BAKEABLE, SMUDGING, SWEET, CREAM FILLERS WITH DECREASED HUMIDITY AND THE METHOD OF COOKING

摘要

FIELD: food products. ^ SUBSTANCE: cream product contains discontinuous fatty part and continuous water part, containing liquid sugar and liquid polyol as well as suspended dry substances. At that content of moisture in the product is from 2 to 10 wt % of whole composition weight, total quantity of sugar, polyol and other dissolved dry substances includes from 25 to 65 wt % of whole product and enough for providing moisture activity (Aw) of the whole product less than 0.5. Besides, new composite product is suggested, consisting of baked dough and cream product, as well as method of preparation of composite product. ^ EFFECT: Product with smudging feeling in mouth, stable under baking and suitable for usage as filling or decoration for baked products. ^ 22 cl, 6 tbl, 5 ex