The assortment and quality of biscuits sold in Chisinau

Abstract

Biscuits are obtained by baking dough prepared from flour, sugar, fat, honey, glucose, milk, flavors, chemical or biochemical afanators, etc.as a food product, biscuits have special qualities in terms of taste and nutritional value. The range of biscuit assortments is very rich due to the numerous raw and auxiliary materials that are used, the different proportions of raw materials and the applied technological processes. In my work, 2 types of biscuits will be analyzed: gluten biscuits, chemically afanati, shaped by punching and drawing, where the sugar content represents a maximum of 20 and the fat content is a maximum of 12; sugar biscuits, chemically afanat, shaped by rotating shapes and by drawing, for which the sugar content is at least 20 and the fat content is at least 12. The theme of the given work is very important, because biscuits are one of the most important groups of flour products. Biscuits-the bakery specialty with the highest consumption rate. The biscuit is the affordable product, easy to purchase and store, appreciated worldwide by all categories of consumers, for its satiety and discreet flavor. Biscuits can be a luxury product. Here is a solution by which premium biscuits, prepared for the purpose of being given at different occasions, such as Christmas, Valentine's day or other events, generate new sales vectors internationally. The object of the research is 6 types of biscuits in the consumer market of Chisinau municipality. Research Methodology: the samples under investigation were taken according to the requirements of the normative acts in force. The determination of biscuits quality was performed according to standardized organoleptic and physico-chemical indices. Out of 6 samples analyzed only 1 corresponds to all requirements. Other samples have deviations from the marking rules and one also has the value, which is not admissible at the indication alkalinity.