dosage of such starch was established, which ultimately made it possible to obtain new chewing properties for marmalade. and also in the future, together with the institute of microbiology of nadbelarusvelop a domestic technology for the production of invertase, this is a food ingredient that is used to slow down the process of staling of confectionery products, i would like to note that a full production cycle of this will be developed here... this means it will last longer , yes invertase is traditionally used in the confectionery industry, for example, in the production of marshmallows or fondant candies, and this ingredient come to us by import, so the development of domestic technologies will make it possible to replace the use of domestic ingredients, but what we cannot do , i think we will buy from countries friendly to us, what else do you have for children today or will be in the near future time, one of the latest developments is cookies for feeding preschool and school- age children. the composition of the cookies includes enriching additives that contain vitamins and group b, vitamins a, e, d, calcium, magnesium - these are the micronutrients deficiency of which has been