NUT BRITTLE SWEET Russian patent published in 2017 - IPC A23G3/48 A23G3/46 

FIELD: food industry.

SUBSTANCE: nut brittle sweet is proposed, which is represented by a body made on the basis of soft nut brittle mass made from a mixture of dry components and a binding mass. The mixture of dry components contains fried peanut kernels and dry milk whey, and the binding mass is represented by milk binding mass and contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water. The following ratios of the body components are used, wt %: fried peanut kernel 30.80-32.0; dry milk whey 3.35-4.00; milk binding mass 64.0-65.85. The milk binding mass contains condensed milk with sugar, granulated sugar, treacle, coconut oil, dry milk whey, sorbitol, food salt, lecithin, vanillin, water at the following ratio of the initial components, wt %: condensed milk with sugar 16.86-18.35; granulated sugar 14.67-16.21; treacle 13.64-15.46; coconut oil 10.85-13.64; dry milk whey 4.94-6.14; sorbitol 1.35-1.52; food salt 0.46-0.47; lecithin 0.12-0.14; vanillin 0.02-0.03; water - the rest.

EFFECT: improving consumer properties, increasing nutritional and biological value of sweets, imparting to sweets new organoleptic properties.

2 cl, 3 tbl, 3 ex