PRALINE MASS FOR SWEETS AND METHOD FOR PRODUCTION OF SWEETS FROM PRALINE MASS Russian patent published in 1998 - IPC

FIELD: confectionery industry. SUBSTANCE: praline mass for sweets contains cocoa paste, cocoa butter, dry milk, copra oil, crushed wafers, salt, cinnamon and alcohol at the following ratio of components, mas.%: cocoa paste, 11-12; cocoa butter, 11-12; dry milk, 15-16; copra oil, 10-11; crushed wafers, 6-8; salt, 0.15-0.2; cinnamon, 0.09-0.1; alcohol, 0.8-1.0; sugar powder, the balance. Sugar powder is mixed with cocoa paste, cocoa butter, 15-16% of dry milk and 0.15-0.2% of salt. Mixture is rolled, cooled, and kneading is carried out. Before 5-10 min of kneading end, additionally introduced is 10-12% of copra oil, 6-8% of crushed wafers, and cinnamon, preliminarily steeped and infused on alcohol for 5-8 h in the amount, respectively, 0.8-1.0% and 0.09-0.1%. EFFECT: improved taste. 2 cl