SWEETS "ZOLOTOI KOKOS" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND CREAM MASS BETWEEN THEM, AND METHOD OF PRODUCING SWEETS "ZOLOTOI KOKOS" Russian patent published in 1998 - IPC

FIELD: confectionery industry. SUBSTANCE: in sweet, ratio of chocolate glaze, wafers and cream mass is taken in the range (37-43)-(5.5-10)-(49-57). Cream mass contains coconut oil, fat-containing product, sugar powder and flavor. Method of sweets production involves preparation of wafer sheets, their cooling up to 40-50 C for 3.5-5.5 min, and then they are subjected to conditioning at temperature 50-70 C for 6-11 min for stable uniform humidity within 3.5-6.0%. Before spreading of wafer sheets, cream mass is tempered at temperature reduction from 50-55 C to 32-34 C. EFFECT: higher quality index; broadened assortment of sweets; reduced expenditures. 6 cl, 3 dwg, 2 expe