FIELD: food industry; confectionery industry.
SUBSTANCE: product consists in molded chocolate shell, made from chocolate icing. Inside the chocolate icing there is filling. The filling is made from the composition containing vegetable fat and halavah. The chocolate shell and filling proportion is 1:1.
EFFECT: improvement of taste, organoleptic and quality properties of the product; expanded range of means for certain purposes.
3 tbl, 16 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CARAMEL PRODUCT | 2007 |
|
RU2323582C1 |
| COMPOSITION FOR PRALINE PRODUCTION | 2007 |
|
RU2323583C1 |
| CONFECTIONER'S FLOUR GOODS | 2007 |
|
RU2374884C2 |
| CONFECTIONERY (VERSIONS) | 2007 |
|
RU2329657C1 |
| CANDY | 2007 |
|
RU2366258C1 |
| METHOD FOR PRODUCTION OF CREAMY-WHIPPED MASS FOR SWEETS AND FILLING FOR FLOUR CONFECTIONARY PRODUCTS | 2015 |
|
RU2596263C2 |
| PRODUCTION METHOD OF FONDANT SWEETS | 2007 |
|
RU2361412C1 |
| METHOD OF WHIPPED CONFECTIONARY MASS PRODUCTION | 2012 |
|
RU2511276C2 |
| METHOD FOR THE PRODUCTION OF A CONFECTIONERY PRODUCT | 2022 |
|
RU2798014C1 |
| CHOCOLATE-NUT FILLING FOR CONFECTIONERY | 2021 |
|
RU2762765C1 |
