"LOMTISHKA" CONFECTIONARY PRODUCT Russian patent published in 2015 - IPC A23G3/00 A21D13/08 

FIELD: food industry.

SUBSTANCE: confectionary product includes a body made of layers prepared from a sponge semi-product consisting of prime grade wheat flour, sugar sand, melange, vegetable oil, dry defatted milk, an emulsifier, food soda, food salt, water and a layer of filling, placed between the components, made of an aerated confectionary mass consisting of sugar, agar, molasses, sorbic acid, egg albumen, condensed milk, butter, vanillin and water; the sponge semi-product for layers preparation additionally contains invert syrup, glycerine, citric acid, potassium sorbate, molasses, alkalised cocoa powder; vegetable oil is represented by cocoa butter; the emulsifier is represented by Ester M03 paste; the initial components ratio is, wt %: sugar sand - 20.45-23.04; melange - 21.02-23.16; invert syrup for flour products - 3.36-4.12; cocoa butter - 7.98-9.16; molasses - 2.87-4.14; alkalised cocoa powder - 3.04-3.87; dry defatted milk - 3.01-4.12; Ester M03 paste - 1.41-1.86; glycerine - 0.6-0.75; sorbic acid - 0.13-0.14; food soda - 0.21-0.23; citric acid - 0.21-0.23; food salt - 0.14-0.15; prime grade wheat flour - 20.22-22.15; water - balance; the aerated mass for the filling layer preparation additionally contains "NovaSol COF" antioxidant; egg albumen is represented by dry egg albumen; condensed milk is represented by milk condensed with sugar at the following components ratio, wt %: sugar sand - 22.78-24.16; milk condensed with sugar - 9.18-11.87; butter - 21.31-23.15; dry egg albumen - 0.7-0.9; agar - 0.54-0.6; sorbic acid - 0.06-0.07; molasses - 23.12-25.04; vanillin - 0.04-0.05; "NovaSol COF" antioxidant - 0.06-0.08; water - balance; the ratio of the sponge semi-product layers to the aerated mass filling layer is, wt %: sponge semi-product - 35.0-55.0; filling - 45.0-65.0. The confectionary product additionally contains a decoration positioned on the upper layer of a sponge semi-product prepared from a semi-product of dark porous confectionary mass containing sugar powder, cocoa powder, cocoa butter substitute, ground cocoa, the initial components ratio being, wt %: cocoa powder - 16.2-18.0; cocoa butter substitute - 14.56-16.17; ground cocoa - 10.14-11.98; sugar powder - balance. The decoration of the dark porous confectionary mass semi-product accounts for 2% of the total product weight.

EFFECT: invention allows to manufacture flour confectionary products of improved quality.

3 cl, 3 tbl, 3 ex