FIELD: food industry.
SUBSTANCE: powder composition for yoghurt-type dessert includes a fat-containing component represented by a cocoa butter based dry mixture in an amount of 17.5-19.5, thickeners represented by modified potato starch in an amount of 17.5-19.5, modified maize starch - 17.5-19.5, maltodextrin - 17.5-19.5 and xanthum gum - 2.3-2.6, an acidifying substance represented by ascorbic acid - 0.5-0.7, other components i.e. yoghurt flavouring agent - 0.2-0.4, apple cellulose - 5.8-6.5 and culinary salt - 0.2-0.4 and taste additives - balance. The initial components quantities are expressed in terms of wt %.
EFFECT: invention provides for a product with organoleptic characteristics allowing to imitate a natural yoghurt.
2 cl, 2 tbl
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