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MR 2.3.2.2571-10

МР 2.3.2.2571-10

Methodical recommendations for the enrichment of the mass varieties of bakery products with vitamin-mineral complexes produced according to national standards

Методические рекомендации по обогащению витаминно-минеральными комплексами массовых сортов хлебобулочных изделий, вырабатываемых по национальным стандартам

Status: Effective - Introduced for the first time

Methodical recommendations are intended for use at bakery enterprises in the production of mass grades of bakery products produced from wheat flour and a mixture of rye and wheat flour according to national standards.

Методические рекомендации предназначены для использования на предприятиях хлебопечения при производстве массовых сортов хлебобулочных изделий, вырабатываемых из пшеничной муки и смеси ржаной и пшеничной муки по национальным стандартам.

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Format: Electronic (pdf/doc)

Approved: Chief State Sanitary Doctor for facilities and territories served by the Federal Administration of Medbioextrem, 1/14/2010

SKU: RUSS155118

Price: $253.44



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The Product is Contained in the Following Classifiers:

Construction (Max) » Regulations » Regulatory documents of supervisory authorities » Normative documents of State Committee for Sanitary and Epidemiological Supervision and Ministry of Health of Russian Federation »

PromExpert » SECTION III. LABOR PROTECTION AND SAFETY » V Social Security » 1 Requirements of sanitary and epidemiological regulation » 1.4 Rationing infield of trade, catering and food production »

PromExpert » SECTION I. TECHNICAL REGULATION » V Testing and control » 4 Testing and control of products » 4.4 Testing and control of food products » 4.4.6 Flour and cereal products, baking industry, starch and starch products »

ISO classifier » 67 PRODUCTION OF FOOD » 67.060 Cereals, legumes and their processed products »


The Document References:

Federal Law 29-FZ: About quality and food safety

Federal Law 52-FZ: Public Sanitary and Epidemiological Well-Being

GOST 2077-84: Rye bread, mixed rye-wheat bread and mixed wheat-rye bread

GOST 25832-89: Dietic bakery products

GOST 26983-86: Darnitskii bread

GOST 26984-86: Stolichny bread

GOST 26985-86: Bread rossiiskii

GOST 26987-86: White bread from wheat flour of the premium, first and second grades.

GOST 27842-88: Wheat bread

GOST 27844-88: Bakery products

GOST 28807-90: Rye and mixed rye-wheat bread

GOST 29138-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B1 (thiamine) determination

GOST 29139-91: Wheat vitaminized flour, bread and baked products. Method for vitamin B2 (rhyboflavin) determination

GOST 29140-91: Wheat vitaminized flour, bread and baked products. Method for vitamin PP (nicotinic acid) determination

GOST R 51074-2003: Food products. Information for consumer. General requirements

GOST R 51785-2001: Bakery products. Terms and definitions

GOST R 52189-2003: Wheat flour. General specifications

GOST R 52462-2005: Products bakery from wheat flour. General specifications

MR 2.3.1.2432-08: Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation

SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products

SanPiN 42-123-4717-88: Recommended (regulated) levels of vitamins in fortified foods (list)

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