Purpose. To increase the biological value of confectionery glaze and extend its shelf life.
Specifications. Organoleptic indicators of the quality of the glaze: chocolate color, glossy surface, pleasant taste and smell, characteristic of confectionery glaze.
Application area. Food industry. Production of cocoa, chocolate and sugar confectionery.
Advantages. The main advantages of the proposed technology are the production of confectionery glaze with a higher content of polyphenolic compounds, dietary fiber, vitamins, minerals compared to traditional types of glaze, an extended shelf life due to the introduction of antioxidant substances into the composition of the grape seed powder, and a reduction in the cost of products by 5. ..6% due to replacement of cocoa powder.
Technical and economic effect. An assessment of economic efficiency showed that the introduction of glaze technology with a high content of biologically active substances will contribute to the rational use of secondary products of the wine industry (grape pomace), reducing the cost of glaze by 5…6% by replacing cocoa powder with grape seed powder. also expanding the range of confectionery products for health purposes.
Description. A confectionery glaze technology has been developed with the addition of grape seed powders. It has a chocolate color, is enriched with polyphenolic compounds, minerals, dietary fiber, and lasts longer than the traditional one. The new development is aimed at solving the problem of expanding the range of confectionery products for health purposes.