COMPOSITION OF CANDY "AZART" ON PRALINE BASE AND METHOD OF ITS PRODUCTION

COMPOSITION OF CANDY "AZART" ON PRALINE BASE AND METHOD OF ITS PRODUCTION

FIELD: food production industry. SUBSTANCE: this particularly relates to Confectionery and namely to production of candy with bodies on praline base. Composition includes following components: chocolate glaze, sugar powder, cacao oil, ground cacao, fried kernel of hazel-nut, phospholipin food concen...

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Hauptverfasser: AZAROV N.N, MIROSHNIKOVA R.M, SUVORINA V.I
Format: Patent
Sprache:eng ; rus
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator AZAROV N.N
MIROSHNIKOVA R.M
SUVORINA V.I
description FIELD: food production industry. SUBSTANCE: this particularly relates to Confectionery and namely to production of candy with bodies on praline base. Composition includes following components: chocolate glaze, sugar powder, cacao oil, ground cacao, fried kernel of hazel-nut, phospholipin food concentrate, aromatizer, dry rich milk, coconut shaving, used in function of aromatizer is single-fold bitter almond essence giving original taste to candy. Components of composition are taken in determined proportion. Method of production implies following operations: making praline mixture, rolling, maturing, kneading of mixture, formation of braids by pressing-out method, cooling of braids, cutting and glazing of produced candy bodies. In carrying out kneading operation, charged into mix-machine in determined succession are components of composition, and thorough mixing is performed for producing candy mass of plastic consistency. Application of aforesaid composition and production procedure ensures widening of range of praline candy with reduced scale of using expensive raw materials together with improving biological value and retaining energy value of product. EFFECT: higher efficiency. 2 cl, 2 ex
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SUBSTANCE: this particularly relates to Confectionery and namely to production of candy with bodies on praline base. Composition includes following components: chocolate glaze, sugar powder, cacao oil, ground cacao, fried kernel of hazel-nut, phospholipin food concentrate, aromatizer, dry rich milk, coconut shaving, used in function of aromatizer is single-fold bitter almond essence giving original taste to candy. Components of composition are taken in determined proportion. Method of production implies following operations: making praline mixture, rolling, maturing, kneading of mixture, formation of braids by pressing-out method, cooling of braids, cutting and glazing of produced candy bodies. In carrying out kneading operation, charged into mix-machine in determined succession are components of composition, and thorough mixing is performed for producing candy mass of plastic consistency. Application of aforesaid composition and production procedure ensures widening of range of praline candy with reduced scale of using expensive raw materials together with improving biological value and retaining energy value of product. 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Application of aforesaid composition and production procedure ensures widening of range of praline candy with reduced scale of using expensive raw materials together with improving biological value and retaining energy value of product. 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SUBSTANCE: this particularly relates to Confectionery and namely to production of candy with bodies on praline base. Composition includes following components: chocolate glaze, sugar powder, cacao oil, ground cacao, fried kernel of hazel-nut, phospholipin food concentrate, aromatizer, dry rich milk, coconut shaving, used in function of aromatizer is single-fold bitter almond essence giving original taste to candy. Components of composition are taken in determined proportion. Method of production implies following operations: making praline mixture, rolling, maturing, kneading of mixture, formation of braids by pressing-out method, cooling of braids, cutting and glazing of produced candy bodies. In carrying out kneading operation, charged into mix-machine in determined succession are components of composition, and thorough mixing is performed for producing candy mass of plastic consistency. Application of aforesaid composition and production procedure ensures widening of range of praline candy with reduced scale of using expensive raw materials together with improving biological value and retaining energy value of product. EFFECT: higher efficiency. 2 cl, 2 ex</abstract><edition>6</edition><oa>free_for_read</oa></addata></record>
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subjects CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title COMPOSITION OF CANDY "AZART" ON PRALINE BASE AND METHOD OF ITS PRODUCTION
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