THERMOSTABLE FILLING FOR FLOUR CONFECTIONERY PRODUCTS BASED ON COMPONENTS OF PLANT ORIGIN (VERSIONS) Russian patent published in 2023 - IPC A23G3/48 A23L21/12 

FIELD: food industry; confectionery industry.

SUBSTANCE: invention can be used in the production of new types of thermostable confectionery fillings. The thermostable filling for flour confectionery products contains the following components, g: plum - 927, zucchini - 297, granulated sugar - 301, sodium alginate - 29.3 or carboxymethyl cellulose - 25.8. As an option, the thermostable filling contains the following components, g: patisson - 500, granulated sugar - 500, lemon - 150, vanillin - 20, water - 100, sodium alginate - 22.8 or carboxymethyl cellulose - 15.2. As an option, the filling contains the following components, g: carrot - 100, granulated sugar - 31.25, lemon - 15.5, water - 24, vanillin - 3.75, sodium alginate or carboxymethyl cellulose - 20.5. As an option, the filling contains the following components, g: watermelon - 1418, granulated sugar - 354.5, sodium alginate - 31.7 or carboxymethyl cellulose - 38.1. As an option, the filling contains the following components, g: pumpkin - 500, granulated sugar - 500, lemon - 150, sodium alginate or carboxymethyl cellulose - 11.5.

EFFECT: expanding the range of thermostable fillings for flour confectionery products, as well as improving the quality and nutritional value of the product.

5 cl, 5 tbl, 2 ex