FIELD: confectionery industry. SUBSTANCE: composition for producing cream sweets contains ingredients in the following ratio, mas.%: chocolate glaze, 22.0-26.5; syrup, 4.0-4.20; concentrated milk, 13.0-14.5; butter, 10.50-11.0; cacao butter, 8.00-8.50; dried milk, 8.50-9.50; alcohol, 1.0-1.30; flavor, 0.1-0.13; granulated sugar, the balance. Used as a flavor is vanilin essence. EFFECT: broadened assortment of sweets and their reduced price cost. 2 cl, 1 tbl, 3 ex
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Authors
Dates
1999-02-27—Published
1997-04-16—Filed