Organization of transportation of cakes and pastries. Storage conditions and shelf life of confectionery products

Transportation of confectionery products has its own specifics and requires strict adherence to sanitary and hygienic requirements, storage rules and temperature conditions.

The most popular group of confectionery products is chocolate. Delivery and storage of chocolate products is a responsible process. It is known that chocolate is a capricious product. It has a narrow storage temperature range. Even with minor deviations from storage standards and requirements, chocolate may lose its shape, properties and taste.

Transportation and storage of chocolate

The quality of confectionery products, including chocolate, is maintained by the following factors: containers and packaging materials, conditions and terms of transportation, norms and terms of storage and sale.
Chocolate should be stored at a temperature no higher than +18° and a relative humidity of no more than 75%. To store this product, clean, well-ventilated warehouses without sudden temperature fluctuations are required. Chocolate should be protected from direct sunlight.
It is not allowed to store chocolate products together with products that have pungent specific odors, for example, herring, smoked products, etc.
When transporting chocolate, it is necessary to create conditions similar to standard storage. Otherwise, the carrier risks delivering a product unsuitable for sale. The optimal type of transport for transporting all food products is refrigerators.
When transporting chocolate and most confectionery products, it is extremely important to comply with sanitary and hygienic requirements and temperature conditions. These goods are classified as perishable, so transportation must be carried out in the shortest possible time.

The Transagency Group of Companies provides all the necessary transportation conditions and transports chocolate products, observing the requirements, rules and regulations for the transportation and storage of these products.

Features of transporting confectionery products

1. Transportation of confectionery products is carried out under strict control of temperature and humidity levels at any time of the year. Products such as cakes, rolls, and cream pies are delivered at temperatures from -2 to +20C. If necessary, quick freezing is used followed by transportation in refrigerators with a low temperature of -180C.
2. Cakes, pastries, cookies and other confectionery products are transported in refrigerated containers, which allow them to maintain the required temperature and maintain a given level of humidity for a long time. This is especially important in cases where confectionery products are transported over long distances.
3. Product packaging requires special attention. She is largely responsible for the preservation of the presentation. Cookies, waffles and other products that are fragile should be transported in corrugated boxes that protect the product from damage during loading, unloading and transportation. Cakes are packed in cardboard and plastic boxes.
4. Delivery times, that is, the time during which confectionery products are in transit, depend on the timing of product sales.

The Transagency Group of Companies transports confectionery products using a fleet of refrigerated containers, which regularly undergo technical inspection and timely necessary maintenance. All refrigerated containers are in good condition and undergo additional sanitary treatment for transportation of food products.

Valid Editorial from 30.12.1994

Name of document	"SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated December 30, 1994 N 14)
Document type	decree, rules
Receiving authority	State Committee for Sanitary and Epidemiological Surveillance of the Russian Federation
Document Number	SANPIN 2.3.5.021-94
Acceptance date	01.01.1970
Revision date	30.12.1994
Date of registration with the Ministry of Justice	01.01.1970
Status	valid
Publication	At the time of inclusion in the database, the document was not published
Navigator	Notes

"SANITARY RULES FOR FOOD TRADE ENTERPRISES. SANITARY RULES AND STANDARDS. SanPiN 2.3.5.021-94" (approved by Resolution of the State Committee for Sanitary and Epidemiological Supervision of the Russian Federation dated December 30, 1994 N 14)

3.11. Sanitary requirements for food transportation

3.11.1. Special transport must be allocated for transporting food products. It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

To transport a certain type of food product (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products, etc.), specialized transport must be allocated, marked in accordance with the products being transported.

3.11.2. Transport used for transporting food products must have a sanitary passport, be clean and in good condition, the body of the vehicle must have a hygienic coating that can be easily washed.

3.11.3. It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.

3.11.4. The delivery driver (forwarder) is required to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.

3.11.5. Washing and processing of vehicles intended for the transportation of food products must be carried out in motor vehicles.

3.11.6. Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport.

For transportation of particularly perishable food products, refrigerated or isothermal transport must be provided.

3.11.7. In vehicles intended for the transportation of food products, special places must be allocated for storing sanitary clothing and tarpaulins. Forwarders are prohibited from placing on food products. Loading and unloading of food products must be carried out by loaders in sanitary clothing (white).

3.11.8. Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is prohibited to transport bread in bulk.

3.11.9. Cream confectionery products must be transported in refrigerated transport under conditions that prevent temperature increases above 6 °C. Products must be placed in metal containers with lids, trays with lids, cakes must be supplied in standard cardboard boxes.

3.11.10. Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature of no more than 6 °C, ice cream - at a temperature not exceeding 0 °C.

In some cases, it is allowed to use open automobile and horse-drawn transport, in which the meat is placed on a clean bedding and covered with tarpaulin, canvas or calico.

3.11.11. Live fish are transported from reservoirs in thermally insulated tank cars that have a special capacity (100 kg) for ice, as well as equipment for saturating the water in which the fish are transported with air. The water temperature in the tank should be 1 - 2 °C in winter, 4 - 6 °C in spring and autumn, 10 - 14 °C in summer.

3.11.12. When delivering particularly perishable food products in a ring, the rules for their sequential placement must be strictly observed to prevent contamination of the products.

3.11.13. Motor vehicles, enterprises or organizations that carry out sanitary treatment of rolling stock bodies, by order or regulation, appoint a person responsible for washing and processing food transport.

Sanitation of food transport must be carried out in specially equipped washing units or on special sites connected to water supply and sewerage, have a hot water supply, detergents and disinfectants, and cleaning equipment for washing bodies.

3.11.14. The washing and processing station for food transport must be equipped with:

equipment and supplies for cleaning, washing and disinfecting vehicles (washing machines, flexible hoses equipped with guns with hot and cold water, brushes, disinfection devices, equipment for drying and ventilating cars after washing and disinfection);

workwear for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, safety glasses, respirator);

cabinets for storing cleaning and washing equipment (brushes, sponges, buckets, etc.), detergents and disinfectants, workwear;

a room for drying clothes and cleaning equipment.

3.11.15. Sanitation regime for food transport:

a) cleaning of the body and cabin is carried out using brushes, brooms or vacuum cleaners;

b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), followed by rinsing with water from a hose;

c) washing the inner surface of the car is carried out with brushes, a washing solution (solution temperature 55 - 60 ° C) or mechanically using hoses under a pressure of 1.5 atm at a temperature of 65 - 70 ° C for 2 - 3 minutes;

d) after washing with detergent solutions, the inner surface of the car body must be thoroughly rinsed until the remaining detergent solution is completely removed, then dried and ventilated, and must be free of foreign odors;

e) disinfection of the internal surface of the body must be carried out with a disinfectant solution containing active chlorine 250 mg/l, the exposure time of the disinfectant solution is 10 minutes. After disinfection is completed, the interior surface of the body is washed with water from a hose, dried and ventilated until the smell of chlorine is completely removed. Car wash hoses should be stored suspended.

Transport is disinfected as needed, but at least once every 10 days.

Note: the consumption of disinfectants is 2.5 g of substance per 1 sq.m. or 0.5 l of working solution per 1 sq.m. of the surface to be treated. Detergent consumption is 1 liter per 1 sq.m of surface.

3.11.16. Territorial centers of state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period of no more than 6 months, for especially perishable food products - for a period of 3 months.

Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

Special transport must be allocated for transporting food products. It is prohibited to transport food products by vehicles that previously transported pesticides, gasoline, kerosene and other strong-smelling and toxic substances.

Transport used for transporting food products must have a sanitary passport, be clean and in good condition, the body of the vehicle must have a hygienic coating that can be easily washed.

It is prohibited to load food products into vehicles that do not meet sanitary requirements and in the absence of a sanitary passport for it, as well as transport raw products and semi-finished products together with finished food products.

The delivery driver (forwarder) is required to have a personal medical book and dark-colored overalls, strictly observe the rules of personal hygiene and the rules for transporting food products.

Washing and processing of vehicles intended for the transportation of food products must be carried out in motor vehicles.

Transportation conditions (temperature, humidity) must comply with the requirements of regulatory and technical documentation for each type of food product, as well as the rules for transporting perishable goods by different types of transport.

For transportation of particularly perishable food products, refrigerated or isothermal transport must be provided.

In vehicles intended for the transportation of food products, special places must be allocated for storing sanitary clothing and tarpaulins. Forwarders are prohibited from placing on food products. Loading and unloading of food products must be carried out by loaders in sanitary clothing (white).

Bread and bakery products must be transported in trays, in special closed vehicles or vans equipped with shelves. It is prohibited to transport bread in bulk.

Cream confectionery products must be transported in refrigerated transport under conditions that prevent temperature increases above 6 °C. Products must be placed in metal containers with lids, trays with lids, cakes must be supplied in standard cardboard boxes.

Transportation of meat should be carried out in refrigerated trucks: cooled and chilled - at a temperature of no more than 6 °C, ice cream - at a temperature not exceeding 0 °C.

In some cases, it is allowed to use open automobile and horse-drawn transport, in which the meat is placed on a clean bedding and covered with tarpaulin, canvas or calico.

Live fish are transported from reservoirs in thermally insulated tank cars that have a special capacity (100 kg) for ice, as well as equipment for saturating the water in which the fish are transported with air. The water temperature in the tank should be 1 - 2 °C in winter, 4 - 6 °C in spring and autumn, 10 - 14 °C in summer.

When delivering particularly perishable food products in a ring, the rules for their sequential placement must be strictly observed to prevent contamination of the products.

Motor vehicles, enterprises or organizations that carry out sanitary treatment of rolling stock bodies, by order or regulation, appoint a person responsible for washing and processing food transport.

The washing and processing station for food transport must be equipped with:

workwear for washers (rubber boots, rubber gloves, rubberized apron, cotton suit with a hood, safety glasses, respirator);

cabinets for storing cleaning and washing equipment (brushes, sponges, buckets, etc.), detergents and disinfectants, workwear;

a room for drying clothes and cleaning equipment.

Sanitation regime for food transport:

a) cleaning of the body and cabin is carried out using brushes, brooms or vacuum cleaners;

b) external washing of the car body - with alkaline water (temperature 35 - 40 ° C), followed by rinsing with water from a hose;

Transport is disinfected as needed, but at least once every 10 days.

Note: the consumption of disinfectants is 2.5 g of substance per 1 sq.m. or 0.5 l of working solution per 1 sq.m. of the surface to be treated. Detergent consumption is 1 liter per 1 sq.m of surface.

Territorial centers of state sanitary and epidemiological supervision must issue a sanitary passport for each vehicle transporting food products for a period of no more than 6 months, for especially perishable food products - for a period of 3 months.

Sanitary and epidemiological service employees have the right to prohibit the transportation of food products by vehicles that do not meet sanitary requirements.

Transportation of confectionery products is considered a complex procedure in the field of transportation, as it requires coordinated work, special transport, and prompt loading/unloading. “Sweets” each have their own expiration date, sometimes it can be only one day, and if storage conditions are not followed, it will spoil in a few hours. In the company RUS LLC it is possible transportation of confectionery products by refrigerators the following types: chocolate and chocolate products, cream and flour products (puff pastries, eclairs, pastries), cakes, waffles, jelly, pastries, marshmallows, marmalade, etc. Transportation of goods by temperature control of confectionery products individual for each unit.

Requirements for transportation of confectionery products

In order for cargo transportation by refrigerated trucks to be successful, the following requirements must be met.

Firstly, the temperature and humidity inside the van must be under special control at all times of the year. Confectionery products such as cake, roll, cream cakes should be transported at a temperature range of -2 - +20°C. In emergency cases of quick freezing, the temperature can reach - 180 °C.

Secondly, for successful transportation of confectionery products refrigerated transport must be carried out in special containers. They allow you to maintain the desired temperature and humidity level for a long time. This is especially important if confectionery products are transported over long distances.

Thirdly, this is packaging for “sweets”. As you know, packaging is a large percentage of the safety of the product, that is, its presentation. Particularly fragile products (cookies, waffles, etc.) should be transported in corrugated boxes, which protect the products from damage at all stages of transportation. The cake should be packaged in cardboard or plastic.

Fourthly, the delivery time of the cargo must be prompt. Confectionery products do not have a long shelf life, so the period of its sale also depends on the transportation time of the confectionery products.

It is not compatible for transportation with other food products, since this type of product especially absorbs other odors, this primarily applies to food, because this can lead to damage to the flavor components. That is for cargo transportation by refrigerators of confectionery products the van must undergo thorough disinfection, where one of the important ones should be the elimination of other odors.

Do not forget that confectionery is often a fragile culinary product. In order not to compromise the integrity of the product, load and unload with extreme care, as otherwise it will lead to loss of presentation with all that it entails.

Transportation of confectionery products, like any food product, must be accompanied by the necessary documents and permits.

The RUS LLC company offers only prompt delivery of food products and the most accurate transportation of confectionery products.

Storage is one of the stages of the technological process of commodity circulation from the production of finished goods to its consumption. The purpose of storing products is the preservation and stability of the original quality properties of the product or its minor changes.

Classification of confectionery products and their characteristics

Most confectionery products include sugar or its substitutes (honey, sorbitol and other sweeteners); as well as fruit and berry fillings, molasses, vegetable oil, butter and dairy products, cocoa, nuts, flour and other ingredients. Despite the wide variety of confectionery products, they can be divided into two main groups:

sugary products, which include products that do not contain flour: candies, chocolate, caramel, marshmallows, halva, marmalade, etc.;
flour products, including cakes, cookies, rolls, gingerbreads, pastries, muffins, etc. Confectionery products of both groups contain a whole range of substances important for the human body: fats, proteins, carbohydrates, mineral elements, vitamins. Thanks to modern technologies for the production of confectionery products, it has become possible to increase the biological value of products, preserve vitamins, protein, and active enzymes. It is very important for the consumer to preserve the nutritional value of the product, for which purpose special refrigeration equipment is used during transportation, storage and sale of confectionery products: confectionery display cabinets, refrigerated slides.

Processes occurring in confectionery products during storage

Despite the wide and varied range of products, technological features of production and quality of raw materials, the shelf life of confectionery products depends mainly on one predominant factor. Eg:

In one case: chocolates, bars and cookies differ significantly in the production method, and the factor influencing the guaranteed shelf life of these products is the structure of the lipid complex.
In another case: with completely different manufacturing technologies for gingerbread, marshmallows, and fudge, the main factor determining shelf life is considered to be desorption, which causes drying (hardening) of the products during storage.
Maintaining the proper quality of such various products as waffles and caramel depends on a common indicator - absorption, the ability to absorb moisture from the outside.

What are the possibilities for increasing the guaranteed shelf life of confectionery products? In the first case, changes in the structure of the lipid complex primarily depend on the oxidative capacity of fats. Different degrees of oxidation (light or deep) cause changes in organoleptic and physicochemical parameters: from deterioration of smell and taste (food rancidity of fats) to the formation of harmful, toxic substances. To minimize the effect of factors causing fat oxidation, synthetic and natural antioxidants are used that oxidize faster than fats. The use of fats that contain unsaturated fatty acids, which are the last to undergo the oxidation process, inhibits the oxidation of fats in flour confectionery products. One of the most effective ways to slow down the oxidative reaction of fats is to create certain storage conditions for confectionery products (temperature, humidity) using refrigerated slides or display cases.

Sorption and desorption, which occur during storage of certain types of confectionery products, play a major role in determining the guaranteed shelf life. These processes depend on several factors:

physical and chemical composition of raw materials;
indicators of the structure of the finished product;
air humidity and temperature;
moisture activity in stored products.

The same product, under different environmental conditions, will either release or absorb (saturate) moisture. For example, caramel at high humidity (more than 80%) will absorb moisture and subsequently become soft and lose its shape. But at the same time, with a humidity of up to 70%, the caramel will eventually lose moisture and become sugary. When storing cookies without packaging in conditions of high humidity, the cookies will also become saturated with moisture and release it at low humidity. Even with a humidity of 75%, the average moisture content of cookies ranges from 8.5% to 9.5%, although the recipe requirements are 6% - 7%. Therefore, storing cookies without packaging at a relative humidity of 70% - 75% will lead to gradual moistening and loss of brittleness.

Staleness is the main drawback of uncoated milk or fondant sweets, which can be eliminated through packaging and the addition of moisture-retaining raw materials during production, as well as inverting additives and enzyme preparations that convert sucrose into fructose and glucose.

Microbiological changes most often occur during storage of confectionery products, including creams: sweets with additives, pastries and cakes with cream, fruit and berry fillings. A sufficient amount of water included in such products provides a good environment for the development of microorganisms, which can be prevented in two main ways:

addition of preservatives (benzene, sorbic acid);
creating the necessary temperature conditions that slow down the development of microorganisms when storing products in refrigerated display cases.

It should be remembered that the conditions and shelf life of confectionery products must be observed with great precision, and methods of extending shelf life must be approached very responsibly - this is not wine and cognac, the quality characteristics of which increase over time. Freshly prepared confectionery products have the highest quality indicators.

Methods for storing confectionery products

Compliance with the rules for storing confectionery products guarantees not only the preservation of product quality, but also the reduction of commodity losses. The main parameters that determine storage conditions are:

ambient temperature;
relative humidity;
sanitary and hygienic conditions;
ventilation and lighting of the room.

Proper stacking and arrangement of products in accordance with the requirements of the commodity neighborhood also plays an important role. The storage temperature of confectionery products has the most significant impact on product safety. The majority of culinary products should be kept at low temperatures in cool rooms (pantry, utility room), refrigerated cabinets, and confectionery display cases.

Sudden changes in temperature negatively affect the quality of confectionery products, while a violation of the temperature regime activates physical and chemical processes, promotes the appearance of condensation on the surface of the product, and reduces its sales period.

In addition to temperature, relative air humidity is of great importance during storage. Exceeding this indicator can cause the development of microorganisms and mold. It is also mandatory to ensure natural or forced ventilation of premises where confectionery products are stored. Ventilation helps maintain the required temperature and humidity by removing gas and steam.

It should be noted that when choosing refrigeration equipment for storing confectionery products, you need to pay attention to the type of cooling. There are confectionery display cases with static cooling, in which the cold air emanating from the evaporator is distributed naturally inside the display case, and display cases with dynamic cooling, where the circulation of cold air is carried out using a fan. The latter type of cooling allows you to reach the required air temperature inside the display case much faster and maintain it without significant changes (no more than 2°C - 4°C). However, the dynamic type of cooling has its drawbacks, in particular, chapping of some types of culinary products. This is especially true when storing flour confectionery products without packaging (cakes, pastries, muffins, rolls). When placing products in pantries or refrigeration equipment, it is necessary to adhere to the rules for the proximity of goods and the timing of their sale. Products must be placed in groups, on racks, shelves at a distance of at least 0.5 - 0.7 meters from the walls. You cannot store culinary products that have a pronounced odor that can be transferred to other products, and products that have high humidity (jam, fruit products, cream) next to hygroscopic dry products (gingerbreads, waffles, crackers).

Methods for storing confectionery products depend on the type of product:

Weight candies in wrappers are stored in bulk in cardboard boxes; unwrapped ones are covered with paper. The maximum weight per package depends on the strength of the candies.
Dragees are best stored prepackaged in boxes, packs or plastic bags. Prepackaged dragees are packaged in external containers (boxes, crates). Depending on the strength of the dragee, the maximum weight of one package is up to 10 kg (jelly type) and up to 20 kg (caramel type).
Cakes and cakes are stored in special cardboard or plastic boxes, the bottom of which is lined with paper. It is allowed to store cakes without packaging; in this case, they are stored on wooden trays lined with parchment.
Cookies, muffins, waffles and other dry flour confectionery products are stored in a cool room (no more than 18°C), with a relative humidity of 70% - 75% (with the exception of butter cookies and waffles, for storage of which the humidity should be 65% - 70 %).

Each batch of products must be labeled indicating the exact time and date of manufacture, as well as the period and storage conditions.

Equipment used for storing confectionery products

Considering that most types of confectionery products have a short shelf life, refrigeration equipment is used for their storage, designed simultaneously for storage and pre-sale demonstration of chilled products in the sales areas of stores, supermarkets, and catering establishments. Depending on its purpose, refrigeration equipment is divided into:

Refrigerated cabinets with refrigerated racks, which are used mainly in self-service stores. Such equipment is convenient both for displaying products by store staff and for customers.
Confectionery display cabinets provide the opportunity for a full demonstration of confectionery products, both in retail chains and in cafeterias, confectionery shops, and restaurants.
Confectionery display cases - used for selling and displaying confectionery products in sales areas. They are very convenient for service personnel and sales workers in that most models have a workplace for packaging products.

Among the wide variety of refrigeration equipment for storing confectionery products, you can choose a unit in accordance with the design of the retail space, dimensions, lighting requirements and functional features.

Terms and conditions of storage

Reducing substances have a significant impact on the shelf life of confectionery products; when their concentration increases, products that are highly hygroscopic can become waterlogged, or, conversely, a drop in the content of reducing substances can lead to drying out (sugarification) of the product. The storage periods and conditions for confectionery products vary depending on the type of product:

Marmalade and marmalade can be stored at sub-zero temperatures (about -18°C) without changing the quality characteristics much longer than the guaranteed shelf life. Moreover, with gradual thawing, these products completely restore their taste and nutritional qualities. The guaranteed shelf life of these products is:

3 months (for marmalade based on pectin and agar);
1.5 months - marmalade based on furcellaran and agaroid;
2 months - other types of marmalade;
3 months - for custard and chocolate-covered marshmallows;
1 month - for glue marshmallows and marshmallows.

Jam, preserves and marmalade (unpasteurized) are stored in a dry, ventilated room where the air humidity is up to 75% and the temperature is +10°C...+20°C. The shelf life limits for jams, preserves and confiture are:

up to 2 years for sterilized products;
up to 1 year - unsterilized;
up to 6 months - for unsterilized, packaged in aluminum or polymer containers.

Waffles, crackers, gingerbreads, cookies are stored at a relative air humidity of up to 75% and a temperature of no more than +18°C. The shelf life limits for flour confectionery products of this type are:

cookies - up to 3 months flaky, about 15 days - containing more than 20% fat;
gingerbread - up to 45 days custard, about 10 days - raw (without brewing flour);
biscuits - about 21 days, dietary, high in fat, no more than 6 months - regular by weight;
crackers - about 1 month with vegetable fats, no more than 6 months - with fillers;
waffles - about 15 days, with fat filling, up to 3 months - without filling.

The shelf life of confectionery products with cream (cake, pastry, roll) is:

6 hours - whipped cream or sour cream;
18 hours - butter, custard or curd cream;
36 hours - yogurt cream, cream cheese filling, potato cake;
72 hours - whipped protein cream.

The air temperature when storing confectionery products with cream should be maintained at +2°С…+6°С. At the same time, the shelf life is affected by the presence of other ingredients (berries, fruits, syrups, preservatives). Confectionery products containing whipped cream of vegetable origin can be stored for up to 5 days.