Surely there are no such people who would not lovebakery products. Their range is large and diverse. Each store has a department in which you can easily buy bread, as well as buns, pita bread, flatbread and other flour products.
Today we will tell you about what are the bakery products. Their range will also be presented to your attention.
General information about the product
The market of bakery products in Russia is great. And before you introduce its diversity, I want to tell you what kind of product it is.
Bakery products are related products.to bakery production. As a rule, these include various buns, small-piece buns, products of low humidity, as well as cakes, pies and donuts. All the above products, prepared on the basis of finely ground flour, can be purchased at any time in the supermarket or brand shops from a particular bakery.
How to cook?
The range of bakery products in the storealways 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. Indeed, almost no Russian family sits at the table without a slice of bread or bun.
Хлеб представляет собой изделие, выпеченное из test. Loosening of such a basis occurs biologically in a natural way, due to the fermentation of the ingredients used. In this case, the described process can be initiated by adding yeast or lactic acid bacteria.
Details on how fermentation occurs
As mentioned above, baked goods,the range of which will be presented below, does not require huge costs 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, dry yeast is specially added to the base. As for the dough made from rye flour, its fermentation occurs due to lactic acid bacteria. In this case, this process is often carried out spontaneously, that is, due to microorganisms that fall into the semi-finished products from the air with the raw materials or equipment.
Classification and range of bread and bakery products
In accordance with the existing regulatory documentation, the presented group of food products includes the following types of products:
- Buns.
- Bread.
- Products of low humidity (usually up to 19%). As a rule, they include dryers, crackers, donuts, bagels, and so on.
There is also a classification and range.bakery products by grade and type of flour. As a rule, they are divided into different categories depending on the recipe, weight and other signs. For example, bread is the usual name for a product that has any shape and weight of 500 g. As for buns, they include only those products that have a mass of up to 500 g. At the same time small pieces usually weigh 200 g or less. It must be said that in the recipe of buns the total amount of fat and granulated sugar should be more than 14%.
Assortment of bread and bakery products
Baked bread occupies 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, the range of bread and bakeryproducts differs special diversity. It should be noted that 95% of the total bakery production are products of 100-150 items.
This article presents you an extensive range of bakery products (in the table). It includes about 1000 varieties and varieties, which are divided into the following groups:
- By the look of flour. According to this classification, bread can be rye, wheat, and also consist of a mixture of wheat and rye flour.
- According to the method of baking, bakery products can be molded and hearth.
- According to the form. Bake bakery products can be in the form of different forms. The most popular are sliced loaves, braids, cheesecakes, bricks and so on.
- By way of cutting. According to this classification, bread and buns can be piece and weight.
- To destination. Bread product can be ordinary and dietary.
Cooking recipes
What else can be bakery products? Their range is great due to the presence of many different ways of cooking. Thus, the flour product is classified according to the recipe:
- Just bread, which is made from flour, as well as drinking water, salt and yeast (another starter can be used).
- Improved.Such a product is made with the addition to raw materials of 4-7% (by volume of the flour used) granulated sugar or molasses. Sometimes improved bread is made with the use of fat (not more than 7%) or any spices.
- Sweet. As a rule, this product includes buns with a high content of baking (ie, 8-35% sugar, 8-16% fat, etc.).
Pastry baking
Assortment and classification of baked breadProducts also varied. As a rule, such product is baked from flour of the highest, and also the first and second grades. This piece goods, made by the hearth method, which go on sale in the form of rolls, loaves, rolls, sockets, chal, braids and rolls. Their weight is less than 500 g, and the recipe contains at least 7% granulated sugar and as much fat.
The range of rich bakery products moregreat and diverse 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 boiled milk, fudge, creams, and so on.
Cakes
In the bakery industry, it is customary to distinguish the following types of baking:
- Common. As a rule, it includes flour of the first grade, as well as granulated sugar, a large number of eggs and animal cooking fats.
- Amateur Such baking is made from top grade flour, sugar, butter, chicken eggs and vanilla.
- Vyborg simple. Baked products may contain flour, molasses, granulated sugar, butter, jam, jam, powder, vanillin and molasses.
- Vyborg curly. Such booths include sugar, molasses, flour, butter, powder, chicken eggs and vanilla.
Production technology
The Russian bakery market has always beenand is one of the most capacious. Thanks to a developed agricultural industry, our country is fully capable of providing itself with baking, as well as exporting it. But before bread gets to the store shelves, it will go through a very long production process.
After all, to make such baking, you shouldprepare the dough, form the products of the desired shape and a certain weight, and then heat them up, carry out the culling and pack.
If the manufacturer decided to engage in the production of crackers, then in addition to the listed actions, other measures are also provided, namely: aging, cutting into slices, finishing, drying-roasting and cooling.
National bread
Большую часть представленных изделий составляют national bread. Their production takes into account the historical 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 shape, appearance, as well as taste and aroma.
Quality control
Bread and buns are usually evaluated by physicochemical and organoleptic characteristics. 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. However, their shape should be correct, the color - golden yellow or dark brown (depending on the variety), the crumb - elastic, well baked, non-sticky, non-crumbly, without voids and uniformly porous.
The flavor and taste of bread rolls and bread should becharacteristic of each variety. It does not allow the tastes of bitterness, salinity, the smell of mold and excessive acidity. While eating bread should not crunch on the teeth.
