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Determination of the quality of food products. Health and education of the baby - applications - signs of good quality of products

What do we eat? How to determine the quality of products Leonid Vitalievich Rudnitsky

How to determine the quality of products?

How to determine the quality of products?

It is known that when long-term storage the properties of the products change. Therefore, when preparing food from long-stored foods, you need to make sure of their good quality by assessing the taste, color, smell, and appearance.

High-quality meat is almost dry when cut. If you press on it with your finger, the resulting hole will quickly level out. To determine the quality of meat by smell, it is enough to stick a heated knife or fork into it, which will have an unpleasant odor if the meat has spoiled. The broth, cooked from good-quality meat, has a very pleasant smell, and the fat floats in it in the form of large spots.

A benign steamed fish is smooth, shiny, with tightly fitting scales, its eyes are transparent, convex, its gills are bright red, its abdomen is not swollen, and the meat is difficult to separate from the bones. When immersed in water, benign fish does not drown; the broth cooked from it is transparent and has a pleasant smell.

Eggs are held up to light to check quality. Benign eggs have a pale orange color; spoiled eggs have dark spots. The freshness of an egg can be easily determined by pouring water into a glass, dissolving a tablespoon of salt in it and lowering the egg into it. A fresh egg will end up at the bottom, a stale egg will float to the surface.

Good-quality flour, if you pick it up, crumbles. Spoiled cereals and flour have a musty smell and bitter taste.

The greenish color of sprouted potatoes indicates the formation of a toxic substance in it - solanine.

Bottled milk, regardless of shelf life, must be boiled. Only milk from bottles and bags is drunk unboiled.

Brownish and bluish stains on the inside surface of tin cans are not a sign of deterioration. Canned food from cans with such stains can be eaten without fear.

Mineral fertilizers, when used incorrectly, are converted in vegetables into nitrates and nitrites, which are harmful to the body. It is impossible to detect them at home, therefore, if you are not sure that the vegetables have passed sanitary control for the presence of nitrates and nitrites, it is recommended:

Cabbage, potatoes, carrots, and beets are consumed boiled, and the finer the vegetables are chopped, the more harmful substances will be transferred into the broth;

Lettuce, spinach, radish, green onions before use, place in water for 1–2 hours and change it several times;

Include in your diet, along with vegetables, foods rich in vitamins C, E, A (edible fats, meat and meat products, butter, cheeses, egg yolk, vegetable oils, legumes), which neutralize the harmful effects of nitrates and nitrites;

Keep in mind that nitrates and nitrites are distributed unevenly in vegetables, for example in potatoes and cucumbers - closer to the surface, in cabbage and carrots - closer to the middle; from potatoes and cucumbers, peel the skin in a thick layer, and from cabbage, throw away the stalk and the leaves adjacent to it.

During long-term storage, the content of nitrates and nitrites in vegetables is reduced (they are practically not detected in vegetables that have been stored over the winter). Canning, as well as fermentation and salting help reduce the content of nitrates and nitrites.

In cucumbers canned with the addition of vinegar and hermetically sealed, the nitrate content is sharply reduced already on the second day, and nitrites are not detected at all after a week. Low nitrates in lightly salted cucumbers. However, after the cucumbers are pickled, the amount of harmful substances in them increases slightly. IN sauerkraut the content of nitrates and nitrites drops sharply within the first week.

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FOOD QUALITY

Food quality- this is a set of properties that reflect the product’s ability to provide organoleptic characteristics, the body’s need for nutrients, safety for its health, reliability in production and storage..

The nutritional value - This is a complex property that characterizes the entirety of useful properties product.

Properties nutritional value :

Biological value characterized by the presence of biologically active substances in products: vitamins, macro- and microelements, essential amino acids and polyunsaturated fatty acids. These substances are not synthesized in the body. They are called essential and must be supplied with food (meat, fish, dairy products).

Physiological value is determined by the ability of products to influence the nervous, cardiovascular and digestive systems of humans. Tea, coffee, spices, lactic acid and other products have this ability.

Energy value products are determined by their content of fats, proteins, carbohydrates and their digestibility. When 1 g of fat is oxidized in the body, energy is released equal to 9.3 kcal (37.7 kJ), 1 g of protein - 4.1 kcal (16.7 kJ) and 1 g of carbohydrates - 3.75 kcal (15.7 kJ) ). Knowing the chemical composition of the product, you can calculate its energy value.

Organoleptic value – determined by appearance, consistency, smell, taste, composition, degree of freshness. Products that have a dull color, irregular shape, uneven surface, or excessively soft or rough consistency are less easily digestible.

Digestibility– the degree to which the body uses the consumed product. Digestibility depends both on the objective properties of the product (appearance, taste, aroma, consistency, amount of nutrients, etc.), and on the state of the body, nutritional conditions, habits, tastes, etc. The average digestibility of proteins is 84.5%, fats - 94%, carbohydrates – 95.6%. This means that the actual calorie content is always less than the calculated value.

Goodness– absence of spoilage processes (rotting; oxidation, rancidity, salting; fermentation; mold), absence of pathogenic microbes, toxic strains of fungi, helminth larvae, toxic substances, harmful mechanical impurities and pests.

The labeling of a food product must contain information about its composition and nutritional value, storage conditions and shelf life.

Level of quality- quantitative and qualitative expression of the properties of a product (or product). Each indicator has a name and meaning (measurement result). For example, quality indicators for pasta:

The standards and specifications provide for three groups of indicators: organoleptic, physicochemical and microbiological.

Organoleptic indicators - characteristics of fundamental consumer properties, determined using human senses.

Physico-chemical indicators - characteristics of the physical and chemical properties of food products, determined by physical and chemical measuring test methods. Determine the content of sugar, water, etc.

Microbiological indicators serve to establish the degree of contamination of the product with microorganisms. At the same time, both their total content and the type of microbes and the presence of bacteria in the product that cause food poisoning are determined.

Organoleptic indicators- the most accessible, simple, but not reliable enough, therefore they must be supplemented with physicochemical indicators, which are distinguished by a greater degree of reliability and objectivity.

Quality gradations:

1. Suitable products are standard products that meet established requirements for all selected indicators. Standard products are divided into groups, classes, brands, numbers, grades and types. The most common varieties are.

2. Conditionally suitable goods are non-standard goods that do not meet established requirements for one or a set of indicators, but this non-compliance is not critical (dangerous). Such goods can be sold at reduced prices, used for livestock feed or for processing. Staff butter, unripe watermelons, small potatoes.

3. Dangerous goods unsuitable for intended use. They must be destroyed or disposed of in accordance with certain rules. Products are rotten, moldy, damaged by rodents.

GRADE OF GOODS

 The names of commercial varieties are, as a rule, impersonal. Basically there are the highest, 1st, 2nd and 3rd commercial grades. Varieties of some goods are additionally assigned special names. For example, long tea are divided into the following commercial grades: bouquet, extra, highest, 1, 2 and 3rd. Varieties rye flour- wallpaper, peeled and seeded - assigned in accordance with the grinding used for the same names.

With the harmonization of Russian standards with European ones, the term “variety” began to be replaced by “quality class” (for example, in standards for fresh vegetables).

In addition to division into commercial grades, some goods are divided into groups, brands, numbers, etc.

There is no fundamental difference between commercial grades, quality classes, brands, numbers and types. All of them are gradations of the quality of a product of the same name. Different terms have developed historically.

Gradations of quality of some products

Description of goods Gradations Names Features
Cereals Stamps M, T, TM Wheat type
Numbers From 1 to 5 Size of grains
Varieties Extra, superior, 1st, 2nd, 3rd Content of good quality raw materials and impurities
Wheat flour Varieties Extra, gritty. Highest, 1st, 2nd, wallpaper, peeled Ash and fiber content, color, grain size
Types 8 types Wheat type, ash and fiber content
Pasta Groups A, B and C Wheat type
Varieties Highest, 1st and 2nd Type of flour
Roots Classes Extra, 1st, 2nd Shape, color, size

Quality control- a set of operations to select a range of indicators, determine their actual value and compare them with basic indicators.

The regulated values ​​of standards or other regulatory documents (conformity assessment), as well as standard samples, substances, and standards can be taken as basic indicators.

The comparison reveals the correspondence or non-compliance of the actual values ​​of quality indicators with the basic ones. This operation ends with a decision to assign a certain quality gradation to the product.


Food products are products used for human consumption in natural or processed form.

Classification:

1. By source of receipt:

· animals;

· vegetable;

· synthetic

2. By function in the body (according to Petrovsky):

plastic (meat, fish, milk, eggs);

· energy (bread, flour and cereal products, fats and products made from them);

· regulatory or biological stimulants (vegetables, fruits, berries, fish oil);

· flavoring (spices, spicy vegetables)

Terms used in the examination of product quality.

In accordance with SaNPiN 2.3.2.560-96. The following terminology is currently used:

1. Quality food products– a set of characteristics that determines the consumer properties of food products and ensures their safety for humans.

2. Quality certificate – a document in which the manufacturer confirms the origin of food products and their compliance with the requirements of regulatory documentation.

3. Food safety is the absence of danger for people of current and future generations, determined by the compliance of food products with the requirements of sanitary rules and regulations.

4. Nutritional value – a complex of substances in food products that provides a person’s physiological needs for energy and basic nutrients.

5. Biological value is an indicator of the quality of food protein, reflecting the degree to which its amino acid composition corresponds to the body’s needs for amino acids for protein synthesis.

6. Biological efficiency is an indicator of the quality of fatty components of food products, reflecting the content of polyunsaturated fatty acids in them.

7. Energy value - the amount of energy released in the human body from nutrients and food products to ensure physiological functions.

Based on their quality, products are divided into:

1. Good quality - products that fully comply with the State requirements when received and produced. The standard and when consumed as food do not cause pathological changes in the body.

· Standard (fully comply with State Standards);

· Non-standard (do not meet the requirements of the State Standards, but do not impair the quality of the product and do not have pathogenic properties).

2. Conditionally suitable - products that have a defect that makes them hazardous to health and does not allow the product to be used without preliminary treatment for the purpose of neutralization or improvement organoleptic properties(they increase only due to heat treatment). Example of products: sour milk, forced slaughter meat or Finnish meat (contains larvae, 3 larvae per 40 cm2). The meat is cut into pieces no more than 2.5 kg, no more than 8 cm thick, boiled for at least 2.5 hours with the lid tightly closed, no broth is used. The meat is used for secondary processing.

3. Poor quality - have a defect that does not allow the food product to be used. Because it can cause death. These products can be used for feeding to livestock (by decision of a veterinarian), disposal, destruction (burning, burial).

4. Counterfeit products – products whose natural properties have been changed in order to deceive the buyer or consumer (alcoholic drinks, meat, juices, wines).

5. Surrogates – products produced instead of natural ones (protein caviar, barley coffee, carrot tea).

Classification of products according to storage stability:

1. Particularly perishable items have a shelf life in the refrigerator (jellied products, liver pate, boiled kodbass, liver and blood sausages);

2. Highly perishable – longer shelf life (in the refrigerator), can be frozen (meat, fish, dairy products);

3. Stable products (not easily spoiled) do not require refrigeration, humidity is no more than 15% (sugar, cereals).

Examination methods:

● Chemical (ph environment, foreign inclusions);

● Physical (t, viscosity, transparency, density);

● Organoleptic (color, taste, smell);

● Microscopic (morphological structure, fiber structure);

● Bacteriological (degree of microbial contamination);

● Biological;

● Radiometric (degree of radioactive contamination).

Stages of product examination:

1. Familiarity with the documentation;

2. External inspection of the container with an assessment of its condition and forced opening (at least 10%) and each place that is contaminated;

3. Organoleptic examination (if the first 3 points do not correspond, then go to point 4);

4. Sampling (we take an average sample, which should characterize the condition of the entire batch);

5. Laboratory research and conclusion.

Based on the conclusion, the doctor decides: the state of benignity; recommendations for its use.



Quality- one of the fundamental characteristics of a product, which has a decisive influence on consumer demand and its competitiveness.

Quality is a set of properties of a product that determine its ability to satisfy certain needs in accordance with its purpose.

Main properties food products, which are able to satisfy human nutritional needs, are safe for his health, are reliable during storage, are: nutritional value, physical and taste properties, shelf life.

Nutritional value is a complex property that consists of energy, biological, physiological value, good quality and digestibility of food products.

Energy value is characterized by the energy that the body receives during the metabolic process. To build tissues and metabolic processes, all the components of foods are needed, and the energy requirement is satisfied mainly by proteins, fats and carbohydrates.

The energy value of products is expressed in kilojoules (kJ) or kilocalories (kcal) per 100 g.

Research has established that when 1 g of protein is oxidized in the human body, 4.1 kcal (16.7 kJ) is released; 1 g of fat - 2.3 kcal (37.7 kJ); carbohydrates - 3.75 kcal (15.7 kJ).

The human body receives the greatest amount of energy from the oxidation of alcohol and organic acids.

The energy value can be calculated by knowing the chemical composition of the products.

The information about the calorie content of the product included in the product labeling is intended to help the buyer make calculations for a balanced diet.

Biological value is characterized by protein composition and content of vitamins and minerals. The energy consumption of a modern person is small and amounts to approximately 2500 kcal, therefore the biological value of food is of particular importance.

Physiological value is the ability of products to have an active effect on the digestive, nervous and cardiovascular systems of a person, on the body’s resistance to infectious diseases. For example, lactic acid and antibiotics secreted by the microflora of lactic acid products prevent the development of putrefactive bacteria that contribute to the aging of the body. Fiber and pectin are regulators of intestinal motor function.

Organoleptic value is characterized by such quality indicators as appearance, taste, smell, consistency. Fresh, less-stored products contain more biologically active substances. Products that have an irregular shape, dull color, rough or too soft consistency are less digestible and may even contain substances harmful to the human body.

Digestibility refers to the important properties of the nutritional value of products; it depends on their appearance, taste, activity and composition of enzymes. The digestibility of foods is influenced by a person’s well-being, age, nutritional conditions and many other factors.

The digestibility of proteins in a mixed diet is 84.5%, carbohydrates - 94.5, fats - 94%.

Only food absorbed by the body is used to restore energy. Some foods have low energy value, but are indispensable in nutrition, as they are a supplier of vitamins and microelements important for the body.

Flavored products(spices, seasonings) do not have high energy value, but improve taste and smell, thereby facilitating absorption.

The good quality of food products is characterized by organoleptic and chemical indicators. Food products must be harmless and safe. Food products must not contain harmful compounds (lead, mercury), toxic (poisonous) substances, pathogenic microbes, foreign impurities, glass, etc.

Storability of food products is the ability to maintain quality without significant losses for a certain period of time established by a standard or other regulatory documents.

The preservation of food products is closely related to safety, especially perishable ones (milk, fish, meat).

Based on quality, food products are divided into classes:

- goods suitable for their intended use. These are standard products that can be sold without restrictions;

- goods conditionally suitable for their intended use. Conditionally suitable goods can be sold at reduced prices, sent for industrial processing or for livestock feed;

— goods are dangerous, unsuitable for their intended use. This is illiquid waste that cannot be sold and cannot be sent for industrial processing or for livestock feed. Subject to certain rules, they can be destroyed or disposed of.

Wholesale and retail trade sells goods suitable for their intended use.

When assessing the quality of food products, various deviations from specified or expected requirements (defects) can be identified.

Defects in goods may be minor, major or critical.

Minor ones do not significantly affect the consumer properties, safety, or shelf life of products; these may be deviations in the size and shape of vegetables and fruits. Significant defects impair the appearance and affect the intended use of the product. For example, cracks, tears in the crust of bread; such bread is not allowed for sale, but can be used for other purposes. Products with critical defects are not allowed to be sold (bombing of canned food).

Defects can be obvious or hidden. For hidden defects, there are no rules, methods and means of detection or their use is impractical.

Defects in goods may be removable or irreparable. Removable defects are defects, after elimination of which the product can be used for its intended purpose (cleaning up the yellowed edge of butter).

Fatal defects cannot be eliminated (moldy smell of bread).

Quality gradation— consistent division of goods into classes, grades, categories, etc. in accordance with established quality requirements.

Tasting method— assessment of quality indicators obtained as a result of testing food products and perfumes.

Single quality indicator— characterizes one of the properties that make up product quality.

Product quality- a set of characteristics of a product that determine the degree of its ability to satisfy established and expected needs;

The set of consumer properties of a product (GOST R 51303-99).

Quality management— coordinated activities for the leadership and management of the organization in relation to quality.

Methods for determining product quality indicators— methods by which quantitative values ​​of product quality indicators are determined.

Flaw- non-compliance of the goods with mandatory requirements established by law or in the manner established by it, or the terms of contracts, or the purposes for which goods of this kind are usually used, or the purposes of which the seller was informed by the consumer when concluding the contract, or a sample and (or) description when selling goods according to a sample and (or) according to the description.

Quality assurance- part of quality management aimed at creating confidence that quality requirements will be met.

Organoleptic method- is based on the use of information obtained as a result of the analysis of sensations and perceptions using the human senses - sight, smell, hearing, touch, taste.

Quality planning- part of quality management aimed at establishing quality goals and identifying the necessary operational processes of the product life cycle and the corresponding resources to achieve quality goals.

Product quality indicator- a quantitative characteristic of one or more properties of a product, considered in accordance with certain conditions of its operation or consumption.

Quality Policy— the overall intentions and direction of the organization in the field of quality, formally formulated by senior management.

Consumer indicator of product quality- a quantitative characteristic of one or more consumer properties of a product, considered in accordance with the conditions of its consumption.

Sensory analysis- used to assess the quality of food products when determining the color, taste, smell, consistency of food products.

Product type— gradation of a product of a certain type according to quality indicators and (or) the presence of defects established in regulatory documents.

Significant product defect- a fatal defect or a defect that cannot be eliminated without disproportionate costs or time, or is identified repeatedly, or appears again after its elimination, or other similar defects.

Product quality requirements- expression of certain requirements in the form of quantitatively or qualitatively established standards for individual characteristics of a product, which creates the opportunity to check the quality of the product when used for its intended purpose.

Quality control- part of quality management aimed at meeting quality requirements.

Product quality level- a relative characteristic of the quality of a product, obtained by comparing the values ​​of the quality indicators of the product being evaluated with the corresponding indicators of the base sample (base values).

Deterioration in product quality- a decrease in at least one of the indicators characterizing the quality of the product caused by defects in raw materials, defects in the material or product, damage, as well as violation of production technology, storage conditions, transportation and operation rules.

Formation of product quality— establishing, ensuring and maintaining the required level of product quality at all stages of its life cycle: production, delivery, storage and consumption.

Expert method— determination of quality indicators based on the opinions of qualified specialists - experts. They are used in cases where quality indicators cannot be determined by other methods due to insufficient information, the need to develop special technical means, etc.

Express method— determination of quality indicators and other characteristics of goods using simple, accelerated methods in a shorter time than with conventional methods.

Content

Introduction

    Healthiness of food products.
      Nutritional, biological, energetic and physiological value of food products, their good quality
      Healthiness of food products and their nutritional value
      Biological value of food
      Energy and physiological value of food
    Good quality of food


      Pasta. The nutritional value. Classification and assortment.
      Quality indicators. Storage. Safety examination. Coding in HS
      Quality indicators of pasta
Pasta storage
Coding of pasta in the Commodity Nomenclature of Foreign Economic Activity


Introduction

Conclusion
List of used literature
To maintain the normal functioning of the human body, reimburse its energy costs and restore tissue, nutrients are needed. The latter enter the body along with food, which is a source of energy, building material and is involved in regulating the metabolic process.


1. Healthiness of food products. Nutritional, biological, energetic and physiological value of food products, their good quality

      Healthiness of food products and their nutritional value
The usefulness of food products depends on their chemical composition and features of the formation of individual food substances in the human body. In this regard, the concepts of “food”, “biological”, “energy”, “physiological”, “organoleptic” value of food products, digestibility and good quality are distinguished.
The main properties (signs of quality) of food products that determine their usefulness and ability to satisfy human nutritional needs are the following: nutritional value, physical and taste properties (appearance, taste, smell, consistency), food safety (absence of heavy salts in the product metals and toxins - poisons secreted by microorganisms), readiness for use and shelf life.
The nutritional value of a product is a complex of substances that determine its biological and energy value. It is characterized by the mass fraction of nutrients and biologically active substances, as well as their ratio, good quality, digestibility, organic and physical value. The nutritional value of a product is higher, the more the product satisfies the body's needs for nutrients.

1.2. Biological value of food

Biological value reflects the quality of the protein components of a product, associated both with their digestibility and the degree of balance of their composition. At the same time, indicators of biological value, as a rule, change significantly during technological processing of the product and during its long-term storage, since protein molecules can change structure or interact with other substances. Biological value is characterized by the presence of biologically active substances in products: essential amino acids, vitamins, macro- and microelements, essential polyunsaturated linoleic fatty acid. These food components have chemical structures that are not synthesized by the body's enzyme systems and therefore cannot be replaced by other nutrients. They are called essential, irreplaceable nutritional factors and must be supplied to the body with food.

1.3.Energetic and physiological value of food

To perform any action we need energy. Its source is food. The amount of energy entering the body with food must correspond to the amount of energy that the body expends. That is, if we take in more calories than we expend (even by a few percent), we begin to gain weight. Energy requirements depend on many factors: the type of physical exercise we do, gender, age and body weight, heredity and time of year. Energy value is the amount of energy that is generated during the biological oxidation of fats, carbohydrates and proteins found in the product.
The foods included in the diet must contain sufficient quantities of substances necessary for energy production, metabolism, and the construction of tissues of the human body. Depending on the nature of the work performed, 3000-4500 kcal are needed per day. According to the theory of balanced nutrition, the energy value of foods should correspond to natural metabolism.
A balance is necessary between the body's energy expenditure and the energy supplied to it in the form of food. However, the physiological need of the body for food is an objective value determined by nature and independent of human knowledge; it cannot be standardized or recommended.
The physiological value of products means the influence of the substances they contain on the nervous, cardiovascular, digestive and other human systems, as well as on the body’s resistance to infectious diseases.
The digestibility of food products is determined by the digestibility coefficient, which shows what part of the product as a whole is used by the body. Digestibility depends on the appearance, taste and aroma of the product, consistency, quality and quantity of nutrients contained in it, as well as on the physiological state of the body. With a mixed diet, the digestibility of proteins is 84.5%, fat - 94%,
carbohydrates - 95.6%.
The influence of organoleptic properties on the nutritional value of products is due to the impact on the human senses, stimulation or suppression of the secretory-motor activity of the digestive tract, and depends on established traditions, skills and tastes. The organoleptic value of food products is determined by their appearance, consistency, smell, taste, and degree of freshness. Products that have a dull color, irregular shape, uneven surface and excessively soft or rough consistency, containing fewer biologically active substances, and with low nutritional value are less easily digestible. Products with defects in appearance and consistency often contain substances harmful to the human body.

1.4. Good quality of food

The good quality of food products is characterized by organoleptic and chemical indicators, the absence of toxins, pathogenic microbes, worm eggs, harmful compounds, seeds of poisonous plants and foreign impurities.
An important indicator of the nutritional value of a product is the content of nutrients and their ratio. The optimal ratio between proteins, fats and carbohydrates in food products for adults and older children 1: 1: 4, for young children 1: 1: 3. However, the nutritional value of food products is determined not only by their energy value, but also by their biological value, i.e., the balanced content of essential amino acids and polyunsaturated fatty acids , phospholipids, vitamins, minerals, polyphenolic compounds.

    Pasta. The nutritional value. Classification and assortment. Quality indicators. Storage. Safety examination.
      Coding in HS
Pasta is a very popular and convenient food product and is included in the diet of almost any family. Many even consider them a staple food of the 20th century. Pasta has relative nutritional value, is affordable, is quite quick and easy to prepare, can be stored dry for a long time without changing its properties, and goes well with meat, cheese, eggs, vegetables, various sauces and seasonings. It is no coincidence that pasta is constantly in high demand.
Pasta is a product formed from wheat dough in the form of tubes, strings of ribbons and figures and dried to a moisture content of 13%.
Pasta products are superior in nutritional value to wheat bread, as they are made from wheat flour with a maximum content of protein substances. They contain (in%): proteins (9 – 13), digestible carbohydrates (70 – 79), fats (0.9), minerals(0.5 – 0.9), fiber (0.1 – 0.6), moisture (up to 13) and vitamins B1, B2, PP, etc. The calorie content of pasta is 360 kcal/100 g. Their digestibility by the human body higher digestibility of cereals. Pasta proteins are digestible by 85%, carbohydrates by 98% and fats by 95%. You can quickly prepare a dish from them, since the duration of their cooking is 5 - 15 minutes.
      Assortment of pasta
Depending on the type of original wheat and type of flour pasta are divided into groups:
A – pasta made from durum wheat flour (durum) of the highest, first and second grades.
B – pasta made from soft glassy flour of the highest and first grades.
Pasta products are divided into varieties depending on the type of flour.
B – pasta made from premium and first grade wheat flour.
Highest grade - pasta made from premium flour.
First grade - pasta made from first grade flour.
Second grade - pasta made from second grade flour, only for group A.
Depending on the molding method, pasta is divided into:
cut - pasta formed by cutting into pieces of dough strip;
pressed - pasta formed using a pasta press;
stamped - pasta products formed with stamps from a dough tape.
Depending on the shape, pasta is divided into types: tubular, thread-like, ribbon.
Figured - flat or voluminous pasta of complex configuration.
Tubular pasta products are divided into subtypes:
pasta – tubular pasta in the shape of a long straight tube with a straight or wavy (when cutting dried products) cut;
cones - tubular pasta in the shape of a short straight or curved tube with a straight cut;
feathers - tubular pasta in the shape of a short straight tube with an oblique cut;
Tubular pasta is divided into types according to cross-sectional dimensions: straw (up to 4.0 mm inclusive), ordinary (from 4.1 to 7.0 mm), amateur (from 7.1 mm and more). The wall thickness of tubular pasta is up to 2.0 mm inclusive.
Thread-like pasta is divided into subtypes:
Vermicelli - long or short thread-like pasta with different cross-sectional shapes.
Based on cross-sectional dimensions, they are divided into types: cobweb (up to 0.8 mm), ordinary (from 0.9 to 1.5 mm), amateur (from 1.6 to 3.5 mm).
Ribbon pasta products are divided into subtypes:
Noodles are long or short ribbon pasta with different edge shapes and cross-sections. Noodle thickness up to 2.0 mm inclusive.
The width is divided into types: narrow (up to 7.0 mm inclusive), wide (from 7.1 to 25.0 mm). The thickness of the noodles is up to 2.0 mm inclusive. Various cross-sectional shapes of pasta, cones, feathers, vermicelli and noodles are allowed.
Figured pasta products are divided into:
pressed (flat and volumetric) – pasta products formed using a pasta press;
stamped (flat and three-dimensional) – pasta products formed with stamps from a dough tape.
etc.................

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