title: ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ ÑÑÑÑÑ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð±Ð°ÑÐ¾Ð½Ð¾Ð² Ð½Ð°ÑÐµÐ·Ð½ÑÑ Ð¸Ð· Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð¾Ð¹ Ð¼ÑÐºÐ¸ Ð¸ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ Ð¿Ð¾ÑÑÑÐµÐ»Ñ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð³Ð¾ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ñ (Ð¿Ð¾ Ð·Ð°ÐºÐ°Ð·Ñ ÐÐ Â«Ð¢Ð°Ð½Ð´ÐµÑÂ»)
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: Research on the impact of raw materials on the quality of sliced loaf made of wheat flour and the formation of an assortment portfolio of the retail enterprise (by order of Tander JSC)
Creators: name: ÐÑÑÑÐ½Ð¾Ð², ÐÐ¸ÑÐ°Ð»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: 2020
Subjects: Ñ Ð»ÐµÐ±Ð¾Ð±ÑÐ»Ð¾ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð±Ð°ÑÐ¾Ð½Ñ Ð½Ð°ÑÐµÐ·Ð½ÑÐµ
Ð¿ÑÐµÐ½Ð¸ÑÐ½Ð°Ñ Ð¼ÑÐºÐ°
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
bakery products
sliced loaves
wheat flour
quality examination
quality indicators
assortment

description: ÐÐ° 79 Ñ., 15 ÑÐ¸ÑÑÐ½ÐºÐ¾Ð², 18 ÑÐ°Ð±Ð»Ð¸Ñ.
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description: 79 pages, 15 figures, 18 tables.
The subject of the graduate qualification work is Â«Research on the impact of raw materials on the quality of sliced loaf made of wheat flour and the formation of an assortment portfolio of the retail enterprise (on order of JSC Â«TanderÂ»)
The object of study is sliced loaf made of top and first grade wheat flour produced by baking industry firms of St. Petersburg.
The purpose of the final qualification work is to analyze the impact of raw materials on the quality of sliced loaves from wheat flour and to develop recommendations for the formation of an assortment portfolio of bread products of the retail enterprise.
The main objectives of the study were: 
1. To study the commercial characteristics of bakeries and to identify factors influencing their quality.
2. Study the impact of raw materials on the quality of fresh sliced loaves made of different grades of wheat flour and during storage.
3.The Analysis of the structure of bakery product range of JSC Â«TanderÂ» 
4. Analyze the structure of the bakery product range using the example of a retail enterprise Â«MagnitÂ», joint-stock company Â«TanderÂ».
An analysis of the factors influencing the quality of bakery products was carried out, the classification, assortment and defects were studied. Description of the methods used to conduct quality impact studies of raw materials, results of the assessment of the quality of sliced batons.
Analysis of an assortment structure of bakery products sold in JSC Â«TanderÂ» has been carried out and proposals on improvement of the assortment portfolio of the retail enterprise have been given.