FIELD: food industry. SUBSTANCE: glaze composition has fatty product, cacao-powder, sugar powder, soybean phosphatide concentrate and essence. Fatty product: "Totalite-400" prepared by mixing 60% illipe oil and 40% palm oil (median fraction) isolated by method of dry fractionation without solvent use. Before mixing "Totalite-400" is converted to the liquid state. Components were taken at the following ratio, wt.-%: cacao-powder 19.0-20.2; "Totalite-400" 33-34; soybean phosphatide concentrate 3.9-4.0; essence 0.35-0.4, and sugar powder - the rest up to 100%. EFFECT: enhanced quality of glaze composition. 1 tbl
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Authors
Dates
1996-04-10—Published
1994-07-27—Filed