The study of the feasibility of using Italian flour at Russian enterprises of the food industry

At the restaurants of Italian cuisine the pasta production is more often cooked using Italian Semola flour. The research purpose was to investigate the expediency of application of Semola flour for the pasta production. The tasks were to study nutrition value of Italian and Russian flour, to compare their organoleptic indicators, to cook the pasta from studied flour samples, to carry out its expert organoleptic assessment, to reveal the influence of the flour cost on prime cost of the dish and its sale price. For the research the following samples were bought: the flour from durum wheat for the pasta of premium MAKFA trademark and the flour from durum grades of wheat for Semola of the pasta of MOLINO GRASSI trademark. The researches were conducted in "Culinary Laboratory of Experimental Tastes" of the Resource Center of Institute of Food Technologies and Design. Analyzing the data presented at labeling the flour it should be noted that the deviations in nutrition value of Italian and Russian flour are very insignificant...