Abstract
The consumer preferences in the city of Irkutsk regarding flour confectionery products have been identified. When choosing cookies, the majority of respondents start from the product composition and price. Based on organoleptic and physico-chemical analysis, it was found that the studied samples of oatmeal cookies meet the requirements of GOST 24901-2014. However, the regulatory framework for solving the problem of identifying the ingredients declared in the recipe is lagging behind. A formulation for a new flour confectionery product has been developed. It is a butter chocolate sandwich cookie with a layer of marshmallows and a filling of strawberry jam. The new cookie type can compete with analogues due to a lower energy value and useful properties.
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