Justifi cation of the feasibility of improving white sugar technology to enhance the quality of confections

The article discusses the importance of the production of white sugar and its role as one of the essential components for confectionery production. The relationship between the influence of the quality of white sugar on manufactured confectionery products is described, and the main technological indicators of the quality of this product are given. A technology to improve the process of extracting sucrose from plant raw materials has been proposed. The obtained results of experimental studies indicate the feasibility and effectiveness of this solution.