QUALIMETRIC ASSESSMENT OF WAFFLES WITH FILLINGS OF ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Vyacheslav Skrypnyk, Gabriella Birta, Yuriy Burgu For improving the amino acid and organoleptic characteristics of floury confectionary products, new recipes of waffles with fillings of natural raw materials “Summer temptation” and “Coco pleasure” have been created. Only organic raw materials were used for both recipes. The composition of waffles “Summer temptation” […]
COMMODITY STUDY OF DEVELOPED CUPCAKES OF ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice […]
USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES
Yuliya Myroshnyk, Viktor Dotsenko, Larisa Sharan, Vita Tsyrulnikova Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use […]