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Baguette. The Surface Is Smooth, Without Large Cracks Or Tears. Color - From Light Brown To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. The Taste Is Sweetish, Characteristic Of This Type Of Product, Without Any Foreign Aftertaste. The Smell Is Characteristic Of Rye Bread, 1 Loaf 0.350 G, The Surface Is Smooth, Without Large Cracks Or Tears. Color - From Light Brown To Dark Brown. The Crumb Is Baked, Not Sticky, Not Wet To The Touch, Elastic. The Taste And Smell Are Characteristic Of This Type Of Product, Without Any Foreign Taste Or Smell. Wheat Flour Bread, 1 Loaf 0.55G, The Surface Is Smooth, Without Large Cracks Or Tears. Color - From Light Brown To Brown. The Crumb Is Baked, Not Wet To The Touch, Elastic. The Taste Is Sweetish, Characteristic Of This Type Of Product, Without Any Foreign Aftertaste. The Smell Is Characteristic Of Rye Bread, 1 Loaf 0.350 G, Rye-Wheat Bread, The Weight Of One Loaf Is At Least 350 Grams. The Crumb Should Be Baked, Elastic, Porous. The Crust Is Without Large Cracks, Tears, Bubbles, Evenly Colored, Without Scorching. The Bread Should Not Have Unbaked Areas, Voids, Inclusions Of Flour Or Raw Dough, Which Are Defects And Defects. The Bread Must Be Freshly Baked On The Day Of Delivery. According To Technical Specification.