EXPANSION OF THE RANGE OF CONFECTIONERY IN RESTAURANTS

The article is devoted to the development of innovative recipe for fruit and berry marmalade. There were analysed the approaches to the creation of new confectionery products. There were investigated the advantages of using orange and viburnum puree in technology of marmalade. New products have been created with different ratios of the main raw materials, there were investigated their physical, chemical and organoleptic characteristics. Based on the data obtained, a formulation of fruit and berry marmalade of increased nutritional value was developed.