METHODS OF IMPROVING THE COMPOSITION OF CHOCOLATE MASS

Authors

  • Saidnazarova Irodakxon Saidnazar qizi Dotsent, Tashkent Chemical Technology Institute(TCTI), Tashkent, Uzbekistan
  • Khaydarova Sharifaxon Kamilovna Senior teacher, Tashkent Chemical Technology Institute(TCTI), Tashkent, Uzbekistan

Keywords:

fermentation, heat treatment, conching process, technological processing.

Abstract

Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.

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Published

2023-05-31

How to Cite

Saidnazarova Irodakxon Saidnazar qizi, & Khaydarova Sharifaxon Kamilovna. (2023). METHODS OF IMPROVING THE COMPOSITION OF CHOCOLATE MASS. British Journal of Global Ecology and Sustainable Development, 16, 228–234. Retrieved from https://journalzone.org/index.php/bjgesd/article/view/344

Issue

Vol. 16 (2023)

Section

Articles

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