CLASSIFICATION AND STANDARDIZATION OF BAKERY PRODUCTS AND FLOUR CONFECTIONERY IN RELATION TO QUALITY AND TECHNOLOGICAL-PROGRESS

In the past few years, there has been a remarkable boom in the production of bakery products and flour confectionery, so much so that the range of products to be found on the market has not only increased but also includes previously non-existent categories. This recent progress has also, however, been the cause of a certain commercial and qualitative confusion as to the definition and classification of these products. A new method of classification is proposed in accordance with the present boom. It takes into consideration the parameters requisite for determining the various technical, qualitative and commercial aspects involved: i.e. scale of production, basic typology, dimension, formulation, as well as flour, pastry, consistency and ingredients. A new standard is also proposed based on quality factors such as weight constancy, wholeness, deformations, cracks and abrasions, and anomalous colorations. The proposal has a prevailing methodological purpose.