FIELD: food products.
SUBSTANCE: this good consists of two layers, produced of pastes. One layer is made of jelly mass including the following components: sand sugar, syrup, pectin, sodium citrate, citric acid, "Lemon" flavouring, "Cream" flavpurin, water. The other layer is prepared of cooked aerated praline paste consisting of praline mass semi-product, sand sugar, syrup, sorbitol, salt, dried egg albumen, dried milk albumen, vanillin, water. Relation of the layers correspondingly makes (1.0-1.2):(2.0-2.2).
EFFECT: improved taste and organoleptical characteristics.
3 cl, 1 dwg, 5 tbl, 7 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONER'S TWO LAYERS GOODS | 2006 |
|
RU2336714C1 |
| DOUBLE-LAYER CONFECTIONERY PRODUCT | 2020 |
|
RU2751251C1 |
| COMPOSITION AND METHOD OF MANUFACTURING CANDIES BASED ON AERATED MASS SUCH AS NOUGAT | 2006 |
|
RU2337565C2 |
| TWO-LAYERED CONFECTIONARY PRODUCT | 2010 |
|
RU2428045C1 |
| THREE-LAYER CANDY | 2019 |
|
RU2706943C1 |
| CANDY | 2006 |
|
RU2348163C2 |
| SWEET | 2011 |
|
RU2477962C1 |
| CONFECTIONARY PRODUCT (VARIANTS) | 2004 |
|
RU2287285C2 |
| CONFECTIONERY GOODS | 2012 |
|
RU2521505C1 |
| CONFECTIONER'S FLOUR GOODS | 2007 |
|
RU2355172C2 |
