FIELD: food industry, in particular, confectionery industry; may be used for production of fondant sweets. SUBSTANCE: sweets contain the following ratio of components, mas. %: chocolate glaze, 225.-23.5; pumpkin puree, 9.2-9.8; citric acid, 0.05-0.08; flavor, 0.04-0.05; balsam "Agidel", 0.4-0.7; honey, 0.8-1.0; butter, 1.2-1.6; granulated sugar, the balance. EFFECT: increased biological value and improved organoleptical properties. 4 ex
Title | Year | Author | Number |
---|---|---|---|
FONDANT SWEETS WITH HONEY | 2013 |
|
RU2520645C1 |
COMPOSITION FOR MAKING CANDY "RYABINUSHKA" | 2001 |
|
RU2207005C2 |
METHOD FOR PRODUCTION OF CONFECTIONERY MASS WITH CRYSTAL STRUCTURE | 2005 |
|
RU2294646C1 |
COMPOSITION FOR PRODUCING CANDY "SOLVE THE RIDDLE." | 2001 |
|
RU2208941C2 |
CHOCOLATE PRODUCT | 2020 |
|
RU2750263C1 |
COMPOSITION FOR PREPARING TWO-LAYER SWEETS | 2001 |
|
RU2198535C2 |
COMPOSITION FOR PREPARING TWO-LAYER SWEETS | 2001 |
|
RU2198534C2 |
TWO-LAYERED SWEETS WITH HONEY | 2013 |
|
RU2520647C1 |
FONDANT MASS FOR PRODUCING CREAM PASTE CANDIES "RUSSIAN FIELD" | 2001 |
|
RU2210927C2 |
"ASSORTY" TYPE CHOCOLATE CANDY AND METHOD FOR PRODUCING THE SAME | 2001 |
|
RU2220581C2 |
Authors
Dates
1999-06-27—Published
1997-07-25—Filed