INNOVATIVE TECHNOLOGY OF CUSTARD CAKES FOR RESTAURANTS

Abstract

The frequency of production of large confectionery products is characterized by the constant quality of new ingredients and technologies, which allows to increase the number of products, their excellent characteristics and ensure competitiveness in the market. One of such innovative ingredients is trimoline – a natural inverted variant that can improve the quality of finished textures, increase their density, and also tighten the term for stabilizing raffinates. density and degeneration of the prepared crystals of sugar.Of particular interest is to stop the choice of trimoline in the production of large products from choux pastry. Take this into account the exact match of technologies and various ingredients, and its structure and consistency are the basis for the preparation of large popular desserts. The addition of trimoline allows to increase the elasticity of the product, eliminate the uniformity of pumping and accelerate the drying of finished products.An equally important aspect of consideration is the creation of innovative fillings that would contribute to the successful perception of events, which makes them unique in their taste profile and characteristic identity. In this context, the merits of the history of Bergadin and avocado, which are the basis for the fillings, are of particular importance. Bergadin, seeing its unique taste and delicate texture, can offer you an unusual aroma and originality. Avocado is rich in natural fats, vitamins and minerals – an amazing component for preparing light and healthy dishes. The combination of these ingredients provides new opportunities for the introduction of confectionery technologies, protection from points of their creation and maintenance of health. The addition presented in this work is aimed at including trimoline in the amount of choux pastry, as well as a detailed description of two fillings – mainly with Bergadin and avocado. The results of the work can find practical support in the confectionery industry, with pleasure certifying the recipe and disseminating new products on the market.