IMPROVEMENT OF ICE CREAM PRODUCTION TECHNOLOGY DUE TO THE USE OF DRAGLE FORMER

To increase demand among consumers, restaurant establishments must constantly develop and never stop. Most of the products are desserts, and special attention is paid to ice cream. Ice cream is a frozen dessert that contains milk and dairy products, as well as: sucrose, stabilizers, fruit and vegetable raw materials, flavoring and aromatic substances. Consumers, visiting a certain establishment, expect special impressions from ice cream, because it is a taste familiar to everyone from childhood. In order to stand out among others, you need to do a lot of work on improving existing recipes. This work describes the use of gelling agent, avocado and pistachio to improve the structure of ice cream and give it new taste properties.