FIELD: food industry.
SUBSTANCE: invention relates to a food product, comprising a moulded body. Disclosed is a food product, comprising at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, and group of baked products, wherein at least one element of group baked products forms a consumed segment, at least along with part of moulded chocolate body, and at least one part of at least one baked product is not coated and is visible from at least one lateral side of moulded chocolate body, and moulded chocolate body of consumed segment at least partially extends beyond outer boundary of at least one baked product, such that between outer boundary of at least one baked product and edge of consumed segment there is a gap. Also disclosed is a method for production of food product, involving a step for placing chocolate in a mould to form at least one moulded chocolate body, comprising a plurality of pieces, completely separated from each other by a plurality of gaps, combining at least one baked product with moulded chocolate body so that part of at least one baked product is not covered with chocolate, cooling chocolate after placing in mould and extracting food product from mould.
EFFECT: invention is aimed at producing a confectionery sandwich, having high structural integrity and improved appearance.
16 cl, 9 dwg
Title | Year | Author | Number |
---|---|---|---|
NOVEL PROCESS FOR PRODUCING FOOD PRODUCT BASED ON LEAVENED DOUGH, LEAVENED PUFF PASTRY DOUGH OR PUFF PASTRY DOUGH | 2015 |
|
RU2671144C2 |
SHAPED BAKED PRODUCTS | 2013 |
|
RU2606765C2 |
METHOD OF PRODUCING AERATED FOOD COMPOSITION, AERATED FOOD COMPOSITION AND DEVICE FOR PRODUCING AERATED FOOD COMPOSITION | 2020 |
|
RU2823625C2 |
POROUS CHOCOLATE MATERIAL | 2017 |
|
RU2728663C2 |
AMORPHOUS POROUS PARTICLES TO REDUCE SUGAR CONTENT IN FOOD PRODUCTS | 2016 |
|
RU2733296C2 |
COMPOSITION, METHOD AND USE | 2017 |
|
RU2738415C2 |
THREE-DIMENSIONAL SWEETENER | 2016 |
|
RU2739367C2 |
METHOD OF MICROPOROUS CHOCOLATE MATERIAL PREPARATION | 2017 |
|
RU2734080C2 |
METHOD FOR PRODUCING OF COMPOSITE SHAPED CONFECTIONERY | 2006 |
|
RU2315481C1 |
METHOD AND DEVICE FOR PREPARATION OF EDIBLE FOOD COMPOSITION | 2018 |
|
RU2778409C2 |
Authors
Dates
2017-08-09—Published
2012-01-06—Filed