USING VEGETABLE RAW MATERIALS IN CONFECTIONERY TECHNOLOGIES IN RESTAURANT'S CONDITIONS

The article analyzes the world experience of using vegetable raw materials in biscuit's technology. The possibility of replacing wheat flour with coconut flour, butter with coconut oil and sugar with sorbitol has been investigated. This replacement makes it possible to expand the range of diabetic confectionery products. The data confirming the possibility of complete replacement of components of animal origin with plant raw materials are presented. It has been established that biscuits based on vegetable raw materials have high organoleptic quality indicators. The energy value of new biscuits is reduced by 31% compared to biscuits prepared according to the traditional recipe.