COMPOSITION FOR PREPARING CANDY OF IMPRESSED-TOFFEE TYPE Russian patent published in 1998 - IPC

FIELD: food industry. SUBSTANCE: composition contains, mas.%: condensed milk, 15-37; granulated sugar, 30-40; syrup, 21-25; butter (or margarine), 5-8; toffee essence, 0.05-0.09; soya protein, 3-8; ginseng or rice, or rye, or oat or buckwheat flour, 2-3. Besides, before impression, in boiled mixture may be added ground nuts, raisin, dried-pitted-and-halved apricot, candied peels, poppy in the amount of 1-6% to total mass, phosphatide concentrate in the amount of 0.5-2%, dry extract of eleutherocccus root in the amount of 0.01-0.1%, hydrolysate of mussels МИГИ-Л-ДВ in the amount of 0.01-0.1%. EFFECT: mild sweet taste, fine-crystalline structure and higher biological value of toffee. 10 cl