FIELD: food processing industry, in particular cover for ornamentation of various confectioneries.
SUBSTANCE: claimed method includes blending of sweetener, milky product and powered vegetable product with cocoa fat and/or cocoa fat substitute in amount of 20-40 % based of formulating one. As milky product whole and/or defatted desiccated milk is used. Coating also may contain fermented milky product, such as desiccated milky whey and/or powdered yogurt. As powered vegetable product dry vegetable cream or desiccated ground fruits, berries and/or vegetables are used. Cocoa fat and/or cocoa fat substitute is preliminary melted at 25-55°C. Then mass is disintegrated by rolling to produce component particles of 35 mum or less and blended with the rest part of cocoa fat and/or cocoa fat substitute with simultaneous introducing of emulsifier-diluent and flavorings. All components are used in specific ratio.
EFFECT: coating with prolonged storage time, nice color and good taste.
16 cl, 10 ex
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