FALSIFICATION OF RAW MATERIALS USED FOR THE MANUFACTURE OF BUTTERCAKES AND WAYS TO DETECT IT

Abstract

The research consisted in studying the problem of falsification of raw materials used for the manufacture of flour confectionery products and methods for its detection. The task of the article was to review the methods of determining the authenticity and detecting falsification of food raw materials used for the manufacture of flour confectionery products, since it is the properties of the raw materials that have a decisive influence on the finished product. The types of falsification of the raw material component in the production of flour confectionery products are analyzed: informational, quantitative, assortment and qualitative. The main methods by which work can be carried out to detect falsification of goods, including raw materials used for the manufacture of butter cakes, are considered. Specific cases of the use of various types of falsification of flour, butter and egg products and methods for their detection are given. It is shown that several systems are relevant to the resolution of issues related to the quality of food products, in particular the international ISO 9000 and HACCP, which a priori do not allow not only falsification, but even accidental changes throughout the entire chain of the technological process, which fundamentally distinguishes domestic production, which is focused on controlling the final product. The introduction of quality management systems only at production facilities cannot counteract the falsification of the final product, since it is an internal matter of the enterprise and therefore cannot exclude the authorized release of counterfeit products. Against the background of the virtually absent unified state policy in the field of protecting the domestic market from counterfeit products, an attempt has been made to systematize the actions of state structures interested in the quality of food products, aimed at establishing barriers to the falsification of food products to the consumer. The proposed measures to combat counterfeiting act as a single structure that has all the features of a system, such as elementality, coherence, integrity, stability, in which all blocks and sections are logically connected, and the implementation of the proposed system will allow us to significantly clean the food market of our country from counterfeit products, since only a comprehensive approach to ensuring the safety of food products will allow us to preserve people’s health and improve the standard of living of the population.