Technological map no.Yeast dough, 1 kg catering(CP-recipe No. 154)

Publishing house Kiev "ASK" 2005

1. REQUIREMENTS FOR RAW MATERIALS Yeast dough, 1 kg public catering

Food raw materials, foodstuffs and semi-finished products used for cookingyeast dough,must comply with the requirements of the existing ones, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.

• Floursifted through sieves with a mesh size of not more than 2.5 mm.
• Saltdelivered to the enterprise without packaging, sifted through sieves before use.
• Eggs,arriving at the enterprise are pretreated (soaking, washing, disinfecting, rinsing).

1. RECIPE Yeast dough, 1 kg catering

Name	Raw material consumption per serving, g
	Gross weight, g	% during cold working	Net weight, g	% during heat treatment	Output, g
Wheat flour	670,0	3.00 (mixing losses)	650,0	0,00	650,0
Granulated sugar	52,0	3.00 (mixing losses)	50,0	0,00	50,0
Chicken egg (yolks)	4 things.	3.00 (mixing losses)	58,0	0,00	58,0
Dry yeast	9,0	0,00	9,0	0,00	9,0
Vegetable oil	45,0	3.00 (mixing losses)	44,0	0,00	44,0
Butter	20,0	3.00 (mixing losses)	19,0	0,00	19,0
Milk 2.5%	150,0	3.00 (mixing losses)	146,0	0,00	146,0
Water	35,0	3.00 (mixing losses)	34,0	0,00	34,0
Salt	10,0	0,00	10,0	100,00	0,0
Output					1 kg

1. Cooking technology Yeast dough, 1 kg public catering

The dough preparation method is used for products with a large amount of baking and consists of two stages: preparation of the dough and kneading the dough after the end of the fermentation of the dough.

To prepare the dough, take 35-60% flour, 60-70% water and 100% yeast. Requirements for the water temperature when making dough by the sponge method, as well as for the volume of dishes or bowls are the same as for unpaired test... The mixed dough should be between 27-29 ° C.

First, heated water is poured into the bowl and yeast is diluted in it, flour is added and everything is mixed. To activate the yeast, you can add up to 4% sugar to the dough in relation to the mass of flour. The dough should have the consistency of thick sour cream. The surface of the dough is sprinkled with a thin layer of flour, the bowl is closed with a lid or covered with a cloth and placed in a warm place for 2-3 hours.

The fermentation process begins after 30–40 minutes, when uniform cracks appear on the surface of the dough, the surface of the dough becomes convex, it begins to move away from the walls of the dishes. After 2-3 hours, the dough increases in volume by 2-2.5 times and bursting bubbles appear on the entire surface. Dough readiness is determined by outward signs: fermentation subsides, bubbles appear on the surface less and less, the dough falls off a little.

The density of the dough is determined depending on the quality of the flour. From flour containing good elastic gluten, the dough is prepared more liquid, and from flour with weak gluten - thicker.

The best flour for sponge yeast dough is considered to be grit flour.

For dough with a lot of baking and when making it from flour with weak gluten, the dough is prepared thicker. In a thick dough, the fermentation process proceeds more slowly and more evenly, the dough turns out to be stronger.

The remaining water with salt and sugar dissolved in it, eggs, fat and aromatic substances are added to the fermented dough. Mix everything well and add the remaining flour. Duration of kneading with flour - 15 minutes. The temperature of the kneaded dough should be between 29 ° C and 32 ° C.

The dough rises evenly, without breaking, for 2–2.5 hours. It is elastic, does not stick to the hands. During this time, 1-2 workouts are performed. The acidity of the dough is up to 3 °. Pastry dough is prepared when it contains a lot of fat and sugar, which delay the development of yeast, or when you need to make dough with different amounts of baking from one main dough. This method consists in the fact that the baking is introduced into the dough prepared by the sponge method, not immediately, but in two steps. The second portion of the muffin is called the "muffin", and a little more flour is added to it. When kneading, take into account that the more butter, sugar and eggs are in the dough, the more you need to leave flour for "otdobok". If the recipe relies on a lot of eggs, then partially they can be added to the dough and even to the dough. About an hour after kneading the dough, prepared without "otdoboka", when the dough doubles in volume, make the first kneading and add the remaining normal food, salt and sugar dissolved in water, softened butter. For products baked in tins, the dough is prepared more liquid than for products baked on sheets. The mixing of the dough with otdoboka lasts 4–5 minutes, while small islets of unmixed dough with butter remain, which makes it possible for the yeast to develop normally. After 30–40 minutes, the second kneading is done for 3–5 minutes and the products are formed.

The dough with a slow fermentation process is prepared in a dough mixed with water or milk at a temperature of 10-15 ° C. The dough mixed in the evening is placed in a room where the temperature is 18–20 ° C, and the remaining flour is placed in a warm place. In the morning, eggs and sugar are heated on a bain-marie to 40–60 ° C and mixed with dough, and then with flour. At the end of kneading, warmed fats are added to the dough. In an hour, it is ready for cutting.

A dough with an accelerated fermentation process is prepared with an increased amount of yeast (2-3 times the norm) or by placing it in water at 35 ° C and making it thinner than usual. The dough is kneaded more intensively and for a long time.

When the dough increases in volume 2-2.5 times and begins to fall off, sugar and salt dissolved in milk, egg yolks are added to it, the remaining flour is added and the dough is kneaded. At the end of kneading, add melted butter and vegetable oil, continue kneading the dough until it acquires a uniform consistency and easily separates from the walls of the bowl.

The bowl is closed with a lid and placed in a proofing cabinet with t 35-40 * C for 2-2.5 hours, for fermentation. During fermentation, the dough is kneaded 2-3 times.

The prepared yeast dough is used for the preparation of baked products.

If the dough is intended for sale in the culinary departments, then after kneading, it is laid out in a container, packed and stored in a refrigerator at a temperature of + 2 + 4 * C until sale.

3.2 Technical and technological map for branded products

TECHNICAL AND TECHNOLOGICAL CARD No. 291

Name of the dish (product): Bagel with jam

1.LIST OF RAW MATERIALS

For the preparation of Bagel with jam, the following raw materials are used:

Table 7

or products of foreign companies that have certificates and quality certificates of the Russian Federation.

2. Requirements for the quality of raw materials.

The raw materials used for the preparation of Bagel with jam must comply with the requirements of regulatory documents, have certificates and quality certificates.

3 recipe

3.1 Recipe for the dish

Table 8

Product name	Bookmark rate for 1 pore.	Bookmark rate for 10 pores.
	Gross weight (g)	Net weight (g)	Gross weight (g)	Net weight (g)
Granulated sugar
Butter
Vegetable oil

4. Cooking technology: Prepare sour dough, roll it out 1-1.5 cm thick and cut into jambs: put jam on the wide side, roll the dough with a slingshot with jam in the middle, let it rise and bake. Bake at 190 degrees for 20 minutes and sprinkle with sugar.

5. REQUIREMENTS FOR DESIGN, SUBMISSION AND IMPLEMENTATION

5.1. The bagel dish with jam should be served on a pie plate

5.2. The serving temperature of the dish must be at least 25 0 С.

5.3. Shelf life ________ not more than 48 hours from the end of the technological process.

6. ORGANOLEPTIC INDICATORS OF THE DISH:

Appearance:

tubules in the form of a horseshoe, gradually narrowing towards the ends, with the presence of reliefs from the seaming coils, not vague; surface with sugar finish;

Color from light yellow to light brown, without burnt, excessive pallor and contamination of the crusts, white sugar;

Taste flour product with sugar and jam, without foreign taste and crunch from mineral impurities.

The smell of a baked flour product with the aroma of jam, no foreign smell;

Microbiological parameters Bagel with poppy seeds must comply with the requirements of SanPiN 2.3.2. 1078-01, index 1.9.15.13

7.2. Microbiological indicators:

8. FOOD AND ENERGY VALUE

Table 9

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Yeast dough regardless of its consistency, it can be prepared in two ways: safe and sponge.
The first method is used mainly for products with a small amount of baking (sugar, fat, eggs), the second - for products with a large amount of baked goods.
Any of the methods is also used for puff yeast dough products.

Safe way.
Water (or milk) heated to 30-35 ° C is poured into the bowl of the kneading machine, diluted and strained yeast, solutions of salt, sugar, eggs or melange are introduced and sifted flour is added.
The dough is kneaded thoroughly.
The readiness of the test is determined by its uniformity, the absence of lumps. In addition, well-kneaded dough will easily come off hands and dishes.
At the end of the batch, margarine is introduced, softened to the consistency of sour cream.
You can add vegetable oil, it reduces the breakdown of gluten and slows down the process of staling of finished products.
The bowl is covered with a lid or a clean cloth and placed for fermentation in a warm place with a temperature of 30-40 ° C for 3-4 hours.

During fermentation, the dough is kneaded 2-3 times.

Wrinkle is necessary for the dough to be freed from excess carbon dioxide, which suppresses the activity of the yeast, and for a more even distribution of yeast cells in the dough.
As a result, the dough becomes more porous and elastic.

The end of fermentation is determined by external signs: the fermented dough increases in volume by 2.5 times, acquires a pleasant alcoholic smell, the surface of the dough is convex.

Sponge way.

With the sponge method, first prepare dough- liquid dough without sugar and fat.

This creates more favorable conditions for the reproduction of yeast and the intensification of enzymatic processes.
The dough is kneaded in the bowl of the kneading machine: yeast, pre-chopped and diluted in a small amount, is placed in water or milk heated to 30-35 ° C (60-70% of the total amount) warm water, add a portion of the flour (35-60% of the total amount), stir until a homogeneous consistency and leave for 2.5-3 hours for fermentation in a room with a temperature of 35-40 ° C.

Sprinkle the surface of the dough with flour, cover the bowl with a lid or cloth.

The readiness of the dough is determined by an increase in its volume by 2-2.5 times and the appearance of “wrinkles” on the surface.

When the dough begins to fall off, they begin to prepare the dough.
To do this, a solution of salt, sugar, the rest of the liquid, eggs, the rest of the flour are introduced into the finished dough.
Then the dough is kneaded in a kneading machine.
Before the end of the batch (2-3 minutes), add softened butter or margarine.
Then the dough is left to ferment for 2-2.5 hours.
During fermentation, the dough is kneaded 1-2 times.

The first kneading is performed 50-60 minutes after the end of the batch.

When preparing dough with a high content of baking, after the first kneading, put a second portion of softened butter mixed with sugar and eggs, knead thoroughly and put the dough again for fermentation.
After 25-30 minutes, do the second workout.

The quality of products cooked without steam is somewhat worse than with sponge, but the dough preparation time is significantly reduced.

At catering establishments, yeast dough with a high baking content is also prepared using the methods used in the baking industry.
They allow you to reduce the preparation time of the dough to 1.5-2 hours and therefore are called accelerated.

Their essence lies in the fact that the rate of yeast is introduced into the dough, beat for a longer and more intensively.
This eliminates the fermentation process.

Cutting and shaping of products.
The prepared dough is divided into pieces of the desired mass by hand or using a dough dividing machine. After dividing, the pieces of dough are immediately rounded (rolled), which improves the structure of the dough, and in the future - the crumb of the products.
Rounding of pieces is also justified from the point of view of mechanization of the process (the shape of a ball is easy to obtain on seamers, where the products are formed).
The rounded pieces are pre-parted for 5-8 minutes.
During preliminary proofing, the fermentation process continues, which helps to restore the structure of the dough, improve its physical properties.
After preliminary proofing, the rounded dough pieces are formed (buns, pies, pies, etc.), the products are laid on oiled sheets and placed on the second proofing.

Its duration ranges from 10 to 60 minutes and depends on the baking properties of flour, the mass of dough pieces, temperature and relative humidity during proofing.
The final proofing, during which fermentation continues, contributes to the accumulation of carbon dioxide, which is partially removed during dough dividing, rounding and shaping. Final proofing time is shortened at an air temperature of 30-45 ° C and a relative humidity of 80-85%.

Baking products from yeast dough.
To improve the appearance of the baked product, its surface is greased with an egg, egg with milk or melange before baking.
The most beautiful gloss is obtained by smearing the products with yolk.
Lubricate the products 5-10 minutes before planting in the oven very carefully so as not to wrinkle.
During baking, a shiny crust forms on the products, which prevents carbon dioxide from escaping from the dough and thereby contributes to an increase in the volume of products.
Small yeast dough products are baked for 8-15 minutes at a temperature of 230-240 ° C.
At a higher temperature, at the beginning of the process, bake products from weak flour, otherwise the dough spreads too much; bake them at a lower temperature.

Large products, rich and poorly loosened, are baked for 20-50 minutes at a temperature of 200-220 ° C.

Slow heating promotes even baking of products.
The larger the products and the more muffins are put in them, the lower the baking temperature should be, otherwise the crust will be charred, and the inside of the product will be damp.

Finished products are cooled when room temperature on wooden sheets.
The crust of the products taken out of the oven is almost waterless, but it cools down quickly, and moisture from the crumb, as a result of the temperature difference inside and outside the products, rushes to the crust.
During cooling, the crust is moistened by about 12%.

Baked pies.
Prepared mainly from sponge dough.
On a table dusty with flour, semi-finished products are formed in the form of balls.
After 5 minutes, the balls are rolled out in the form of flat cakes with a thickness of 0.5-1 cm.
Minced meat (cabbage, rice, fish, meat with onions, etc.), jam or jam are placed in the middle of each flat cake, and the edges are pinched, giving the pie the shape of a “boat”, “crescent”, bun, cylindrical, etc.
The formed pies are placed on a pastry sheet, previously oiled with vegetable oil, for proofing.
Before baking, grease with an egg and bake for 8-10 minutes at a temperature of 230-240 ° C.
Fried pies. From unpaired dough, weak is fried in fat heated to 160-170 ° C.
For frying, special frying machines are used, or electric fryers with regulation of the degree of heating, or electric pans.
It is forbidden to fry pies in a cookware.
Inventory and equipment are lubricated with vegetable oil.
It is forbidden to use flour for backing when cutting the dough.
Flour, charring during frying, reduces the quality of fat, impairs the appearance of products.
For frying pies, refined vegetable oil or a mixture of 50% refined vegetable oil and 50% cooking fat (rendered beef fat) is used.

Pies.
The products are given the shape of a “boat”.
Pinch the dough so that the middle remains open.
After proofing, the products are baked for 8-10 minutes at a temperature of 230-240 ° C.

Pies diners ("boat") made from sponge dough with minced meat and fish, with sago and fish, with rice.

Moscow pies- from sponge and unpaired dough, round, large, stuffed with vizigi and fish, minced fish with pieces of salmon, sturgeon, stuffed with meat and eggs.
To add juiciness to the pies, after baking, a little concentrated broth or a little melted butter with shredded herbs is poured into the hole on top.

Kulebyaki.
The dough prepared by the sponge method is rolled into a layer 1 cm thick and 18-20 cm wide, minced meat (meat, fish, cabbage, etc.) is placed in the middle along its entire length.
The edges of the dough are connected over the minced meat and pinched.
The formed kulebyaka is placed on the sheet with the seam down, the product is leveled, smeared with melange, the surface is decorated with narrow strips of dough and placed in a warm place for proofing.
Before baking, the kulebyaku is pierced in several places with a cook's needle to release the steam generated during baking.
They are baked at a temperature of 210-230 ° C for 35-45 minutes.
Kulebyaki differ from other products with minced meat in a large amount of minced meat (approximately 90% of the dough mass).
Several types of minced meat can be used at the same time, and they are separated by baked pancakes.
To prevent the dough from getting wet, you can also put pancakes between the dough and the minced meat.

Pies.
They can be open, half-open and closed.

For open pie the dough is cut in the form of a cake, which is placed in a mold with low edges, oiled, or on a oiled pastry sheet.
Put the filling on top and the edges are slightly wrapped by 1.5-2 cm, giving the product a round shape.
A semi-open cake is formed in the same way, but the top is covered with thin strips of dough in the form of a grid. This is usually how sweet pies are prepared.
When cooking closed pies mince (fish and potatoes, or fish and eggs, or potatoes and pork, cabbage, etc.) is placed evenly over the entire surface of one layer of dough 1-1.5 cm thick, covered with a second layer and pinched.
5-10 minutes before the end of the proofing, the pies are smeared with melange, several punctures are made and baked at a temperature of 210-240 ° C for 30-45 minutes.

Cheesecakes.
Small balls are formed from the sponge dough, they are laid on sheets oiled with oil, and after proofing with a wooden pestle, a depression is made in the middle, which is filled with a cottage cheese filling from a pastry bag.
After this, the products are sent to the second proofing, greased with an egg and baked at a temperature of 230-240 ° C for 6-8 minutes.

Donuts.
Donut dough is prepared in a bezoparny method of weak consistency (moisture content 43%). When cutting the dough, inventory and equipment are lubricated with vegetable oil.
The dough is cut in the same way as for fried pies, giving the donuts the shape of rings or balls. After 20-30 minutes of proofing, the donuts are fried in fat.
Ready donuts sprinkled on vacation icing sugar.

School buns.
Prepared from dough prepared in the sponge way.
The dough is cut into round buns and placed on greased sheets.
After proving, the buns are greased with an egg and baked.

Vanilla buns.
Prepare in the same way as school buns, but vanillin is introduced into the dough during cooking.

Butter rolls (brioches).
Oparny butter dough give the shape of balls and put 4-5 pieces in one shape.
The products are defrosted, greased with ice cream (an egg with milk) and baked for 10-12 minutes at a temperature of 230-240 ° C.

Ordinary baking.
The dough is prepared in a sponge way, cut into buns, oysters, bars, etc.
The products are placed on oiled sheets, left for proofing for 30 minutes, greased with an egg, sprinkled with powdered sugar before baking and baked at a temperature of 220-230 ° C.

Baba is rum.
Butter dough is prepared in a sponge way. Forms (conical, smooth or corrugated) are lubricated with softened fat.
The finished dough is placed in molds no more than 1/3 of the height, and after proofing, it is baked at a temperature of 210-220 ° C for 45 to 60 minutes, depending on the weight.
After baking ready-made semi-finished product leave for 2-4 hours, then shake the mold, remove the product from it, the narrow part of which is immersed in syrup for 10-12 seconds.
The upper part is glazed with fondant heated to 45-50 ° C.
The fondant should be in a thin layer without cracks.

Technological map: pies with cabbage

Processing type: Baking

Product (semi-finished product)	Gross, g
Wheat flour
Vegetable oil
Butter
Baker's yeast
Iodized food salt
White cabbage
~ Poached cabbage mass

Carbohydrates, g
Calorie content, kcal

Technological map: homemade bun

Processing type: Baking

Recipe (product layout) for 100 grams of net dish:

Product (semi-finished product)	Gross, g
Wheat flour of the highest grade
Margarine
Pressed yeast
Drinking water

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Balls are formed from yeast dough, put them seam down on greased sheets and put in a warm place for proofing for 30-40 minutes. Sprinkle sugar on the surface before baking. grease with melange and bake for 12-15 minutes at a temperature of 230-240 ° C. Quality requirements Appearance: shape - round, surface sprinkled with sugar Color: golden to light brown

Technological card: ordinary muffin

Processing type: Baking

Recipe (product layout) for 100 grams of net dish:

Product (semi-finished product)	Gross, g
Wheat flour
Butter
Pressed yeast
Drinking water

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal
Cooking technology
The most common type of muffin is buns (single; double and round). The yeast dough is divided into pieces, rolled into a rope, and then cut into pieces and rolled into a longitudinal cake. This cake is greased, rolled up in the form of a roll, leveled by stretching so that its thickness is the same along its entire length, folded in half, while the ends are placed one on top of the other and fastened. After that, the roll is cut lengthwise with a knife into two pieces for a single bun and three pieces for a double bun, leaving uncut ends uncut. When laying on a sheet, the bun is turned to the sides along the cut line. For a round bun, the ends of the roll are not fastened, but after a cut it is unrolled, giving the products a round shape. The cut buns are placed on greased sheets, placed in a warm place for proofing for 50-80 minutes. For 15-20 minutes before the end of the proofing, the surface is smeared with melange. The products are baked for 12-16 minutes at a temperature of 200-220 ° C. Buns can be made in the form of oblong, spiral, curly oysters and twisted products (braids, twists, monograms, etc.). Quality requirements Appearance: the shape is varied, with a clearly defined pattern, the surface is glossy Consistency: crumb is well baked, porous Color: from light brown to dark brown, in places of cuts and folds - lighter Taste: typical of a freshly baked yeast dough product Smell: pleasant, characteristic of a freshly baked product made from yeast dough

Technological card: pies

Processing type: Baking

Recipe (product layout) for 100 grams of net dish:

Product (semi-finished product)	Gross, g
Wheat flour of the highest grade
~ Including flour for dusting
Granulated sugar
Margarine
Yeast (pressed)
~ Dough weight (shell)
Minced meat with onions
Cooking oil

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

Indicator name		Loss of nutrients during processing,%
Carbohydrates, g
Calorie content, kcal

Disadvantages of the test

caused by improper fermentation

disadvantages	Causes of occurrence	Ways to fix
The dough is not suitable or the fermentation process is not intensive enough.	The dough has cooled below 10 o. The dough is overheated and has a temperature above 50 ° C. Poor quality yeast.	Heat the dough gradually to 30 ° C. Cool the dough to 30 ° C and add fresh yeast. Add good quality yeast to the dough.
The dough is too sweet or salty.	Sugar or salt is put in excess of the norm, as a result of which the development of yeast is delayed.	Knead the dough without sugar or salt and combine with oversweetened or oversalted dough.
The dough is sour.	The dough is fermented.	Knead the yeast-free dough using the acidified dough as a starter.
Reduced dough volume.	Insufficient workout.	To knead the dough, depending on the "strength" of the flour.
Dry layer formation.	The dough was fermented in a room with low relative humidity.	During fermentation, cover the dough with a lid or napkin.

Disadvantages of finished products

disadvantages	Causes of occurrence
The surface of the product is covered with cracks.	Insufficient proofing. Low t oven. The products are baked from peroxidized dough.
Products are vague without a pattern.	The dough contains little salt or a lot of oil, long proofing.
The products are elastic with cracks, the crust is pale, and the taste is salty.	There is a lot of salt in the dough.
Products are pale, without color scheme.	The dough contains little salt.
The products are dark brown, the crumb is sticky.	The dough contains a lot of sugar.
Products are pale with cracks, sour smell.	The dough is sour.
Soft products with uneven porosity.	Insufficient test run.
Products with "temper".	The dough is too thin. The oven was not hot enough.
Products from the tanks have areas without a crust - "postscripts".	The seating is too close.

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control work

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Product appearance, quality

Overall score

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If you want to include all sections of the Collection of recipes in the search, set the flag Search in blanks and semi-finished products. In this case, you do not need to specify the menu group!

3. Highlight additional recipe properties:
Free TTK Recipes and ready-made TTK (technical and technological cards), access to which is provided free of charge (without a subscription). For authorized users only !!! School meals Recipes and ready-made TCs (technological cards) for kindergarten(Preschool educational institution) and schools. Health food Recipes and ready-made TCs (technological cards) for health food. Lenten dishes Recipes and ready-made TTK (technical and technological cards) and TC (technological cards) dishes and culinary products, in the preparation of which products of animal origin are not used.
4. Composition of the dish- if necessary, select from the list the main products from which the dish is prepared.
5. National cuisine - from the list, you can select the kitchen to which the dish belongs.

After specifying all the necessary parameters, click the button Find a recipe.

To quickly clear all filter parameters, click the Reset button

If, when forming a request, you specified Menu section, the group you selected from the section will open Portion dishes and a list of dishes that match the previously specified properties.

If you used the search in all sections (you checked the Search in semi-finished and semi-finished products property), you will be presented with common list recipes of dishes and culinary products that correspond to the previously indicated properties.

Site search

The site is searched for all sections, including recipes, news, regulations, product directories, and a catalog of companies.

To call the search box, click the button located on the top panel of the site.

In the line that opens, enter a search term and press Enter

Rationale for use

The collection of recipes is compiled on the basis of control studies and compares favorably with other analogs in that it contains the most frequently demanded recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally justified to be used in public catering establishments, because they comply with all currently valid Laws and regulations.

The regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or manufacturing products certain types that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

The standards are developed and approved by enterprises by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. During the production of the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, to expand the lists of components, while avoiding violations of sanitary rules, technological regime production, deterioration consumer properties and qualities.

Not everything is clear? ...

It is not difficult to learn how to work with FOODCOST services, but attention and a certain measure of perseverance will be required. And will help with this of various kinds help information, links to which are located in the Customer Support Center.

Background information includes.