Irina Zaharova

When we consider the issue of optimizing human diet, we should pay special attention to the use of non-traditional raw materials. Particular attention should be paid to the use of spelt in the cooking of such dishes as cereals. The quality level of such dishes is determined by the development of a control system for their production. Quality control of such dishes should be organized at all stages of the life cycle of the proposed dishes from spelt.

Informational identification of food products is important for both consumers and catering enterprises, since the quality of produced culinary products depends on the quality of the incoming raw materials. The main identifiers are the name, composition, nutritional value of food products. Making informational identification of various ice cream types gives the possibility to use this product more effectively for preparing various desserts and drinks.