The features of normalization of natural loss of the flour from grains of wheat and rye

The purpose of the study was to determine the features of normalization of the natural loss of the flour in the conditions of Krasnoyarsk Region. The objectives of the study were to analyze the regulatory documentation governing the maintenance of the accounting of flour at agricultural enterprises; to reveal the established norms of natural loss of flour for various methods and shelf life in relation to the conditions of Krasnoyarsk Region. Normative legal acts of the Russian Federation of federal value acted as initial material for the analysis concerningrationing of natural losses of the flour. The features of rationing of natural losses of the flour in the conditions of Krasnoyarsk Region were presented. In the course of the research the analysis of the standard documentation regulating ensuring maintaining the accounting of the flour at agrarian and industrial complex enterprises was carried out; the established norms of natural losses of the flour at various ways and terms of storage were revealed. It was found that when stored in warehouses in containers with an increase in the shelf life of the flour, the rate of natural loss increased after 3 and 6 months by 0.02 %, after 12 months - by0.03 %.The absence of separation, taking into account climatic factor, the indicators of the rate of natural loss of the flour, depending on the identified climatic groups of the constituent entities of the Russian Federation, was established. It was revealed that for the flour the rate of natural loss had not been regulated by other storage methods, except for storage in warehouses in containers. Considering the use of bulk storage systems at enterprises using various types of storages, it was established that this item should be taken into account when developing regulatory documents governing these standards.