade enterprises and structures engaged in wholesale trade. The buyer's choice is influenced by the following factors:
Location (the closer the buyer is located, the lower the transportation costs);
The range of goods sold by the buyer and the size of the population served (the size of the optimal batch of goods depends on this);
The opinion formed in the market about the buyer, that is, his reputation.
In the process of searching for buyers, it is advisable for wholesalers or manufacturers to proceed from the possibility of establishing long-term business relationships with buyers, since they are beneficial to both parties.
After concluding a contract, the next element of commercial work is organizing control over the fulfillment of contractual obligations. It allows a manufacturer or wholesaler to send goods to customers in a timely manner, fulfilling the conditions regarding their assortment and quality. This, in turn, helps to strengthen the company’s position in the market and increase the number of buyers.
It is also necessary to monitor the fulfillment of obligations by the buyer to identify cases of late payment for goods. Such control allows you to take measures to compensate for losses and collect interest provided for by current legislation.
Store employees are required to ensure qualified acceptance of incoming goods. The store must have all the conditions for the rational storage of goods and their preparation for sale; the process of direct customer service is greatly facilitated if the goods are properly prepared for sale, their assortment is rationally selected, and they are correctly placed on the sales floor. Transactions with goods before offering them to customers in self-service stores are especially important.
The most important part of the trade and technological process consists of direct customer service operations, which include:
Buyer meeting;
Offer of goods;
Selection of goods by buyers;
Payment for selected goods;
Providing additional services to customers.
At this stage of the trade and technological process, interpersonal psychological contacts arise between customers and store staff, which track complex economic relationships associated with the purchase and sale of goods. Therefore, the store must have all the conditions for a smooth familiarization of the buyer with the offered range of goods, for convenient selection of goods, etc.
The third part of the trade and technological process includes the implementation of operations related to additional customer service. They are aimed at providing them with a variety of services related to the purchase of goods.
The trade and technological process in a store should be based on the principles:
Providing an integrated approach to its construction;
Creating maximum convenience for customers;
Creation of favorable working and rest conditions for store employees, ensuring high culture and productivity;
Ensuring the necessary economic efficiency of the store.
Placing and displaying goods on the sales floor
It is necessary to separately highlight and describe this issue, since the volume of lamb products sold in the store depends on proper display.
Goods are delivered to the sales floor at a time when there is a minimum number of customers in it. The efficiency of a store and the quality of customer service largely depend on the rational placement of goods on the sales floor.
Display of goods refers to the process of arranging, stacking and displaying goods on retail equipment. At the same time, they strive to show the entire range and each product separately. In the sales area of a self-service store, goods are laid out on stationary equipment, in wire baskets, in containers - equipment.
In this case, each product gets its own specific place. When displaying goods, the degree of demand, color, packaging and size are taken into account. If any product is missing, its place must be filled with another that replaces it. When placing goods, display techniques play an important role. Goods are laid out in rows, stacks, piles, in bulk, some are hung. Self-service stores widely use bulk display of goods in cassettes and containers. This technique is convenient for both buyers and sellers.
Goods are laid out in bulk in durable packaging. When displaying packaged goods, it is recommended to place one sample unpacked or in transparent packaging so that the buyer has an idea of its contents. All products are laid out with labels and pictures on the packaging facing the buyer. Regardless of the display method, goods are placed on island and wall shelves in straight rows and stacks, and in containers - equipment - in bulk. It is prohibited to place goods in dirty or deformed packaging.
There are two main ways to display goods: vertical and horizontal. The first involves the arrangement of homogeneous goods in several rows on all shelves of the slide from top to bottom. This method is convenient in that it ensures good display of goods and free selection of goods by buyers of any height, but its use requires a large area and therefore it is used only in large stores or in combination with other methods.
With horizontal display, certain homogeneous products are placed along the entire length of the equipment, each product occupying one or two shelves. The horizontal method is widely used for displaying large or small goods in cassettes. In practice, a combined method combining the above is most often used.
Products must be laid out so that customers can easily navigate and select them. It should be taken into account that attention is drawn more often to goods laid out on the end attachments to the slides, on the middle shelves of the slides, located at a height of 110-160 cm above the floor level, in the field of view of buyers. Therefore, it is recommended to display new and little-known goods on them, as well as goods of impulse demand, the desire to buy which arises in the buyer only after he has paid attention to them. For the same reasons, goods with slow turnover are placed on the middle shelves. It is advisable to place goods in stable demand at the bottom of the equipment, if packaging allows - in bulk. Products that are in rarer demand are placed on the upper shelves of the equipment. In addition, the most convenient areas for customers to select goods are those located on the right side in the direction of travel. This is taken into account when placing rare goods and new products in order to attract attention to them and increase their sales volume.
Display can be commercial or decorative. Product display is used in self-service stores for the simultaneous display and release of goods. Decorative, for example, in the form of figured stacks. Pyramids, allows you to attract the attention of buyers to them. It can be used for window displays in stores or departments where goods are sold through a service counter. Bread and bakery products are laid out in cabinets and cabinets in sufficient quantities. The bread is placed so that buyers have the opportunity to select it without touching neighboring products with their hands. The selection of bread should be carried out only with special forks. Price labels are attached to the equipment on which bakery products are placed. When selling goods over a counter, the main burden falls on the seller, whose qualifications determine the speed and quality of service to the public. The seller’s responsibilities include offering and showing goods to customers, providing information about them, consulting and assisting in the selection of new and related products. In addition, he must be able to quickly and well perform such technological operations as cutting, measuring, weighing and packaging goods, and make payments to the buyer.
Thus, in order to provide high quality customer service, the store must constantly study demand, which serves as the basis for drawing up requests for the import of goods. The trade and technological process in a store is a complex of interconnected trade and technological operations and is the final stage of the entire trade and technological process of product distribution. There are two main ways to display goods: vertical and horizontal. In practice, a combined method combining the above is most often used. It is advisable to place goods in stable demand at the bottom of the equipment, if packaging allows - in bulk. Products that are in rarer demand are placed on the upper shelves of the equipment.
CHAPTER 2. EXPERIMENTAL PART
2.1 Characteristics of the Yakut bakery
In the XIX - early XX centuries. Baking and bread trading in Yakutsk was carried out by private traders - merchants, townspeople who had their own bread shops. The state, represented by the city government, was limited to issuing certificates for the right to trade in bread and regulating bread prices. In the 20s of the last century, a general nationalization of private enterprises was carried out. In the list of industrial establishments in Yakutsk for 1923-1924. There is one bakery that belonged to the Yakut consumer society "Economia". By the end of the 30s. Bakery and trade in bread were carried out by trade organizations and trade cooperation. So, in 1939, Yakuttorg had 3 bakeries in Yakutsk, Lentorgvodtrans - 1. In 1938, the People's Commissariat of the Food Industry of the YASSR was formed, which included the salt, brewing and flour-grinding industries. In 1940, bakery and confectionery production was transferred to the NKPP.
Based on Order No. 77 of July 11, 1940, the Yakut Bread Factory was formed by the NKPP, which included 3 Yakuttorg bakeries and 1 Lentorgvodtrans bakery. Efim Erofeevich Turov was appointed director of the new enterprise. By the end of 1940, the Yakut bakery produced the following range of products: rye bread, wheat bread, 1-2 grades of flour, French rolls, rolls, loaves, sieve bread with raisins, Viennese baked goods, bagel products.
In January 1941, the number of personnel at the YCC was 195 people, of which 95 were bakers. On the site where the house-museum of M.K. is now located. Ammosov, on the former Red Youth Street, there was bakery No. 1, it was located in a brick semi-basement, where there were 6 fire ovens that were heated with wood. The equipment included one dough mixing machine and a flour sifter. They baked 18 tons of weight and piece bread per day. There were also 2 bakeries, one of them was located on the same street in a wooden one-story building, where they produced bagels, loaves, challah, and bagels. And another bakery was located on Pugacheva Street, not far from the city bathhouse, where they produced buns, tea crackers, croutons, and loaves. In 1942, the Council of People's Commissars of the RSFSR, at the request of the Council of People's Commissars of the YASSR, approved a plan for the construction of a bakery in Yakutsk with a capacity of 30 tons of bread per day. After protracted construction associated with the war and a lack of funds and materials, the technical acceptance certificate for the bakery building, which was a one-story wooden building, was signed on January 18, 1946, the address of this plant was Dzerzhinsky 30 (the House of Public Services now stands on this site). Production was no longer artisanal, but semi-mechanized. There were 6 ovens here, the equipment included dough mixing machines, flour sifting machines, dough dividers, in the yard there was a mechanical mill where grain was ground, and the transport facilities of the bakery. There was also a forge shop and a mechanical workshop that served the main production.
The explanatory note to the annual report of the Yakut bakery for 1949 states that “Yakutsk Bakery, part of the enterprises of the Ministry of Food Industry of the Yakut Autonomous Soviet Socialist Republic, unites three main branches of production: bread baking, confectionery and pasta.” By this time, the bakery included 1 bakery, which provided a maximum daily output of up to 26 tons of finished products, 3 artisanal bakeries, a confectionery factory, including flour and caramel shops, and a pasta factory. Also a motor transport office, which operated 4 cars, 20 horses, a mechanical workshop, a wood cutting shop, a cullet shaker and packaging shops.
In 1954, preparations began for the construction of a new bakery building, since the wooden building built after the war was becoming dilapidated.
In 1961, a new stone bakery was put into operation in Yakutsk, which is still producing products and is located at Dzerzhinsky 42. With four FTL-2 ovens, productivity increased to 48 tons of bread and bakery products per day.
The new YCC building at 17 Ochichenko Street (Appendix 1), with a capacity of up to 60 tons of bakery products per day, was put into operation in December 1988.
Currently, OJSC "Yakut Bread Processing Plant" is the oldest enterprise in the food industry in Yakutia; in 2005 it celebrated its 65th anniversary. The main activities of the enterprise are the production and sale of bread and bakery products, confectionery and pasta.
The pride of the Yakut Bread Factory is the acquisition and commissioning in December 2005 of a new Italian line “Pavan”, which makes it possible to produce “Mayak” pasta products that comply with GOST R 51865-2002. The assortment includes 7 items. Productivity - line 400 kg/hour.
The products of the Yakut Bread Factory have been repeatedly awarded with various awards. In 2003, bakery products were awarded the 1st degree Diploma of the Republican exhibition-fair “Food 2003” for winning the nomination “Best bakery products from a local manufacturer” for the introduction of new technologies and new types of products. In 2004, the Yakut Bread Factory became a laureate of the “One Hundred Best Goods of Russia” program for its “Custard Spiced” bread. In 2005, he was awarded a diploma for participation in the Russian exposition at the International Exhibition “Green Week 2005” in the city of Berlin. Received a diploma in the “One Hundred Best Products of Russia” program for bakery products: “Stolichny” loaf, “Stolovy” loaf, “Nareznoy” loaf, “Cherkizovskaya” bun, braided bread with poppy seeds, and was also awarded a winner’s diploma in the Republican competition “Best Products” Yakutia - 2005" for bakery products. The successful operation of an enterprise is impossible without a well-chosen team. The enterprise is headed by a general director, to whom two deputies report directly: for economics and finance and for corporate trade and sales. The structure of the Yakut bakery is characterized by a high degree of centralization of decisions and is a standard linear model of management of a large industrial enterprise operating in a modern market economy. Figure 2.1.1 shows the organizational structure of the Yakut bakery.
Rice. 2.1.1 Organizational structure of OJSC “Yakut Bread Factory”
To carry out production activities, an enterprise needs fixed assets. OJSC "Yakut Bread Processing Plant" has such fixed assets as: buildings, structures, machinery and equipment, vehicles, production and household equipment. In accordance with the specifics of production (bakery and confectionery products), the largest share in the structure of fixed assets is occupied by buildings, machinery and equipment. Over the past five years, there has been a tendency towards an increase in the cost of fixed assets for all groups. The increase was 49.03%.
The bakery has a bread, gingerbread, pasta, and confectionery shops, as well as its own transport fleet consisting of 49 vehicles and a repair and construction base with a carpentry shop, a warehouse in the supply department, a laundry for washing work clothes, a medical health center with 3 qualified doctors (therapist , gynecologist, dentist), dining room and gym.
OJSC "Yakut Bread Processing Plant" created and developed a network of branded trade, consisting of 22 stores in all districts of the city, 62% of the sales volume of which is its own products. Through the branded trade network, 30% of bread from the total output is sold, 54% - bakery products, 45% - confectionery products, 85% - cake products, 52.9% - lamb and crackers. The branded trade network consists of the following stores:
- “Kolos” – st. B-Chizhika, 22
- “Bread” – st. Ordzhonikidze, 7
- “Lakomka” – st. Lermontova, 34
- “Cakes” – st. Ordzhonikidze, 8
- “Confetti” – st. Kalandarashvili
- “Niva” – st. Petrovsky, 21\1
- “Gingerbread” – st. Lomonosov
- “Touchy” – st. Mayakovsky
- “Fantasy” – Borisovka-2
- “Lena” – area of the “Lena” cinema
- “Argys” – st. Mozhaiskogo, 17
- “Fun” – Borisovka-1
- “Mosaic” – st. Ochichenko, 17
- “Bee” – st. 50 years of the Soviet Army
- “Riddle” st. Avtodorozhnaya, 40
- "Rainbow" - district power station
- “Bayanai” – st. Dzerzhinsky, 42\2
- “Algys” – st. Kurashova, 30
- “Micheer” – st. Khabarova, 23\1
- “Lena Pillars” – st. Dzerzhinsky, 37
In total, there are 31 specialized stores operating on the market of the city of Yakutsk; the main competitors of YHK are private enterprises. The share of branded stores of the Yakut Bread Factory is 71%, which indicates a clear advantage.
Thus, the Yakut Bread Factory is the largest manufacturer and supplier of bakery products in the Republic of Sakha. Its products have been repeatedly awarded with various awards. The bakery has a bread, gingerbread, pasta, confectionery shops and numerous specialized stores, of which 62% of sales are its own products.
2.2 Objects and methods of research
The object of the study was the Yakut bakery and the Pchelka store; we analyzed their activities using the economic-statistical method. We examined their organizational structure, analyzed sales volumes, pricing policy, and also determined the share of enterprises in the market of the city of Yakutsk. In general, the economic activity of the YCC can be characterized as positive, since in recent years sales volumes have increased and the share of the Yakut Bakery Plant in the market of bakery and lamb products has increased.
At the first stage, the assortment structure was analyzed. We calculated the rationality coefficient. The calculation methodology involves coefficients of breadth, completeness, novelty, stability, as well as a weight coefficient. We also analyzed the assortment by type of product, by product recipe, by purpose, depending on the product group. Analysis of the structure showed that the assortment of the Yakut bakery is the largest in its breadth and completeness in the city of Yakutsk, but compared to the number of items and types produced in Russia, it is insignificant.
Assortment breadth – the number of types, varieties and names of goods of homogeneous and heterogeneous groups.
This property is characterized by two absolute indicators - actual and base latitude, as well as a relative indicator - the latitude coefficient.
Actual breadth is the actual number of types, varieties and names of goods available.
Base latitude is the latitude taken as the basis for comparison. The number of types, varieties and names of goods regulated by regulatory or technical documents (production list), or the maximum possible, can be taken as the basic breadth. The choice of criteria for determining the basic indicator of latitude is determined by the goals.
The breadth coefficient is expressed as the ratio of the actual number of types, varieties and names of goods of homogeneous and heterogeneous groups to the base one (see formula No. 2.1).
|
Breadth serves as an indirect indicator of market saturation with goods: the greater the breadth, the greater the saturation. Breadth indicators are used depending on market saturation, as well as on the state of demand. In conditions of shortage, when demand exceeds supply, it is more profitable for a store to have a narrow range of goods, since a large range requires additional costs for the acquisition and promotion of new goods. In a store, additional space on the sales floor is required to display goods, and transportation costs increase.
In a saturated market, a store merchandiser strives to satisfy the diverse needs of customers. When demand exceeds supply, commercial efforts are required to create consumer preferences, which is achieved through, among other means, increasing the breadth of assortment. Latitude acts as one of the criteria for a store’s competitiveness.
Thus, for a store, expanding its assortment is a forced rather than a desirable measure.
Completeness of assortment is the ability of a set of products of a homogeneous group to satisfy the same needs.
Completeness is characterized by the number of types, varieties and names of goods of a homogeneous group. Completeness metrics can be either real or basic.
The actual indicator of completeness is characterized by the actual number of types, varieties and names of goods of a homogeneous group, and the basic indicator is characterized by the regulated or planned number of goods.
Completeness coefficient is the ratio of the actual completeness indicator to the base one (see formula No. 2.2).
Kp=Pd/Pb *100%
Ku=Shu/Shd *100%
where Shu is the number of goods that are in steady demand among consumers;
Shd – the number of goods of the same identical groups.
Identification of goods that are in steady demand requires marketing research using observation methods and analysis of documentary data on the receipt and sale of various goods. Having evaluated a certain product, they do not change their preferences for a long time.
Novelty (updating) of the assortment is the ability of a set of goods to satisfy changing needs through new products.
Novelty is characterized by actual renewal - the number of new products in the general list and the degree of renewal, which is expressed through the ratio of the number of new products to the total number of items of goods (or actual breadth).
Renewal is one of the areas of the organization’s assortment policy and is carried out, as a rule, in a saturated market. However, even in the conditions of this market, updating the assortment may be a consequence of a shortage of raw materials and production capacities necessary for the production of previously produced goods (see formula No. 2.4).
Kn = N / Pd, (2.4)
where N is a novelty indicator equal to the number of new types of products produced over the last three years;
PD – availability of product types, or the actual completeness of the assortment.
Constant and increased updating of the assortment for the store is associated with certain costs and the risk that they may not be justified. Therefore, updating the assortment in the store under study is rational (see formula 2.5.).
|
At the second stage of quality assessment, five samples of lamb products were taken. Bagel “Vanilla” GOST No. 7128-10, bagel “Sdobnaya” GOST No. 7128-3, bagel “Children’s” GOST No. 7128-25, bagel “Nezhny” GOST 7128-89 and bagel “Moskovsky” No. 7128-91.
Sample No. 1 “vanilla bagel”. GOST 7128-10. Ingredients: premium wheat flour, granulated sugar, margarine, table salt, sunflower oil, vanillin. 100 g of product contains: proteins - 8.6 g, fats - 8.3 g, carbohydrates - 62.1 g. Energy value: 362.6 kcal. Shelf life – 15 days.
Sample No. 2 “butter bagel”. GOST 7128-3. Ingredients: premium wheat flour, granulated sugar, margarine, table salt, sunflower oil. 100 g of product contains: proteins - 8.3 g, fats - 8.0 g, carbohydrates - 59.5 g. Energy value: 348 kcal.
Sample No. 3 “children’s steering wheel”. GOST 7128-25. Ingredients: premium wheat flour, granulated sugar, margarine, table salt, poppy seeds. 100 g of product contains: proteins - 9.6 g, fats - 8.2 g, carbohydrates - 73.4 g. Energy value: 410.0 kcal.
Sample No. 4 “Tender bagel”. GOST 7128-89. Ingredients: first grade wheat flour, table salt, granulated sugar, margarine, poppy seeds. 100 g of product contains: proteins - 8.1 g, fats - 6.2 g, carbohydrates - 55.8 g. Energy value: 315 kcal.
Sample No. 5 “Moscow bagel”. GOST 7128-91. Ingredients: first grade wheat flour, table salt, granulated sugar, margarine. 100g of product contains: proteins - 8.3 g, fats - 6.2 g, carbohydrates - 55.0 g. Energy value: 319 kcal.
Methodology for organoleptic quality assessment
Appearance Rating: The shape, surface, and color of the crust are determined by examining them in daylight or in sufficient artificial light. The results of the appearance inspection are compared with drawings, samples or descriptions in the standards.
Determination of taste and smell: the smell is determined by 2-3 deep inhalations of air through the nose from as large a surface as possible, first of the whole and then of the cut product immediately after cutting it. The smell of the product is compared with the descriptions in the standards. In accordance with the requirements of the standards, products must have their characteristic odor, without mustiness or other foreign odors. When determining the taste, slices approximately 6-8mm thick are cut from five products. Sample (crumb and crust). 1-2g., chew for 3-5s. and taste sensations are compared with samples or with descriptions in standards. After each determination, rinse the mouth with drinking water. According to standards, the taste of products must be characteristic of their type, without signs of bitterness or other foreign tastes.
Thus, according to the necessary requirements for conducting organoleptic evaluation, five samples were analyzed. In addition, their nutritional value is described in detail, which is necessary not only when researching the product, but is also important for the average buyer.
The Bee store is located at 50 years of the Soviet Army. Sales volume ranges from 25 to 28 thousand rubles. daily. The population is served by 3 salespeople who work on a shift schedule; their work is supervised by a manager reporting to the store director. This outlet is supplied in a centralized way. Nearby competitors are the Yuzhanka and Yenisei stores. But these retail outlets are not product competitors, since our store under study is specialized in the sale of bakery products, including bagel products.
The Pchelka store sells the following range of goods from the Yakut Bread Factory (see table No. 2.3.1.). It should be noted that besides bakery products, there are practically no other goods in the store, which is a negative factor for customers.
Table 2.3.1.
Structure of the assortment sold by the Pchelka store
| № | Name of product subgroups | Number of species | Share in assortment, % |
| 1 | Baranka | 4 | 6,8 |
| 2 | loaf | 2 | 3,4 |
| 3 | Bagel | 2 | 3,4 |
| 4 | Bun | 1 | 1,7 |
| 5 | Vitushka | 1 | 1,7 |
| 6 | Dragee | 5 | 8,3 |
| 7 | Cake | 1 | 1,7 |
| 8 | Chocolate candies in a package. | 1 | 1,7 |
| 9 | Cake | 1 | 1,7 |
| 10 | Pasta | 5 | 8,5 |
| 11 | Marmalade | 3 | 5,1 |
| 12 | Cookies by weight | 3 | 5,1 |
| 13 | Gingerbread | 11 | 18,6 |
| 14 | Roll | 3 | 5,1 |
| 15 | Baking | 2 | 3,4 |
| 16 | Puff tube | 1 | 1,7 |
| 17 | Crackers in packaging | 6 | 10,2 |
| 18 | Drying | 3 | 5,1 |
| 19 | Wheat bread | 3 | 5,1 |
| 20 | Rye bread | 1 | 1,7 |
| TOTAL: | 59 | 100 | |
The largest share is occupied by gingerbread cookies, the smallest by muffins, flatbreads, rye bread and packaged chocolate candies (see Fig. 2.3.1).
The store offers a wide range of confectionery products produced by the Yakut Bread Factory, as well as products from other local manufacturers. Alcohol and tobacco products, beer, soft drinks, dairy products, sugar, butter, meat, poultry, fish, frozen vegetables and fruits, cheese and other food products.
A merchandiser is responsible for forming the assortment in the Pchelka store. He performs the main functions in the field of commercial work and trade organization. These include studying the population’s demand for goods, concluding contracts with suppliers and monitoring their implementation, preparing claim materials, monitoring the compliance with inventory, checking the quality of goods and compliance with their storage conditions. He also organizes the delivery of goods to the store and introduces modern methods of selling goods.
At the first stage of assortment formation, the store’s assortment profile was determined. This work was carried out taking into account current store location principles and based on market research in the target market. Taking this into account, the place and role of the store in the overall system of trade services in the area was determined. The second stage involved establishing the quantitative ratio of individual groups of goods in the store. At the third stage, specific varieties of goods of each group were selected according to various characteristics. At the same time, the store ensured that the assortment offered corresponded to the demand of the population. Thus, the formation of the assortment of goods in the Pchelka store is completely subordinated to the most complete satisfaction of the population’s demand, that is, the completeness of the assortment of goods well known to the consumer and the complexity of their offer are ensured.
The Pchelka store offers food and non-food products. Taking into account the need to constantly regulate the assortment of goods, taking into account changes in market conditions and other factors, the store used the assortment list of goods approved by the director, assigned specifically to him, and on the basis of which the purchase and sale of goods is carried out. This list was agreed upon with the head of the “Registration and Licensing Department of the Rospotrebnadzor Technical Supervision Authority for the Republic of Sakha (Yakutia)” M.V. Kornilova. Includes the wide range presented above. Thus, in order to create an assortment in the Pchelka store, the structure of the enlarged assortment was first calculated, and then the expanded assortment was determined. For a store, expanding its assortment is a necessary measure, but not a desirable one. The stability coefficient of the range of baked goods sold by Pchelka is high, in contrast to the stability coefficient of lamb products, which is only 42.9%, and therefore unstable. Renewal of the assortment of both bakery products and canned products in the store under study occurs quite rarely and renewal rates are at a low level. Lamb products make up 25% of the total range of goods sold in the Pchelka store.
All data is used in accordance with the price list of products offered to consumers.
We determine the coefficient of breadth of the assortment of bagel products in the Pchelka store:
Ksh=52/64 =0.8%.
The coefficient of completeness of the assortment of bakery products (wheat and rye bread, loaf, roll, baked goods) sold by the Pchelka store is equal to:
Kp=7/7=1 or 100%
Based on the data obtained, we can conclude that the completeness of the present range of goods fully meets the requirements at the time of inspection.
We determine the sustainability coefficient of the assortment of bagel products sold by the Pchelka store:
Ku=3/7*100=42.9%;
The stability coefficient of bagel products is equal to:
Ku=31/52*100=59.6%
Based on the data obtained, we can conclude that the sustainability coefficient of the range of sold bakery products is quite high, in contrast to the sustainability coefficient of lamb products, which is only 42.9%, and therefore unstable.
The novelty factor in the store is:
Kn=1/52*100=0.02 or 2%
It follows from this that updating the assortment of both bakery products and canned goods in the store under study occurs quite rarely and renewal rates are at a low level. This is due to the risk of a merchandiser purchasing new goods, since there is a constant demand for those that have been sold for a long time, while new ones need to be created. We consider this approach to be incorrect and irrational.
Thus, the rationality coefficient taking into account the weighting coefficients (vsh = 0.3; vp = 0.3; vw = 0.2; vn = 0.2) of each of the assortment indicators will be:
Kr = 0.8* 0.3 + 1*0.3 + 0.4*0.2 + 0.02*0.2 = 0.6
This indicator indicates that work is underway to manage the assortment of bagel products, but the commercial service needs to work in the areas of stabilizing and updating the assortment.
2.4 Quality assessment results lamb products
To analyze the assortment and quality of lamb products in the Pchelka store, 5 samples were taken (see Table 2.4.1-2.4.5).
Conclusion: sample No. 1 “vanilla bagel” complies with GOST 7128-10 for all organoleptic indicators, but there is increased fragility, which does not interfere with the sale of this product, since it is recognized as harmless and not harmful to the health of consumers. (Table 2.4.1.)
Table 2.4.1.
Results of organoleptic quality assessment of sample No. 1 “vanilla bagel” according to GOST 7128-10
| The name of indicators | Requirements according to GOST No. 7128-10 | Conclusion |
| Appearance | complies with GOST | |
| form | oval or round | complies with GOST |
| surface | complies with GOST | |
| color | complies with GOST | |
| Internal state | loosened, baked, without signs of unmixing | complies with GOST |
| Taste | appropriate for this type of product, without musty or other foreign taste. slight vanilla flavor | complies with GOST |
| Smell | appropriate for the given type of product, without musty or other foreign odors. There should be a slight scent of vanillin. | complies with GOST |
| Fragility | Complies with GOST |
Table 2.4.2.
Results of organoleptic quality assessment of sample No. 2 “butter bagel” according to GOST No. 7128-3
| The name of indicators | Requirements according to GOST No. 7128-3 | Conclusion |
| Appearance | complies with GOST | |
| form | oval or round | complies with GOST |
| surface | glossy, smooth, without swelling or cracks; On one side, mesh prints are allowed, as well as the presence of small cracks | matches, but lacks gloss |
| color | from light yellow to dark brown. Dark color and lack of gloss on the side lying on the sheet, mesh or hearth are allowed. Pale, burnt and dirty products are not allowed | complies with GOST |
| Internal state | complies with GOST | |
| Taste | complies with GOST | |
| Smell | complies with GOST | |
| Fragility | must be brittle and brittle | complies with GOST |
Conclusion: sample No. 2 “butter bagel” complies with GOST 7128-3 in all organoleptic indicators, the only minor defect is the lack of gloss.
Table 2.4.3.
Results of organoleptic quality assessment of sample No. 3 “children’s steering wheel” according to GOST No. 7128-25
| The name of indicators | Requirements according to GOST No. 7128-25 | Conclusion |
| Appearance | complies with GOST | |
| form | oval or round | complies with GOST |
| surface | glossy, smooth, without swelling or cracks; On one side, mesh prints are allowed, as well as the presence of small cracks | complies with GOST |
| color | from light yellow to dark brown. Dark color and lack of gloss on the side lying on the sheet, mesh or hearth are allowed. Pale, burnt and dirty products are not allowed | complies with GOST |
| Internal state | expanded, baked, without signs of unmixing | complies with GOST |
| Taste | appropriate for this type of product, without musty or other foreign taste. | complies with GOST |
| Smell | appropriate for the given type of product, without musty or other foreign odors. | complies with GOST |
| Fragility | must be brittle and brittle | complies with GOST |
Conclusion: sample No. 3 “children’s steering wheel” fully complies with GOST 7128-25 in all organoleptic indicators.
Table 2.4.4.
Results of organoleptic quality assessment of sample No. 4 “Tender bagel” according to GOST No. 7128-89
| The name of indicators | Requirements according to GOST No. 7128-89 | Conclusion |
| Appearance | complies with GOST | |
| form | oval or round | complies with GOST |
| surface | glossy, smooth, without swelling or cracks; On one side, mesh prints are allowed, as well as the presence of small cracks | complies with GOST |
| color | from light yellow to dark brown. Dark color and lack of gloss on the side lying on the sheet, mesh or hearth are allowed. Pale, burnt and dirty products are not allowed | complies with GOST |
| Internal state | expanded, baked, without signs of unmixing | complies with GOST |
| Taste | appropriate for this type of product, without musty or other foreign taste. | complies with GOST |
| Smell | appropriate for the given type of product, without musty or other foreign odors. | complies with GOST |
| Fragility | must be brittle and brittle | complies with GOST |
Conclusion: sample No. 4 “Tender bagel” fully complies with GOST 7128-25 in all organoleptic indicators.
Table 2.4.5.
Results of organoleptic quality assessment of sample No. 5 “Moskovsky bagel” according to GOST No. 7128-91
| The name of indicators | Requirements according to GOST No. 7128-91 | Conclusion |
| Appearance | complies with GOST | |
| form | oval or round | complies with GOST |
| surface | glossy, smooth, without swelling or cracks; On one side, mesh prints are allowed, as well as the presence of small cracks | complies with GOST |
| color | from light yellow to dark brown. Dark color and lack of gloss on the side lying on the sheet, mesh or hearth are allowed. Pale, burnt or dirty products are not allowed. | complies with GOST |
| Internal state | expanded, baked, without signs of unmixing | complies with GOST |
| Taste | appropriate for this type of product, without musty or other foreign taste. | complies with GOST |
| Smell | appropriate for the given type of product, without musty or other foreign odors. | complies with GOST |
| Fragility | must be brittle and brittle | complies with GOST |
Conclusion: sample No. 5 “Moskovsky bagel” fully complies with GOST 7128-91 for all organoleptic indicators.
Thus, all five samples submitted for quality assessment meet the requirements of GOST 7128-91 for all organoleptic indicators.
In addition, in order to attract customers to the products of the Yakut bakery, the store held a tasting event, which offered tasting of bakery products.
The tasting was carried out with the aim of increasing the sales volume of a product that is not in great demand among the population, and to improve the attitude of buyers towards bagel products.
All buyers who took part in the tasting noted the beautiful packaging design of the products, relatively low prices for the products, and the long shelf life of the lamb products.
Also, the majority of consumers expressed gratitude for the provision of quality goods, and would like to see a wider range of bakery and lamb products in particular. The pleasant taste and freshness of the products, quality service were also noted by customers.
The following products were presented to buyers for tasting:
Bagel “Vanilla”,
Bagel “Sdobnaya”,
Baranka "Children's",
Bagel "Ukrainian"
Bagel "Moscow",
Buyers examined the quality of the product according to the main organoleptic indicators:
1.appearance (shape and surface)
3. internal state
The proposed indicators were assessed in points on a five-point scale, where:
"5" - excellent
"4" - good
"3" - satisfactory
"2" - with shortcomings
"1" - bad
After tasting the presented samples, each test participant filled out a specially designed table, where he indicated his assessment of each type of product according to the proposed indicators. Next, to obtain the overall result, all questionnaires (tables) of the participants were carefully analyzed and a final table was drawn up, according to which the following conclusions were made:
All submitted samples received high marks. The tasting participants had no comments regarding organoleptic indicators.
Table 2.4.6.
Results of the study of lamb products on organoleptic indicators
| Name | Bagel “Vanilla” | Bagel "Sdobnaya" | Baranka "Children's" | Bagel “Tender” | Bagel "Moskovsky" |
| Taste | 4 | 5 | 5 | 5 | 5 |
| Color | 4 | 5 | 5 | 5 | 4 |
| Appearance | 4 | 4 | 5 | 5 | 4 |
| Smell | 5 | 4 | 4 | 5 | 5 |
| Internal state | 5 | 5 | 4 | 5 | 5 |
| Total: | 22 | 23 | 23 | 25 | 24 |
Based on the results obtained, we can conclude that according to customer preferences, the “Tender bagel” sample received the highest rating, the “Moskovsky bagel” sample was less liked, the “butter bagel” was even less liked, and the last place went to the “vanilla bagel”.
In general, YHK products are very popular among the population of Yakutsk, the product meets the required technical conditions and standards, and is manufactured by professionals from high-quality raw materials.
We can conclude that YHK products are very popular among the population of Yakutsk, the product meets the standard requirements and is manufactured by professionals from high-quality raw materials. Each batch undergoes strict laboratory control. According to the marketing research conducted through a survey, it can be concluded that the price and quality of lamb products produced by the Yakut Bread Factory are completely satisfactory to customers. They would also like to see it not only in specialized stores, but also on the shelves of other retail outlets in proper quality and always fresh.
2.5 Organization of sales of lamb products of the Yakut bakery
The trade and technological process in a store is a complex of interconnected trade and technological operations and is the final stage of the entire trade and technological process of product distribution.
The trade and technological process in a store can be divided into three main parts:
Operations with goods before offering them to customers;
Direct customer service operations;
Additional customer service operations.
The quality of trade service is significantly influenced by operations with goods before they are offered to customers. These include:
Unloading vehicles;
Delivery of goods to the receiving area;
Acceptance of goods by quantity and quality;
Delivery of goods to the storage area, preparation for sale;
Storage of goods;
Preparing goods for sale;
Moving goods to the sales floor;
Display of goods on commercial equipment.
In order to provide high quality customer service, the store must constantly study demand, which serves as the basis for drawing up requests for the import of goods.
Employees of the marketing department of the Yakut Bread Factory (YHK) carefully monitor the state of the bakery products market in the Republic of Sakha (Yakutia). This observation is carried out through marketing research, as well as the study of official statistics and accounting data (implementation). Unfortunately, less active work is being done to sell lamb products. Bread and bakery products produced by YHC are sold throughout the city through numerous stores. In almost every grocery store in the city we can find bread produced by the municipal bakery. As for lamb products, the situation here is much more complicated. Unfortunately, mostly the bagel products produced by YHK are sold in its own stores (see Fig. 2.5.1.).
This situation developed until recently, when the management of YCC approved a program to increase the number of lamb products sold. The marketing department was given the task of increasing the number of stores in the city purchasing YHK bagel products. The first step towards achieving this goal was to study the preferences of the population regarding the purchased lamb products produced by YCC. It was necessary to find out what opinion consumers had about this product.
Fig. 2.5.1. Sales of bagel products produced by YHK in city stores
In stores where bagel products produced by YHK are sold, senior salespeople conducted oral surveys of consumers of these products for a week. The following questions were asked:
1.Why do you buy bagel products?
2.Is the price acceptable to you?
3.Are you satisfied with the quality of lamb products?
4.Would you like to change anything in the recipe? If yes, then what?
Options for answers most often heard from consumers:
1. “I buy bagels because they are always fresh, tasty, and not stale.”
2. “The price suits me, I can always buy it.”
3. “The quality is high, you can immediately see that the products are local and the products are fresh.”
4. The recipe suits me, very tasty bagels and bagels.”
After collecting the data, the marketing department received the following necessary information. The ram products produced by YHK are purchased due to their good quality and fairly reasonable price. The freshness of the products is especially noted, since they are delivered in small batches every 2 days; the majority of respondents are completely satisfied with the recipe. There is dissatisfaction with the fact that it is possible to purchase fresh YHK bagel products only in specialized stores, while in others they either do not have them or they are lying in places inconspicuous to buyers.
Further, the marketing department proposed to stimulate sales of lamb products, since high quality is just one parameter of the value that the buyer has in mind. The value of an acquisition increases if quality is accompanied by a daily reduction in price. This means that consumers give preference to those retail outlets that consistently offer the optimal combination of quality and the lowest prices.
Although today's retail environment is largely one where shoppers make their own choices without the intervention of salespeople, personal selling still plays an important role in stimulating the movement of goods to market. The most important thing is the level of salesmanship, which is developed through training and practice. This means that sales success depends not only on characteristics such as personality, temperament, age and appearance. Factors that determine the degree of attractiveness of a seller to a buyer are divided into two categories: interaction during the purchasing process, and the seller's use of persuasion strategies.
According to the sales data, it was revealed which more lamb products were sold by type (see Figure No. 2.5.2).
A marketing research was conducted through a survey, according to which the results were obtained (see Fig. 2.5.3).
Fig.2.1.3. Customer preferences when choosing dryers
And in the types of dryers, customer preferences were distributed as follows:
Drying Vanilla - 55%
Milk drying -35%
Drying “New” - 10%.
Thus, employees of the marketing department propose to pay attention to the quality of work of sellers with buyers. But this has an effect when the sale is carried out over the counter. In self-service stores, this is ineffective, since the buyer contacts the seller after making a choice, at the time of payment.
Next, we’ll look at how connections between supplier and store are created and strengthened. As for the stores owned by YHK, everything is clear here, since all manufactured products are necessarily sold through these specialized retail outlets. The other few shops in the city that purchase bagel products initially entered into a supply agreement with YHK, on the basis of which they continue to operate in a mutually beneficial manner. After the conclusion, monitoring of the fulfillment of contractual obligations follows. Also, the marketing department proposed to carry out propaganda work with numerous stores in the city that sell YHC bakery products in the area of their acquisition and sale of lamb products. In addition, you need to be more active in merchandising and advertising bagel products, even through advertising posters in the store. This method will not require you to spend a lot of money, and the result will be noticeable.
Now let’s look at the “Pchelka” store we are exploring. Products are delivered there daily, taking into account the available refrigeration equipment and space. The range of goods sold in the Pchelka store fully corresponds to the assortment list. Its presence allows not only to rationally regulate the range of goods, but also to systematically monitor its completeness and stability. By completeness of assortment we mean the possibility of a wide choice of their varieties, and by stability - the constant availability of goods of the corresponding type for sale. They can be determined using the coefficients of completeness and stability of the assortment.
Employees of the Pchelka store ensure qualified acceptance of incoming goods. It has created all the conditions for the rational storage of goods and their preparation for sale, which makes the process of direct customer service significantly easier. The assortment of bagel products has been rationally selected, and they are correctly placed in the sales area. Particular attention is paid to operations with goods before they are offered to customers. Unlike many stores, in “Pchelka” the bagel products are on prominent shelves, in front of the customers’ eyes, and they sell out quite quickly. In addition, the store has created all the conditions for the buyer to easily familiarize himself with the range of products offered. Thus, the ram products produced by YHK are purchased due to their good quality and fairly reasonable price. The freshness of the products is especially noted, since they are delivered in small batches every 2 days; most customers are completely satisfied with the recipe. The range of goods sold in the Pchelka store fully corresponds to the assortment list. Its presence allows not only to rationally regulate the range of goods, but also to systematically monitor its completeness and stability.
In order to identify the attitude of customers to the quality of products sold and the level of service culture, we conducted a survey in which 150 people took part.
To the question “What types of lamb products do you usually buy?” the following answers were received: a) Baranki 69 people (46%); b) Bagels - 36 people. (24%); c) Drying – 45 people (30%). (Fig. 2.5.1.)
Rice. 2.5.1. Customer preferences when choosing lamb products
To the question “How often do you buy lamb products?” the answers were as follows: a) Every day – 9 people. (6%) b) Every other day – 57 people (38% c) Once a week – 42 people (28%) b%) d) I don’t buy at all 42 people (28%).
Fig.2.5.2. Frequency of purchases of lamb products by customers
To the question “Which manufacturer of lamb products do you prefer?” Customer responses were distributed as follows:
a) Yakut bakery – 90 people (60%); c) Doesn’t matter – 42 people. (28%)) Private manufacturers 18 people. (12%).
Rice. 2.5.3. Customer preferences when choosing a manufacturer of lamb products
4. What do you pay most attention to when purchasing lamb products?
a) Appearance - 27 people (18%) d) Taste - 9 people. (6%)
b) Freshness – 39 people. (26%) f) Manufacturer - 12 people. (8%)
c) Quality - 9 people. (6%) g) Packaging – 33 people (22%)
d) Price - 21 (14%) i) Your option
Rice. 2.5.4. Factors influencing the purchasing decision
To the question “Where do you prefer to buy bagel products?”
a) In the company stores of the Yakut bakery - 36 people. (24%)
c) In the “Pchelka” store - 30 people. (20%)
b) There are 84 people in stores conveniently located for you. (56%)
Rice. 2.5.5. Customers' choice of retail outlets to purchase products from Yakutsky Bread Factory LLC
To the question “Are you satisfied with the service culture in the Pchelka store?” The following responses were received:
a) Like the design of the store 30 people (20%)
b) Satisfied with the speed of service – 48 people (32%)
c) I like the neatness of the seller – 25 people (16%)
d) Not satisfied with the speed of service – 47 people. (32%)
To the question “How old are you?” answered
a) from 18 to 25 - 33 people. (22%) c) after 60 - 12 people. (8%)
b) from 25 to 60 – 105 people. (70%)
The answer to the question “What is your gender” was:
a) female 69 people (46%) b) male - 82 people (54%)
9.Your social status
a) worker 24 people (16%) d) non-worker – 15 people. (10%)
b) employee - 14 people. (9%) e) entrepreneur – 12 people. (9%)
c) pensioner 54 people. (36%) f) student – 30 people. (20%)
Thus, the questionnaire survey showed that the range of bagel products suits the majority of respondents. The service culture suits 68% of customers. The bakery's products are purchased mainly in conveniently located stores for customers.
The main buyers are people from 25 to 60 years old. (70%) of different social status.
Conclusion
Today, the development of the bakery and lamb products market is mainly due to non-traditional varieties; the demand for new products with a more complex recipe, low calorie content and a high amount of antioxidants is growing. Thus, the modern market for lamb and bakery products dictates strict requirements to the manufacturer. In order to be successful in the market, it is not enough to produce “outdated” traditional types of products; it is necessary to produce a wide range, pay special attention to the quality of your products, and also take into account the specifics and habits of consumers. In addition, you need to be more active in merchandising and advertising bagel products, even through advertising posters in the store. This method will not require you to spend a lot of money, and the result will be noticeable.
The all-Russian and republican direction in the production of bakery and lamb products is the production and sale of products with reduced calorie content, and much attention is paid to the “usefulness” of products. The pricing policy for bakery and bagel products is actively regulated by the state, preventing prices for these essential goods from rising. According to experts, 16-20 thousand enterprises are engaged in the production of bakery and confectionery products in Russia. The bread industry in Russia is represented mainly by small and medium-sized enterprises.
When purchasing bread and lamb products, the buyer is guided by organoleptic evaluation methods. Quality is determined by a combination of various properties, and their role is not equivalent. Obviously, when assessing the quality of bread, it is impossible to take into account all its indicators. We are not talking about a change in quality in general, but only about a set of indicators that reflect the consumer value of the product. Manufacturers of lamb products use salt with a reduced sodium content, which is more beneficial for the health of consumers.
Bread and crisps have become very popular in central Russia; perhaps it is worth introducing them into the store’s product range here in the north as well. To attract customers to new products, it is necessary to conduct advertising campaigns and tasting events more often. This will help you always be aware of consumer opinion and demand for certain products. The bakery produces high-quality baked goods, which are very popular among the population. There are private bakeries that produce their own assortment of products, but the leading position in the bread market in the city of Yakutsk continues to be occupied by YHK.
The Yakut bakery is the largest manufacturer and supplier of bakery products in the Republic of Sakha. Its products have been repeatedly awarded with various awards. The bakery has a bread, gingerbread, pasta, confectionery shops and numerous specialized stores, of which 62% of sales are its own products.
When examining selected samples of bagel products according to organoleptic indicators, during the research process, it was determined that all products were of high quality and met the requirements of GOST.
There are two main ways to display goods: vertical and horizontal. In practice, a combined method combining the above is most often used. It is advisable to place goods in stable demand at the bottom of the equipment, if packaging allows - in bulk. Products that are in rarer demand are placed on the upper shelves of the equipment.
Renewal of the assortment of both bakery products and canned products in the store under study occurs quite rarely and renewal rates are at a low level. This is due to the risk of a merchandiser purchasing new goods, since there is a constant demand for those that have been sold for a long time, while new ones need to be created. We consider this approach to be incorrect and irrational.
During the marketing research, it turned out that the bagel products produced by YHK are purchased due to their good quality and fairly reasonable price. The freshness of the products is especially noted, since they are delivered in small batches every 2 days; most customers are completely satisfied with the recipe. The range of goods sold in the Pchelka store fully corresponds to the assortment list. Its presence allows not only to rationally regulate the range of goods, but also to systematically control its completeness and stability .
Based on the results of the work done, the following conclusions can be drawn:
The Pchelka YHK store is located in Yakutsk in the Aviagruppa microdistrict, close to the road - so there are always a lot of customers in the store. As it turned out thanks to a survey of store customers, the majority of lamb products prefer dry ones - 46%. This is due to the beautiful design of the product packaging, reasonable price and long shelf life of the product. But customers would like to see new varieties of lamb products in the Pchelka store. You can recommend that the store change the assortment of products, for example, within one group once a week. Thus, the buyer will have the opportunity to choose, and at the same time will get acquainted with the entire range of products of the Yakut bakery.
It is worth using various additives in the production of lamb products, for example, seaweed, vitamins and minerals necessary for people living in our harsh climate zone.
BIBLIOGRAPHICAL LIST
1. Prices in the Republic of Sakha (Yakutia). 2009: Statistical collection/Sakha (Yakutia) stat – Ya., 2009.-130 p.
2. Bazarov V.I. Research of food products. Textbook for universities. M.: Publishing house "Economy" 1986.-302 p.
3. Blank I.A. Management of a trading enterprise/I.A.Blank-M.: TANDEM Publishing House, 2003.-236 p.
4. Bragin L. A. Retail technology: textbook. guide for beginners prof. education. 3rd ed., ster. - M.: Publishing Center "Academy", 2006. - 128 p.
5. Bragin L.A., Stukalova I.B., Shipilova S.S. Organization of commercial activities. Textbook allowance for the beginning prof. Education.-M.: Publishing Center "Academy", 2003.-176p.
6. Vilitsky S.P. Examination of consumer properties of new goods. - M.: Economics, 1981-205p.
7. Eliseeva L.G., Rodina T.G. Commodity research and examination of food products: Textbook. M.:MCFER, 2006.-800 pp.- (Series “Higher School”).
8. Gorfinkel V. Ya., Shvandar V. A. Commodity science. Expertise. Standardization: a textbook for universities. - M.: UNITY-DANA, 2006. - 239 p.
9. Dashkov L.P., Pambukhchiyants V.K. Organization, technology and design of commercial enterprises: Textbook for university students.-7th ed., revised. and additional - M.: Publishing and trading corporation "Dashkov and K", 2006.-520 p.
10. Kondrashova E.A., Konik N.V., Peshkova T.A. Merchandising of food products: Textbook.-M.: ALFA-M: INFRA-M, 2007.-416p.
11. Kotler F. Fundamentals of Marketing: a textbook for university students / F. Kotler; Progress - M., 1998. - 535 p.
12. Nikolaeva M.A. Marketing of goods and services: textbook / M.A. Nikolaev; Publishing House “Business Literature” - M., 2001. – 448 p.
13. Kurochkin L.D. Bread and bakery products. M.: Publishing house of standards. 1986.-279p.
14. Mikulovich L.S. Merchandising of food products. – Minsk: BSEU, 1998 - 456 p.
15. Nikolaeva M.A. Merchandising of consumer goods. theoretical foundations: Textbook for universities.-M.: Publishing house NORMA, 2002.-283 p.
16. Pambukhchiyants O.V. Organization and technology of commercial activity: Textbook for students of secondary special educational institutions.-M.: Information and implementation center “Marketing”, 1999.-292 p.
17. Pankratov F.G. and others. Commercial activity: Textbook for universities, 4th ed., revised. and additional / F.G. Pankratov, T.K. Seregina – M.: Information and Implementation Center “Marketing”, 2000. – 580 p.
18. Pankrukhin A.P. Marketing: textbook / A.P. Pankrukhin; IKF Omega - M., 2002. - 656 p.
19. Popov E. V. Promotion of goods and services: textbook. allowance / E.V. Popov; Finance and statistics - M., 1999. - 320 p.
20. Raikova E.Yu. and others. Theory of Commodity Research: Textbook / E.Yu. Raikova, Yu.V. Doronkin – M.: Publishing Center “Academy”; Mastery, 2002. – 240 p.
21. Rubtsova L.I. and others. Fundamentals of organizing trade in food products: textbook. allowance / L.I. Rubtsova, V.A. Timofeeva – Ed. 2nd revision – Rostov-on-Don: Phoenix, 2005. – 411 p.
22. Timofeeva V.A. Commodity research of food products: textbook. Rostov n/d: Phoenix, 2008. -475 p.
23. Tsiganova T.B. Technology of baking production: Textbook. for the beginning prof. image.. /T.B. Tsiganova; ProfReviewPublished. – M., 2002. – 432 p.
24. Chepurnoy I.P. Identification and falsification of food products: textbook 2nd ed. / I.P. Chepurnoy Publishing and trade cooperation “Dashkov and K”; – M., 2004. – 460 p.
25. Khrutsky V.E., et al. Modern marketing: Handbook on market research: Textbook - 2nd ed. reworked and additional / V.E. Khrutsky, I.V. Korneeva - M.: Finance and Statistics, 1999. - 528 p.
26. Handbook on commodity research of food products. – M.: COLOSS, 2003
27. Food standards. M.: "Prior", 1998
28. Magazine "Bread production". 2009 No. 4.st17-18,st34,st47-59.
29. Magazine "Bread production". 2009 No. 3.st23.
30. Magazine "Bread Products". 2009 No. 5.st28-29.
31. Magazine “Bread Products”. 2009 No. 2-4.
32. Attractive display: based on media materials // Merchandiser. – 2006. - No. 9 – P. 7-9.
33. Optimization of display: based on media materials // Merchandiser - 2006. No. 5 - P. 4-6
34. Product promotion program: based on media materials // Merchandiser - 2006. No. 7. - P. 19-23
Introduction
Lamb and crackers occupy a special place among bakery products due to their taste and nutritional properties. They can be stored for a long time and can withstand transportation over long distances. For the production of lamb and cracker products, specialized production facilities are created or separate workshops are built.
To organize the production of these products with high efficiency indicators, it is necessary to use lines that ensure high labor productivity.
The name “bagels” comes from the word “scald.” The fact is that they were originally made in the following way: narrow flagella were rolled out of choux (or, in Old Russian, “scalded”) dough, rolled into circles, and then baked. The names changed over time, and as a result, “ovaranki”, “obvaranochki”, “bagels” became bagels. The very first written mention of this pastry is found in the decree of Peter I of 1725. In Peter's times, bagels were scalded with boiling water and only then baked. And from the second half of the 18th century, dough pieces began to be processed with steam - as they do to this day.
Lamb products are classified as everyday products.
It is known that a modern Russian consumes on average about 25-30 kg of bagels per year, while for Moscow this figure is, according to various sources, from 10 to 15 kg per year, while in some Russian regions - up to 60 kg.
Currently, the baking business has great opportunities to increase the number of enterprises, create a developed competitive environment, and new jobs. Bakery production is a socially important sector of the economy. Most bakeries that produce the main types of bread produce bagel products and install new equipment to solve the problem of providing the population.
The purpose of this work was to calculate the production line for the production of plain and mustard bagels.
To achieve this goal, it is necessary to solve a number of problems:
Study the technology of lamb products;
Study the defects of lamb products;
Calculation of the stock of raw materials and areas for their storage;
Technology for the production of lamb products
Characteristics of lamb products
Bagel products include bagels, bagels and dryers. These products have the shape of rings or ovals with a shiny glossy surface. They differ in the thickness of the bundle, weight and humidity. Lamb products are baked from wheat flour and various additives - sugar, fat, aromatics, etc.
In terms of moisture content, bagels occupy an intermediate position between bakery products and bagels; they become stale during storage. They are produced from 1st grade flour, weighing 50 and 100 g. Depending on the recipe, there are Ukrainian, Don, Sdobnye, Milk, Vanilla, etc. bagels.
Bagels are made from premium and 1st grade flour in the form of rings or shuttles with a diameter of 7-9 cm, the weight of the product is 25-40 g. There should be 25-65 pieces in 1 kg. Sugar bagels with poppy seeds are prepared from premium flour (Kiev ), Lemon, Vanilla, Butter, Cherkizovskie, etc. Simple, Mustard, Children's, Sugar, Dairy bagels are produced from 1st grade flour.
Drying products are made from premium and 1st grade flour. They look like rings and shuttles with a diameter of 4-6 cm, the weight of the product is 6-12 g. There should be 90-240 pieces in 1 kg. The following dryings are made from premium flour: with poppy seeds, Vanilla, Mustard, with cinnamon, Lemon, Shuttle, Beer drying, etc. From 1st grade flour, dryings are made Malyutka, Butter with cumin, Salty, Tea, etc.
Unified recipe for mustard bagels according to GOST 7128-91
Yeast pressed cotton 1.00 kg
Granulated sugar 8.0 kg
Mustard oil8.0 kg
Molasses 1.0 kg
Total 119.5 kg
Unified recipe for simple bagels according to GOST 7128-91
Wheat flour 1 grade 100.00 kg
Yeast pressed cotton 0.5 kg
Table salt 1.5 kg
Granulated sugar 1.0 kg
2.1.5. Lamb products
Classification and assortment of lamb products
Bagel products appeared in Russia at the end of the 17th – beginning of the 18th centuries. This is a national Russian product. They were first mentioned in the Decree of Tsar Peter I (1725), where a tax had already been established on them.
Compared to bread, preparing lamb products is a more labor-intensive process. Labor costs per 1 ton are 5–8 times higher compared to the production of loaves. Their production volumes account for 2% of the total production of bread products, but they are in steady demand among the population.
Bagel products are divided into three types: weighted bagels - made from premium, first and second grade flour; drying by weight - from premium, first and second grade flour; bagels by weight and piece - from first grade flour. This group also includes straws and breadsticks, the manufacturing technology of which is close to bagel products.
Assortment of lamb products:
Weighing drums: simple; sugar; mustard; sugar with poppy seeds (Kyiv); lemon, vanilla and rose; rich.
Weight dryers: simple (clean); with poppy seeds; pink and lemon; vanilla.
Bagels: Ukrainian weights; Ukrainian piece 100 g; Ukrainian piece 50 g; various, including poppy and caraway seeds, 100 g per piece; various, including poppy and cumin, pieces of 50 g.
In addition, there are other types, for example, salted drying (made from first-grade flour), saffron, chocolate, civil, Gogol, Pushkin, egg, fruit, almond bagels. The range of bagel products includes over 50 varieties, differing in recipe, of which there are about 15 types of bagels alone.
Straws and sticks produced from premium and first grade wheat flour. It is a product in the form of rounded sticks with a diameter of 8 mm and a length of 10 to 28 cm. The straws are produced in the following assortment: Kiev, sweet, salty, vanilla.
The largest share in the assortment of bagel products is made by simple bagels (50–60%), followed by sugar, mustard, butter and fruit bagels, which together with simple bagels account for up to 85–90% of the assortment.
In addition, lamb products include rahai, which are large bagels with a diameter of up to 250 mm.
Braided rakhaya is made from three flagella in the form of a braid, which is curled into a wreath. The twisted rakhaya is made from three flagella rolled into a ring.
Lamb products, like bakery products, have a high calorie content (the highest is drying up to 380 kcal/100 g).
Products with improvers have higher organoleptic quality indicators.
Formation of the quality of lamb products during the production process
Due to its specific nature, the production of lamb products is very labor-intensive, since the dough is hard and difficult to process, and the products are small in size.
The technological process for the production of lamb products consists of the following operations: preparation of raw materials, preparation of the narthex or dough, preparation of dough, molding and proofing of products, scalding and drying, baking, packaging and labeling.
Preparing the dough. Dough for bagels and sushi is prepared using narthex, a periodically renewed wheat starter, as a leavening agent; dough prepared with pressed or liquid yeast.
The quality of the dough significantly affects the quality of the finished product. If young or poorly fermented dough is used to knead lamb dough, then the baked bagels will have burnt spots and bubbles; ring cracks appear on bagels if hot water was used to knead the dough. If you drink too cold water, the bagels do not have a glossy, smooth surface.
Depending on the method of cutting the dough - manually or by machine - the dough for lamb products is prepared differently.
Dough intended for cutting by hand is prepared at a lower temperature – 23–27 °C.
Dough intended for machine cutting is prepared warm, at a temperature of 28 to 34 °C. The fermentation time of the dough is much shorter than with manual cutting.
Since the lamb dough is prepared steeply (its moisture content for simple bagels is 36–37%, for sugar ones – 30–33%, for dry ones – 36%, etc.), then at the end of kneading a completely homogeneous cohesive mass of dough is not obtained, and separate pieces of dough are formed, in which unkneaded flour is visible. To give the dough plasticity and homogeneity, it is passed through a rubbing machine. The dough processed on a rubbing machine is placed on the table for fermentation (resting). To prevent the surface of the dough from drying out, cover it with a damp cloth. After 2–3 hours of fermentation, the dough is sent for molding.
Forming and proofing of products. Forming lamb products is the most labor-intensive operation of the entire process of their preparation.
In the manual forming method, ropes are prepared from the dough using a rolling cutting machine. The rolling and tow cutting machine consists of two pairs of smooth rolls and a pair of rolls with grooves. First, the dough is rolled out into a layer using smooth rollers, and then cut into ropes using grooved rollers.
The resulting rope is used to make rings, the size of which depends on the type of product and is determined by the number of pieces per 1 kg, established by the standard.
The formed dough pieces undergo proofing, i.e., additional fermentation of the dough after mechanical action on it.
Scalding and drying. The scalding process is a specific operation of bagel production. It consists of dipping dough pieces into boiling water.
The purpose of scalding is to obtain a layer of gelatinized starch on the surface of the dough piece, which ensures the achievement of a glossy, smooth surface of the product. In addition, due to partial denaturation of proteins, as well as inhibition of fermentation, the product retains the shape given to it during molding.
When scalding bagels in boiling water, the temperature in the central part of the rope reaches 55–60 °C, i.e., the temperature at which proteins begin to denature and fermentation of the dough practically stops.
To give the bagels a golden brown color, add molasses, sugar, or burnt sugar to the boiling water.
The duration of scalding is established by the technological instructions, depending on the type of product and the method of preparing the dough. For bagels it averages 50–90 s, for bagels – 1–2 min, for sushi – 50–70 s.
After scalding, the dough pieces are dried in special chambers with gas or electric heating or directly in the air in the workshop. Drying lamb products before baking significantly improves their appearance and quality.
Bakery. Bagels are baked in ovens of various designs. The duration and temperature of baking depend on the type and type of product and on the oven system; they range from 9 to 25 minutes and from 190 to 260 °C, respectively.
Quality indicators and storage of lamb products
Lamb bakery products are accepted in batches.
A batch is considered to be: from a manufacturing enterprise - bagel products of the same name, produced by one team in one shift; in the retail trade network - bagel bakery products of the same name, received under one consignment note.
The consignment note is stamped to indicate compliance of the batch of products with the requirements of regulatory documents and the time of removal from the oven for bagels, and the production date for other products.
Quality control. To control the quality of bagel products, as well as packaging, labeling and weight of packaged products, a representative sample is made using the “scatter” method in accordance with GOST 18321-73.
Bagels and drying They have the shape of a ring or an oval and differ in size and moisture content of the product blanks.
The humidity of bagels is in the range of 14–19% depending on the type, the humidity of dryings is from 9 to 13%, so bagels and dryings can be stored for a long time without spoiling.
Bagels have a higher humidity - from 22 to 27%, are closer to ordinary bread products, are intended for fresh consumption, and have a significantly shorter shelf life. They differ from bagels and dryers in their larger size.
Straw According to organoleptic indicators, it is a round-shaped stick. It is allowed to have a small plane on the side lying on the hearth, a slight curvature.
The thickness of the sticks is no more than 8 mm, length from 10 to 28 mm. The humidity of the finished products is from 7 to 11% depending on the type of straw.
Sticks produce a round shape. It is allowed to have a small plane on the side lying on the hearth, a slight curvature. The thickness of the sticks is 8–16 mm, length – 150–300 mm, shortened ones – 50–85 mm. The humidity of finished products is from 9 to 10% depending on the type of sticks.
Characteristics of organoleptic indicators, specific values of physico-chemical indicators, as well as the swelling coefficient for each product name must be given in the recipe.
Safety indicators. Lamb products must comply with the following safety indicators: toxic elements (mg/kg, no more): lead – 0.5; arsenic – 0.2; cadmium – 0.1; mercury – 0.02; mycotoxins and pesticides – controlled by raw materials; radionuclides (Bq/kg, no more): cesium-137 – 50; strontium-90 – 30.
Storage. Lamb products should be stored in well-ventilated warehouses that are not infested with pests of grain stocks, at a temperature not exceeding 25 ° C and a relative humidity of 65–75%.
Guaranteed shelf life and shelf life of finished products are established by the developer of the regulatory document or the manufacturer for each type of product in accordance with its recipe composition and the properties of packaging materials (if packaging is available).
2.1.6. Rusks
Types and range of crackers
Rusks are made from wheat and rye flour. This group includes crackers and crispbreads.
Depending on the recipe and purpose, crackers are divided into two types: butter made from high-quality wheat flour with the addition of sugar, fat, eggs, etc.; army (simple) , made from rye and wheat flour with sourdough or yeast, with the addition of salt, without additional raw materials.
Assortment of sweet rusks includes dozens of titles. The highest grade flour is used to produce crackers: creamy and vanilla. First grade flour is used to produce crackers: coffee and road crackers. Made from second grade flour – “City”.
In addition, “Slavyanskie”, “Lyubitelskie”, “Delicatessen” and “Children’s” crackers are made from premium flour; from first grade flour - “Kolkhoznye”, “Moskovskie”, “Sugar”, etc.
Due to the fact that crackers of different varieties cannot always be distinguished by external characteristics (except for those with obvious external features in size and shape, for example, for children they are produced in small sizes - 200–300 pieces per 1 kg, for amateur ones they are sprinkled with crushed nuts), to determine the variety it is necessary to establish physical and chemical quality indicators.
Assortment of army crackers determined by the type of flour from which they are made. Army crackers are divided into the following types: rye wallpaper crackers, rye-wheat wallpaper crackers, wheat crackers made from wallpaper flour, first and second grades.
The nutritional value . Rusks have low humidity - 8-12%, so they can be stored for a long time without changing quality, and have a high calorie content (butter crackers - up to 400 kcal, "Army" - 308 kcal per 100 g).
Army crackers differ from butter crackers in lower fat and sugar content, but they are significantly superior to butter crackers in terms of mineral content.
They contain almost 4 times more potassium, 2 times more calcium, 2–7 times more magnesium, 2–3 times more phosphorus and iron. Also, simple crackers contain significantly more vitamins B 1, B 2 and PP, which is explained by the use of low grades of flour.
Forming the quality of crackers during the production process
Technology for the production of rich wheat crackers.
They are obtained by drying slices of rich bread baked into slabs of different sizes and shapes. The technological process for the production of wheat breadcrumbs includes receiving, storing and preparing raw materials, preparing dough, cutting dough, baking breadcrumbs, holding breadcrumbs, cutting breadcrumbs into slices, drying and cooling crackers.
Dough for wheat breadcrumbs is prepared in the following ways: with thick and liquid dough, without dough and with concentrated lactic acid starter.
When producing rich crackers with a high content of sugar, fat, and eggs, these ingredients are added to the dough approximately 20–30 minutes before the end of fermentation. 25–30 minutes before cutting, knead the dough 2–3 times.
Cutting the dough includes dividing the dough into pieces, molding blanks for cracker slabs, proofing the molded blanks, and finishing the proofed blanks. The dough is cut by machine, the shaped slices are placed next to each other on a moving sheet, forming a row of slabs. The pressed continuous strand enters a baking sheet moving along a conveyor and is cut to the length of the sheet.
Proofing of the formed pieces is carried out in proofing cabinets for 50–75 minutes at a temperature of 35–40 °C. After proofing, the slabs are greased with egg wash.
After brushing with egg, coffee crackers are sprinkled with crushed crumbs, and amateur ones are sprinkled with nuts.
Rusk slabs are baked in an oven at a temperature of 200–260 °C for 15–20 minutes, depending on the type of crackers.
The curing of cracked boards is carried out in order to bring them into a state optimal for cutting.
Slabs are cut into slices using disk or sawmill machines. The slices are manually or mechanically laid out on metal sheets or under ovens and sent for drying. The crackers are dried in ovens at temperatures from 115 to 210 °C for 9–31 minutes, depending on the type of crackers, their recipe composition and size. Dried crackers are cooled, placed in boxes or packed into bags or boxes manually or by automatic machines.
Technology for the production of army crackers. They are slices of bread or crackers, dried to make them shelf stable. Rusk slabs made from wheat flour of the first and second grades and the following types of bread are used: plain rye bread; plain rye wheat bread; wheat bread made from wallpaper flour; wheat bread made from flour of the first and second grades; Transbaikal bread.
The technological process for the production of army crackers includes preparing dough and baking bread or rusk slabs, aging bread and rusk slabs, cutting bread and rusk slabs into slices, laying slices in cassettes, on sheets, on ovens, drying, cooling and rejecting crackers, packaging of finished products.
For packaging cracked products, packaging materials must be used that are approved by Rospotrebnadzor for packaging food products. Packaging of products with a high fat content must prevent the penetration of fat through the packaging materials. Packaging is carried out only for completely cooled products.
Quality indicators, storage
Rusks are accepted in batches. A batch is considered: at a manufacturing enterprise - products of the same name, produced by one team in one shift in an amount of no more than 2 tons; in a retail trade network - products of the same name, produced by one enterprise and received under one consignment note.
Quality control. To control the quality of crackers, as well as packaging, labeling and weight of packaged products, a representative sample is made using the “scatter” method in accordance with GOST 18321-73.
cracked bakery products must meet the following requirements: shape - corresponding to the type of product; surface – without through cracks and voids, with sufficiently developed porosity, without traces of impurities; color – from light brown to brown, without burntness; taste and smell – characteristic of this type of product, without foreign taste and smell; fragility – crackers should be brittle.
physical and chemical indicators cracked bakery products must be within the limits of the following standards: humidity, %, no more than – 12; acidity, degrees, no more than – 4; mass fraction, %, in terms of dry matter: sugar and fat - within the limits established during the development process.
Signs of mold, foreign inclusions and crunch from mineral impurities are not allowed in cracked products.
Safety indicators. Sugar products must comply with the following safety indicators: toxic elements, mg/kg, not more than: lead – 0.5; arsenic – 0.2; cadmium – 0.1; mercury – 0.02; mycotoxins and pesticides – controlled by raw materials; radionuclides, Bq/kg, no more: cesium-137 – 50; strontium-90 – 30.
Storage. Rusks should be stored in dry, clean, well-ventilated areas that are not infested with pests of grain stocks, at a temperature of 20–22 °C and a relative humidity of 65–75%. It is not allowed to store crackers together with products that have a specific odor.
The shelf life of rich crackers from the date of manufacture is set by the developer and indicated in the recipe for a specific type of product and should be no more than: packed in boxes, cardboard boxes or packaged in packs - 60 days; packaged in plastic bags – 30 days.
The shelf life of army crackers from the date of manufacture at temperatures from 8 to 25 °C: rye, rye-wheat wallpaper - 24 months; wheat from first- and second-grade flour and wallpaper – 12 months; in sealed packaging – 18 months; at temperatures up to 8 °C: rye, rye-wheat wallpaper - 36 months; wheat from first- and second-grade flour and wallpaper – 24 months.
2.1.7. Pasta
Classification and assortment of pasta
Pasta, along with cereals, occupy a significant place in the consumer market. GOST R 52000-2010 “Pasta products. Terms and Definitions" establishes terms that are mandatory for use in all types of documentation and literature on pasta products that are included in the scope of standardization work and (or) using the results of this work.
Pasta– a food product made from grain and non-grain crops and their processed products with or without additional raw materials with the addition of water by mixing, various methods of molding and drying.
Pasta for baby food– pasta products intended for feeding children under 14 years of age and meeting the physiological needs of the child’s body, ensuring effective digestibility and not causing harm to the child’s health.
Instant pasta– pasta made from wheat flour and water using additional raw materials and dried in oil.
Instant pasta– pasta that is prepared for consumption by filling it with water or broth at a temperature of at least 90 °C.
Stuffed pasta– pasta with fillings intended for sale fresh, frozen or canned.
Canned pasta– pasta products manufactured using technology that ensures sterility for a long shelf life.
Frozen pasta– semi-finished pasta product that has undergone a process of reducing the temperature to negative for the purpose of preservation.
Gluten-free pasta– pasta made from natural ingredients that initially do not contain gluten, the gluten level of which does not exceed 20 mg/kg of product, or pasta from which gluten has been removed during industrial processing, the gluten content of which does not exceed 100 mg/kg.
Protein-free pasta– pasta made from starch-containing raw materials, the protein content of which does not exceed 1.0%.
When making pasta, it is allowed to use vegetables, dry gluten, wheat germ, egg, dairy and soy products as additional raw materials.
In accordance with GOST R 51865-2010, pasta products are divided into groups and varieties. Group A (pasta made from durum wheat flour) is divided into grades: highest, first and second; groups B and C – to the highest and first. For pasta products made using additional raw materials, the designation of the group and variety of pasta products is supplemented with the name of the same name as the additional raw material.
An example of the designation of group A pasta made from premium flour using egg powder as an additional raw material: “Group A premium egg.”
Depending on the method of molding, pasta is divided into cut, pressed And stamped.
Pasta products are divided into types: tubular, filamentous, ribbon And curly. Pasta products of all types are divided into long And short. Long pasta can be single or double bent, and also formed into skeins, bows and nests. The weight and size of long pasta molded into skeins, bows and nests are not limited.
The release of new products with various additives is regulated by technical specifications.
The nutritional value. Pasta has high nutritional value and good digestibility. The physiological norm of consumption is 4.5–5.5 kg per year, actual consumption satisfies physiological norms.
Pasta products are of great importance in trade and public catering, due to some of their properties. Pasta contains up to 13% moisture, so they can conditionally be classified as canned food. Under optimal conditions, pasta can be stored for more than a year without deteriorating in nutritional and taste properties. The composition of pasta includes proteins (9–12%), digestible carbohydrates (70–71%), and low fat content. The less fat a product contains, the better its shelf life. Pasta with milk and egg additives contains a small amount of fat. The calorie content of pasta is 335–346 kcal per 100 g, and the average digestibility of dry matter reaches 95%. Protein fortified pasta contains 19% more essential amino acids.
The nutritional value of pasta increases with the introduction of vegetable additives (juices, powders, purees). Special-purpose pasta has the highest nutritional value - for baby and dietary nutrition, the recipes of which include vitamins B 1, B 2, PP, ascorbic acid, milk protein concentrates, iron and calcium glycerophosphates and other biologically active additives.
Factors shaping the quality of pasta
The quality of pasta is determined by the quality of raw materials and the correctness of the production process.
Flour. For the production of pasta, special wheat pasta flour of the following grades is used: premium (grain) and first (semi-grain). Flour is produced from hard and soft glassy varieties of wheat.
The best flour is made from durum wheat (“Durum”). Bread flour may be used. When using durum wheat for the production of pasta flour, an admixture of soft highly glassy wheat is allowed in an amount of no more than 15%.
Flour with low gluten content is of little use for pasta production, as the products are fragile and crumbly. The quality of raw gluten must be at least group 2. Flour with a coarse structure absorbs water more slowly and forms a plastic dough.
An important requirement is the minimum amount of free amino acids, reducing sugars, and active polyphenol oxidase. Their increased content causes darkening of the dough and deterioration in the quality of the finished product.
Water. For the production of pasta, tap water is used that meets the standard requirements and has moderate hardness.
Water is an integral part of pasta dough and determines its physicochemical and biochemical properties.
Enrichment additives. They are used to increase the biological value of pasta. These are products containing complete proteins: fresh eggs, egg powder, melange, whole and powdered milk, whey, tomato products, dried chopped carrots or carrot puree, protein isolates. Wheat flour gluten, casein, etc. are also used as fortifiers.
Technological diagram for the production of pasta. The scheme includes the following processes: preparing raw materials for production, kneading dough, molding and cutting raw products, drying, stabilizing and packaging finished products.
Preparation of raw materials. The flour is sifted, different batches are mixed, passed through magnets; the water is heated to 40–50 °C.
Enrichment additives are supplied to production in the form of aqueous suspensions in quantities specified in the recipe.
Preparing the dough. Pasta dough differs from other types of dough masses in that it is kneaded stiff (humidity 28–32%) and consists mainly of flour and water.
The dough kneading proceeds continuously. The mixers produce crumbly dough. Further processing of the dough is carried out in the channel of the screw chamber of the press, where the crumb-like mass is gradually compacted and plasticized, acquiring the structure and properties necessary for subsequent molding. Depending on the humidity, there are three types of dough kneading: hard dough kneading with a moisture content of 28-29%, medium kneading - 29.5-31.0%, soft kneading - 31.5-32.5%. The most common is the medium batch. The dough with this kneading is finely lumpy and quite loose.
To improve the quality of pasta, the dough is additionally vacuum processed after kneading. Vacuum processing improves the rheological characteristics of raw products, strength, and culinary properties of finished products.
Forming pasta. Two methods of forming pasta are used: pressing and stamping.
Cutting. Cutting raw products includes blowing them with air to dry them, cutting them to a given length and laying them out on devices for drying. The quality of cutting largely determines the drying result.
Drying. The technological foundations of drying are based on the properties of heat and mass transfer. Failure to comply with drying conditions can cause cracking and changes in the shape of products, which may persist even after drying. Properly dried pasta has high organoleptic quality indicators and good shelf life.
Stabilization and cooling of products. Before packaging, the product must be kept in a calm state for a certain time, sufficient to cool, equalize humidity and relieve internal stress. For this purpose, standing, or stabilization of products in appropriate devices, has been introduced into the technological process.
Packaging. The process of packaging products includes feeding products onto packaging tables or into bins, sorting, checking products on magnetic separators (for short-cut products), placing them in containers, including compaction on a vibrator, weighing, hammering the lid, and labeling.
Pasta products with a net weight of no more than 30 kg, packaged in consumer containers, are packaged in transport containers approved by the Russian Ministry of Health and ensuring the safety of the packaged products during storage and transportation. It is allowed to pack pasta packaged in consumer containers in packaging equipment.
Quality indicators, storage
Pasta is accepted in batches. A batch is considered to be: in the enterprise’s warehouse – no more than 4 tons of pasta of the same variety, type and type, produced on one production line by one team in one shift; in a retail chain - any quantity of pasta of the same variety, type and type, the same date of production, documented in one document on the quality of the established form.
To control the compliance of the quality of the finished product, as well as packaging and labeling with the requirements of regulatory documents, a sample of 1.5% of packaging units in the batch, but not less than three, is selected from different places in the batch.
Organoleptic, physicochemical parameters are determined according to GOST R 51865-2010 “Pasta products. General technical conditions”.
Organoleptic quality indicators pasta:
Color– corresponding to the type of flour. The color of products using additional raw materials varies depending on the type of this raw material.
Form– corresponding to the type of product.
Taste– characteristic of this product, without foreign taste.
Smell– characteristic of this product, without any foreign smell.
physical and chemical indicators pasta products are presented in table. 2.1.
In terms of microbiological indicators, pasta must comply with the standards given in table. 2.2.
Table 2. 1
Physico-chemical parameters of pasta
* For the rest, sent to the Far North and hard-to-reach areas, as well as by sea - no more than 11%.
Table 2.2
Microbiological indicators of pasta
Storage. The quality of pasta is influenced by storage conditions. Pasta is stored in clean, dry warehouses at low relative humidity (no more than 70%) and constant temperature, preventing them from getting wet or being infested with pests. During storage, pasta products can be damaged, infested with barn pests, and destroyed by rodents.
The reason that causes damage to products is most often mold due to increased humidity. The lower the moisture content of pasta, the longer it can be stored without compromising its nutritional and taste properties. Products intended for long-term storage should not have a humidity higher than 11%. Humidity above 16% causes molding of the product.
The shelf life of pasta from the date of production (months) is as follows: for egg - 12, vegetable and without additional raw materials - 24.
- 105.50 KbDough intended for machine cutting is prepared warm, at a temperature of 28 to 34 °C. The duration of fermentation of the dough is significantly less than when cutting manually - usually 20-30 minutes, due to which the amount of rebate added to the dough increases to 17-40 kg per 100 kg of flour (counting the flour added with the rebate).
In the dough for drying, the shed is taken less: 6-8 kg per 100 kg of flour when cutting by hand and 10-15 kg per 100 kg of flour when cutting by machine.
In the dough for bagels, the recipe of which includes fat (butter bagels, mustard bagels), they put slightly more cover than in the dough, for example, for simple bagels. The dough is kneaded in a low-speed dough mixing machine. It has a tipping trough for unloading dough from the machine.
When kneading the dough, first weigh the required amount of dough or dough, then mix it thoroughly with water and additional raw materials. Additional raw materials - animal butter and margarine - must first be melted, sugar and salt dissolved, and the solution filtered. Then the flour is dosed and mixed for 3-5 minutes.
Since the lamb dough is prepared steep (its humidity for simple bagels is 36-37%, for sugar ones - 30-33 %, drying - 36%, etc.), then at the end of kneading a completely homogeneous cohesive mass of dough is not obtained, but separate pieces are formed in which unkneaded flour is visible.
Forming lamb products is the most labor-intensive operation of the entire process of their preparation.
In the manual forming method, ropes are prepared from the dough using a rolling cutting machine. The rolling and tow cutting machine consists of two pairs of smooth rolls and a pair of rolls with grooves. First, the dough is rolled out into a layer using smooth rollers, and then cut into ropes using grooved rollers.
The grooves on the rollers are shaped so that they produce a rope of round cross-section, and appropriate rollers are used for each type of product. When preparing tows for drying, rollers with a 10 mm wide groove are used, bagels - 15 mm, and bagels - 22 mm. This ensures that bundles of the required diameter are obtained.
Currently, most enterprises producing bagels are equipped with dividing and seaming machines for forming bagels, bagels and dryers.
Bagels are baked in ovens of various designs, but most often they use a special BK oven with a conveyor belt hearth. It produces products of uniform quality. The duration of baking in the BK oven can vary from 9 to 25 minutes by adjusting the conveyor speed.
When baking bagels, illumination is used by exposure to radiant energy obtained using gas burners, infrared radiation sources, or frying at 300 °C. The surface of the products is brighter and more beautiful.
1.2.2 Technology for preparing crackers
Butter crackers are obtained by drying slices of rich bread, baked in the form of slabs of different sizes and shapes. The technological process for the production of butter crackers includes receiving, storing and preparing raw materials, preparing and cutting dough, baking crackers, keeping crackers, cutting them into slices, drying and cooling crackers.
The dough for rich wheat crackers is prepared in the following ways: using thick and liquid dough, straight dough and concentrated lactic acid starter (KMKZ). Humidity of thick dough is 40-43%, liquid - 64-65%, KMKZ - 63-65%, dough - 29.5-39%. The more sugar and fat the recipe contains, the lower the moisture content of the dough. The duration of fermentation of thick dough is 180-300 minutes, liquid dough 240-300, KMKZ - 480-960, dough - 60-120 (with sponge methods and KMKZ) and 90-150 minutes (with straight method).
When producing rich crackers with a high content of sugar, fat, eggs, these ingredients are added to the dough approximately 20-30 minutes before the end of fermentation; 25-30 minutes before cutting, the dough is kneaded 2-3 times.
In the non-dairy method, to ensure a uniform porosity structure and improve the fragility and swelling of crackers, the fermented dough is additionally processed in a screw chamber before cutting.
Cutting the dough includes dividing it into pieces, forming blanks for cracker slabs, proofing the molded blanks, and finishing the proofed blanks. The dough, prepared using one of the described methods, is cut by machine, the formed slices are placed next to each other on a moving sheet, forming a row of plates. The pressed continuous strand enters a baking sheet moving along a conveyor and is cut to the length of the sheet.
When forming the dough, the diameter of the matrix is selected depending on the type of crackers, taking into account the increase in the height of the plate during the period of proofing and baking by approximately 2 times, and the width by 10-15 mm. The height and width of the baked slab should ensure the size of the crackers.
Proofing of the formed pieces is carried out in proofing cabinets for 50-75 minutes at 35-40 °C. After proofing, the slabs are greased with egg wash. After egg lubrication, coffee crackers are sprinkled with crushed crumbs, and amateur ones are sprinkled with nuts.
Rusk slabs are baked in an oven at 200-260 °C for 15-20 minutes, depending on the type of crackers and the brand of the oven.
Curing of cracked boards is carried out to bring them to a state optimal for cutting. Baked rusk slabs are placed on plywood sheets or in trays on the bottom crust or rib and placed in a cooler or trolley, preventing the slabs from deforming . After 5-24 hours, depending on the production conditions, the slabs are delivered for cutting into slices. The room for cooling and curing slabs must be dry and ventilated.
The slabs are cut into slices using disk or sawmill machines. The slices are manually or mechanically laid out on metal sheets or under ovens and sent for drying. Rusks are dried in ovens at a temperature of 115-210 ° C for 9-31 minutes. depending on the type of crackers, their recipe composition and size. Dried crackers are cooled, placed in boxes or packed into bags or boxes manually or by automatic machines.
1.3 Quality of lamb and crackers
The quality of lamb products is assessed by organoleptic and physicochemical methods.
Orhapoleptically determine the correctness and constancy of the shape (round, oval, shuttle-shaped); surface condition (smooth, glossy, presence of bubbles, cracks and burns); color (uniformly golden); taste and smell (depending on the characteristics of the recipe). There may be mesh prints on the underside of the products.
From physical and chemical indicators I determine: humidity, acidity, swelling by the change in mass before and after swelling. For breadsticks and straws, the content of scrap and crumbs is also determined (no more than 5 and 2%, respectively). The fat and sugar content is determined at the request of trade organizations.
The quality of cracked products is assessed by organoleptic (taste, smell, color, shape) and physical and chemical indicators (humidity, size, wetness, content of scrap and reduced-size products). Fragility is also determined by breaking at least two crackers from the average sample using a special device. In addition, the hardness of rusk briquettes is determined using a special device.
Main defects characteristic of bagels, crackers and bagels: irregular shape, rough, unevenly sprinkled surface, large cracks (more than 1/3 of the circumference), pale color, burnt marks, dirt, unmixed, voids in the crumb, bland, sour, over-salted taste, foreign flavors , unusual smell, deviations from the established sizes (number of pieces per 1 kg). The causes of defects and preventive measures are the same as for bakery products.
Packaging and storage. For packaging bagel products, cellophane bags are used, and for crackers, in addition, sub-parchment, parchment, aluminum foil and combined materials are used.
Each unit of packaging (bag, box) must have a label, and each box (bag) must have a marking.
2. Classification of lamb and crackers
2.1 Classification of lamb products
Depending on the diameter and thickness of the ring, bagel products are divided into the following types: drying (ring diameter - 4-6 cm, rope thickness - 1-17 cm); bagels (ring diameter - 7-9 cm, rope thickness - up to 2 cm); bagels (ring diameter - 7-10 cm, rope thickness - up to 3.3 cm), bread sticks (length - 28-30 cm, diameter - up to 0.8 cm) and straws (length - 28-30 cm, diameter - up to 0.5 cm) (Fig. 1). Breadsticks are similar in properties to bagels, and straws are similar to dry bread, so they are included in this group. They also produce dietary lamb products (achloride drying).
Lamb products are made from premium and 1st grade wheat flour.
The dryers have the form of rings or shuttles with a diameter of 4-6 cm, the weight of the product is 6-12 g. Assortment - Plain, Vanilla, Mustard, Malyutka, Amateur, Dairy, etc.
Bagels are baked in the form of rings and shuttles with a diameter of 7-9 cm, product weight - 25-40 g. Assortment - Plain, Children's, Lemon, Slavic, Dairy, Sugar, Egg, etc.
Bagels are rings with a diameter of more than 9 cm, weighing 50 or 100 g. Assortment - Plain, Poppyseed, Butter, Ukrainian, Mustard, etc.
Straws and sticks are made from premium and first grade wheat flour. Straws are produced in the following assortment: “Kyiv”, sweet, salty, vanilla.
Lamb products vary depending on the characteristics of the recipe. Drying, for example, can be vanilla, mustard, poppy seed, lemon, plain, etc.; bagels - vanilla, sugar, Cherkizovsky, lemon, etc.; bagels - milk, mustard, butter, with cumin, with poppy seeds, etc.; breadsticks have no varieties, and straws can be sweet, salty or vanilla.
In addition, bagel products include rakhai, which are large bagels with a diameter of up to 250 mm. Braided rakhaya is made from three flagella in the form of a braid, which is rolled into a wreath. A twisted rakhaya is made from three flagella rolled into a ring.
Technology for the production of lamb products: preparation and dosing of raw materials - preparation of dough or dough - kneading the dough - rubbing the dough - resting the dough (fermentation) - molding the products - proofing - scalding in water or scalding with steam - drying - baking - packaging - storage or release to the retail chain.
The main features of the production of lamb products, in contrast to bakery products, are that the dough is prepared very hard (32-35 liters of water are used per 100 kg of flour, i.e. almost half as much as for bread). To impart plasticity and a cohesive structure, the dough is rubbed (kneaded), i.e. passing it between the shaft and the belt of the rubbing machine. To give a shiny, glossy surface, the dough pieces are scalded in water or scalded with steam (as a result, the starch in the surface layer gelatinizes and the proteins denature).
2.2 Classification of crackers
Depending on the characteristics of the recipe and production technology, crackers are divided into the following types: simple crackers, butter crackers, croutons, breadcrumbs, crackers and crispbreads, dietary crackers.
Varieties of crackers are distinguished by the type of flour. Simple crackers are made from rye, wheat wallpaper flour and their mixture, as well as 1st and 2nd grade wheat flour; butter and croutons - from premium, 1st and 2nd grade wheat flour; breadcrumbs - from different types of wheat and corn flour; rusk briquettes - from rye wallpaper and wheat flour of the 1st and 2nd grades; crispbread - made from rye and rye-wheat flour; dietary crackers - mainly from 1st grade wheat flour.
The following crackers are produced from premium flour: cream crackers - 50-55 pcs. per 1 kg. The recipe includes (per 100 kg of flour) 2 kg of yeast, 1 kg of salt, 20 kg of sugar, 15 kg of animal oil, 0.5 kg of vegetable oil and 80 eggs; vanilla - 95-100 pcs. per 1 kg. The recipe includes (per 100 kg of flour) 2.5 kg of yeast, 1 kg of salt, 22 kg of sugar, 16 kg of animal oil, 0.5 kg of vegetable oil, 100 eggs, 0.1 kg of vanillin. 1. CONSUMER PROPERTIES OF BARAN AND CRUSK PRODUCTS……………………………………………………………………………………….
1.1 Basic consumer properties of lamb and crackers products.....
1.2 Technology for preparing lamb and crackers……………..
1.2.1 Technology for preparing lamb products………………………..
1.2.2 Technology for preparing crackers……………………………..
1.3 Quality of lamb and crackers………………………………………………………
2. CLASSIFICATION OF BARAN AND CRUSK PRODUCTS…………
2.1 Classification of lamb products……………………………………………………………
2.2 Classification of crackers……………………………………………..
3. ASSORTMENT AND CHARACTERISTICS OF BARAN AND CRUSK PRODUCTS USING THE EXAMPLE OF THE TRADING ENTERPRISE LLC “PRODSERVICE”…………………………………………………………………
3.1 General characteristics of the enterprise……………………………………………………………
3.2 Characteristics of the assortment of bagels and crackers of the enterprise Prodservis LLC……………………………………………………………….
CONCLUSION………………………………………………………………….
BIBLIOGRAPHY…………………………………………