FIELD: food industry.
SUBSTANCE: filling consists of pureed fruit filler and sugar syrup. Additionally the filling contains Laminaria Japonica which is treated with water steam for 10-30 minutes and pureed.
EFFECT: proposed filling is characterised by original taste and can be used in the production of candies, gingerbreads, cookies, pies, cakes.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF JAM MANUFACTURING | 2008 |
|
RU2363244C1 |
| METHOD FOR OBTAINING FILLING FOR CONFECTIONERY PRODUCTS | 2020 |
|
RU2763472C1 |
| CANDY FILLING | 2008 |
|
RU2366259C1 |
| FILLING FOR CANDY | 2008 |
|
RU2359464C1 |
| FILLING FOR CANDY | 2008 |
|
RU2359463C1 |
| METHOD FOR OBTAINING FRUIT FILLING FOR CONFECTIONERY FOR SPORTS NUTRITION | 2020 |
|
RU2763506C1 |
| CANDY FILLING | 2007 |
|
RU2331199C1 |
| METHOD FOR OBTAINING FUNCTIONAL PURPOSE FILLING FOR CANDIES | 2022 |
|
RU2794805C1 |
| FILLING FOR CONFECTIONARY AND BAKERY PRODUCTS | 2011 |
|
RU2473229C1 |
| GINGERBREAD FILLING | 2008 |
|
RU2360422C1 |
