FIELD: confectionery.
SUBSTANCE: proposed roasting composition for roasted sweets comprises honey, walnut kernel, sugar, margarine, citric acid, sorbic acid and food additive TK-12. As a nut kernel comprises a pine nut kernel. The initial components are taken in the following ratio in wt.%: white sugar 18.7-20.9; pine nut kernel 51-55.3; margarine 9.3-10.4; honey 15.3-17; citric acid 0.0012-0.0014; sorbic acid 0.0006-0.0007; food additive TK-12 0.63-0.69. EFFECT: expanding the range of products.
1 cl, 4 ex
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