ORDER OF THE MINISTER OF FINANCE OF THE REPUBLIC OF KAZAKHSTAN

of December 18, 2015 No. 662

About introduction of amendments to the order of the Minister of Finance of the Republic of Kazakhstan of February 11, 2015 No. 82 "About approval of the list of necessary data for the passport of production of ethyl alcohol and alcoholic products"

I ORDER:

1. Bring in the order of the Minister of Finance of the Republic of Kazakhstan of February 11, 2015 No. 82 "About approval of the list of necessary data for the passport of production of ethyl alcohol and alcoholic products" (registered in the Register of state registration of regulatory legal acts at No. 10461, published in information system of law of Ad_let on April 6, 2015) the following changes:

in the List of necessary data for the passport of production of ethyl alcohol and alcoholic products approved by the specified order:

state Item 2 in the following edition:

"2. In the description of the technological scheme of production of ethyl alcohol and alcoholic products are specified:

1) graphical representations of the hardware and technological scheme of production with the specification of the equipment and the layout plan of arrangement of the equipment, calculation of production capacity;

2) in case of production of ethyl alcohol: transportation of grain or molasses (transportation method, availability automobile and/or railroad side tracks, scales automobile and/or railway);

completion of grain for cooking and solodorashcheniye (the applied method, use of the advanced methods of side job);

grain crushing (crushing method, grinding percent);

razvarivany mashes (razvarivaniye method, temperature conditions, chemical and bacteriological parameters of ready must);

osakharivany mashes (the used method, parameters, osakharivaniye time);

preparation of molasses for fermentation (acidulation, preparation of melassny must);

preparation of yeast (the used race of yeast, temperature and preparation time);

fermentation of must (quantity and reservoir of the established tubs, fold temperature, time of filling of fermentative reservoirs, amount of the set yeast, temperature conditions and time of fermentation, the used method of fermentation of molasses);

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