FIELD: food industry.
SUBSTANCE: invention relates to food industry. The proposed method involves preparation of alba, honey mass and white fine fibres of the honey mass mixed with alba at room temperature equal to 25°C - 28°C and air humidity equal to 45% - 75%. The honey mass is boiled at the mixture temperature equal to 160°C - 180°C. Then one performs moulding and packing of the ready products at room temperature equal to 23°C - 26°C and air humidity equal to 45% - 75%.
EFFECT: method ensures extension of the ready product taste properties preservation period.
3 cl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING FLOUR CONFECTIONERY PRODUCTS | 2020 |
|
RU2747183C1 |
| METHOD FOR MAKING APPLE-HONEY MARSHMALLOW | 2021 |
|
RU2755016C1 |
| METHOD FOR PREPARING GINGERBREAD | 2016 |
|
RU2618695C1 |
| METHOD OF SPICE-CAKES PRODUCTION | 2000 |
|
RU2163073C1 |
| SUBSTANTIAL SWEETIE (VERSIONS) AND ITS PREPARATION METHOD | 2011 |
|
RU2490922C2 |
| METHOD OF PRODUCING HONEY-CURD CAKE | 2000 |
|
RU2164749C1 |
| COMPONENTS, METHOD AND DEVICE FOR PRODUCTION OF EMBOSSED CAKES | 1998 |
|
RU2129792C1 |
| METHOD FOR PRODUCTION OF COOKED GINGERBREADS OF INCREASED NUTRITIVE VALUE | 2020 |
|
RU2742243C1 |
| MULTILAYER CAKE "NEVSKY" | 2001 |
|
RU2216176C2 |
| HONEY CAKE COMPOSITION, METHOD FOR PRODUCING OF HONEY CAKE AND HONEY CAKE | 2002 |
|
RU2217918C1 |
