FIELD: food-processing industry, in particular, production of chocolate-coated praline wafer candies. SUBSTANCE: candy filler contains powdered sugar, coconut oil, dried milk, dry cocoa, vanilla essence. Filler is applied to wafer sheets and centers obtained are coated with chocolate glaze. Such receipt imparts singularity to given kind of candies. EFFECT: improved gustatory and crunching qualities and increased consumer properties. 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SWEETS "BERSENEVSKIYE" WITH CHOCOLATE-COATED CENTERS FORMED BY TWO LAYERS OF WAFERS AND CHOCOLATE MASS BETWEEN THEM, AND METHOD FOR PRODUCTION OF SWEETS "BERSENEVSKIYE" | 1997 |
|
RU2121799C1 |
| SWEETS "ZOLOTOI KOKOS" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND CREAM MASS BETWEEN THEM, AND METHOD OF PRODUCING SWEETS "ZOLOTOI KOKOS" | 1997 |
|
RU2118096C1 |
| SWEETS "RUSSKY KOLOSOK" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND MILK-AND-NUT MASS BETWEEN THEM, AND METHOD OF SWEETS PRODUCTION | 1997 |
|
RU2118095C1 |
| SWEETS "NEZHNY SYURPRIZ" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND CREAM-AND-CHOCOLATE MASS BETWEEN THEM, AND METHOD OF PRODUCING SWEETS "NEZHNY SYURPRIZ" | 1997 |
|
RU2118094C1 |
| METHOD FOR PRODUCING SWEETS GLAZED WITH CHOCOLATE GLAZE AND WITH CENTER ON PRALINE BASE BETWEEN LAYERS OF WAFERS | 1996 |
|
RU2095003C1 |
| CAKE | 1997 |
|
RU2140742C1 |
| WAFFLE PRODUCT | 2015 |
|
RU2625657C2 |
| METHOD FOR PRODUCTION OF WAFFLE-BASED PRALINE SWEETS | 1994 |
|
RU2054877C1 |
| COMPOSITION FOR SWEETS "URALSKYIE NAPEVY" | 1997 |
|
RU2126636C1 |
| SWEETS "INEI" | 1997 |
|
RU2127983C1 |
