Articles
| Open Access | STORAGE OF CONFECTIONERY PRODUCTS
Ernazarova Makhliyo , Teacher at Samarkand Technicum of Tourism And Cultural HeritageAbstract
This article discusses the basic principles and recommendations for storing confectionery products. Confectionery items, due to their structure and composition, require specific storage conditions. The article provides detailed information about the ideal temperature, humidity, and packaging methods for proper storage. Special storage conditions for specific products, such as chocolate, cakes, and pastries, are also addressed. The article includes practical recommendations to maintain the quality of confectionery products and extend their shelf life.
Keywords
Confectionery products, storage conditions, temperature, humidity, packaging, shelf life, chocolate, cakes, pastries, maintaining quality, preservatives, stabilizers, refrigeration.
References
Абдувахидов М. (2018). Кондитерские изделия и их консервация. Ташкент: Издательство Учителя
Гуламов Р. (2020). Кондитерская промышленность и технология. Ташкент: Издательство «Наука и техника».
Каримов Б. (2017). Современные методы хранения продуктов. Ташкент: Духовное издательство.
Солиев О. (2019). Обеспечение качества и хранения кондитерских изделий. Ташкент: Издательство «Экономика и технология».
Турсунов Н. (2021). Способы хранения и консервации. Ташкент: Издательство «Шарк».
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