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, confectionery fat, roasted nut 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 essence "coconut", as an essence. Components are used in the following ratio, mas.%: sugar powder, 41.43-44.17; dry milk, 14.53-16.29; roasted peanut, 4.86-6.23; confectionery fat, 20.94-23.54; cracker crumb, 12.45-15.44; essence "coconut", 0.06. EFFECT: broadened assortment of confectionery products with improved tastiness. 3 tbl, 3 ex