Increasing the useful properties of icing to expand the range of confectionery products

Abstract

The recipe composition of confectionery icing determines its high calorie content with a low content of physiologically signifi cant substances. The addition of fruit and vegetable raw materials allows increasing the content of dietary fi ber, vitamins, macro- and microelements in the product, as well as reducing the amount of added sugar. The work of the All-Russian Research Institute of the Confectionery Industry shows the technological possibility of including vegetable powders in the formulation of confectionery icing using the example of beetroot powder.