FIELD: food products, confectionery industry.
SUBSTANCE: method implies preventing transition of water from water-containing food product to particles that are introduced into the food product for joint consumption. The particles are cereal-based particles having porous structure which is smoothed by coating with chocolate and fat. Chocolate layer is approximately 0.35 mm thick. Particle for joint consumption with water-containing food product and fruit composition for joint consumption with milk product and the proposed particles are proposed as well. The group of inventions allows reducing storage requirements to water-adsorbing particles.
EFFECT: providing an opportunity to reduce storage requirements to water-adsorbing particles in food products.
5 cl, 2 dwg
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