PRALINE MASS FOR SWEETS AND METHOD OF SWEETS PRODUCTION FROM PRALINE MASS

FIELD: food industry, in particular, confectionery. SUBSTANCE: praline mass contains sweetener, roasted ground nut kernel, cacao-product, fat, fat-retaining component, crushed nut kernel and aromatic additives. For preparation of praline mass used: as sweetener is fructose; as cocoa-product is cocoa powder; as fat-retaining agent is product of extruded groats; as aromatic additive is almond essence. Praline mass may additionally contain crushed wafers and dry milk. The ingredients are taken in the following ratio, mas.%: roasted ground nut kernel, 7-8; cocoa powder, 7-8; fat, 26-28; product of extruded groats, 9-10; crushed nut kernel, 5-6; crushed wafers, 7-8; dry milk, 10-12; almond essence, 0.04-0.05; fructose, the balance. Method of sweets production from praline mass involves mixing of sweetener, roasted ground nut kernel, cocoa-product, fat, fat-retaining component; braking the prepared mass, its cooling and kneading; introduction crushed nut kernel and aromatic additives in mass; forming ropes from mass, their cooling and cutting. Fructose is loaded in melangeur, and introduced are roasted ground nut kernel, cocoa powder, fat in the amount of 15-15 from total mass of mixture, product of extruded groats, and dry milk, additionally. Braked mass is cooled up to temperature 28-32 C. Kneading is carried out in two stages. The first stage includes introduction in mass fat, heated up to temperature of 42-46 C in the amount of 11-12% from total mass of mixture, and mixing for 10 min. At the second stage, before 5 min till the end of kneading, crushed nut kernel in the amount of 5-6% from total mass of mixture and crushed wafers in the amount of 7-8% are introduced. EFFECT: reduced content of easily-assimilating carbohydrates; simplification of technologic process. 2 cl, 2 ex