2. Presentation of flow charts for different technological options

Several types of equipment and technologies are used in confectionery production. There are three possible choices, two of which involve older technologies, namely the use of starch as a coating agent and humectant, which generates constraints, particularly in terms of starch management. A new, more recent approach excludes the use of starch, enabling a considerable reduction in production costs, a wider range of products and improved quality of finished products (figures 3 , 4 , 5 ).