EXPANSION OF THE RANGE OF SWEET DISHES OF SPECIAL PURPOSE IN RESTAURANTS

Today it is important to expand special purpose dishes in restaurants, for example, for people who for various reasons do not consume milk and eggs. Aquafab is used as a substitute for eggs. This semi-finished product, which remains after boiling beans, allows you to cook different types of culinary products: flour confectionery, desserts, sauces. This article presents the results of the development of recipes and technology of vegan sweet dishes without eggs and dairy products using aquafab. This will give the opportunity to form a range of special dishes in restaurants and, thus, expand the range of its guests.