INTERSTATE STANDARD

BAKERY PRODUCTS

TECHNICAL CONDITIONS

Official edition

IPK PUBLISHING STANDARDS Moscow 2002

UDC 664.66:006.354

INTERSTATE

Group H32

STANDARD

BAKERY FANCY PRODUCTS Specifications

Bred buns. Specifications

Date of introduction 01.07.90

This standard applies to rich bakery products made from wheat flour of the highest and first grades and other raw materials, with a sugar and fat content in the formula of 14% or more.

1. TECHNICAL REQUIREMENTS

1.1. Rich bakery products shall be produced in accordance with the requirements of this standard in compliance with sanitary regulations, recipes and technological instructions approved in the prescribed manner.

1.2. Characteristics

1.2.1. Rich bakery products should be produced with the following items and weight in kilograms:

from wheat flour of the highest grade: brioche - 0.065;

civil buns (shtoli, shtrizel, buns with candied fruit, round buns with cuts) - 0.2;

buns "Freckle" - 0.05;

rich buns - 0.1;

buns with fondant - 0.05 and 0.1;

fancy cheesecakes with cottage cheese - 0.1;

fancy fritters - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream cakes - 0.1;

cakes, horseshoes, rich hairpins - 0.1;

Moscow swags - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

curly Vyborg muffins - 0.05; 0.1; 0.2 and 0.5;

May cakes - 0.1;

muffins Lipetsk - 0.2;

Novomoskovsky swivels - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from wheat flour of the first grade:

twisted muffins - 0.2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Permissible deviations to the smaller side from the established mass of one product at the end of the period of maximum exposure at the enterprise after removal from the furnace should not exceed, in percentage of the mass of an individual product:

Official edition

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Collection “Bakery products. Specifications”, 2002

3.0 - for products weighing 0.4; 0.5 and 0.8 kg;

5.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg; as a percentage of the average weight of 10 products:

2.5 - for products weighing 0.4; 0.5 and 0.8 kg;

3.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

Note. With mechanized production of civilian buns, it is allowed to produce one or two varieties in the form of shrites or round buns with notches.

(Revised edition, Rev. No. 1).

1.2.2. According to organoleptic indicators, rich bakery products must meet the requirements specified in Table. 1.

Table 1

Name of indicator

Characteristic

Appearance: form

Indistinct, without embossing.

Brioche - in the form of a pyramid with a base of three balls and one ball on top.

Civilian buns (shtoli, shtrizels, round bun with cuts and candied fruit bun) - varied, appropriate this species products.

Freckle buns, buns and buns with lipstick - round or square with 2-4 slips, with a convex top crust.

Slavic buns, fruit buns, sour cream cakes, May cakes, rich cheesecakes with cottage cheese, Donetsk bread - rounded.

Butter vitushek - rounded, twisted, with various types twists.

Vyborg pretzels - in the form of a figure eight with superimposed ends in the middle.

Cakes, horseshoes, rich hairpins - in the form of rounded cakes, hairpins, horseshoes.

Moscow buns, Novomoskovsk buns, Vyborg muffins, Vyborg curly muffins, Lipetsk muffins, twisted muffins, ordinary muffins - varied, corresponding to the name of the product, with a clearly defined pattern

surface

Brioche - glossy.

Civil buns (varieties): round buns with notches - with notches forming a grid, shritsels - with oblique notches, candied fruit buns - with a candied fruit pattern, all three varieties are trimmed with crushed nuts and granulated sugar, at adits - trimmed with lipstick.

Freckle buns, butter buns, Lipetsk muffins, Novomoskovsk buns, ordinary muffins - glossy.

Vyborg curly muffins - with various finishes - powdered sugar, lipstick, etc.

Vyborg pretzels, pastry buns with lipstick - trimmed with lipstick.

Vyborg muffins - with various finishes (from 3 to 6 types per batch): powdered sugar, crumbs, lipstick, cream, jam or marmalade, etc.

Slavic buns - with cuts that form a pattern in the form of rhombuses or squares.

Fruit bun - smooth.

Donetsk bread - glossy, without cuts or with radial cuts.

Butter tarts with cottage cheese - with an open curd filling.

Butter vitushki with filling - finished with powdered sugar, without filling - with crumbs, etc.

Sour cream cakes - glossy, with pricks

For butter cakes - with mesh cuts, for horseshoes and pastry hairpins - with frequent deep cuts, trimmed with lipstick, jam can be seen in separate cuts.

Moscow buns - finished with sugar sand.

May cakes - with cuts.

Twisted muffins - small gaps are allowed in the places where the bundles are woven

Continuation of the table. 1

Name of indicator	Characteristic
	From light to dark brown. In places of cuts, folds, connection of balls - lighter. May cakes have light yellow The filling of pastry cheesecakes with cottage cheese is light yellow, darker spots are allowed.
Crumb state:	Baked, not moist to the touch, with a light squeeze between the fingers
bakedness	the top and bottom crusts of the crumb should take their original shape. For cheesecakes with cottage cheese, the base layer in contact with the filling can be moistened from the filling
porosity	Developed, without voids and seals. At hairpins and horseshoes - the crumb is slightly compacted
	Without lumps and traces of non-message. For round buns with cuts, adits, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for Freckle buns, Donetsk bread - with the inclusion of raisins
	Sweet, characteristic of this type of product, without foreign aftertaste. For fruit buns, Lipetsk muffins, twisted muffins - sweetish. For May cakes - slightly salty. Sweet - for other types of products
	Peculiar to this type of product, without foreign smell. In the filling of rich cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. According to physico-chemical parameters, rich bakery products must meet the requirements specified in Table. 2.

1.3. Extraneous inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in rich bakery products.

1.4. Stacking of rich bakery products- according to GOST 8227.

1.5. The period of maximum exposure of rich products at the enterprise after removing them from the oven is no more than 10 hours - for products weighing 0.4; 0.5; 0.8 kg and not more than 6 hours - for products weighing 0.05, 0.065; 0.1 and 0.2 kg.

1.7. The raw materials used in the manufacture of products must comply with the requirements of the current regulatory and technical documentation, Biomedical requirements and sanitary standards for the quality of food raw materials and food products 1) Ministry of Health of the USSR No. 5061 of 08/01/89.

1.6, 1.7. (Introduced additionally, Amendment No. 1).

2. ACCEPTANCE

2.1. Acceptance rules - according to GOST 5667.

In the waybill, a stamp is affixed to the conformity of the batch of bread with the requirements of this standard and the time the bread was taken out of the oven.

(Revised edition, Rev. No. 1).

2.2. The mass fraction of sugar and fat is determined at the request of the consumer.

2.3. Control over the content of toxic elements, mycotoxins and pesticides in products is carried out in accordance with the procedure established by the manufacturer of the product in agreement with the state sanitary supervision authorities and guaranteeing product safety.

(Introduced additionally, Rev. No. 1).

D On the territory Russian Federation SanPiN 2.3.2.560-96* apply.

table 2

Indicator and norm

product name	Porosity, %, not less	Mass fraction of the filling, % to the mass of the product, not less than	Humidity crumb, %, no more	Crumb acidity, hail, no more	Mass fraction in terms of dry matter,%
product name	Porosity, %, not less		Humidity crumb, %, no more	Crumb acidity, hail, no more

Civilian buns ( adits,
shtrizels, buns with candied fruit, bu-
round lobe with incisions)
Buns "Freckles"
Butter buns
Sweet buns with fondant
Butter fritters with cottage cheese
Butter vitushki
Vyborg pretzels
Sour cream cakes
Cakes, horseshoes, hairpins
					(only in	(only in


Moscow buns
Vyborg muffins
Vyborg curly muffins
May cakes
Muffins Lipetsk
Novomoskovskie buns
Muffin twisted
Slavic buns
Fruit rolls
Muffin ordinary
Donetsk bread

Notes:

1. Humidity and acidity in products with filling are set only in the base.

2. It is allowed to exceed the upper limit on mass fraction sugar and fat.

3. An increase in acidity by 0.5 degrees is allowed in products prepared with liquid yeast or lactic ferments.

3. METHODS OF ANALYSIS

3.1. Sampling - according to GOST 5667.

Note. Selected to determine the physico-chemical parameters of the horseshoe, the hairpins are cut into two equal parts, cakes and cheesecakes with cottage cheese - into four parts.

Halves of horseshoes and hairpins, quarters of cakes and cheesecakes (after removing cottage cheese), together with peels, one from each product, are crushed with a knife, grater or mechanical grinder. The resulting crumb is mixed and samples are immediately taken from it. When determining mass fraction fat in ordinary and Vyborg buns, the average sample should be made up of all varieties produced by enterprises.

3.2. Analysis methods - according to GOST 5668-GOST 5670, GOST 5672, GOST 21094, the content of toxic elements is determined according to GOST 26927, GOST 26930 - GOST 26934, mycotoxins and pesticides - according to methods approved by the USSR Ministry of Health.

(Revised edition, Rev. No. 1).

3.3. Determination of the mass fraction of the filling in a rich cheesecake with cottage cheese

3.3.1. Equipment and materials

Scales laboratory general purpose 4th accuracy class with the highest weighing limit of 200 g according to GOST 24104*.

3.3.2. Conducting an analysis

Cheesecakes selected for analysis (3 pieces) are weighed with an error of not more than 0.05 g and then, using a spatula, the filling is separated from the base, preventing the latter from being captured. The bases of cheesecakes are weighed with an error of not more than 0.05 g.

3.3.3. Results processing

The mass fraction of the filling (X) as a percentage of the mass of cheesecakes is calculated by the formula

where m is the mass of cheesecakes, g;

m\ - mass of bases of cheesecakes, g.

The calculation is carried out with an accuracy of 1.0%.

4. TRANSPORT AND STORAGE

4.1. Transportation and storage of rich bakery products - according to GOST 8227.

4.2. Lead time in retail trading network after removal of products from the furnace 24 hours - for products weighing 0.4; 0.5; 0.8 kg and fruit rolls and 16 hours - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

4.3. The sale of rich bakery products in a retail trade network should be carried out if there is information about energy value, content of protein, fat and carbohydrates in 100 g of products.

The specified information in the form of information sheets is reported by the manufacturer to trade enterprises, which bring it to the consumer.

(Revised edition, Rev. No. 1).

INFORMATION DATA

1. DESIGNED AND INTRODUCED by the Ministry bakery products of the USSR

2. APPROVED AND INTRODUCED BY Decree State Committee USSR according to the standards of 06/28/89 No. 2151

3. REPLACE GOST 24557-81; GOST 9904-61; OST 18-146-74; OST 18-446-85; OST 18-447-85; OST 18-451-85

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

The designation of the NTD to which the link is given	Item number
GOST 5667-65
GOST 5668-68
GOST 5669-96
GOST 5670-96
GOST 5672-68
GOST 8227-56
GOST 21094-75
GOST 24104-88
GOST 26927-86
GOST 26930-86 - GOST 26934-86

5. The limitation of the validity period was removed by the Decree of the State Standard of the USSR dated 05.02.92 No. 111

6. EDITION with Amendment No. 1 approved in February 1992 (IUS 5-92)

Reissue (as of April 2008)

NOTE FSUE "STANDARTINFORM"

On the first page, add the code: MKS 67.060.

Clauses 1.6, 1.7

SanPiN 2.3.2.560-96 has been replaced by SanPiN 2.3.2.1078-2001.

Clause 3.3.1

Editor R.G. Goverdovskaya Technical editor L.A. Guseva Proofreader T.I. Kononenko Computer layout V.I. Grishchenko

Signed for publication on May 14, 2008. Format 60x84U8 - Offset paper. Headset Times. Offset printing. Uel. oven l. 0.93. Uch.-ed. l. 0.65. Circulation 92 copies. Zach. 490.

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Printed in the branch of FSUE "STANDARTINFORM" - type. "Moscow printer", 105062 Moscow, Lyalin per., 6

5. The limitation of the validity period was removed by the Decree of the State Standard of the USSR of 05.02.92 N 111

6. EDITION (December 2008) with Amendment No. 1 approved in February 1992 (IUS 5-92)

This standard applies to rich bakery products made from wheat flour of the highest and first grades and other raw materials, with a sugar and fat content in the formula of 14% or more.

1. TECHNICAL REQUIREMENTS

1.1. Rich bakery products must be produced in accordance with the requirements of this standard in compliance with sanitary rules, recipes and technological instructions approved in the prescribed manner.

1.2. Characteristics

1.2.1. Rich bakery products should be produced with the following items and weight in kilograms:

from wheat flour of the highest grade:

brioche - 0.065;

civil buns (shtoli, shtrizel, buns with candied fruit, round buns with cuts) - 0.2;

buns “Freckles” - 0.05;

rich buns - 0.1;

buns with fondant - 0.05 and 0.1;

fancy cheesecakes with cottage cheese - 0.1;

fancy fritters - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream cakes - 0.1;

cakes, horseshoes, rich hairpins - 0.1;

Moscow buns - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

curly Vyborg muffins - 0.05; 0.1; 0.2 and 0.5;

May cakes - 0.1;

muffins Lipetsk - 0.2;

Novomoskovsk buns - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from wheat flour of the first grade:

twisted muffins - 0.2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Permissible deviations to the smaller side from the established mass of one product at the end of the period of maximum exposure at the enterprise after removal from the furnace should not exceed, in percentage of the mass of an individual product:

3.0 - for products weighing 0.4; 0.5 and 0.8 kg;

5.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg;

as a percentage of the average weight of 10 products:

2.5 - for products weighing 0.4; 0.5 and 0.8 kg;

3.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

Note. With mechanized production of civilian buns, it is allowed to produce one or two varieties in the form of shrites or round buns with notches.

(Changed edition, Rev. N 1).

1.2.2. According to organoleptic indicators rich bakery products must meet the requirements specified in table.1.

Table 1


Name of indicator	Characteristic
Appearance:
	Indistinct, without embossing.
	Brioche - in the form of a pyramid with a base of three balls and one ball on top.
	Civilian buns (shtoli, shtrizels, round bun with cuts and candied fruit bun) - varied, corresponding to this type of product.
	Freckle buns, buns and buns with lipstick - round or square with 2-4 slips, with a convex top crust.
	Slavic buns, fruit buns, sour cream cakes, May cakes, rich cheesecakes with cottage cheese, Donetsk bread - rounded.
	Butter vitushek - rounded, twisted, with various types of twist.
	Vyborg pretzels - in the form of a figure eight with superimposed ends in the middle.
	Cakes, horseshoes, rich hairpins - in the form of rounded cakes, hairpins, horseshoes.
	Moscow buns, Novomoskovsk buns, Vyborg muffins, Vyborg curly muffins, Lipetsk muffins, twisted muffins, ordinary muffins - varied, corresponding to the name of the product, with a clearly defined pattern
surface	Brioche - glossy.
	Civilian buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, candied fruit buns - with a pattern of candied fruit, all three varieties are trimmed with crushed nuts and granulated sugar, at adits - trimmed with lipstick.
	Freckle buns, butter buns, Lipetsk muffins, Novomoskovsk buns, ordinary muffins - glossy.
	Vyborg curly muffins - with various finishes - powdered sugar, lipstick, etc.
	Vyborg pretzels, pastry buns with lipstick - trimmed with lipstick.
	Vyborg muffins - with various finishes (from 3 to 6 types per batch): powdered sugar, crumbs, lipstick, cream, jam or marmalade, etc.
	Slavic buns - with cuts that form a pattern in the form of rhombuses or squares.
	Fruit bun - smooth.
	Donetsk bread - glossy, without cuts or with radial cuts.
	Butter tarts with cottage cheese - with an open curd filling.
	Butter vitushki with filling - finished with powdered sugar, without filling - with crumbs, etc.
	Sour cream cakes - glossy, with pricks
	For butter cakes - with mesh cuts, for horseshoes and pastry hairpins - with frequent deep cuts, trimmed with lipstick, jam can be seen in separate cuts.
	Moscow buns - finished with sugar sand.
	May cakes - with cuts.
	Twisted muffins - small gaps are allowed in the places where the bundles are woven
	From light to dark brown. In places of cuts, folds, connection of balls - lighter.
	The filling of pastry cheesecakes with cottage cheese is light yellow, darker spots are allowed.
	May cakes have light yellow
Crumb state:
bakedness	Baked, not moist to the touch, with a slight squeeze between the fingers between the upper and lower crusts, the crumb should take its original shape. For cheesecakes with cottage cheese, the base layer in contact with the filling can be moistened from the filling
porosity	Developed, without voids and seals. At hairpins and horseshoes - the crumb is slightly compacted
	Without lumps and traces of non-message. For round buns with cuts, adits, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for buns "Freckles", Donetsk bread - with the inclusion of raisins
	Sweet, characteristic of this type of product, without foreign aftertaste.
	For fruit buns, Lipetsk muffins, twisted muffins - sweetish.
	For May cakes - slightly salty.
	Sweet - for other types of products
	Peculiar to this type of product, without foreign smell. In the filling of rich cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. According to physico-chemical parameters, rich bakery products must meet the requirements specified in Table 2.

table 2


product name	Indicator and norm
	Poris- thickness, %, not less than	Mass fraction of the filling, % by weight of the product, at least	Humidity crumb, %, no more	Crumb acidity, hail, not more	Mass fraction in terms of dry matter,%

brioche
Civilian buns
Buns “Freckles”
Butter buns
Sweet buns with fondant
Butter fritters with cottage cheese
Butter vitushki
Vyborg pretzels
Sour cream cakes
Cakes, horseshoes, hairpins rich			24.0 (whole product)		15.0±1.0 (only in sweet cake)	12.5±0.5 (only in sweet cake)
Moscow buns
Vyborg muffins
Vyborg curly muffins
May cakes
Muffins Lipetsk
Novomoskovskie buns
Muffin twisted
Slavic buns
Fruit rolls
Muffin ordinary
Donetsk bread

Notes:

1. Humidity and acidity in products with filling are set only in the base.

2. It is allowed to exceed the upper limit on the mass fraction of sugar and fat.

3. An increase in acidity by 0.5 degrees is allowed in products prepared with liquid yeast or lactic ferments.

1.3. Extraneous inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in rich bakery products.

1.4. Laying rich bakery products - according to GOST 8227.

1.6. The content of toxic elements, mycotoxins and pesticides in products should not exceed the permissible levels established by the Medical and Biological Requirements and Sanitary Standards for the Quality of Food Raw Materials and Food Products of the USSR Ministry of Health N 5061 of 08/01/89.
________________________
SanPiN 2.3.2.1078-2001.

1.7. The raw materials used in the manufacture of products must comply with the requirements of the current regulatory and technical documentation, Biomedical requirements and sanitary quality standards for food raw materials and food products of the USSR Ministry of Health N 5061 of 08/01/89.
________________________
On the territory of the Russian Federation there are SanPiN 2.3.2.1078-2001.

1.6, 1.7. (Introduced additionally, Rev. N 1).

2. ACCEPTANCE

2.1. Acceptance rules - according to GOST 5667.

In the waybill, a stamp is affixed to the conformity of the batch of bread with the requirements of this standard and the time the bread was taken out of the oven.

(Changed edition, Rev. N 1).

2.2. The mass fraction of sugar and fat is determined at the request of the consumer.

3. METHODS OF ANALYSIS

3.1. Sampling - according to GOST 5667.

Note. Selected to determine the physico-chemical parameters of the horseshoe, the hairpins are cut into two equal parts, cakes and cheesecakes with cottage cheese - into four parts.
GOST 26927 GOST 24104-2001.

Putty knife.

3.3.2. Conducting an analysis

Cheesecakes selected for analysis (3 pieces) are weighed with an error of not more than 0.05 g and then, using a spatula, the filling is separated from the base, preventing the latter from being captured. The bases of cheesecakes are weighed with an error of not more than 0.05 g.

3.3.3. Results processing

The mass fraction of the filling () as a percentage of the mass of cheesecakes is calculated by the formula

where is the mass of cheesecakes, g;

The mass of the bases of cheesecakes, g.

The calculation is carried out with an accuracy of 1.0%.

4. TRANSPORT AND STORAGE

4.1. Transportation and storage of rich bakery products - according to GOST 8227.

4.2. The implementation period in the retail trade network after removing the products from the oven is 24 hours - for products weighing 0.4, 0.5; 0.8 kg and fruit rolls and 16 hours - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

4.3. The sale of rich bakery products in a retail trade network should be carried out with the availability of information on the energy value, protein, fat and carbohydrate content per 100 g of products.

The specified information in the form of information leaflets is reported by the manufacturer to trade enterprises, which bring it to the consumer.

(Changed edition, Rev. N 1).

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
Bakery products.
Specifications: Sat. GOSTs. -
M.: Standartinform, 2009

approved Decree of the USSR State Committee for Standards dated June 28, 1989 N 2151

State standard of the USSR GOST 24557-89

"BAKERY FANTASTIC PRODUCTS. SPECIFICATIONS"

Bred buns. Specifications

Instead of GOST 24557-81; GOST 9904-61;

OST 18-146-74; OST 18-446-85;

OST 18-447-85; OST 18-451-85

This standard applies to rich bakery products made from wheat flour of the highest and first grades and other raw materials, with a sugar and fat content in the formula of 14% or more.

1. Technical requirements

1.2. Characteristics

1.2.1. Rich bakery products should be produced with the following items and weight in kilograms:

from wheat flour of the highest grade:

brioche - 0.065;

civil buns (shtoli, shtrizels, buns with candied fruit, round buns with notches) - 0, 2;

buns "Freckles" - 0.05;

rich buns - 0, 1;

buns with fondant - 0.05 and 0.1;

fancy cheesecakes with cottage cheese - 0, 1;

rich fried volutes - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream cakes - 0, 1;

cakes, horseshoes, rich hairpins - 0, 1;

Moscow buns - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

curly Vyborg muffins - 0.05; 0.1; 0.2 and 0.5;

May cakes - 0, 1;

muffins Lipetsk - 0, 2;

Novomoskovsk buns - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from wheat flour of the first grade:

twisted muffins - 0, 2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

3, 0 - for products weighing 0, 4; 0.5 and 0.8 kg;

5, 0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg;

as a percentage of the average weight of 10 products:

2, 5 - for products weighing 0.4; 0.5 and 0.8 kg;

3, 0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

Note. With mechanized production of civilian buns, it is allowed to produce one or two varieties in the form of streets or round buns with notches.

(Changed edition, Rev. N 1).

1.2.2. According to organoleptic indicators, rich bakery products must meet the requirements specified in Table. 1.

Table 1

Name of indicator	Characteristic
Appearance:	Indistinct, without embossing. Brioche - in the form of a pyramid with a base of three balls and one ball on top.
	Civilian buns (shtoli, shtrizels, round bun with cuts and candied fruit bun) - varied, corresponding to this type of product.
	Buns "Freckles", buns and buns with lipstick - round or square with 2 - 4 slips, with a convex top crust.
	Slavic buns, fruit buns, sour cream cakes, May cakes, rich cheesecakes with cottage cheese, Donetsk bread - rounded.
	Butter vitushek - rounded, twisted, with various types of twist.
	Vyborg pretzels - in the form of a figure eight, with superimposed ends in the middle.
	Cakes, horseshoes, rich hairpins - in the form of rounded cakes, hairpins, horseshoes.
	Moscow buns, Novomoskovsk buns, Vyborg muffins, Vyborg curly muffins, Lipetsk muffins, twisted muffins, ordinary muffins - varied, corresponding to the name of the product, with a clearly defined pattern
surface	Brioche - glossy. Civilian buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, candied fruit buns - with a pattern of candied fruit, all three varieties are trimmed with crushed nuts and granulated sugar, at adits - trimmed with lipstick.
	Freckle buns, buns, Lipetsk muffins, Novomoskovsk buns, ordinary muffins - glossy.
	Vyborg curly muffins - with various finishes - powdered sugar, lipstick, etc. Vyborg pretzels, pastry buns with lipstick - trimmed with lipstick.
	Vyborg muffins - with various finishes (from 3 to 6 types per batch): powdered sugar, crumbs, lipstick, cream, jam or marmalade, etc.
	Slavic buns - with cuts that form a pattern in the form of rhombuses or squares.
	Fruit bun - smooth. Donetsk bread - glossy, without cuts or with radial cuts. Butter tarts with cottage cheese - with an open curd filling.
	Butter vitushki with filling - finished with powdered sugar, without filling - with crumbs, etc. Sour cream cakes - glossy, with pricks
	For butter cakes - with mesh cuts, for horseshoes and pastry hairpins - with frequent deep cuts, trimmed with lipstick, jam can be seen in separate cuts.
	Moscow buns - finished with sugar sand.
	May cakes - with cuts.
	Twisted muffins - small gaps are allowed in the places where the bundles are woven
	From light to dark brown. In places of cuts, folds, connection of balls - lighter.
	The filling of pastry cheesecakes with cottage cheese is light yellow, darker spots are allowed.
	May cakes have light yellow
Crumb state: bakedness	Baked, not moist to the touch, with a slight squeeze between the fingers between the upper and lower crusts, the crumb should take its original shape.
Crumb state: bakedness	For cheesecakes with cottage cheese, the base layer in contact with the filling can be moistened from the filling
porosity	Developed, without voids and seals. For studs and horseshoes - slightly compacted
	Without lumps and traces of non-message. For round buns with notches, galleries, shtrizels, buns with candied fruits - with the inclusion of raisins or candied fruits, for Freckle buns, Donetsk bread - with the inclusion of raisins
	Sweet, characteristic of this type of product, without foreign aftertaste. For fruit buns, Lipetsk muffins, twisted muffins - sweetish. For May cakes - slightly salty. Sweet - for other types of products
	Peculiar to this type of product, without foreign smell. In the filling of rich cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.4. According to physico-chemical parameters, rich bakery products must meet the requirements specified in Table. 2.

product name	Indicator and norm
	Porosity, %, not less	Bulk filling share, % by weight products, not less	Humidity crumb, %, no more	Acidity	Mass fraction in terms of dry matter,%
	Porosity, %, not less	Bulk filling share, % by weight products, not less	Humidity crumb, %, no more	Acidity

Civilian buns
Buns "Freckles"
Butter buns
Sweet buns with fondant
Butter fritters with cottage cheese
Butter vitushki
Vyborg pretzels
Sour cream cakes
Cakes, horseshoes, hairpins rich			24.0 (whole product)		15.0±1.0 (only in sweet cake)	12.5±0.5 (only in sweet cake)
Moscow buns
Vyborg muffins
Vyborg curly muffins
May cakes
Muffins Lipetsk
Novomoskovskie buns
Muffin twisted
Slavic buns
Fruit rolls
Muffin ordinary
Donetsk bread

Notes

1. Humidity and acidity in products with filling are set only in the base.

2. It is allowed to exceed the upper limit on the mass fraction of sugar and fat.

3. An increase in acidity by 0.5 degrees is allowed in products prepared with liquid yeast or lactic ferments.

1.3. Extraneous inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in rich bakery products.

1.4. Laying rich bakery products - according to GOST 8227.

1.5. The period of maximum exposure of rich products at the enterprise after removing them from the oven is not more than 10 hours - for products weighing 0.4; 0.5; 0.8 kg and not more than 6 hours - for products weighing 0.05, 0.065; 0.1 and 0.2 kg.

1.6, 1.7. (Introduced additionally, Rev. N 1).

2. Acceptance

2.1. Acceptance rules - according to GOST 5667.

In the waybill, a stamp is affixed to the conformity of the batch of bread with the requirements of this standard and the time the bread was taken out of the oven.

(Changed edition, Rev. N 1).

2.2. The mass fraction of sugar and fat is determined at the request of the consumer.

(Introduced additionally, Rev. N 1).

3. Methods of analysis

3.1. Sampling - according to GOST 5667.

Note. Selected to determine the physico-chemical parameters of the horseshoe, the hairpins are cut into two equal parts, cakes and cheesecakes with cottage cheese - into four parts.

Halves of horseshoes and hairpins, quarters of cakes and cheesecakes (after removing cottage cheese), together with peels, one from each product, are crushed with a knife, grater or mechanical grinder. The resulting crumb is mixed and samples are immediately taken from it. When determining the mass fraction of fat in ordinary and Vyborg buns, the average sample should be made up of all varieties produced by enterprises.

3.2. Analysis methods - according to GOST 5668 - GOST 5670, GOST 5672, GOST 21094, the content of toxic elements is determined according to GOST 26927, GOST 26930 - GOST 26934, mycotoxins and pesticides - according to methods approved by the USSR Ministry of Health.

(Changed edition, Rev. N 1).

3.3. Determination of the mass fraction of the filling in a rich cheesecake with cottage cheese

3.3.1. Equipment and materials

General purpose laboratory scales of the 4th accuracy class with the highest weighing limit of 200 g according to GOST 24104.

3.3.2. Conducting an analysis

3.3.3. Results processing

The mass fraction of the filling (X) as a percentage of the mass of cheesecakes is calculated by the formula

where m is the mass of cheesecakes, g;

m 1 - the mass of the bases of cheesecakes, g.

The calculation is carried out with an accuracy of 1.0%.

4. Transportation and storage

4.1. Transportation and storage of rich bakery products - according to GOST 8227.

4.2. The term of implementation in the retail trade network after the removal of products from the oven is 24 hours - for products weighing 0.4; 0.5; 0.8 kg and fruit rolls and 16 hours - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

The specified information in the form of information leaflets is reported by the manufacturer to trade enterprises, which bring it to the consumer.

(Changed edition, Rev. N 1).

INTERSTATE STANDARD

BAKERY PRODUCTS

TECHNICAL CONDITIONS

Official edition

IPK PUBLISHING STANDARDS Moscow 2002

UDC 664.66:006.354

INTERSTATE

Group H32

STANDARD

BAKERY FANCY PRODUCTS Specifications

Bred buns. Specifications

GOST

24557-89

Date of introduction 01.07.90

This standard applies to rich bakery products made from wheat flour of the highest and first grades and other raw materials, with a sugar and fat content in the formula of 14% or more.

1. TECHNICAL REQUIREMENTS

1.2. Characteristics

1.2.1. Rich bakery products should be produced with the following items and weight in kilograms:

from wheat flour of the highest grade: brioche - 0.065;

civil buns (shtoli, shtrizel, buns with candied fruit, round buns with cuts) - 0.2;

buns "Freckle" - 0.05;

rich buns - 0.1;

buns with fondant - 0.05 and 0.1;

fancy cheesecakes with cottage cheese - 0.1;

fancy fritters - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream cakes - 0.1;

cakes, horseshoes, rich hairpins - 0.1;

Moscow swags - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

curly Vyborg muffins - 0.05; 0.1; 0.2 and 0.5;

May cakes - 0.1;

muffins Lipetsk - 0.2;

Novomoskovsky swivels - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from wheat flour of the first grade:

twisted muffins - 0.2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Official edition

Reprint prohibited

Collection “Bakery products. Specifications”, 2002

GOST 24557-89 S. 2

3.0 - for products weighing 0.4; 0.5 and 0.8 kg;

5.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg; as a percentage of the average weight of 10 products:

2.5 - for products weighing 0.4; 0.5 and 0.8 kg;

3.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.

Note. With mechanized production of civilian buns, it is allowed to produce one or two varieties in the form of shrites or round buns with notches.

(Revised edition, Rev. No. 1).

1.2.2. According to organoleptic indicators, rich bakery products must meet the requirements specified in Table. 1.

Characteristic

Table 1

Appearance: shape

Name of indicator

Indistinct, without embossing.

Brioche - in the form of a pyramid with a base of three balls and one ball on top.

Civilian buns (shtoli, shtrizels, round bun with cuts and candied fruit bun) - varied, corresponding to this type of product.

Freckle buns, buns and buns with lipstick - round or square with 2-4 slips, with a convex top crust.

Slavic buns, fruit buns, sour cream cakes, May cakes, rich cheesecakes with cottage cheese, Donetsk bread - rounded.

Butter vitushek - rounded, twisted, with various types of twist.

Vyborg pretzels - in the form of a figure eight with superimposed ends in the middle.

Cakes, horseshoes, rich hairpins - in the form of rounded cakes, hairpins, horseshoes.

surface

Brioche - glossy.

Civilian buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, candied fruit buns - with a pattern of candied fruit, all three varieties are trimmed with crushed nuts and granulated sugar, at adits - trimmed with lipstick.

Freckle buns, butter buns, Lipetsk muffins, Novomoskovsk buns, ordinary muffins - glossy.

Vyborg curly muffins - with various finishes - powdered sugar, lipstick, etc.

Vyborg pretzels, pastry buns with lipstick - trimmed with lipstick.

Vyborg muffins - with various finishes (from 3 to 6 types per batch): powdered sugar, crumbs, lipstick, cream, jam or marmalade, etc.

Slavic buns - with cuts that form a pattern in the form of rhombuses or squares.

Fruit bun - smooth.

Donetsk bread - glossy, without cuts or with radial cuts.

Butter tarts with cottage cheese - with an open curd filling.

Butter vitushki with filling - finished with powdered sugar, without filling - with crumbs, etc.

Sour cream cakes - glossy, with pricks

For butter cakes - with mesh cuts, for horseshoes and pastry hairpins - with frequent deep cuts, trimmed with lipstick, jam can be seen in separate cuts.

Moscow buns - finished with sugar sand.

May cakes - with cuts.

Twisted muffins - small gaps are allowed in the places where the bundles are woven

Continuation of the table. 1

Name of indicator	Characteristic
	From light to dark brown. In places of cuts, folds, connection of balls - lighter. May cakes have light yellow The filling of pastry cheesecakes with cottage cheese is light yellow, darker spots are allowed.
Crumb state:	Baked, not moist to the touch, with a light squeeze between the fingers
bakedness	the top and bottom crusts of the crumb should take their original shape. For cheesecakes with cottage cheese, the base layer in contact with the filling can be moistened from the filling
porosity	Developed, without voids and seals. At hairpins and horseshoes - the crumb is slightly compacted
	Without lumps and traces of non-message. For round buns with cuts, adits, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for Freckle buns, Donetsk bread - with the inclusion of raisins
	Sweet, characteristic of this type of product, without foreign aftertaste. For fruit buns, Lipetsk muffins, twisted muffins - sweetish. For May cakes - slightly salty. Sweet - for other types of products
	Peculiar to this type of product, without foreign smell. In the filling of rich cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. According to physico-chemical parameters, rich bakery products must meet the requirements specified in Table. 2.

1.3. Extraneous inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in rich bakery products.

1.4. Laying rich bakery products - according to GOST 8227.

1.7. Raw materials used in the manufacture of products must comply with the requirements of the current regulatory and technical documentation, Biomedical requirements and sanitary quality standards for food raw materials and food products 1) USSR Ministry of Health No. 5061 of 08/01/89.

1.6, 1.7. (Introduced additionally, Amendment No. 1).

2. ACCEPTANCE

In the waybill, a stamp is affixed to the conformity of the batch of bread with the requirements of this standard and the time the bread was taken out of the oven.

(Revised edition, Rev. No. 1).

2.2. The mass fraction of sugar and fat is determined at the request of the consumer.

(Introduced additionally, Rev. No. 1).

D On the territory of the Russian Federation there are SanPiN 2.3.2.560-96 1.

table 2

product name	Indicator and norm
	Porosity, %, not less	Mass fraction of the filling, % to the mass of the product, not less than	Humidity crumb, %, no more	Crumb acidity, hail, no more	Mass fraction in terms of dry matter,%
	Porosity, %, not less		Humidity crumb, %, no more	Crumb acidity, hail, no more

Civilian buns ( adits,
shtrizels, buns with candied fruit, bu-
round lobe with incisions)
Buns "Freckles"
Butter buns
Sweet buns with fondant
Butter fritters with cottage cheese
Butter vitushki
Vyborg pretzels
Sour cream cakes
Cakes, horseshoes, hairpins
					(only in	(only in


Moscow buns
Vyborg muffins
Vyborg curly muffins
May cakes
Muffins Lipetsk
Novomoskovskie buns
Muffin twisted
Slavic buns
Fruit rolls
Muffin ordinary
Donetsk bread

Notes:

1. Humidity and acidity in products with filling are set only in the base.

2. It is allowed to exceed the upper limit on the mass fraction of sugar and fat.

3. An increase in acidity by 0.5 degrees is allowed in products prepared with liquid yeast or lactic ferments.

3. METHODS OF ANALYSIS

Note. Selected to determine the physico-chemical parameters of the horseshoe, the hairpins are cut into two equal parts, cakes and cheesecakes with cottage cheese - into four parts.

Halves of horseshoes and hairpins, quarters of cakes and cheesecakes (after removing cottage cheese), together with peels, one from each product, are crushed with a knife, grater or mechanical grinder. The resulting crumb is mixed and samples are immediately taken from it. When determining the mass fraction of fat in ordinary and Vyborg buns, the average sample should be compiled from all varieties produced by enterprises.

The specified information in the form of information sheets is reported by the manufacturer to trade enterprises, which bring it to the consumer.

Reissue (as of April 2008)

S. 7

NOTE FSUE "STANDARTINFORM"

On the first page, add the code: MKS 67.060.

Paragraphs 1.6, 1.7 of SanPiN 2.3.2.560-96 have been replaced by SanPiN 2.3.2.1078-2001.

Editor R.G. Goverdovskaya Technical editor L.A. Guseva Proofreader T.I. Kononenko Computer layout V.I. Grishchenko

Signed for publication on May 14, 2008. Format 60x84U8 - Offset paper. Headset Times. Offset printing. Uel. oven l. 0.93. Uch.-ed. l. 0.65. Circulation 92 copies. Zach. 490.

FSUE STANDARTINFORM, 123995 Moscow, Granatny per., 4. www.gostinfo.ru [email protected] Typed in FSUE "STANDARTINFORM" on a PC.

Printed in the branch of FSUE "STANDARTINFORM" - type. "Moscow printer", 105062 Moscow, Lyalin per., 6

See the note of FSUE "STANDARTINFORM" (p. 7).

Butter bakery products, GOST 24557-89

Food production. GOST 24557-89: Butter bakery products. Specifications. OKS: Food production, Cereals, legumes and products of their processing. GOSTs. Sweet bakery products. Specifications. class=text>

GOST 24557-89

Sweet bakery products. Specifications

GOST 24557-89
Group H32

INTERSTATE STANDARD

BAKERY PRODUCTS

Specifications

Bred buns. Specifications

OKP 91 1600

Introduction date 1990-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Grain Products of the USSR
DEVELOPERS

R.V. Kuzminsky, Ph.D. tech. sciences; I.P.Petrash, Ph.D. biol. sciences; S.R. Tulyakova; N.V. Vivyurskaya

2. APPROVED AND INTRODUCED BY Decree of the USSR State Committee for Standards dated 06/28/89 N 2151

3. REPLACE GOST 24557-81; GOST 9904-61; OST 18-146-74; OST 18-446-85; OST 18-447-85; OST 18-451-85

4. REFERENCE REGULATIONS AND TECHNICAL DOCUMENTS

	Item number
GOST 5667-65
GOST 5668-68
GOST 5669-96
GOST 5670-96
GOST 5672-68
GOST 8227-56
GOST 21094-75
GOST 24104-88
GOST 26927-86
GOST 26930-86 - GOST 26934-86

5. The limitation of the validity period was removed by the Decree of the State Standard of the USSR of 05.02.92 N 111

6. REPUBLICATION with Amendment No. 1, approved in February 1992 (IUS 5-92)

This standard applies to rich bakery products made from wheat flour of the highest and first grades and other raw materials, with a sugar and fat content in the formula of 14% or more.

1. TECHNICAL REQUIREMENTS

1.2. Characteristics

1.2.1. Rich bakery products should be produced with the following items and weight in kilograms:
from wheat flour of the highest grade:
brioche - 0.065;
civil buns (shtoli, shtrizel, buns with candied fruit, round buns with cuts) - 0.2;
buns “Freckles” - 0.05;
rich buns - 0.1;
buns with fondant - 0.05 and 0.1;
fancy cheesecakes with cottage cheese - 0.1;
fancy fritters - 0.4;
Vyborg pretzels - 0.1 and 0.5;
sour cream cakes - 0.1;
cakes, horseshoes, rich hairpins - 0.1;
Moscow buns - 0.1 and 0.2;
Vyborg muffins - 0.05 and 0.1;
curly Vyborg muffins - 0.05; 0.1; 0.2 and 0.5;
May cakes - 0.1;
muffins Lipetsk - 0.2;
Novomoskovsk buns - 0.1 and 0.2;
Donetsk bread - 0.4 and 0.8;
from wheat flour of the first grade:
twisted muffins - 0.2;
Slavic rolls - 0.5;
fruit rolls - 0.2;
ordinary muffins - 0.05 and 0.1.
Permissible deviations to the smaller side from the established mass of one product at the end of the period of maximum exposure at the enterprise after removal from the furnace should not exceed, in percentage of the mass of an individual product:
3.0 - for products weighing 0.4; 0.5 and 0.8 kg;
5.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg;
as a percentage of the average weight of 10 products:
2.5 - for products weighing 0.4; 0.5 and 0.8 kg;
3.0 - for products weighing 0.05; 0.065; 0.1 and 0.2 kg.
Note. With mechanized production of civilian buns, it is allowed to produce one or two varieties in the form of shrites or round buns with notches.

(Changed edition, Rev. N 1).

1.2.2. According to organoleptic indicators rich bakery products must meet the requirements specified in table.1.

Table 1

Name of indicator	Characteristic
Appearance:
	Indistinct, without embossing.
	Brioche - in the form of a pyramid with a base of three balls and one ball on top.
	Civilian buns (shtoli, shtrizels, round bun with cuts and candied fruit bun) - varied, corresponding to this type of product.
	Freckle buns, buns and buns with lipstick - round or square with 2-4 slips, with a convex top crust.
	Slavic buns, fruit buns, sour cream cakes, May cakes, rich cheesecakes with cottage cheese, Donetsk bread - rounded.
	Butter vitushek - rounded, twisted, with various types of twist.
	Vyborg pretzels - in the form of a figure eight with superimposed ends in the middle.
	Cakes, horseshoes, rich hairpins - in the form of rounded cakes, hairpins, horseshoes.
	Moscow buns, Novomoskovsk buns, Vyborg muffins, Vyborg curly muffins, Lipetsk muffins, twisted muffins, ordinary muffins - varied, corresponding to the name of the product, with a clearly defined pattern
surface	Brioche - glossy.
	Civilian buns (varieties): round buns with cuts - with cuts forming a grid, shtrizels - with oblique cuts, candied fruit buns - with a pattern of candied fruit, all three varieties are trimmed with crushed nuts and granulated sugar, for shtodei - trimmed with lipstick.
	Freckle buns, butter buns, Lipetsk muffins, Novomoskovsk buns, ordinary muffins - glossy.
	Vyborg curly muffins - with various finishes - powdered sugar, lipstick, etc.
	Vyborg pretzels, pastry buns with lipstick - trimmed with lipstick.
	Vyborg muffins - with various finishes (from 3 to 6 types per batch): powdered sugar, crumbs, lipstick, cream, jam or marmalade, etc.
	Slavic buns - with cuts that form a pattern in the form of rhombuses or squares.
	Fruit bun - smooth.
	Donetsk bread - glossy, without cuts or with radial cuts.
	Butter tarts with cottage cheese - with an open curd filling.
	Butter vitushki with filling - finished with powdered sugar, without filling - with crumbs, etc.
	Sour cream cakes - glossy, with pricks
	For butter cakes - with mesh cuts, for horseshoes and pastry hairpins - with frequent deep cuts, trimmed with lipstick, jam can be seen in separate cuts.
	Moscow buns - finished with sugar sand.
	May cakes - with cuts.
	Twisted muffins - small gaps are allowed in the places where the bundles are woven
	From light to dark brown. In places of cuts, folds, connection of balls - lighter.
	The filling of pastry cheesecakes with cottage cheese is light yellow, darker spots are allowed.
	May cakes have light yellow
Crumb state:
bakedness	Baked, not moist to the touch, with a slight squeeze between the fingers between the upper and lower crusts, the crumb should take its original shape. For cheesecakes with cottage cheese, the base layer in contact with the filling can be moistened from the filling
porosity	Developed, without voids and seals. At hairpins and horseshoes - the crumb is slightly compacted
	Without lumps and traces of non-message. For round buns with cuts, adits, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for buns "Freckles", Donetsk bread - with the inclusion of raisins
	Sweet, characteristic of this type of product, without foreign aftertaste.
	For fruit buns, Lipetsk muffins, twisted muffins - sweetish.
	For May cakes - slightly salty.
	Sweet - for other types of products
	Peculiar to this type of product, without foreign smell. In the filling of rich cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. According to physico-chemical parameters, rich bakery products must meet the requirements specified in Table 2.

table 2

	Indicator and norm
product name	Poris- thickness, %, not less than	Mass fraction of the filling, % by weight of the product, at least	Humidity crumb, %, no more	Crumb acidity, hail, not more	Mass fraction in terms of dry matter,%

brioche
Civilian buns
Buns “Freckles”
Butter buns
Sweet buns with fondant
Butter fritters with cottage cheese
Butter vitushki
Vyborg pretzels
Sour cream cakes
Cakes, horseshoes, hairpins rich			24.0 (whole product)		15.0±1.0 (only in sweet cake)	12.5±0.5 (only in sweet cake)
Moscow buns
Vyborg muffins
Vyborg curly muffins
May cakes
Muffins Lipetsk
Novomoskovskie buns
Muffin twisted
Slavic buns
Fruit rolls
Muffin ordinary
Donetsk bread

Notes:

1. Humidity and acidity in products with filling are set only in the base.

2. It is allowed to exceed the upper limit on the mass fraction of sugar and fat.

3. An increase in acidity by 0.5 degrees is allowed in products prepared with liquid yeast or lactic ferments.

1.3. Extraneous inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in rich bakery products.

1.4. Laying rich bakery products - according to GOST 8227.

1.6. The content of toxic elements, mycotoxins and pesticides in products should not exceed the permissible levels established by the Medical and Biological Requirements and Sanitary Standards for the Quality of Food Raw Materials and Food Products * USSR Ministry of Health N 5061 of 08/01/89.
________________________

1.6, 1.7. (Introduced additionally, Rev. N 1).

2. ACCEPTANCE

2.1. Acceptance rules - according to GOST 5667.
In the waybill, a stamp is affixed to the conformity of the batch of bread with the requirements of this standard and the time the bread was taken out of the oven.
(Changed edition, Rev. N 1).

2.2. The mass fraction of sugar and fat is determined at the request of the consumer.

3. METHODS OF ANALYSIS

3.1. Sampling - according to GOST 5667.
Note. Selected to determine the physico-chemical parameters of the horseshoe, the hairpins are cut into two equal parts, cakes and cheesecakes with cottage cheese - into four parts.

Halves of horseshoes and hairpins, quarters of cakes and cheesecakes (after removing cottage cheese), together with peels, one from each product, are crushed with a knife, grater or mechanical grinder. The resulting crumb is mixed and samples are immediately taken from it. When determining the mass fraction of fat in ordinary and Vyborg buns, the average sample should be made up of all varieties produced by enterprises.

3.2. Analysis methods - according to GOST 5668 - GOST 5670, GOST 5672, GOST 21094, the content of toxic elements is determined according to GOST 26927, GOST 26930 - GOST 26934, mycotoxins and pesticides - according to methods approved by the USSR Ministry of Health.
(Changed edition, Rev. N 1).

3.3. Determination of the mass fraction of the filling in a rich cheesecake with cottage cheese

3.3.1. Equipment and materials
General purpose laboratory scales of the 4th accuracy class with the highest weighing limit of 200 g according to GOST 24104.
Putty knife.

3.3.2. Conducting an analysis
Cheesecakes selected for analysis (3 pieces) are weighed with an error of not more than 0.05 g and then, using a spatula, the filling is separated from the base, preventing the latter from being captured. The bases of cheesecakes are weighed with an error of not more than 0.05 g.

3.3.3. Results processing
The mass fraction of the filling () as a percentage of the mass of cheesecakes is calculated by the formula

where is the mass of cheesecakes, g;
- the mass of the bases of cheesecakes, g.
The calculation is carried out with an accuracy of 1.0%.

4. TRANSPORT AND STORAGE

4.1. Transportation and storage of rich bakery products - according to GOST 8227.

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BAKERY PRODUCTS

TECHNICAL CONDITIONS

INTERSTATE

STANDARD

BAKERY FANCY PRODUCTS Specifications

1. TECHNICAL REQUIREMENTS

1.6, 1.7. (Introduced additionally, Amendment No. 1).

2. ACCEPTANCE

3. METHODS OF ANALYSIS

(Revised edition, Rev. No. 1).

4. TRANSPORT AND STORAGE

NOTE FSUE "STANDARTINFORM"

1. TECHNICAL REQUIREMENTS

2. ACCEPTANCE

3. METHODS OF ANALYSIS

4. TRANSPORT AND STORAGE

1. Technical requirements

2. Acceptance

3. Methods of analysis

4. Transportation and storage

BAKERY PRODUCTS

TECHNICAL CONDITIONS

INTERSTATE

STANDARD

BAKERY FANCY PRODUCTS Specifications

GOST

24557-89

1. TECHNICAL REQUIREMENTS

GOST 24557-89 S. 2

1.6, 1.7. (Introduced additionally, Amendment No. 1).

2. ACCEPTANCE

3. METHODS OF ANALYSIS

S. 7

NOTE FSUE "STANDARTINFORM"

Sweet bakery products. Specifications

1. TECHNICAL REQUIREMENTS

2. ACCEPTANCE

3. METHODS OF ANALYSIS

4. TRANSPORT AND STORAGE

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