ANALYSIS OF SUBSTITUTE ADDITIVES INCLUDED IN CHOCOLATE
Shabnam Abdisodikovna KulturayevaAssistant Tashkent Institute of Chemical Technology,Axror Shoymurodovich ZiyoyevAssistant Tashkent Institute of Chemical TechnologyIrodakxon Saidnazar kizi SaidnazarovaDots. Department of mechanical graphics and fundamentals of mechanics, Tashkent Chemical-Technological Institute, Republic of Uzbekistan, Tashkent
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Currently, there are possibilities for falsification of chocolate mass making, associated on the one hand with the replacement of raw materials, and on the other hand with a violation of technological processes in production. Therefore, it is necessary to improve the quality control system of incoming raw materials and the production technology.
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