MASS OF PRALINE FOR CONFECTIONERY Russian patent published in 2023 - IPC A23G3/48 

FIELD: confectionery.

SUBSTANCE: proposed mass of praline for confectionery products includes powdered sugar, cocoa product, a mass of roasted nut kernels, protein concentrate. As a protein concentrate, the praline mass comprises native linseed flour, as a mass of roasted nut kernels it comprises a roasted hazelnut kernel and a roasted almond kernel, and as a cocoa product it comprises milk chocolate and additionally comprises granulated sugar. The starting components are taken in the following ratio, wt.%: milk chocolate 47.0-50.0; fried hazelnut kernel 5.0-7.0; roasted almond kernel 5.0-7.0; granulated sugar 20.0-25.0; native flax flour 5.0-10.0; powdered sugar up to 100.

EFFECT: expanding the range of praline masses and improving the qualitative rheological characteristics in comparison with analogues.

1 cl, 3 ex