Technological innovations in the production of biscuits in restaurant facilities.

It is known that among flour semi-finished products used for the production of confectionery and desserts in restaurants, the largest specific weight is biscuit. It is the basis for making a wide range of cakes, pastries, cookies, rolls, etc. Due to the attractive appearance, delicate texture, pleasant taste, aroma and ease of perception for the body, biscuit dough products are in steady consumer demand. The aim of the study. Today, the dessert market is very competitive indeed, and it is important for confectioners to constantly innovate and create new and interesting products. Innovation plays a critical role in keeping up with the ever-changing tastes and preferences of today's consumers. Research methods. The methodological basis of the research is a set of analytical, statistical, logical and system-structural methods. Results of work. The article provides historical information about the traditional definition of biscuits in different countries of the world. It was determined that the meaning of the term "biscuit" changes in different parts of the world, which sometimes leads to a misunderstanding of its technological features and recipe composition of ingredients. An analysis of classic and innovative technologies of biscuit semi-finished products and desserts based on it was carried out, taking into account their popularity in our and other countries. A number of traditional national desserts made from biscuit dough are given, some of which, by their technology and properties, do not always coincide with the definition of such in the domestic literature. The role of technological innovations in the production of biscuit desserts in restaurants, their importance for the formation of the demand of modern consumers who do not want to limit themselves to the use of classic cakes and pastries, which can become an incentive for manufacturers in search of ways to expand the range of confectionery products, is noted.