Surely there are no such people who would not like bakery products. Their assortment is large and varied. Each store has a department in which you can easily purchase bread, as well as rolls, pita bread, tortillas and other flour products.
Today we will tell you about what are bakery products. Their range will also be presented to your attention.
Product General Information
The bakery market in Russia is large. And before introducing you to its diversity, I want to tell you what kind of product it is.
Bakery products are products related to baking. As a rule, these include various buns, small-sized bakery products, products of low humidity, as well as pies, pies and donuts. All of the mentioned products, prepared on the basis of finely ground flour, can be purchased at any time in a supermarket or company stalls from a particular bakery.
How to cook?
The range of bakery products in the store is always large 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 a table without a slice of bread or a bun.
Bread is a product baked from dough. Loosening of such a base occurs in a biologically natural way, due to the fermentation of the ingredients used. In this case, the described process can be initiated by adding yeast or fermented milk bacteria.
Details on how fermentation occurs
As mentioned above, bakery products, the range of which will be presented below, do 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, producers of wheat bread products specifically add dry yeast 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 enter the semi-finished products from the air together with raw materials or equipment.
Classification and assortment 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.
- Low humidity foods (usually up to 19%). As a rule, they include drying, crackers, bagels, bagels and so on.
In turn, all bakery products are divided into the actual bakery, pastry and small pieces.
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 formulation, weight and other characteristics. For example, bread is usually called a product with any shape and weight from 500 g. As for buns, they include only those products that weigh up to 500 g. At the same time, small pieces usually weigh 200 g or less. It cannot be said 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 occupies 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 approximately 102 kilograms per year.
In our country, the assortment of bread and bakery products is particularly diverse. It should be noted that 95% of the total baking production are products of 100-150 items.
In this article, you are presented with 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 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 shaped and hearth.
- In shape. You can bake bakery products in the form of different forms. The most popular are sliced loaves, wickers, cheesecakes, bricks and so on.
- According to the method of cutting. According to this classification, bread and rolls can be piece and weight.
- By appointment. A bread product can be ordinary and dietary.
Cooking recipes
What else can be baked goods? Their assortment is great due to the presence of many diverse cooking methods. 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 (other leaven can also be used).
- Improved. Such a product is made with the addition of 4-7% (of the volume of flour used) to the raw material of granulated sugar or molasses. Sometimes improved bread is made using fat (not more than 7%) or some spices.
- Butter. Typically, such a product includes buns with a high content of muffin (i.e. 8-35% sugar, 8-16% fat, etc.).
Butter baking
The range and classification of butter bakery products are also diverse. As a rule, such a product is baked from premium flour, as well as first and second grades. These are piece products made by the hearth method, which go on sale in the form of rolls, long loafs, rolls, coils, hal, braids and rolls. Their weight is less than 500 g, and the recipe contains at least 7% granulated sugar and the same amount of fat.
The range of rich bakery products is larger and more diverse than simple bread baking. This is due primarily 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.
Types of Muffin
In the baking industry, it is customary to distinguish the following types of baking:
- Common. As a rule, it includes first-grade flour, as well as granulated sugar, a large number of eggs and cooking animal fats.
- Amateur. Such pastries are made from the highest grade of flour, sugar, animal oil, chicken eggs and vanillin.
- Vyborg simple. Baked products may contain flour, molasses, granulated 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 bakery market has always been and is one of the most capacious. Thanks to the developed agricultural industry, our country is quite capable of providing itself with baked goods, as well as supplying it for export. But before the bread hits the shelves, it will go through a very long production process.
Indeed, in order to make such baking, you should prepare the dough, form products from it of the desired shape and specific weight, and then heat-treat, reject and pack.
If the manufacturer decided to engage in the production of crackers, then in addition to the listed actions, others are also provided, namely: aging, cutting into slices, finishing, drying-roasting and cooling.
National bread
Most of the products presented are national breads. 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 forms, appearance, as well as taste and aroma.
Quality control
Bread and rolls are usually evaluated by physico-chemical and organoleptic indicators. These include acidity, humidity, porosity, as well as the state of the crumb, appearance, taste and aroma.
Bread and other bread products should not have cracks and tears on the crust. Moreover, their shape should be correct, the color should be golden yellow or dark brown (depending on the variety), the crumb should be elastic, well baked, non-sticky, non-crumbling, without voids and evenly porous.
The aroma and taste of buns and bread should be characteristic of each variety. At the same time, tastes of bitterness, salinity, mold smell and excessive acidity are not allowed. During use, bread should not crack on the teeth.