approved Resolution of the USSR State Committee on Standards dated June 28, 1989 N 2151

State standard of the USSR GOST 24557-89

"BAKERY PRODUCTS. TECHNICAL CONDITIONS"

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 premium and first grade wheat flour and other raw materials, with a sugar and fat content of 14% or more according to the recipe.

1. Technical requirements

1.1. Sweet 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. Butter bakery products must be produced in the following names and weights in kilograms:

from premium wheat flour:

brioche - 0.065;

civilian buns (shtoli, stritzel, buns with candied fruit, round buns with cuts) - 0, 2;

"Freckle" buns - 0.05;

buns - 0, 1;

buns with fondant - 0.05 and 0.1;

cheesecakes with cottage cheese - 0, 1;

Butter rolls - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream flatbreads - 0, 1;

flatbreads, horseshoes, butter pins - 0, 1;

Moscow buns - 0, 1 and 0, 2;

Vyborg muffins - 0.05 and 0.1;

Vyborg figured muffins - 0.05; 0, 1; 0.2 and 0.5;

May cakes - 0, 1;

Lipetsk muffins - 0.2;

Novomoskovsk buns - 0, 1 and 0, 2;

Donetsk bread - 0.4 and 0.8;

from first grade wheat flour:

twisted muffins - 0, 2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Permissible deviations downward from the established weight of one product at the end of the maximum exposure period at the enterprise after removal from the oven should not exceed, as a percentage, of the weight of the 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. In mechanized production, civilian buns may be produced in one or two varieties in the form of stritzels or round buns with cuts.

(Changed edition, Amendment No. 1).

1.2.2. In terms of organoleptic indicators, rich bakery products must meet the requirements specified in Table. 1.

Table 1

Indicator name	Characteristic
Appearance:	Not blurry, without pressing. Brioche - in the form of a pyramid with a base of three balls and one ball on top.
	Civil buns (shtols, stritzels, round buns with cuts and buns with candied fruit) - varied, corresponding to this type of product.
	Freckle buns, butter buns and butter buns with fondant - round or quadrangular with 2 - 4 slips, with a convex top crust.
	Slavic rolls, fruit rolls, sour cream flatbreads, May flatbreads, cheesecakes with cottage cheese, Donetsk bread - round.
	Butter rounds - round, twisted, with various types twists.
	Vyborg pretzels are in the shape of a figure eight, with ends overlapped in the middle.
	Flatbreads, horseshoes, butter pins - in the form of rounded flatbreads, pins, horseshoes.
	Moscow buns, Novomoskovsk buns, Vyborg buns, Vyborg figured buns, Lipetsk buns, twisted buns, ordinary buns - varied, corresponding to the name of the product, with a clearly defined pattern
surface	Brioche - glossy. Civil buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, buns with candied fruit - with a pattern of candied fruit, all three varieties are trimmed with crushed nuts and granulated sugar, near the adits - trimmed with lipstick.
	"Vesnushka" buns, butter buns, Lipetsk buns, Novomoskovsk buns, ordinary buns - glossy.
	Vyborg figured muffins - with various finishings - powdered sugar, fondant, etc. Vyborg pretzels, butter buns with fondant - decorated with fondant.
	Vyborg muffins - with various finishings (from 3 to 6 types per batch): powdered sugar, crumbs, fondant, cream, jam or marmalade, etc.
	Slavic rolls - with cuts forming a pattern in the form of diamonds or squares.
	Fruit buns - smooth. Donetsk bread - glossy, without cuts or with radial cuts. Cheesecakes with cottage cheese - with open curd filling.
	Butter rounds with filling - finished with powdered sugar, without filling - with crumbs, etc. Sour cream flatbread - glossy, with pins
	Butter cakes have mesh cuts, horseshoes and butter pins have frequent deep cuts, trimmed with fondant, jam is visible in individual cuts.
	Moscow buns - finished with granulated sugar.
	May cakes - with cuts.
	Twisted muffins - small tears are allowed in places where the bundles are woven
	Light to dark brown. In places of cuts, folds, connections of balls - lighter.
	The filling of butter cheesecakes with cottage cheese is light yellow; spots of a darker color are allowed.
	May cakes are light yellow
Crumb condition: bakedness	Baked, not wet to the touch, when lightly compressed with your fingers between the upper and lower crusts, the crumb should take its original shape.
Crumb condition: bakedness	For cheesecakes with cottage cheese, the base layer in contact with the filling may be moistened by the filling
porosity	Developed, without voids and compactions. For stilettos and horseshoes - slightly compacted
	No lumps or traces of unmixing. For round buns with cuts, shtols, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for "Vesnushka" buns, Donetsk bread - with the inclusion of raisins
	Rich, typical for this type of product, without any foreign aftertaste. For fruit buns, Lipetsk muffins, twisted muffins - sweetish. For May cakes - slightly salty. Sweet - for other types of products
	Characteristic for this type of product, without foreign odor. In the filling of butter cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.4. According to physical and chemical indicators, rich bakery products must meet the requirements specified in table. 2.

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

Civil buns (shtolls, stritzels, buns with candied fruit, round buns with cuts)
Buns "Freckles"
Butter buns
Butter buns with lipstick
Cheesecakes with cottage cheese
Butter rounds
Vyborg pretzels
Sour cream flatbreads
Flatbreads, horseshoes, buns			24.0 (whole product)		15.0±1.0 (only in sweet flatbread)	12.5±0.5 (only in butter cake)
Moscow buns
Vyborg muffins
Vyborg figured muffins
May cakes
Lipetsk muffins
Novomoskovsk buns
Twisted muffins
Slavic rolls
Fruit rolls
Ordinary muffins
Donetsk bread

Notes

1. Humidity and acidity in filled products are established 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 acid starters.

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

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

1.5. The maximum period for holding butter 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 no more than 6 hours - for products weighing 0.05, 0.065; 0.1 and 0.2 kg.

1.7. Raw materials used in the manufacture of products must comply with the requirements of current regulatory and technical documentation, medical and biological requirements and sanitary standards quality of food raw materials and food products Ministry of Health of the USSR.

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

2. Acceptance

2.1. Acceptance rules - according to GOST 5667.

The consignment note is stamped to indicate compliance of the batch of bread with the requirements of this standard and the time of removal of the bread from the oven.

(Changed edition, Amendment 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 product manufacturer in agreement with state sanitary inspection authorities and guaranteeing product safety.

(Introduced additionally, Amendment No. 1).

3. Methods of analysis

3.1. Sampling - according to GOST 5667.

Note. Selected to determine the physicochemical parameters of horseshoes, butter pins are cut into two equal parts, flat cakes and cheesecakes with cottage cheese are cut into four parts.

Halves of horseshoes and hairpins, quarters of flatbread and cheesecake (after removing the cottage cheese) together with the crusts, one from each product, are crushed with a knife, grater or mechanical chopper. The resulting crumb is mixed and samples are immediately taken from it. When determining the mass fraction of fat in ordinary and Vyborg baked goods, the average sample should be composed of all varieties produced by the 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, Amendment No. 1).

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

3.3.1. Equipment and materials

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

3.3.2. Carrying out analysis

The cheesecakes selected for analysis (3 pieces) are weighed with an error of no more than 0.05 g and then, using a spatula, the filling is separated from the base, preventing the latter from being caught. The cheesecake bases are weighed with an error of no more than 0.05 g.

3.3.3. Processing the results

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

where m is the mass of cheesecakes, g;

m 1 - mass of cheesecake bases, 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 - in accordance with GOST 8227.

4.2. The period of sale in the retail distribution network after 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.

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

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

(Changed edition, Amendment No. 1).

INTERSTATE STANDARD

BAKERY PRODUCTS

TECHNICAL CONDITIONS

Official publication

IPC PUBLISHING HOUSE OF STANDARDS Moscow 2002

UDC 664.66:006.354

INTERSTATE

Group H32

STANDARD

BAKERY PRODUCTS Specifications

Bred buns. Specifications

GOST

24557-89

Date of introduction 07/01/90

This standard applies to rich bakery products made from premium and first grade wheat flour and other raw materials, with a sugar and fat content of 14% or more according to the recipe.

1. TECHNICAL REQUIREMENTS

1.2. Characteristics

1.2.1. Butter bakery products must be produced in the following names and weights in kilograms:

from premium wheat flour: brioche - 0.065;

civilian buns (shtoli, stritzel, buns with candied fruit, round buns with cuts) - 0.2;

buns “Vesnushka” - 0.05;

buns - 0.1;

buns with fondant - 0.05 and 0.1;

cheesecakes with cottage cheese - 0.1;

Butter rounds - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream flatbreads - 0.1;

flatbreads, horseshoes, butter pins - 0.1;

Moscow plyutpki - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

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

May cakes - 0.1;

Lipetsk muffins - 0.2;

plyutpki Novomoskovsk - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from first grade wheat flour:

twisted muffins - 0.2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Permissible deviations downwards from the established weight of one product at the end of the maximum exposure period at the enterprise after removal from the oven should not exceed, as a percentage of the weight of an individual product:

Official publication

Reproduction is prohibited

Collection “Bakery Products. Technical conditions", 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. In mechanized production, civilian buns can be produced in one or two varieties in the form of stritzels or round buns with cuts.

(Changed edition, Amendment No. 1).

1.2.2. In terms of organoleptic indicators, rich bakery products must meet the requirements specified in Table. 1.

Characteristic

Table 1

Appearance: Shape

Indicator name

Not blurry, without pressing.

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

Civil buns (shtols, stritzels, round buns with cuts and buns with candied fruit) - varied, corresponding to this type of product.

Freckle buns, butter buns and butter buns with fondant - round or quadrangular with 2-4 slips, with a convex top crust.

Slavic rolls, fruit rolls, sour cream flatbreads, May flatbreads, cheesecakes with cottage cheese, Donetsk bread - round.

Butter rounds - round, twisted, with different types of twist.

Vyborg pretzels are in the shape of a figure eight with overlapping ends in the middle.

Flatbreads, horseshoes, butter pins - in the form of rounded flatbreads, pins, horseshoes.

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

surface

Brioche - glossy.

Civil buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, buns with candied fruit - with a pattern of candied fruit, all three varieties are finished with crushed nuts and granulated sugar, for shtols - trimmed with fondant.

“Vesnushka” buns, butter buns, Lipetsk buns, Novomoskovsk buns, ordinary buns - glossy.

Vyborg figured muffins - with various finishings - powdered sugar, fondant, etc.

Vyborg pretzels, butter buns with fondant - decorated with fondant.

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

Slavic rolls - with cuts forming a pattern in the form of diamonds or squares.

Fruit buns - smooth.

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

Cheesecakes with cottage cheese - with open curd filling.

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

Sour cream flatbread - glossy, with pins

Butter cakes have mesh cuts, horseshoes and butter pins have frequent deep cuts, trimmed with fondant, jam is visible in individual cuts.

Moscow buns - finished with granulated sugar.

May cakes - with cuts.

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

Continuation of the table. 1

Indicator name	Characteristic
	Light to dark brown. In places of cuts, folds, connections of balls - lighter. May cakes are light yellow The filling of butter cheesecakes with cottage cheese is light yellow; spots of a darker color are allowed.
Crumb condition:	Baked, not wet to the touch, when lightly squeezed between fingers
bakedness	The upper and lower crusts of the crumb should take its original shape. For cheesecakes with cottage cheese, the base layer in contact with the filling may be moistened by the filling
porosity	Developed, without voids and compactions. Hairpins and horseshoes have a slightly compacted crumb
	No lumps or traces of unmixing. For round buns with cuts, shtols, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for "Vesnushka" buns, Donetsk bread - with the inclusion of raisins
	Rich, typical for this type of product, without any foreign aftertaste. For fruit buns, Lipetsk muffins, twisted muffins - sweetish. For May cakes - slightly salty. Sweet - for other types of products
	Characteristic for this type of product, without foreign odor. In the filling of butter cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. According to physical and chemical indicators, rich bakery products must meet the requirements specified in table. 2.

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

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

1.5. The maximum period for storing butter 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 no 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, medical and biological requirements and sanitary standards for the quality of food raw materials and food products 1) USSR Ministry of Health No. 5061 dated 01.08.89.

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

2. ACCEPTANCE

The consignment note is stamped to indicate compliance of the batch of bread with the requirements of this standard and the time of removal of the bread from the oven.

(Changed edition, Amendment No. 1).

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

(Introduced additionally, Amendment No. 1).

G On the territory Russian Federation SanPiN 2.3.2.560-96 1 apply.

table 2

product name	Indicator and norm
	Porosity, %, not less	Mass fraction of filling, % to product weight, not less	Crumb moisture content, %, no more	Acidity of crumb, degrees, no more	Mass fraction in terms of dry matter, %
	Porosity, %, not less	Mass fraction of filling, % to product weight, not less	Crumb moisture content, %, no more	Acidity of crumb, degrees, no more

Civil buns (stols,
stritzels, buns with candied fruit, boo-
round boxes with cuts)
Freckles buns
Butter buns
Butter buns with lipstick
Cheesecakes with cottage cheese
Butter rounds
Vyborg pretzels
Sour cream flatbreads
Flatbreads, horseshoes, hairpins
					(only in	(only in


Moscow buns
Vyborg muffins
Vyborg figured muffins
May cakes
Lipetsk muffins
Novomoskovsk buns
Twisted muffins
Slavic rolls
Fruit rolls
Ordinary muffins
Donetsk bread

Notes:

1. Humidity and acidity in filled products are established 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 acid starters.

3. METHODS OF ANALYSIS

Note. Selected to determine the physicochemical parameters of horseshoes, butter pins are cut into two equal parts, flat cakes and cheesecakes with cottage cheese are cut into four parts.

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

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

Reprint (as of April 2008)

S. 7

NOTE FSUE "STANDARTINFORM"

On the first page add the code: MKS 67.060.

Clauses 1.6, 1.7 of SanPiN 2.3.2.560-96 are replaced by SanPiN 2.3.2.1078-2001.

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

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

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

Printed in the branch of FSUE "STANDARTINFORM" - type. “Moscow Printer”, 105062 Moscow, Lyalin lane, 6

See note from FSUE STANDARDINFORM (p. 7).

5. The validity period was removed by Decree of the USSR State Standard of 02/05/92 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 premium and first grade wheat flour and other raw materials, with a sugar and fat content of 14% or more according to the recipe.

1. TECHNICAL REQUIREMENTS

1.2. Characteristics

1.2.1. Butter bakery products must be produced in the following names and weights in kilograms:

from premium wheat flour:

brioche - 0.065;

civilian buns (shtoli, stritzel, buns with candied fruit, round buns with cuts) - 0.2;

buns “Freckles” - 0.05;

buns - 0.1;

buns with fondant - 0.05 and 0.1;

cheesecakes with cottage cheese - 0.1;

Butter rounds - 0.4;

Vyborg pretzels - 0.1 and 0.5;

sour cream flatbreads - 0.1;

flatbreads, horseshoes, butter pins - 0.1;

Moscow buns - 0.1 and 0.2;

Vyborg muffins - 0.05 and 0.1;

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

May cakes - 0.1;

Lipetsk muffins - 0.2;

Novomoskovsk buns - 0.1 and 0.2;

Donetsk bread - 0.4 and 0.8;

from first grade wheat flour:

twisted muffins - 0.2;

Slavic rolls - 0.5;

fruit rolls - 0.2;

ordinary muffins - 0.05 and 0.1.

Permissible deviations downwards from the established weight of one product at the end of the maximum exposure period at the enterprise after removal from the oven should not exceed, as a percentage of the weight 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. In mechanized production, civilian buns can be produced in one or two varieties in the form of stritzels or round buns with cuts.

(Changed edition, Amendment No. 1).

1.2.2. In terms of organoleptic indicators, rich bakery products must meet the requirements specified in Table 1.

Table 1


Indicator name	Characteristic
Appearance:
	Not blurry, without pressing.
	Brioche - in the form of a pyramid with a base of three balls and one ball on top.
	Civil buns (shtols, stritzels, round buns with cuts and buns with candied fruit) - varied, corresponding to this type of product.
	“Freckle” buns, butter buns and butter buns with fondant - round or quadrangular with 2-4 slips, with a convex top crust.
	Slavic rolls, fruit rolls, sour cream flatbreads, May flatbreads, cheesecakes with cottage cheese, Donetsk bread - round.
	Butter rounds - round, twisted, with different types of twist.
	Vyborg pretzels are in the shape of a figure eight with overlapping ends in the middle.
	Flatbreads, horseshoes, butter pins - in the form of rounded flatbreads, pins, horseshoes.
	Moscow buns, Novomoskovsk buns, Vyborg buns, Vyborg figured buns, Lipetsk buns, twisted buns, ordinary buns - varied, corresponding to the name of the product, with a clearly defined pattern
surface	Brioche - glossy.
	Civil buns (varieties): round buns with cuts - with cuts forming a grid, stritzels - with oblique cuts, buns with candied fruit - with a pattern of candied fruit, all three varieties are finished with crushed nuts and granulated sugar, for shtols - trimmed with fondant.
	“Vesnushka” buns, butter buns, Lipetsk buns, Novomoskovsk buns, ordinary buns - glossy.
	Vyborg figured muffins - with various finishings - powdered sugar, fondant, etc.
	Vyborg pretzels, butter buns with fondant - decorated with fondant.
	Vyborg muffins - with various finishings (from 3 to 6 types per batch): powdered sugar, crumbs, fondant, cream, jam or marmalade, etc.
	Slavic rolls - with cuts forming a pattern in the form of diamonds or squares.
	Fruit buns - smooth.
	Donetsk bread - glossy, without cuts or with radial cuts.
	Cheesecakes with cottage cheese - with open curd filling.
	Butter rounds with filling - finished with powdered sugar, without filling - with crumbs, etc.
	Sour cream flatbread - glossy, with pins
	Butter cakes have mesh cuts, horseshoes and butter pins have frequent deep cuts, trimmed with fondant, jam is visible in individual cuts.
	Moscow buns - finished with granulated sugar.
	May cakes - with cuts.
	Twisted muffins - small tears are allowed in places where the bundles are woven
	Light to dark brown. In places of cuts, folds, connections of balls - lighter.
	The filling of butter cheesecakes with cottage cheese is light yellow; spots of a darker color are allowed.
	May cakes are light yellow
Crumb condition:
bakedness	Baked, not wet to the touch, when lightly compressed with your 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 may be moistened by the filling
porosity	Developed, without voids and compactions. Hairpins and horseshoes have a slightly compacted crumb
	No lumps or traces of unmixing. For round buns with cuts, shtols, shtrizels, buns with candied fruit - with the inclusion of raisins or candied fruit, for “Vesnushka” buns, Donetsk bread - with the inclusion of raisins
	Rich, typical for this type of product, without any foreign aftertaste.
	For fruit buns, Lipetsk muffins, twisted muffins - sweetish.
	For May cakes - slightly salty.
	Sweet - for other types of products
	Characteristic for this type of product, without foreign odor. In the filling of butter cheesecakes with cottage cheese - with a slight smell of vanillin

1.2.3. In terms of physical and chemical indicators, rich bakery products must meet the requirements specified in Table 2.

table 2


product name	Indicator and norm
	Poris- volume, %, not less	Mass fraction of filling, % of product weight, no less	Crumb moisture content, %, no more	Acidity of the crumb, degrees, not more	Mass fraction in terms of dry matter, %

Briochi
Civil buns (shtolls, stritzels, buns with candied fruit, round buns with cuts)
Buns “Freckles”
Butter buns
Butter buns with lipstick
Cheesecakes with cottage cheese
Butter rounds
Vyborg pretzels
Sour cream flatbreads
Flatbreads, horseshoes, buns			24.0 (whole product)		15.0±1.0 (only in butter cake)	12.5±0.5 (only in butter flatbread)
Moscow buns
Vyborg muffins
Vyborg figured muffins
May cakes
Lipetsk muffins
Novomoskovsk buns
Twisted muffins
Slavic rolls
Fruit rolls
Ordinary muffins
Donetsk bread

Notes:

1. Humidity and acidity in filled products are established 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 acid starters.

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

1.4. Laying of 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 Medical-biological requirements and sanitary standards for the quality of food raw materials and food products of the USSR Ministry of Health N 5061 dated 01.08.89.
________________________
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, 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 dated 08/01/89.
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SanPiN 2.3.2.1078-2001 is in force on the territory of the Russian Federation.

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

2. ACCEPTANCE

2.1. Acceptance rules - according to GOST 5667.

The consignment note is stamped to indicate compliance of the batch of bread with the requirements of this standard and the time of removal of the bread from the oven.

(Changed edition, Amendment No. 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 physicochemical parameters of horseshoes, butter pins are cut into two equal parts, flat cakes and cheesecakes with cottage cheese are cut into four parts.
GOST 26927 GOST 24104-2001.

Putty knife.

3.3.2. Carrying out analysis

The cheesecakes selected for analysis (3 pieces) are weighed with an error of no more than 0.05 g and then, using a spatula, the filling is separated from the base, preventing the latter from being caught. The cheesecake bases are weighed with an error of no more than 0.05 g.

3.3.3. Processing the results

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

where is the mass of cheesecakes, g;

Weight of cheesecake bases, 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 - in accordance with GOST 8227.

4.2. The period of sale in the retail trade network after 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.

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

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

(Changed edition, Amendment No. 1).

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

INTERSTATE STANDARD

BAKERY PRODUCTS

TECHNICAL CONDITIONS

Official publication

IPC PUBLISHING HOUSE OF STANDARDS Moscow 2002

UDC 664.66:006.354

INTERSTATE

Group H32

STANDARD

BAKERY PRODUCTS Technical specifications