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2 095 003

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C1

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IPC

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Application

96102834/13, 1996-02-16

(22)

Actual filing date

1996-02-16

(45)

Published

1997-11-10

(72)

Inventor

Daurskij A.N.Khittsov V.E.Kondakova I.A.Palatov V.M.Bochkov Eh.A.Chernjakov S.S.

(73)

Holder

Aktsionernoe Obshchestvo Otkrytogo Tipa Moskovskaja Konditerskaja Fabrika Oktjabr'"

METHOD FOR PRODUCING SWEETS GLAZED WITH CHOCOLATE GLAZE AND WITH CENTER ON PRALINE BASE BETWEEN LAYERS OF WAFERS Russian patent published in 1997 - IPC

Abstract RU 2095003 C1

FIELD: confectionery industry. SUBSTANCE: after baking, wafer sheets are cooled at temperature 40-50 C for 3-5 min. Praline mass is tempered and at the end of process, temperature of mass is lowered from 40-41 C to 27-29 C. Then wafer sheets are spread with praline mass and cooled at temperature from 9 C to 18 C for 35-45 min. After it sheets are cut onto separate centers and glazed. Glazed sweets are cooled at temperature 12-14 C for 4-6 min. EFFECT: higher quality index. 4 cl

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RU 2 095 003 C1

Authors

Daurskij A.N.

Khittsov V.E.

Kondakova I.A.

Palatov V.M.

Bochkov Eh.A.

Chernjakov S.S.

Dates

1997-11-10—Published

1996-02-16—Filed

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