Tenders Are Invited For Providing Meals To Students In Dire Need From Low-Income Families

The Standard Applies To Bakery Products Made From Wheat Flour (Highest, First Or Second Grade) With The Addition Of Sugar, Fat, Milk And Other Raw Materials, Including Buns Without Filling. Products Must Have A Shape Corresponding To Their Name (For Example, A Round Or Oval Bun). The Surface Is Free Of Defects (Tears, Melted Shapes). 2. Organoleptic Indicators (Quality): Baked Crumb, Without Unmixing Or Signs Of Burntness. Porosity Is Developed And Uniform. The Taste Is Characteristic Of The Bakery Product, Without Any Foreign Aftertaste. The Smell Is Characteristic, Without Any Foreign Odor. 3. Physico-Chemical Parameters: The Weight Of The Product Must Correspond To That Specified In The Recipe. Certain Weight Deviations Are Allowed Depending On The Size Of The Product. (Specific Numbers Are In The Standard Tables). The Content Of Sugar, Moisture, And Fat Depends On The Recipe For A Particular Type Of Bun (Usually Indicated In The Specifications Or Production Documentation). 4. Marking: When Packaging, The Labeling Must Contain: Product Name; Net Weight; Production Date; Indication Of The Standard; If Necessary, Nutritional Information., 1. Bread Made From Rye And Wheat Flour 2. Ingredients: Peeled Rye Flour, Premium Wheat Flour, Water, Salt, Yeast, Sugar (According To The Recipe). 3. Release Form: Loaves Weighing 400–600 G, 700–800 G, Sliced ​​According To Consumer Demand. 4. Organoleptic Characteristics: Peel Color: Golden Brown Crumb Color: Light Gray With A Rye Tint Taste And Smell: Characteristic Of Rye Bread, Without Foreign Tastes And Odors Crumb Consistency: Soft, Porous, Elastic 5. Physico-Chemical Indicators: Humidity: 36–42% Acidity: 2.5–3.5 °T Crumb Density: 0.25–0.35 G/Cm³ 6. Shelf Life: 2–5 Days At A Temperature Of +18…+22 °C 7. Storage Conditions: Store Bread In A Dry, Clean, Ventilated Area, Protected From Direct Sunlight. 8. Regulatory Documentation: Gost 13755-81 “Rye And Wheat Bread”.