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 […]