Characteristics of equipment used for production of gingerbread and its impact on the quality of the finished product
Cakes - pastries that contain large amounts of sugar, spices and other additives. For the production of gingerbread products use jam, honey, nuts, jam, condensed milk, chocolate.There are two types of gingerbread products: raw and boiled. In addition, they are divided into coated and uncoated; with filling and without it.Gingerbread has long been popular, and the demand for this type of product is growing. Companies are trying to expand the range of products, but no less important is the compliance with the Standards and speci- fications in production, control of all stages of production.In this article the author introduces the reader to the characteristics of equipment for the production of gingerbread, used on JSC "Khlebokombinat" provides information about the history of this enterprise. Also in the article the definition of gingerbread products, its classification, the requirements of GOST for this product.