COMPOSITION OF PRALINE MASS FOR SWEETS PRODUCTION Russian patent published in 2002 - IPC

FIELD: confectionery industry. SUBSTANCE: composition of praline mass for sweets production contains, sugar powder, dry milk, cacao powder, confectionery fat, roasted nut kernel and essence. The composition additionally comprises cracker crumb. Crumb composition includes, %: high-grade wheat flour, 61-79.4; vegetable fat, 14-20; sugar, 5.0-15; raising agent, 1.0-2.4; salt, 0.5-0.6; roasted peanut, as a roasted nut; and coffee essence, as an essence. Components are used in the following ratio, mas.%: sugar powder, 42.05-45.10; dry milk, 11.10-16.35; cacao powder, 2.80; roasted peanut, 3.30-5.18; confectionery fat, 20.90-22.50; cracker crumb, 12.60-15.08; coffee essence, 0.12. EFFECT: broadened assortment of confectionery products with improved tastiness and physico-chemical properties. 3 tbl, 3 ex