Influence of physical properties of confectionery masses on choice of material of knife

The purpose of this work is to study the characteristics of various confectionery masses when interacting with their influence on the technological process. A general scheme for cutting the product was drawn up, the force factors affecting the working part of the mechanism were determined. In connection with the variety of confectionery products, the issues of semi-finished products and the most effective options for the use of materials and configuration of cutting machines were considered.