FIELD: confectionery industry.
SUBSTANCE: combined curd product which includes as initial ingredients a biscuit base containing a vegetable filler, chicken eggs, vanillin, and a curd mass containing cottage cheese and gelatine, and the biscuit base additionally includes white crystalline sugar and a complex food additive — baking powder, as a vegetable filler contains fried chickpea flour, and the curd mass additionally includes urbech from purified hemp kernels, cocoa powder, vanillin and water.
EFFECT: invention makes it possible to obtain a product with increased nutritional and biological value, as well as to expand the range of curd products.
1 cl, 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| FLOUR CONFECTIONERY LOW-CALORIE CHOCOLATE BISCUIT AND METHOD FOR PRODUCTION THEREOF | 2022 |
|
RU2787842C1 |
| DAIRY ICE CREAM WITH VEGETABLE FILLING | 2023 |
|
RU2807710C1 |
| BISCUIT SEMI-FINISHED PRODUCT GLUTEN-FREE AND METHOD FOR ITS PREPARATION | 2021 |
|
RU2775915C1 |
| BISCUIT SEMI-MANUFACTURED PRODUCT CONTAINING PLANT-BASED FAT FOR GLUTEN-FREE DIET | 2020 |
|
RU2748592C1 |
| COMPOSITION FOR PRODUCTION OF CHOCOLATE COVERED CURD CHEESE BAR | 2018 |
|
RU2687832C1 |
| METHOD FOR PRODUCTION OF BISCUIT SEMI-PRODUCT FOR DIETARY AND DIABETIC ALIMENTATION | 2024 |
|
RU2837140C1 |
| ENRICHED SPONGECAKE SEMI-FINISHED PRODUCT AND METHOD OF PREPARATION THEREOF | 2019 |
|
RU2720253C1 |
| FUNCTIONAL DIETARY DESERT | 2015 |
|
RU2583309C1 |
| METHOD FOR PRODUCING OF DESERT | 2006 |
|
RU2313948C1 |
| PROCEDURE FOR MAKING CAKE-TYPE PASTRY AND PASTRY ON ITS BASE | 2008 |
|
RU2385563C1 |
