title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð³Ð¾ Ñ Ð»ÐµÐ±Ð° Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¸Ð·Ð°ÑÐ¸Ñ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐ¼Ð¸ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÐ¼Ð¸ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
title: Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ°
titleType: Subtitle
Creators: name: ÐÐ°Ð¼ÐµÐ½ÐµÐ²Ð°, ÐÐ²Ð³ÐµÐ½Ð¸Ñ
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: 2016
Subjects: Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
bakery products
quality control
expert's quality report

description: ÐÐ±ÑÐµÐºÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ - ÑÐ»ÐµÐ± Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸, Ð²ÑÐ¿ÐµÐºÐ°ÐµÐ¼ÑÐ¹ Ð² Ð¼Ð¸Ð½Ð¸-Ð¿ÐµÐºÐ°ÑÐ½ÑÑ Ð¿ÑÐ¸ ÑÑÐ¿ÐµÑÐ¼Ð°ÑÐºÐµÑÐ°Ñ. Ð¦ÐµÐ»ÑÑ Ð´Ð¸Ð¿Ð»Ð¾Ð¼Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÑÑÐ¾Ð²Ð½Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ»ÐµÐ±Ð°, Ð²ÑÐ¿ÐµÐºÐ°ÐµÐ¼Ð¾Ð³Ð¾ Ð½Ð° Ð¼Ð¸Ð½Ð¸-Ð¿ÐµÐºÐ°ÑÐ½ÑÑ. Ð¢ÐµÐ¾ÑÐµÑÐ¸ÑÐµÑÐºÐ¾Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¾ÑÑ Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¸ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½ÑÑ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ¾Ð². ÐÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð²ÑÐ¿ÐµÑÐµÐ½Ð½ÑÑ Ð² Ð¼Ð¸Ð½Ð¸-Ð¿ÐµÐºÐ°ÑÐ½ÑÑ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÑ ÑÑÐ¿ÐµÑÐ¼Ð°ÑÐºÐµÑÐ¾Ð² Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. Ð ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½Ð¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ Ð¿ÑÐµÐ´Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð², Ð° ÑÐ°ÐºÐ¶Ðµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸Ñ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹. ÐÐ¿Ð¸ÑÐ°Ð½ ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ¾ÑÑÐ°Ð² ÑÐ»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, ÑÐ¿Ð¾ÑÐ¾Ð±Ñ Ð¸Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ð¸ Ð²Ð¾Ð·Ð¼Ð¾Ð¶Ð½ÑÐµ Ð´ÐµÑÐµÐºÑÑ Ð¸ Ð±Ð¾Ð»ÐµÐ·Ð½Ð¸ ÑÐ»ÐµÐ±Ð°. ÐÐ¾ Ð²ÑÐ¾ÑÐ¾Ð¼ ÑÐ°Ð·Ð´ÐµÐ»Ðµ ÑÐ°Ð±Ð¾ÑÑ Ð¸Ð·ÑÑÐµÐ½Ð° ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð¸Ð½Ð¸-Ð¿ÐµÐºÐ°ÑÐ½Ð¸, Ð¾ÑÐ²ÐµÑÐµÐ½Ñ ÑÐ¾ÑÐ³Ð¾Ð²ÑÐµ Ð¸ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿ÑÐ¾ÑÐµÑÑÐ¾Ð² Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹. ÐÐ¿Ð¸ÑÐ°Ð½Ñ Ð¾ÑÐ½Ð¾Ð²Ð½ÑÐµ ÑÐ¾Ð·ÑÐ¹ÑÑÐ²ÐµÐ½Ð½ÑÐµ ÑÐ²ÑÐ·Ð¸ Ð¼Ð¸Ð½Ð¸-Ð¿ÐµÐºÐ°ÑÐ½Ð¸. ÐÑÐµÐ½ÐµÐ½Ð° ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð»Ð¾ÑÐ°Ð´Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ (Ð² ÑÐ¾Ð¼ ÑÐ¸ÑÐ»Ðµ Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹) Ð¸ ÑÐ°ÑÐ¿Ð¾Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ.
description: Object of research - the bread from wheat flour baked in mini-bakeries at supermarkets. The purpose of the thesis is definition of a level of quality of the bread baked on mini-bakeries. Theoretical research was conducted by method of the analysis of literature and normative documents. The comparative characteristic of research of samples of the bakery products baked in mini-bakeries of various supermarkets of St. Petersburg is submitted. In the experimental section results of an organoleptic assessment of samples, and also results of their physical and chemical researches are reported. The chemical composition of bakery products, ways of their production and possible defects and diseases of bread is described. In the second section of work of a mini-bakery is studied, are lit trade and technological processes of the enterprises. The main economic communications of a mini-bakery are described. Efficiency of use of the area of the enterprise (including trade) and arrangements of the chosen equipment is estimated.