title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÑÐµÐºÐµÑÐ¾Ð² (ÑÑÑ Ð¾Ð³Ð¾ Ð¿ÐµÑÐµÐ½ÑÑ) ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Commodity characteristics, comparative assessment of the quality of crackers (dry biscuits) of various manufacturers and the development of proposals for improving the assortment of a retail trade enterprise
Creators: name: Ð Ð¾Ð¼Ð°Ð½Ð¾Ð², Ð®ÑÐ¸Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÑÑÑ Ð¾Ðµ Ð¿ÐµÑÐµÐ½ÑÐµ
ÐºÑÐµÐºÐµÑ
ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð´ÐµÑÐµÐºÑÑ
ÑÐ°Ð»ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð¾Ð¿ÑÐ¾Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹
dry cookies
cracker
classification
quality
defects
falsification
range
quality indicators
survey of porters

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description: The theme of the final qualification work: "Commodity characteristics, comparative assessment of the quality of crackers (dry biscuits) of various manufacturers and the development of proposals for improving the assortment of a retail trade enterprise." The object of the work is a dry biscuit (cracker). Subject of study: quality indicators, examination of the quality of biscuits and analysis of the range of crackers. Therefore, the purpose of this final qualification work is a comparative assessment of crackers from various manufacturers, sold through the trading network of the city of St. Petersburg, as well as an analysis of the influence of sales and storage conditions on quality. The tasks that were solved in the course of the study: to study the classification and modern range of crackers, analyze the chemical composition and nutritional value of wheat crackers, consider the raw materials used in the production of wheat crackers, study the cracker production technology, analyze the packaging and labeling of wheat crackers, consider the storage and transportation of crackers , study the requirement for the quality of wheat crackers, consider cracker defects, conduct an examination of the cracker quality in terms of organoleptic, physico-chemical and safety indicators, explore the range of crackers sold in the Pyaterochka supermarket in St. Petersburg. The work used standard research methods in commodity science - organoleptic and physico-chemical. As a result of the work, the organoleptic, physico-chemical and safety indicators of the cracker were determined, a comparative characteristic of the range of crackers from different manufacturers and manufacturing standards was given. The scope of the research results - the results of the work can be used by trading and manufacturing enterprises in order to form a rational assortment. Based on the results of the work, recommendations were given to improve the assortment of crackers in the trade organization under study.