FIELD: confectionery industry. SUBSTANCE: method involves additional introduction of dry fat-free milk, alcohol and vegetable additive "Erakond" in filler which contains sugar powder and fat component. Used as fat component is confectionery fat. The ratio of components is as follows, mas.%: sugar powder, 40.52; confectionery fat, 48.41; dry fat-free milk, 9.85; alcohol, 1.0; "Erakond" additive, 0.2. EFFECT: increased immunotropic activity used for prophylaxis of some diseases including precancerous.
| Title | Year | Author | Number |
|---|---|---|---|
| WAFERS (VERSIONS) | 2001 |
|
RU2202892C2 |
| DIETARY WAFER PRODUCTION METHOD | 2008 |
|
RU2370039C1 |
| WAFER PRODUCTION METHOD | 2003 |
|
RU2266655C2 |
| WAFER COMPOSITION | 2001 |
|
RU2217917C2 |
| COMPOSITION FOR PREPARING WAFERS "AKSAKOVSKIYE" | 1997 |
|
RU2128441C1 |
| WAFER PRODUCT | 2017 |
|
RU2661400C1 |
| METHOD FOR PRODUCING OF FATTY FILLER FOR WAFERS | 2006 |
|
RU2309598C1 |
| COMPOSITION FOR PASTRY PRODUCT PRODUCTION | 2008 |
|
RU2361403C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES | 1997 |
|
RU2093033C1 |
| COMPOSITION FOR PASTRY PRODUCTION | 2007 |
|
RU2342838C1 |
