The effectiveness of the using new raw materials in the production of confectionery products

Abstract

Abstract The article deals with the efficiency of the producing confectionery products with increased organoleptic properties and reduced energy value due to the introduction of developed technologies for the production of texturates from wheat grain, by partially replacing sunflower seeds. It was found that the introduction of a texture from extruded wheat grain into the recipe of halva as a grated mass (by partially replacing sunflower seeds) increases the organoleptic characteristics of the product. The economic efficiency of technologies for the preparation of confectionery products (halva) using textured wheat grain is considered. Calculations of the production efficiency of confectionery products (halva) showed that the profit from the sale of finished developed products is higher than in the production of products according to the control recipe by 10.5 %, the profitability of new products was 31.5 %.