FORMULATION OF NEW TYPES OF CHOCOLATE TOPPING
The article is devoted to study the possibility of replacing the cocoa powder for carob Roskam medium roast in the production of chocolate sauces and toppings with the aim of expanding the range, improving the nutritional value and reduce calories and cost of the finished product. Was developed the formulation, defined organoleptic and physical-chemical indicators of quality, and also conducted a consumer evaluation of chocolate sauces and toppings.