| 摘要 |
FIELD: food industry. ^ SUBSTANCE: chocolate sweets production method involves moulding of an open chocolate shell, its cooling, filling with a filler, pouring the sweets with chocolate mass for a bottom formation with subsequent cooling. The moulded open chocolate shell is filled with two confectionary mass layers; the first layer is represented by fruit candy mass, the second one - by fat candy mass such as praline with crushed nut and fruit additives and rice balls. After moulding and cooling the bottom is reversed by 180; one sprinkles the goods surface with chocolate glase and immediately applies caramelised waffle crumbs in an amount sufficient for the crumble adhesion to the surface. One repeatedly sprinkles the goods surface with chocolate glase and applies caramelised waffle crumbs to the goods surface in the same quantity with subsequent glasing till formation of a crispy crust 1.5-3.0 mm thick. ^ EFFECT: invention allows to enhance taste qualities of the goods and resistance to mechanical impacts, to keep marketable appearance during the whole useful life, to extend the sweets storage life up to 1 year, to impart a crispy property to the goods as well as to expand the range of chocolate sweets. ^ 1 ex |
