CONFECTIONERY MASS FOR PREPARING SWEETS AND FILLERS

confectionery industry. SUBSTANCE: preparation of confectionery mass for sweets and fillers includes mixing sugar, half-finished product from rye and flavors. Used as half-finished product from rye is product prepared by extrusion of rye whole grain at temperature 125-195 C for 40-50 s, cooling and...

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Bibliographische Detailangaben
Hauptverfasser:	MAGOMEDOV G.O, SUKHAREVA O.D, NEBRENCHINA I.V, MAL'TSEV G.P, BREKHOV A.F, STARCHEVAJA L.E, KOLIMBET N.T, LOBOSOV V.G
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	confectionery industry. SUBSTANCE: preparation of confectionery mass for sweets and fillers includes mixing sugar, half-finished product from rye and flavors. Used as half-finished product from rye is product prepared by extrusion of rye whole grain at temperature 125-195 C for 40-50 s, cooling and drying in cooling conveyer, and grinding up to size of particles 10-150 mcm. Depending on type of confectionery mass, proper components are introduced in preset quantity. Due to introduction of extruded whole rye grain, content of food fibers, mineral substances and vitamins are increased in extrudate. Besides, soft operating conditions of extrusion allow to preserve valuable thermolabile substances. EFFECT: increased food value of prepared products. 7 cl, 12 ex