FIELD: confectionery industry, in particular, production of ready-to-eat foods. SUBSTANCE: confectionery product comprises nut core covered with layer containing thickener and flavoring additive. Confectionery product has low caloricity. EFFECT: reduced production cost and prolonged shelf life of confectionery product.
| Title | Year | Author | Number |
|---|---|---|---|
| FOOD PRODUCT | 2001 |
|
RU2247518C2 |
| METHOD OF NUTS PREPARATION | 2001 |
|
RU2196485C2 |
| ARACHIS PREPARING METHOD | 2001 |
|
RU2216224C2 |
| METHOD FOR PREPARATION OF BULK PRODUCT BASED ON NUT KERNELS OR OIL CROP SEEDS OR SOYA OR PEAS | 2012 |
|
RU2564882C2 |
| METHOD OF PEANUT PREPARATION | 2001 |
|
RU2200445C2 |
| METHOD FOR MANUFACTURE OF FRIED BULK PRODUCT BASED ON NUTS OR OILSEEDS | 2011 |
|
RU2475042C1 |
| METHOD FOR PREPARING OF NUTS | 2006 |
|
RU2322901C1 |
| CHOCOLATE "TOLPAR" | 1997 |
|
RU2127982C1 |
| NUT MASS WITH SPICE AND CONDIMENT | 2002 |
|
RU2223000C1 |
| METHOD OF TOFFEE PRODUCTION | 2001 |
|
RU2192755C1 |
