FIELD: food-processing industry. SUBSTANCE: method involves preparing filler by mixing thermohardening and sugary components, as well as reducing sugar-containing components and flavor additives; preliminarily mixing wheat flour and starch in the ratio of 4-25% by weight of flour with sugar in the ratio of 1:1 in water of 42-50% by total weight; scalding filler at temperature of 78-85 C; boiling up to moisture content of 25-35% at temperature of 95-98 C. Sand sugar may be used as sugary component in an amount of 62.5-67.9% and jam may be used in an amount of 37.5-32.1% by weight of sugary components. EFFECT: wider range and improved quality of confectionery products using said filler. 12 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COOKING METHOD OF THERMOSTABLE FILLING FOR FLOUR CONFECTIONERY GOODS | 2016 |
|
RU2640847C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES | 1997 |
|
RU2093033C1 |
| METHOD FOR PRODUCING FLOUR CONFECTIONERY OF SPICE-CAKES AND HONEY-CAKES KINDS, COOKIES, CAKES AND PASTRY | 1997 |
|
RU2093989C1 |
| COMPOSITION OF INGREDIENTS FOR PREPARATION OF ENRICHED CONFECTIONARY GOODS OF TOFFEE WITH CRYSTAL STRUCTURE | 2018 |
|
RU2687459C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS TREACLE AND HONEY CAKES, SHIP'S AND SWEET BISCUITS, WAFERS AND WAFER-BASE PRODUCTS, TORTE AND FRENCH PASTRY | 1997 |
|
RU2093032C1 |
| CONFECTIONER'S FLOUR GOODS | 2007 |
|
RU2355172C2 |
| SUGAR MASS COMPOSITION WITH LIQUEUR FILLER AND METHOD FOR PRODUCING THE SAME | 2001 |
|
RU2221434C2 |
| COMPOSITION FOR COOKIE PREPARATION AND METHOD OF ITS PRODUCTION | 1999 |
|
RU2177227C2 |
| THERMOSTABLE FILLING WITH WHOLE BERRIES FOR BAKERY AND CONFECTIONARY PRODUCTS | 2018 |
|
RU2727410C2 |
| SPONGE SEMI-PRODUCT PRODUCTION METHOD | 2013 |
|
RU2547461C1 |
