FIELD: confectionary industry, in particular production of praline candy.
SUBSTANCE: claimed method includes addition of fruit-and-berry backing preliminary blended with swelled modified starch into formula mixture at 50-52°C. Said fruit-and-berry backing is introduces in amount of 50-70 mass % and modified starch is introduced in amount of 1-3 mass % based to praline mass.
EFFECT: simplified method, increased nutrition value, decreased caloricity, and prolonged storage time.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING PRALINE SWEETS | 0 |
|
SU990174A1 |
| CONFECTIONERY MASS FOR PREPARING SWEETS AND FILLERS | 1999 |
|
RU2152728C1 |
| METHOD FOR PRODUCING OF CONFECTIONERY FILLER USED FOR PREPARING OF CANDIES, AND METHOD FOR PRODUCING OF CANDIES WITH SUCH A CONFECTIONERY FILLER | 2003 |
|
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| COMPOSITION OF CANDY "AZART" ON PRALINE BASE AND METHOD OF ITS PRODUCTION | 1997 |
|
RU2138956C1 |
| METHOD FOR PRODUCTION OF WAFFLE-BASED PRALINE SWEETS | 1994 |
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| METHOD OF PRODUCING SWEETS BASED ON FINELY DISPERSED COMPONENTS | 0 |
|
SU1358897A1 |
| METHOD OF PRODUCTION OF SWEETS FROM PRALINE MASS | 2017 |
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| SWEETS "INEI" | 1997 |
|
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| MASS OF PRALINE FOR CONFECTIONERY | 2022 |
|
RU2801752C1 |
| METHOD FOR PRODUCING OF PRALINE-TYPE CANDY | 2002 |
|
RU2216195C1 |
