FIELD: food-processing industry, in particular, preparing of confectionery products.
SUBSTANCE: confectionery mixture contains, wt%: starch 6.0-10.0; sugar powder 6.0-10.0; culinary fat 4.0-8.0; dry milk 2.0-4.0; pea flour 70.0-80.0.
EFFECT: provision for producing of confectionery mixture used as nut substitute produced from readily available and cheap components.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONARY MIXTURE | 2007 |
|
RU2334401C1 |
| CONFECTIONERY COMPOSITION | 2006 |
|
RU2328861C1 |
| CONFECTIONARY MIXTURE IMITATING NATURAL NUT | 2006 |
|
RU2334399C1 |
| CONFECTIONARY MIX | 2007 |
|
RU2338384C1 |
| METHOD FOR PRODUCTION OF PRODUCT IMITATING PEELED PUMPKIN SEEDS | 2009 |
|
RU2403806C1 |
| CONFECTIONARY MIXTURE | 2012 |
|
RU2494636C1 |
| CONFECTIONARY MIXTURE | 2007 |
|
RU2334400C1 |
| CONFECTIONERY COMPOSITION | 2007 |
|
RU2356237C1 |
| CONFECTIONERY MIXTURE | 2012 |
|
RU2480996C1 |
| CONFECTIONARY PREMIX FOR MARZIPAN PREPARATION | 2007 |
|
RU2346454C1 |
