Estimation of economic efficiency puree concentrate production instant soups functional appointments
The department of public catering and service Kuban State Technological University, developed the recipe and technology concentrates functionality. Material costs are calculated per unit of dry multicomponent framework for the production of food concentrates. In order to assess the economic efficiency of the production of concentrates, puree soup noodles functionality calculate the expected economic impact of the introduction of the technology, which ranges from 8.2 to 9.5 thousand. Rubles from the sale of 1 ton of product.