Abstract

The paper deals with theoretical explanation of the development and classification of special purpose confectionery. Based on the published data and the results of our own studies on sugar and flour confectionery the methodology of the special purpose confectionery development has been suggested. The leading features of classification for this group of foods (purpose, raw materials, technology) as well as additional features (social group of consumers, recipe modification methods, functional ingredients types etc.) making it possible to identify and characterize the merchandising special purpose confectionery according to their focus on the consumer have been defined. The proposed classification allows systematizing the features of the special purpose confectionery as objects of goods movement and generating common approaches to their terms taking into account specific features of these goods. This fact makes the consumers choice easier and helps the sellers to form the assortment structure.

Keywords

Sugar confectionery, pastry, pastries specialized purposes, methodology of formulation development, classification criteria

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