DEVELOPMENT OF TECHNOLOGY OF FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF MILK-AND-NUT PASTE
The article deals with the possibility of using the secondary food resources in the confectionery industry. The technology of production of a flour confectionery product with the use of milk-nut paste is presented. As the object of research, a nut cake was chosen. The recipes are presented, as well as the samples of nut cake. An organoleptic assessment was made for all samples, including the control sample. A diagram is drawn up showing the evaluation of the quality of the samples under study. Photos of the samples are presented. As a result of the work, a sample with the best organoleptic parameters was chosen.