SWEET SLAB PREPARATION METHOD Russian patent published in 1995 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves mixing fat product, concentrated beet juice with water content of 45-65%, powdered milk whey and plant raw material semi-finished product, with above mentioned semi-finished product being prepared by frying of barley or rye or soya beans at 150-200 C for 7-30 min, followed by grinding to particle size of 0.15-0.25 mm. Weight ratio of components is, respectively, (0.5:1:0.1:1) - (0.9: 0.9: 0.9: 1). Upon termination of mixing, the mass is cooled and ground. EFFECT: increased quality of product. 6 cl