KROKANT SWEETS "UFIMSKIYE" Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: beehoney loaded into electrical cooker of open type brings to liquid consistency, and roasted crushed hazelnut is added there at continuous mixing, and butter, punch or nutmeg essence are put within 3-5 minutes. Mass temperature after adding of nuts and butter is 70-75 C. Then mass molding is carried out with preparation of sweets centers and they are coated with chocolate glaze. The ingredients for sweets preparation are taken in the following amount, mas.%: beehoney, 25.0-25.1; roasted crushed hazelnut, 55.3-55.9; butter, 7.5-7.56; punch or nutmeg essence, 0.04-0.042; chocolate glaze, the balance. EFFECT: extended assortment of krokant sweets. 3 ex