conching of chocolate mass - mechanical processing of chocolate mass at elevated temperatures in order to improve the taste and aroma of the product;

casting chocolate (candy) mass - filling molds with chocolate or candy mass.

Identification of confectionery products

6. Identification of confectionery products is carried out for the purposes of:

1) ensuring the rights of consumers to an informed choice of products, taking into account reliable information about it;

2) protecting the consumer from an unscrupulous manufacturer (seller);

3) establishing compliance of products, including their names, with the requirements of these Technical Regulations;

4) confirmation of the assessment of product compliance with the information declared by the manufacturer (seller).

7. Identification of confectionery products is carried out, if necessary, by specially authorized state supervision bodies.

8. To establish whether confectionery products are objects of technical regulation, identification is carried out by visual comparison of information on consumer packaging or specified in the accompanying documentation, taking into account the characteristics given in paragraph 5 of these Technical Regulations.

If information for product identification is insufficient or unreliable, an assessment is carried out according to organoleptic and physico-chemical indicators specified in national and international standards, technological documentation and other documents for specific types of products.

9. The requirements of international and national standards for sampling, rules and methods of testing and measurements for confectionery products, processes of production, storage, transportation, sales, disposal are applied in accordance with the legislation of the Kyrgyz Republic and not contradicting the requirements of these Technical Regulations.

Confectionery safety requirements

products and raw materials, storage, transportation,

sales and disposal

10. Confectionery products in circulation on the territory of the Kyrgyz Republic must not cause harm to the life and health of citizens, and in terms of safety indicators must comply with the hygienic and microbiological safety indicators required for food products specified in Appendix 1 (Table 1), Appendix 2 (Tables 2 and 3) to these Technical Regulations.

11. Raw materials used for the production of confectionery products must comply with safety requirements established in accordance with the legislation of the Kyrgyz Republic.

12. Application food additives, technological aids, their quantitative standardization, as well as their safety indicators must comply with the requirements established in the relevant Technical Regulations.

13. Storage of raw materials and components used in the production of confectionery products must be carried out under conditions that ensure the prevention of their spoilage and protection from pests and pollutants.

14. Confectionery products must be packaged and packaged in containers or packaging made from materials approved by the department of state sanitary and epidemiological supervision of the Ministry of Health of the Kyrgyz Republic for contact with this type of confectionery product, allowing to ensure the preservation of consumer properties and the safety of the product during the shelf life.

15. Packaging must be durable, clean, dry, not contaminated, and free of foreign odors. The types and methods of packaging for specific types of products are determined and recommended by the manufacturer.

16. The marking of confectionery products applied to consumer packaging must comply with the requirements established in the relevant technical regulations and the requirements of these Technical Regulations.

17. Labeling of confectionery products must be placed directly on the consumer packaging, label or tag, be reliable, and must not be misleading or create an erroneous impression about the properties of the corresponding confectionery products.

18. For small sizes of packaging units or labels on which it is impossible to state the required text in full, as well as on souvenir and gift sets, it is allowed to place data characterizing the product or part of them on an insert sheet attached to each unit of packaging or on group packaging .

19. The following markings must be placed on the label of weighted wrapped sweets, caramel, toffee, and dragees:

1) name of the product;

2) name of the manufacturer, its location.

20. The name of the confectionery product consists of one or more words and includes the name of the group, subgroup, type of product, given in any order. An adjective (nut, milk, cream, coffee, yoghurt, coconut, peanut) used in the name of a confectionery product is acceptable if it contains the corresponding raw ingredient.

The name may be supplemented by a name, including one protected as a trademark, in the language in which this trademark is registered.

21. Information about the special nutritional properties, medicinal and prophylactic purposes of confectionery products can be placed on the label only if there is appropriate confirmation from the competent authority.

22. Special requirements for chocolate labeling:

1) when labeling chocolate (except white chocolate) the content of cocoa products must be indicated. For the purposes of such declaration, the percentage of cocoa products must be attributable to the chocolate portion of the product, excluding other permitted components;

2) chocolate containing in its composition other than cocoa butter vegetable fats, equivalents or improvers, is additionally marked with a prominent and clear statement: “contains up to 5.0 percent vegetable fat equivalents or improvers in addition to cocoa butter.” This inscription must be placed in the same field of view as the list of ingredients, with a clear separation from this list;

3) if sugar is completely or partially replaced by a sugar substitute, then information about the presence of sweeteners must be placed next to the chocolate brand;

4) for chocolate with filling, information about the nature of the filling is provided; the type of chocolate used for the shell may be indicated.

23. The product may be accompanied by other information and may also include a bar code.

24. The following information must be printed on the transport container in which confectionery products are packaged:

1) name of the product;

2) name of the manufacturer, its address, name of country and place of origin;

3) net weight of the unit packed in consumer packaging of the product;

4) total net weight for unpackaged confectionery products or the number of units of confectionery products in consumer packaging;

5) batch number and packaging unit number;

6) date of manufacture or date of packaging;

7) storage conditions;

8) expiration date or shelf life;

9) information on confirmation of conformity;

10) designation of the document in accordance with which the product is manufactured and can be identified.

25. Information about the batch number, the name and address of the manufacturer can be replaced on the transport container with an identification code.

26. Storage, transportation and sale of confectionery products must ensure their safety, preservation of consumer properties for each type of confectionery product and compliance with the requirements set out in these Technical Regulations.

27. The shelf life of confectionery products is established by the manufacturer in the prescribed manner.

28. Confectionery products should be stored in warehouses that are not contaminated or infested with insects and rodents, separately from raw materials and products with specific odors.

29. Non-perishable confectionery products should be stored in well-ventilated, clean rooms, free of foreign odors, not infested with insects and rodents, at a temperature of (18 +- 3) degrees. Celsius and relative humidity - no more than 75 percent.

30. Perishable confectionery products and raw materials should be stored at a temperature of no more than 6 degrees. Celsius.

31. Vehicles used for transporting confectionery products must meet established requirements and, if necessary, provide appropriate temperature regime when transporting a specific type of product.

32. Organizations that sell confectionery products must ensure the conditions for its acceptance and storage established by the manufacturer.

33. Sale of confectionery products is not allowed:

1) expired;

2) with violation of the integrity of consumer packaging;

34. Disposal of confectionery products that do not meet the requirements of these Technical Regulations is carried out by the manufacturer (seller) in accordance with the legislation of the Kyrgyz Republic.

Safety requirements for production processes

35. Ensuring the safety of confectionery products during their production and circulation is based on the following principles:

1) the determination of controlled stages of production processes (critical control points) in the development of technologies and recipes for manufacturing products is carried out on the basis of a risk analysis in order to identify violations of technology that may have a negative impact on product safety;

2) monitoring product safety by means and measures that ensure the necessary reliability and completeness of control;

3) monitoring of raw materials, technological means and auxiliary materials, as well as monitoring of products at stages technological process and finished products;

4) monitoring the functioning of technological equipment;

5) maintaining and storing documentation on paper and electronic media;

6) ensuring regimes for cleaning, washing, disinfection, disinsection of production premises;

7) ensuring that employees comply with personal hygiene rules at each stage and section of the technological process;

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

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Safety indicators for confectionery products (candies)

Must comply with the level of toxic elements, mycotoxins, radionuclides, as well as microbiological indicators with MBT standards. The following are not allowed in candies with a cream body: coagulase-positive staphylococci in 0.01 g of product, pathogenic microorganisms, including salmonella in 25 g of product.

Analysis of the assortment and assessment of the quality of confectionery products (sweets) sold in a trading enterprise

The quality of sweets is assessed by the following indicators: nutritional and biological value, organoleptic, physico-chemical, safety.

Organoleptic indicators are determined according to GOST 5897--90 “Confectionery products. Methods for determining organoleptic quality indicators, sizes, net weight and components." Evaluate appearance candy packaging, its neatness and aesthetics of design, compliance with labeling requirements, deviations in packaging weight, product appearance, product shape, surface condition, taste and smell. The appearance of the product must be attractive.

The packaging must meet the requirements of tightness and tightness around the candies with a wrapper or label. If there are unfolded and semi-unfolded products, their content is determined by weight (as a percentage of the weight of the average sample or packaging unit).

The shape of candies can be different - square, rectangular, round, cylindrical, etc. Unwrapped products are viewed in good lighting. Pay attention to the presence of deformed products.

The surface of the candies should be dry, covered with an even layer of chocolate or fat glaze, without gaps or holes. Sludges of glaze or adhered crumbs of confectionery mass, or the presence of starch on the surface are not allowed.

The color of the products is most often brown in various shades (depending on the type of raw materials and manufacturing technology), it should be uniform, without inclusions of paint.

The consistency of the products is hard, soft when bitten. The structure is amorphous, porous, crystalline, jelly-like, hard or soft when bitten, oily.

Taste and smell are assessed by testing. They must be free of greasy, rancid, sour or other unpleasant tastes and odors, cloying sweetness, and with a clearly defined taste of aromatic and flavoring additives.

The number of pieces in 1 kg is determined by counting the products in the weighed combined sample and then recalculating them per 1 kg, or weigh at least 10 pieces of products from the combined sample and calculate the number of products in 1 kg. When determining the number of pieces of wrapped products in 1 kg, the packaging material is not removed.

When determining the net weight of products, the packaging material is first removed. The net weight of one product or packaging unit is estimated by weighing a random sample, noting deviations from the established weight.

The mass fraction of fat and sugar in shells, layers, fillings and unglazed sweets must correspond to the calculated content according to the recipe with a maximum deviation from the calculated one + 3.0%. Mass fraction of filling in chocolates type “Assorted” must correspond to the calculated content according to the recipe, but not less than 20% with a maximum deviation of ±5.0%. The mass fraction of ash insoluble in a solution of 10% hydrochloric acid should not be more than 0.1%. The mass fraction of total sulfurous acid in fruit hulls should not exceed 0.01%.

The safety indicators of sweets in terms of the level of toxic elements, mycotoxins, radionuclides, as well as microbiological indicators must comply with IMT standards. The following are not allowed in candies with a cream body: coagulase-positive staphylococci in 0.01 g of product, pathogenic microorganisms, including salmonella, in 25 g of product.

The examination of the quality of sweets is carried out on the basis of determining organoleptic, physico-chemical and microbiological indicators using the methods set out in state standards.

Brief description of the enterprise

Shop "Fregat", located at the address: Smolensk, Gagarin Avenue, building 29/1 (postal code 214018).

This is a detached building built into a residential building, with a good location, located next to the regional hospital, school No. 9, Smolensk Cooperative College, dormitory, and Smolensk Industrial and Economic College.

The store occupies the entire first floor of a residential building.

Working hours from 8:00 to 21:00 without breaks, seven days a week.

There is a special entrance for receiving goods in the store.

The store consists of 2 industrial and food departments.

Industrial department:

Cosmetics

The food department is divided into sections:

• 1st section: bread bakery products, sausages, dairy products, canned fish and meat.
• 2nd section: Fruit and vegetable products
• 3rd section: edible fats, canned fish and meat, canned fruits and vegetables, fish products.
• Section 4: flavored goods (alcoholic, low-alcohol drinks).
• 5th section: fish and fishery products
• Section 6: confectionery, low-alcohol drinks
• 7th section: Grain and flour products, fish, canned meat, edible fats, canned fruits and vegetables, semi-finished products.

Equipment used in the sales area:

• 15 refrigerators,
• 10 wall slides,
• 7 counters,
• 7 cash machines.

The store management tries to satisfy the interests of producers, consumers and society as a whole.

This is achieved by good quality and environmental safety of products combining average prices.

The main clients of the store are local residents, as well as visitors to the regional hospital, cooperative technical school, industrial and economic college, and school No. 9.

The main suppliers of the FREGAT store are:

OJSC "Khlebopek" (bakery products)

"Smolensk Food Plant" (ketchup, mayonnaise)

OJSC "Bacchus" (vodka)

JSC "CONFA" ( custard gingerbread, cookies, waffles, dragees, marshmallows)

OJSC Vitebsk Meat Processing Plant (Myaskovit)

SAOMI LLC (pasta)

"UNIMILK" (Summer Day milk, curdled milk)

The competitors of the Fregat store are:

Shop “MAGNIT”, “FORTUNA”, “PRODUCTS”, “store No. 4”, stalls.

Analysis of the assortment of confectionery products (sweets) produced in the trading enterprise "Fregat"

The study of culinary and confectionery products begins with organoleptic evaluation and weighing of products (weighing and sampling methods are specified in topic 4 “Sampling rules”). Culinary and confectionery products must comply with safety indicators, as well as regulated organoleptic and physicochemical indicators.

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

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

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

Important indicators for organoleptic evaluation of cakes and pastries are aesthetic appearance, artistic surface decoration with cream or other finishing semi-finished products. A blurry cream pattern is not allowed; graying chocolate glaze, untidy appearance of the product. The shape must correspond to the given name of the product, be correct, without kinks or dents, with an equal cut for cut products. Taste, smell, color must correspond to the given name, without foreign tastes and odors. Having cut the product into four parts (lengthwise and crosswise), determine its appearance in the section. Taste is determined by tasting the entire product, and then separately the base, cream or lipstick. The results of the organoleptic evaluation are recorded in the laboratory journal according to the form (Appendix 2).

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

The following deviations are allowed:

For cakes ± 3-5 p

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

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

For cakes (over 10OOg) ±1%.

For pies, the following deviations from the established mass are allowed in the direction of decrease:

Weighing 75-100 g no more than 2.5%

Weighing 50g no more than 3%

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

Cakes are selected two of each type from the tray. Products weighing less than 400g are taken whole. If the weight of the products is more than 400g. they are cut into pieces, from which an average sample is made. From products round shape two sectors are cut out, which must have all the design elements characteristic of this type of product.

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

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

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

Moisture or dry matter;

Sugar (butter products);

General (titratable) acidity;

Alkalinity (V products with baking powder).

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

The correct inclusion of alcoholic beverages in syrups for soaking semi-finished confectionery products is controlled by the amount of alcohol. If replacement is suspected butter qualitative and quantitative analyzes are carried out using margarine. The presence of eggs is determined in the dough (for example, the shell of pancakes).

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

In table 7 discusses some defects in flour culinary and confectionery products, the reasons for their occurrence, and ways to prevent them.

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

The Moscow Office of Rospotrebnadzor, when exercising supervisory powers, monitors the quality and safety of bakery and confectionery products.
Inspections of enterprises engaged in the production and circulation of confectionery and bakery products are carried out with laboratory control of products.
For 6 months of 2018, 820 samples of bakery products were examined at the accredited testing laboratory center of the FBUZ "Center for Hygiene and Epidemiology in Moscow", of which 11 samples did not meet regulatory requirements, including 10 samples for microbiological indicators and 1 sample for physical indicators. chemical indicators. All tested samples met regulatory requirements for sanitary and chemical indicators (content of pesticides, mycotoxins, heavy metal salts, iodine).
Over the 6 months of 2018, the Center for Hygiene and Epidemiology in Moscow examined 1,687 samples of confectionery products. 1,160 samples were examined for microbiological indicators, of which 92 samples (8%) did not meet the requirements of regulatory documentation; 523 samples were examined according to physical and chemical indicators, of which 12 samples (2%) did not meet the standards. According to sanitary and chemical indicators, all tested samples met regulatory requirements.
In connection with identified violations of the requirements of technical regulations of the Customs Union, legislation in the field of sanitary and epidemiological welfare of the population and legislation in the field of consumer protection, based on the results of inspections, 53 resolutions were issued imposing administrative penalties in the form of a fine totaling 1,598,000 rubles.
Based on the results of control and supervisory activities, the Department removed from circulation 244.854 kg of bakery and confectionery products, including 94.582 kg of bakery products and 150.272 kg of confectionery products.
The situation regarding ensuring the quality and safety of bakery and confectionery products is under the control of the Office of Rospotrebnadzor in Moscow.

Requirements for the quality of bread and bakery products

The quality of bread and bakery products is determined by organoleptic and physico-chemical indicators in accordance with the requirements of the standards.
Organoleptic indicators include appearance, condition of the crust and crumb, taste and smell.
The shape of the products must be correct, corresponding to the given type of product.

Hearth bread has an oval, elongated or round shape, without bulges, while pan bread has a slightly convex crust, without bulges.
The surface is smooth, without large cracks, tears, bubbles or dirt.
The color of the crust of wheat bread is from golden yellow to light brown, rye bread is from brown to dark brown, the thickness of the crust is no more than 3-4 mm. The crust is without tears or cracks.
The crumb should be well baked, not sticky, not wet to the touch, elastic, without lumps or traces of unkneading. Porosity is uniform and developed.
The taste and smell must correspond to the type of product, without any foreign tastes or odors.
Physicochemical indicators include humidity, acidity, porosity.
Moisture is an important indicator of bread quality. High humidity reduces calorie content and degrades the quality of bread. It becomes heavier and is less absorbed by the body. Such bread is more susceptible to mold, disease, and is easily deformed. Low humidity of bread leads to the fact that it becomes dry, quickly becomes stale, and its taste deteriorates. The humidity of different products ranges from 34 to 51%. Thus, premium bakery products should have a moisture content of 24-39%, first grade 30-39%.
Acidity is expressed in degrees. As the dough ferments, lactic acid accumulates in the bread. Normal acidity improves the taste of bread, a lack of it makes bread bland, and excess makes it sour.
Rye bread has a higher acidity (11-12 degrees) than wheat bread and baked goods (2-5 degrees).
Bread porosity is the volume of pores expressed as a percentage of the total volume of the bread crumb. This indicator is associated with its digestibility. Bread with uniform fine porosity, well loosened, is better saturated with digestive juices and therefore more fully absorbed.

Requirements for the quality of confectionery products

The quality of confectionery products directly depends on the quality of the raw materials. In the modern technology industry, there are a lot of substitutes that make the final product cheaper or less nutritious.
When evaluating a product, consumer properties and hygienic safety indicators are taken into account.
There should be no foreign ingredients on the surface or inside, the shape should be correct, not wrinkled, not broken. Candies must be in individual, undamaged packaging and of the same shape. There should be no sticky or melted product, broken or out of shape. Often it is the incorrect storage of confectionery products that leads to the loss of their attractive consumer properties.
Microbiological safety indicators of confectionery products determine the degree of their safety for humans; compliance with them eliminates the risk of poisoning and illness after consumption.
In addition to safety, microbiological indicators characterize the degree of freshness and shelf life, as well as the correct storage of confectionery products; however, they can only be determined in a specially accredited laboratory.