FIELD: food products.
SUBSTANCE: confectionery mixture contains, mass %: buckwheat flour 34.0-38.0; starch 6.0-8.0; powered sugar 6.0-8.0; confectionery fat 6.0-8.0; dry milk 6.0-8.0; flour from sunflower seeds 14.0-18.0; flour from pumpkin seeds 14.0-18.0; pre-calcined at 170-220°C manna groats 2.0-8.0. Production of confectionery mixture resembling mixture of roast almonds, filbert and peanut by tasting quantities is provided by this invention.
EFFECT: mixture is nutrient and contains popular and inexpensive ingredients.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONERY COMPOSITION | 2006 |
|
RU2328861C1 |
| CONFECTIONERY MIXTURE | 2006 |
|
RU2306713C1 |
| CONFECTIONARY MIX | 2007 |
|
RU2338384C1 |
| CONFECTIONARY MIXTURE | 2007 |
|
RU2334400C1 |
| CONFECTIONARY MIXTURE IMITATING NATURAL NUT | 2006 |
|
RU2334399C1 |
| CONFECTIONARY MIXTURE | 2012 |
|
RU2494636C1 |
| CONFECTIONERY MIXTURE | 2012 |
|
RU2480996C1 |
| CONFECTIONERY COMPOSITION | 2007 |
|
RU2356237C1 |
| METHOD FOR PRODUCTION OF PRODUCT IMITATING PEELED PUMPKIN SEEDS | 2009 |
|
RU2403806C1 |
| METHOD FOR PRODUCTION OF COOKED GLUTEN-FREE GINGERBREADS | 2019 |
|
RU2709362C1 |
