Abstract
The article discusses the conditions and terms of storage of confectionery products. The purpose of this article is to compare the temperature and humidity storage conditions of different types of confectionery products regulated in various legal documents, as well as to identify criteria for the end of the shelf life of certain classification subgroups. It is established that the majority of sugar and flour-based confectionery products, except for cakes and pastries, as well as roll cakes, belong to the group with a moderate temperature and humidity regime (temperature-18±3°C with relative humidity — no more than 75%). Only cakes and pastries with creams and fruit trimmings belong to the group of refrigerated goods. The result of this work is also determining the criteria for limiting shelf life or storage for different subgroups, types and varieties of confectionery products.
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