FORMATION OF THE RANGE OF SUGAR CONFECTIONERY IN RESTAURANTS IN RESTAURANTS

Journal: International Scientific Journal "Internauka" (Vol.1, No. 108)

Publication Date: 2021-06-30

Authors : Sуlka Irуna; Matiyaschuk Olena; Charna Alina;

Page : 46-48

Keywords : lozenge; fructose; stevia; apple and raspberry puree; sesame; pine nut; nutritional value;

Source : Download Find it from : Google Scholar

Abstract

Classical and modern technologies of sugar confectionery in specialized restaurants are considered. The nutritional value of pastille products and the main stages of their preparation are determined. The value of physicochemical quality indicators was established and organoleptic evaluation of prototypes of pastille products was performed.

Main Menu

Searching By

PARTNERS

FORMATION OF THE RANGE OF SUGAR CONFECTIONERY IN RESTAURANTS IN RESTAURANTS

Abstract

Advertisement