RESEARCH OF CONSUMER CHARACTERISTICS OF MACARONI PRODUCTS FROM WHEAT FLOUR SOLD IN THE RETAIL TRADE NETWORK OF PENZA

Abstract

One of the main tasks of bakery enterprises is the production of pasta of the best quality. The efforts of all employees of the enterprise are aimed at solving this important task. The quality indicators of pasta must be included in GOST for the corresponding types of products. In order to obtain the best quality macaroni, the enterprise must control the batches of incoming raw materials, semi-finished products used in the production of each kind of products, and finished products that are sent for sale.