| 摘要 |
FIELD: food products; confectionery goods. ^ SUBSTANCE: method includes mixing of sugar powder, cacao with adding of texturised flour. Texturised flour is produced by extruding of rye flour, it's grinding till powder product produced with humidity 9-10% and fat-retentive features of not less then 300% and 35-40% of formula-specified fat component. Fat component consists of a mixture of non-lauric cacao butter substitute, milk fat replacer and nut fat, taken in ratio (5.5-6):(1.5-2):(2.5-3). Produced mass is grinded in five-roller mill till it's dispersity is not less than 94%. It is mixed with the rest amount of fat component till obtaining uniform consistence. Then sweet paste is tempered at the temperature of 30-35C till its viscosity is 42.1-47 Pa sek. It is whip-blended for 10-15 min till the mass density of 0.9-0.95 g/cm3, with adding of aroma and flavouring substances at the end of blending. The mass is formed as separate bods, they are cooled. The ingredients are used in the specified proportions. ^ EFFECT: increasing of output amount, decreasing of back waste quantity, decreasing of amount of expensive raw material and product cost saving. ^ 2 ex |
