SWEETS "RUSSKY KOLOSOK" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND MILK-AND-NUT MASS BETWEEN THEM, AND METHOD OF SWEETS PRODUCTION

FIELD: confectionery industry. SUBSTANCE: in sweet, ratio of chocolate glaze, wafers and milk-and-nut mass is taken in the range (37-43)-(5.5-10)-(49-57). Milk-and-nut mass contains whole dry milk, roasted ground rye, roasted grated nuclei of nut, cooking fat, vanillin and sugar powder. Method of sw...

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Hauptverfasser:	SMIRNOV A.S, DAURSKIJ A.N, ASTASHOVA JU.I, CHERNJAKOV S.S, KONDAKOVA I.A, PALATOV V.M, LUKASHEVA E.V, KLAPOVSKIJ JU.V, KHITTSOV V.E
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:	FIELD: confectionery industry. SUBSTANCE: in sweet, ratio of chocolate glaze, wafers and milk-and-nut mass is taken in the range (37-43)-(5.5-10)-(49-57). Milk-and-nut mass contains whole dry milk, roasted ground rye, roasted grated nuclei of nut, cooking fat, vanillin and sugar powder. Method of sweets production involves preparation of wafer sheets, their cooling up to 40-50 C for 3.5-5.5 min, and then they are subjected to conditioning at temperature 50-70 C for 6-11 min for stable uniform humidity within 3.5-6.0%. Before spreading of wafer sheets, milk-and-nut mass is tempered at temperature reduction from 50-55 C to 32-36 C. EFFECT: higher quality index; broadened assortment of sweets; reduced expenditures. 6 cl, 3 dwg, 2 expe