FIELD: food industry.
SUBSTANCE: composition of a frozen pastry sauce is proposed, containing from 10 to 18 wt.% of vegetable fat, which is hard at 4°C, from 24 to 32 wt.% of vegetable fat, which is liquid at 4°C, from 5 to 10 wt.% of nut paste, and from 30 to 40 wt.% of sugar.
EFFECT: invention provides for reduction in sugar graying.
11 cl, 12 dwg, 1 tbl, 4 ex
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