Bakery products: assortment. Assortment of bread and bakery products

Surely there are no such people who would not like bakery products. The assortment of them is great and varied. In each store there is a department in which 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 to bakery production. As a rule, they include various rolls, small-baked bakery products, products of low humidity, as well as pies, pies and donuts. All the mentioned products, cooked on the basis of finely ground flour, can be purchased at any time in a supermarket or branded kiosks from a particular bakery.

How to cook?

The assortment of bakery products in the store is 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 from dough. The loosening of such a base takes place biologically-naturally, by fermenting the ingredients used. The described process can be initiated by adding yeast or fermented bacteria.

Details on how fermentation occurs

As mentioned 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, producers of wheat grain products specifically 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 fall into semi-finished products from the air along 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 bakeries, small and small ones.

There is also a classification and assortment of bakery 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 in the diet 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 the assortment of bread and bakery products is very 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 products 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. 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 volume of flour used) of granulated sugar or molasses to the feedstock. Sometimes improved bread is done with the use of fat (not more than 7%) or any spices.
• But 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

The assortment and classification of baked bakery products are also varied. 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 marketed in the form of buns, loaves, rolls, whites, chalets, 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.

The assortment of baked bakery products is more extensive and varied 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 bakery production it is customary to distinguish the following types 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.
• Vyborgskaya is simple. 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 market of bakery products has always been and 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 should prepare 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 are national 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 physicochemical and organoleptic indicators. These include acidity, humidity, porosity, as well as the state of the crumb, appearance, taste and aroma.

Breads and other bread products should not have cracks 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 flavor and taste of brioche and bread should be 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.