When transporting confectionery products, it is extremely important to comply with sanitary and hygienic requirements and temperature conditions. This group of goods is perishable, so transportation should take the shortest possible time.
1st Transport Company will provide all these conditions and deliver confectionery products in compliance with all rules and regulations for these products.
Features of transporting confectionery products
1. Transportation of confectionery products is carried out under strict control of temperature and humidity levels, regardless of the time of year. Cakes, rolls, pastries with cream are transported at temperatures from -2 to +2 0 C. If necessary, quick freezing is used, followed by transportation in refrigerators with a low temperature of -18 0 C.
2. Cakes, pastries, cookies and other confectionery products are transported in trucks with an isothermal body, refrigerators, specialized vans, which allow maintaining the required temperature and humidity for a long time, which is especially important when transporting over long distances. The use of these vehicles for the transport of other goods is strictly prohibited.
3. Special attention is paid to the packaging of products, which is responsible for preserving the presentation. Cookies, waffles and other fragile products are usually transported in corrugated boxes to prevent damage during transportation and handling. Cakes are packaged in cardboard and plastic boxes. Please note that cakes are not stacked on top of each other; special shelves must be provided for transportation in vans.
4. The permissible time for confectionery products to be in transit directly depends on the timing of product sales.
1st Transport Company will transport confectionery products in compliance with all conditions and sanitary standards. Our fleet of vehicles regularly undergoes technical inspection, all vehicles are in good condition, and for the transportation of food products they undergo additional processing. Our specialists will help you calculate the optimal route so that the cargo arrives on time and without delay.
Confectionery products have a limited shelf life and, like any food product, must be transported in compliance with strict requirements. Contrary to popular belief, this category of goods includes not only pastries and cakes, which require the most careful loading and transportation, but also cookies, candies, marshmallows and other similar products. Its shelf life, as well as the conditions of its transportation, depend on the characteristics of the product itself: composition, method of preparation, appearance, size.
Difficulty in delivery forces many companies to limit themselves to local manufacturers. Private confectionery shops and bakeries are also becoming more common. However, large manufacturers and the need for delivery over long distances still exist today.
What type of transport is used to transport confectionery products?
Transport used for delivery of confectionery products must ensure the following:
- sanitary and hygienic requirements;
- manufacturer's requirements for storage conditions;
It will help protect confectionery products (both transport and product). It is also partly responsible for the preservation of the presentation: cookies and cakes must be transported in special boxes with a plastic coating, cakes - in individual packaging, sweets and chocolate - also in boxes.
The main requirement for transport is a clean body, the absence of other goods that can spoil food, and maintaining optimal temperature and humidity. The latter also depends on the region where delivery is carried out, the season and duration of transportation. Cakes, pastries, ice cream, special compartments on. The temperature can be either medium - from -2 to +18 for cakes, cookies, chocolate (depending on the type of product), or low - up to -20 (ice cream, some types of cakes that can be frozen).
And they don’t use it, since most confectionery products have a limited shelf life.
Loading and unloading as the most important stage of delivery
The value of a confectionery product depends not only on taste and degree of freshness, but also on appearance. If the product has lost its presentation (for example, it has become wrinkled or broken), it will not be purchased. Moreover, it is unlikely to be put on display. To prevent this, products are carefully packaged and secured in the van or cargo compartment.
Unfortunately, products may be damaged during loading and unloading. Most often, cookies, chocolate, waffles and other similar products are affected. They are very fragile and it only takes shaking the box vigorously to break them. Cakes and pastries can also get damaged quickly. It is enough to turn over or simply tilt the box strongly - and the cake will flatten and lose its presentation. Therefore, boxes must be marked, and loaders are warned that the cargo is very fragile and requires the utmost care.
Shelf life of confectionery products and its importance for transportation
Confectionery products are not among those products whose shelf life they strive to increase by all means. On the contrary, keeping a cake for too long can discourage buyers. Therefore, many goods simply cannot be transported over long distances: the degree of freshness matters to the buyer.
Before you start shipping or order a wholesale batch of products, you need to calculate how many days the transportation will take and how long the product can be sold. It is better to put cakes and pastries on the counter on the day of production (which means they should travel no more than 500-600 km, maximum 1000 km in an isothermal van). Their shelf life is limited to several days (from 48 hours). Candies, cookies, ice cream and other products can be stored longer, and they are sometimes transported not only from region to region, but also from other countries.
If we talk about a standard butter cake, its shelf life is 48-72 hours, from the moment of production to consumption. It is best if it is in the store on the day of manufacture.
Reception and delivery of goods
An important role is played by the moment of transfer of goods from the manufacturer to the carrier and from the final seller. In both cases, the receiving party must ensure that the cargo is in marketable condition and meets the declared qualities. All three parties sign documents confirming the excellent condition of the cargo. Only after this the cargo is transferred.
Caring for transport after completion of transportation
Ideally, transporting confectionery should not pollute the van or cargo area. However, sometimes this happens: goods fall out of damaged packages, crumbs fall out. All this must be removed immediately after the cargo is transferred to the recipient. The van is cleaned and washed using special products.
It is not always the case that cake customers pick up the cake themselves; on the day of the holiday there may simply not be time, and the cake design is often fragile and requires careful transportation.
Not many people know how cakes are delivered in Russia, or rather only those who have experienced it personally. You can, of course, say that it’s already clear: “how you shouldn’t do it,” but nevertheless, such obvious things are among the most common among delivery services in confectionery shops.
The first mistake is delivering the cake at the wrong time. That is, it is clear that minute-to-minute delivery is not particularly needed by any of the clients, and traffic jams force us to assume when ordering a cake delivery time range from half an hour to an hour.
There are several reasons not to bring the cake in advance, for example, the cake is too large and will not fit in the refrigerator, or the design of the cake does not allow it to be moved - and then the cake is assembled right in the hall. Being late for more than half an hour begins to stress the customer, and for more than an hour it puts him in a nervous stupor, so the time must be respected.
The second is the lack of conditions for transporting the cake. For example: a cake must be transported in heat plus thirty degrees in traffic jams for an hour, and the car does not have refrigeration. Any more or less sane cake will begin to deform after about forty minutes, but what will happen in this case is already clear. The British, of course, came up with a trick and put their own signature cupcake instead of a cake, but that’s a different story.
The third is the inadequacy of the delivery driver. There are frequent cases of people sniffing away a damaged, dropped or mangled cake with the words “What, you don’t need the cake anymore!” or cheating for money. Rude and irresponsible attitude is one of the most common cases of delivery.
In addition to the main ones, there are other difficulties:
When ordering, the manager must specifically agree with the client who will pick up the cake and at what time; there are times when there is no one to give the cake to. all the guests are relaxing on the holiday.
Banquet hall workers may simply forget to put the cake in the refrigerator, and then say that they brought such a soggy cake.
There is a practice when a cake is frozen before transportation, and when it is delivered, a strong layer of condensation forms on it, which quickly washes away all the beauty from the cake as soon as it is taken out of the box.
It is worth considering the specifics of the delivery location; if it is a gated community or a restaurant on the bay with a difficult entrance, a detailed description of the delivery or a directions map may be required.
The cake cutting pattern can also help waiters when serving it.
It is advisable for the driver to have change.
The issue of returning the stand should be discussed in advance; there were cases when, while celebrating on a ship, a cake with a stand was “drowned”, the deposit did not have to be returned to the clients, but they had to get out of it two days later - after all, the next clients ordered the same cake with the same stand.
Reception and storage of food products.
Sanitary and hygienic requirements for transportation,
In the general system of sanitary measures for the protection of food products from possible infection along the way to the consumer, transport occupies an important place, since if the transportation regime is violated, food products can be contaminated with microflora, helminth eggs, mechanical and gaseous impurities of atmospheric air and be exposed to other environmental factors.
They transport food products in vehicles specially designated for this purpose (vans, motorcycles, scooters, etc.), which must be used only for their intended purpose. Such transport must have a sanitary passport, which indicates the number of the vehicle, its equipment, the name and initials of the employee responsible for the sanitary condition of the transport, and the availability of sanitary clothing.
To protect products from precipitation, dust, and sunlight, transport must be covered, such as containers.
Various types of food products (bread, meat, milk, etc.) are transported by specialized transport, about which an appropriate inscription is made on board cars and vans: “Milk”, “Products”, “Bread”, etc.
The conditions for transporting food cargo should be as close as possible to the conditions of their storage in warehouses.
Transportation of perishable products is carried out in vehicles with a closed isothermal body. The sanitary rules for transporting these products must be as follows:
1. Raw semi-finished products and finished products should be transported separately.
2. In the warm season, semi-finished products must be transported in closed refrigerated bodies at a temperature not exceeding 6˚C for 2 hours.
3. Semi-finished products must be transported in a special metal container with a tight-fitting lid, and prepared food and products - in thermoses, pans, trays with lids.
4. When transporting products, they must be provided with documents indicating the manufacturer, product name, date and hour of manufacture and expiration date, and packer number.
5. Dishes to be transported must be prepared no more than 1 hour before transportation.
The body of a vehicle intended for the transportation of food products must be upholstered with sheet aluminum or galvanized iron.
Metal, plastic or wooden containers are used to transport food products.
To transport bread, bakery and confectionery products, cars or vans are equipped with retractable trays in which the products are delivered to the enterprise.
Meat, fish, and offal are transported in boxes. Minced meat is placed in a special container with a capacity of no more than 10 kg, which is lined with cellophane or parchment. Products made from minced fish or meat are placed in one layer in wooden or plastic trays with lids.
Vegetables are transported in special containers - bags, baskets, boxes. Large quantities of vegetables are allowed to be transported in bulk, but provided they are isolated from other products.
To transport milk, sour cream, and cream, metal flasks are used, which must be sealed. Transportation time should not exceed 2 hours.
Particular attention should be paid to transporting products that are consumed without heat treatment. Therefore, in no case should you transport raw semi-finished products with finished products without carefully insulating them.
Vehicles used to transport products must be kept clean. To do this, they are cleaned and washed daily with a warm alkaline solution (1% soda ash solution). After this, the body is rinsed with a hose with hot water and wiped dry with a rag. At least once every 5 days, transport is disinfected with a 2-3% chloramine solution. After disinfection, the body is washed with hot water, dried and ventilated until the smell of chlorine is completely removed.
All persons involved in loading, unloading and carrying products must be provided with sanitary clothing (robe, hat, mittens), which they must use only during work.
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.
