FIELD: food industry. SUBSTANCE: glaze composition has fatty product, cacao powder, sugar powder, soybean phosphatide concentrate and essence. Composition has natural nonlaurate and nonhydrogenated solid fat "Illexao" as fatty product at the following ratio of components, wt.-%: cacao powder 21.0- 21.2; fat "Illexao" 33-35; soybean phosphatide concentrate 0.04-0.041; essence 0.003-0.0031, and sugar powder - the rest up to 100%. EFFECT: enhanced quality, decreased net cost, broadened raw base.
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Authors
Dates
1997-08-20—Published
1995-06-23—Filed