12.07.2022 International Scientific Journal "Science and Innovation". Series A. Volume 1 Issue 3
Abstract. Due to the current environmental and economic conditions in the world, producers of local chocolate and chocolate confectionery have faced the problem of price volatility. One of the important points that should be done in the technology of chocolate production is to provide the population with products that are affordable and safe to consume. Despite the fall in prices for cocoa beans on the world market, the purchasing power of the population in the CIS countries has decreased significantly. This shows the need for chocolate manufacturers to optimize production costs. Today, the demand for products with high useful properties is growing in the world market, especially the trends in the market of cocoa substitutes with the inclusion of acacia powder and grape seeds. It should be noted here that the appearance of raw materials replacing cocoa serves to increase the range and functionality of flour and sugar confectionery products on the world market.
Keywords: food safety, cereals, physical processes, endosperm, protein and minerals. cocoa powder, grape seed powder, soybeans, beans, special composite blend.
SCIENCE & INNOVATION