Bakery products: assortment. Assortment of bread and bakery products

Surely there are no such people who would not likebakery products. Their assortment is great and varied. In each store there is a department where you can easily purchase bread, as well as rolls, pita breads, flat cakes and other flour products.

Today we will tell you about what bakery products are. The assortment of them will also be presented to your attention.

General information about the product

The market of bakery products in Russia is great. And before you imagine its diversity, I want to tell you what kind of product it is.

Bakery products are products related toto bakery production. As a rule, they include various rolls, small-baked bakery products, low-moisture products, as well as pies, pies and donuts. All the mentioned products, prepared on the basis of fine flour, can be purchased at any time in a supermarket or branded kiosks from a particular bakery.

How to cook?

Assortment of bakery products in the storeis always great and varied. This is due to the fact that the production of this product is not very expensive. And at the same time it is in great demand among the population. After all, virtually no Russian family sits at the table without a slice of bread or a bun.

Bread is a product baked fromtest. The loosening of such a base takes place biologically-naturally, by fermenting the ingredients used. The described process can be initiated by the addition of yeast or fermented milk bacteria.

Details on how fermentation occurs

As it was said above, bakery products,the assortment of which will be presented below, do not require huge expenditures for production. After all, the dough for such baking is based on water or milk, flour, sugar and eggs (usually egg powder).

Among other things, manufacturers that producewheat bread products, specially add dry yeast to the basis. As for the test made of rye flour, its fermentation is due to lactic acid bacteria. In this case, this process is often carried out spontaneously, that is, due to microorganisms that enter the semi-finished products from the air together with raw materials or equipment.

Classification and assortment of bread and bakery products

In accordance with the existing normative documentation, the presented group of food products includes the following types of products:

1. Buns.
2. Bread.
3. Products of low humidity (usually up to 19%). As a rule, they include drying, biscuits, bagels, bagels and so on.

In turn, all bakery products are divided into bakery, small and small buns.

There is also a classification and assortmentbakery products by grade and type of flour. As a rule, they are divided into different categories, depending on the recipes, mass and other characteristics. For example, bread is usually called a product that has any shape and weight from 500 g. As for biscuits, they include only those products that have a mass of up to 500 g. In this case, small pieces usually weigh 200 g or less. One can not help saying that in the recipe for buns, the total amount of fat and granulated sugar should be more than 14%.

Assortment of bread and bakery products

Baked bread takes a very important place indiet of the entire population of the planet. Unlike other products, this product is consumed almost every day. According to statistics, in the Russian Federation the amount of bread per capita is about 102 kilograms per year.

In our country, an assortment of bread and bakery productsproducts is particularly diverse. It should be noted that 95% of the total volume of bakery production is made of 100-150 items.

In this article, you will find an extensive assortment of bakery products (in the table). It includes about 1000 varieties and varieties, which are divided into the following groups:

• By the type of flour. According to this classification, the bread can be rye, wheat, and also consist of a mixture of wheat and rye flour.
• By way of baking, bakery products can be molded and baked.
• In form. Baking can be baked in various forms. The most popular are sliced ​​loaves, braids, cheesecakes, bricks and so on.
• By the method of cutting. According to this classification, bread and rolls can be piece and weight.
• By appointment. The bread product can be ordinary and dietary.

Cooking recipes

What else can bakery products be? Their assortment is great due to the variety of different cooking methods. Thus, the flour product is classified according to the recipe:

• Just bread, which is made from flour, as well as drinking water, table salt and yeast (other leaven can be used).
• Improved. Such a product is made with the addition of 4-7% (based on the amount of flour used) of sugar or molasses to the feedstock. Sometimes improved bread is done with the use of fat (not more than 7%) or any spices.
• Good. As a rule, such a product includes buns with a large baking content (that is, 8-35% of granulated sugar, 8-16% of fat, etc.).

Baked baked goods

Assortment and classification of baked bakeryproducts are also diverse. As a rule, such a product is baked from high flour, as well as first and second grades. These are piece products made in a semi-finished way, which are sold in the form of rolls, loaves, rolls, whites, halas, wicker and kalachi. Their weight is less than 500 g, and the formula contains at least 7% of sugar and the same amount of fat.

Assortment of baked goods moreis great and varied, rather than simple bread baking. This is primarily due to the fact that in addition to the above ingredients, they often include chicken eggs, jam, jam, powdered sugar, condensed milk or varenku, fondant, creams and so on.

Types of baking

In the bakery industry it is customary to distinguish the following kinds of baking:

• Ordinary. As a rule, it includes first-grade flour, as well as granulated sugar, a large number of eggs and culinary animal fats.
• Amateur. Such pastries are made from the highest grade of flour, sugar, animal oil, chicken eggs and vanillin.
• The Vyborgsky plain. Baked products can contain flour, molasses, sugar, butter, jam, jam, powder, vanillin and molasses.
• Vyborg figured. Such booths include sugar, molasses, flour, butter, powder, chicken eggs and vanillin.

Production technology

The Russian bakery market has always beenand is one of the most capacious. Thanks to the developed agrarian industry, our country is fully capable of providing itself with baking, and also export it. But before the bread falls on the shelves of stores, it will pass a very long process of production.
After all, to make such a batch, you shouldprepare the dough, form products of the desired shape and weight from it, and then heat it, carry out rejection and pack.

If the manufacturer decided to take care of the production of biscuits, then in addition to the listed actions, other things are envisaged: aging, cutting into slices, finishing, drying-roasting and cooling.

National bread

Most of the products represented arenational bread. Their production takes into account the historically established habits of the population of the region where the product is manufactured. As a rule, during the preparation of such products, special attention is paid to their shapes, appearance, and taste and aroma.

Quality control

Breads and rolls are usually evaluated for physico-chemical and organoleptic indicators. These include acidity, humidity, porosity, as well as the state of the crumb, appearance, taste and aroma.

Bread and other bread products should not havecracks and tears on the crust. At the same time, their shape should be correct, color - golden yellow or dark brown (depends on the variety), crumb - elastic, well baked, non-sticky, non-crumbling, without voids and evenly porous.

The aroma and taste of buns and bread should beare characteristic for each variety. At the same time, no bitterness, salinity, smell of mold and excessive acidity are allowed. During eating, bread should not crunch on the teeth.

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