COMPOSITION FOR PREPARING SOUFFLE-TYPE SWEETS "BELOSNEZHKA" Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: composition includes formation for preparing sweets centers containing granulated sugar, starch syrup, agar, egg white, milk product, filler, flavor and aromatic additive. Composition for center decoration contains glaze. Composition for preparing sweets centers contains nucleus of sweet almond, and composition for centers decoration contains white chocolate used as glaze, and additionally composition has coconut grit used for sugaring. The composition has the following ratio of components, mas. %: granulated sugar, 21.56-22.76; starch syrup, 10.8-11.56; agar, 0.38-0.40; egg white, 3.8-4.1; concentrated milk, 6.6-7.0; citric acid, 0.11; coconut flavor, 0.50-0.52; nucleus of sweet almond, 3.5-3.6; white chocolate, 36.4-37.1; coconut grit, 13.54-14.96. Assortment of sweets is broadened by means of increasing their biological value due to enlarged content of proteins, amino acids, vitamins and mineral substances. EFFECT: improved organoleptical properties of sweets due to introduction of components with new original taste and aroma. 1 tbl, 1 ex