FIELD: food-processing industry.
SUBSTANCE: method involves filling forms with components, said components being fluid, plastic, or being components poorly keeping their shape at standard storage temperatures, and said forms being made so that formed parts have complementary surfaces; freezing forms filled with said components and withdrawing solid shaped parts from forms; covering, completely or partly, some of said solid parts with layer of fluid medium by spraying or glazing procedure; joining formed parts with their complementary surfaces for producing of composite shaped confectioneries. Method allows confectionery having desired configuration and/or desired combination of components, and/or desired pattern of shear, and/or other desired characteristics of appearance to be produced.
EFFECT: increased stability in shape and improved appearance and wider range of composite shaped confectioneries.
9 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF DECORATING FLOUR CONFECTIONERY AND BAKERY PRODUCTS | 2018 |
|
RU2688380C1 |
| TORTE "FRUITY" | 2003 |
|
RU2245055C1 |
| METHOD FOR PREPARATION OF FLOUR CONFECTIONERY FROM WAFFLE CRUMBS AND CHOCOLATE MOUSSE | 2020 |
|
RU2748707C1 |
| SPONGE CAKE BOWL WITH DETERMINED RATIO OF BISCUIT LAYER HEIGHT TO CREAM LAYER HEIGHT | 2019 |
|
RU2733657C1 |
| FROST CONFECTIONARY PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2001 |
|
RU2270574C2 |
| TORTE "PRINCE" | 2003 |
|
RU2245052C1 |
| NEW CONFECTIONERY PRODUCT | 2018 |
|
RU2765305C2 |
| METHOD OF PREPARATION OF FLOUR CONFECTIONERY FROM A THIN SPONGE CAKE SOAKED IN FRUIT SAUCE, AND FRUIT MOUSSE COVERED WITH CONFECTIONERY CHOCOLATE VELOUR | 2020 |
|
RU2747541C1 |
| MULTILAYERED PIE (VERSIONS) | 2011 |
|
RU2439999C1 |
| DECORATION METHOD OF FANCY CHOCOLATE GOODS WITH COMPLICATED TRIDIMENSIONAL CONFIGURATION | 2008 |
|
RU2370086C1 |
