Abstract:

The article provides information about new methods of working with additive technology, designed for teaching students on the profile of the technology of confectionery and hotel and restaurant business. Additive production methods are a new, unexplored method in the confectionery industry, the potential of which is still required to be revealed. They are of interest to meet the individual needs of consumers in the production of designer chocolate, chocolates, decorating confectionery, as well as a means of attracting customers of cafeterias and restaurant business. To develop such solutions, students were offered to generate a control program from the existing library of three-dimensional objects. They worked independently on our open source software, which is used for the additive production of designer chocolate and decorating elements. The students had to substantiate the technological parameters theoretically and experimentally: calculate the time, ensure the physical and chemical stability of vegetable raw components, determine the temperature of tempering. As a result of the calculations and experiments, a number of methods were selected that allowed to obtain high-quality prints. These methods will be used in further to optimize the production process of designer chocolate parts and for further designing of 3D models of fancy cakes and cakes.

As a result of the work carried out together with the students, technological solutions were proposed for managing the program for producing designer chocolate of different compositions. Technological parameters of the process for various types of product were proposed.

Also, participants in the experiment identified the areas where methods of additive technology for teaching the technology of designer chocolate, sugary confectionery and decor can be used. As a result of using the innovative method, the students were introduced to the capabilities of additive technology, the operation of three-coordinate devices, and the physicochemical properties of vegetable raw materials.

Keywords:

Additive technology, confectionery products, designer chocolate, 3D technology.