Innovative solutions in the quality management of glazed sweets based on creme-brulee in the processing of their return waste

The article presents the results of research on the possibility of establishing rational methods of recycling return waste in the production of glazed fondant sweets.To achieve this goal, research was carried out in the production conditions of the KONTI LLC candy shop to establish the main technological operations where return waste is generated, to analyse the return waste and to determine the impact of its different amounts on the parameters of the technological process and the quality of finished products.As part of the experimental part, standard physical and chemical, quality research methods for semi-finished and finished products used to control the production of glazed sweets were used.The research results showed that the largest share of return waste in the production of glazed fondant sweets is generated at the stages of forming the cases and glazing them.Therefore, an important aspect was to study the possibility of recycling such return waste, especially already glazed sweets, with minimal resource consumption and maintaining the high quality of finished products.It was found that the return waste can be introduced in its original form and in the form of syrups (broths) at different stages of production of sweets based on creme brulee fondant.It has been established that the maximum possible proportion of return waste without deteriorating the quality of a new batch of products is achieved by using a combined processing method: part of the waste in the form of decoctions introduced at the stage of preparation of candy syrup and in its original form at the stage of its introduction at the stage of tempering the candy fondant mass, and the most energy-efficient method is to process glazed return waste at the stage of tempering the candy fondant mass based on creme brulee.