Fruit growing
and viticulture of South Russia

Annotation

Flour confectionery products have always been popular with the population, and biscuits are one of the highly valued products of the industry. At the same time, the technology of biscuits is not easy to implement, and the popularity of products of this type requires the manufacturer to increase both quantitative and qualitative indicators of manufactured products with the minimum possible increase in the cost of finished products. The purpose of the proposed development is to increase the efficiency of the main production, with an increase in the quality and safety of manufactured products. We simultaneously solved two main tasks � the disposal of waste products, which inevitably arise during the development of any food product, as well as the search for an inexpensive and fast way to increase the microbiological purity of products, which will increase their safety for the consumer, prolong the shelf life while reducing the number of irretrievable losses. The biscuit is a product that is quite demanding for careful and strict compliance with the parameters of technology at each individual stage of production. At the same time, the ability to keep products fresh for a long time, even in the form packed in a polymer film, can be provided mainly through the use of preservatives. The problem associated with the microbiological contamination of the air of industrial premises and the surface of equipment, as well as the main raw materials, is the most acute production problem associated with the technology of biscuits, since this product in all respects manifests itself as an favorable environment for the development of molds and bacteria that cause spoilage of finished products in a short time. In this regard, we have developed and proposed a technology for the rational disposal of industrial waste, substandard and expired products. The target product of this method is ethyl alcohol from food raw materials, which is used as the main antiseptic agent of the production carried out. The basic technological scheme of the method of disposal of biscuit production waste with the production of food alcohol is recommended to the production and its use as a means of reducing the microbiological hazards of the main production is recommended.