JUSTIFICATION AND SELECTION OF RAW MATERIALS FOR THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

The article discusses the rationale and selection of raw materials for the production of flour confectionery in Kazakhstan. The main focus is on the popularity of cookies and gingerbread among consumers, due to their availability and low cost. However, the authors emphasize that traditional flour confectionery products are overloaded with carbohydrates and lack the content of micro- and macronutrients, vitamins and dietary fiber that are important for the body.

The implementation of proposals to improve the nutritional value of these products consists in the introduction of herbal additives into the formulation, which makes it possible to increase the content of essential nutrients and improve the overall composition of the product. In particular, it is planned to use legumes and oilseeds as the main raw materials, as well as powders of melons and fruit crops as fillers. This will significantly increase the nutritional properties of cookies, as well as reduce their calorie content, making the products more useful for consumers.

It is very important that Kazakhstan focuses on local raw materials and cultivated crops, which allows not only to improve and increase the range of baked goods, but also is one of the factors supporting local producers from an economic point of view. The authors of the article refer to the principles of food com binatorics, which emphasize the importance of developing and implementing new recipes to improve the characteristics of confectionery products.

It is very important that Kazakhstan focuses on local resources and grown crops, which can not only improve the range of baked goods, but also support local producers. These studies show the importance of integrating scientific approaches into traditional production processes, which in turn can contribute not only to improving the quality of food, but also to strengthening food security in the country. To summarize, we can say that the introduction of new technologies and the use of alternative raw materials is an important step towards creating more nutritious and environmentally friendly flour products that can meet the needs of the modern consumer.