DEVELOPMENT OF TECHNOLFOR THE PRODUCTION OF CONFECTIONERY PRODUCTS USING ADDITIVES FROM PLANT MATERIALS

This article discusses the production of confectionery products using additives from vegetable raw materials, the production of confectionery products using non-traditional raw materials as vegetable raw materials, i.e. pumpkin seed. Bakery and flour confectionery products are among the most popular on the territory of Kazakhstan. Enriching the nutrition of the Kazakh people with high-quality, safe and balanced products is one of the main directions of the state's social policy. Pumpkin is found throughout Kazakhstan, and its use in the form of puree, grains for other purposes, especially in flour confectionery, is characterized by increased consumption and accessibility to the population. The originality of pumpkin and its usefulness are already familiar to the Kazakh people, and the Kazakh dastarkhan has a large assortment of not only pumpkin confectionery, but also other unusual dishes. The main goal is not only to consume high-quality products in Kazakhstan and increase the range of confectionery products, but also to enter foreign markets. The purpose of this work is to increase the range of confectioner's products and to compile a recipe for high-quality sweet products of non-harmful purpose, which will benefit the human body. Also, determination of organoleptic, physico-chemical parameters, evaluation of quantitative and qualitative properties when adding non-traditional vegetable raw materials to confectionery products. The results of the research are discussed. One of the relevant topics that cause the main survey today is the production of waste-free products. Therefore, the use of pumpkin seed in cooking is the result of such relevant research. This article is studied using the requirements and standards of certain state GOST standards. This article is intended for young people seeking to develop in a modern direction.