COMPOSITION OF FILLING FOR CONFECTIONARY, FLOUR CONFECTIONARY AND FLOUR CULINARY PRODUCTS Russian patent published in 2013 - IPC A23G3/36 A23G3/48 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The composition of filling for confectionary, flour confectionary and flour culinary products contains a base represented by strained boiled leguminous crops - Phaseolus vulgaris, Vigna angularis, Dolichos lablab, Vigna radiate, Vigna unguiculata, Vigna mungo beans, Cicer arietinum chickpeas as well as sugar-containing components - sugar, sugar powder, natural or artificial honey or their mixture, a fat base, a taste additive and citric acid. The initial components are used at the following ratio, wt %: strained boiled leguminous crops - 45-75.5, sugar-containing component - 20-45, fat base - 0-20, taste additive - 0.05-40, citric acid - 0.1-0.5. The fat base is represented by butter - 82-85%, refined deodorised vegetable oil; the taste additive is represented by poppy, vanillin, fruit syrup, cocoa powder, cinnamon.

EFFECT: manufacture of a high quality ready filling with enhanced biological value as well as expansion of improved composition flour products range.

3 cl, 5 ex