| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: confectionery product has chocolate enclosure with filler produced in accordance with first receipt including, wt%: rubbed cocoa 20-25; cacao butter 4-7; butter 4-6; natural sterilized cream 20-24; lecithin 0.2; aromatizer 0.03; sand sugar the balance. Receipt of second version includes the same components except that rubbed cocoa is excluded and dry milk is introduced. Third version differs from first version in that it includes dry milk. Method involves first stage including preparing of sugar syrup; boiling out obtained syrup to temperature of 155-165 C and moisture content of 2-3%; cooling to temperature of 125-130 C; introducing cream; mixing resultant mass and cooling to temperature of 40-45 C; introducing butter and preliminarily prepared chocolate mass obtained by mixing of sand sugar, rubbed cocoa, cacao butter and lecithin; thoroughly mining mass; introducing aromatizer and tempering produced mass to temperature of 30-34 C. EFFECT: wider range of confectioneries and increased shelf life of chocolate candies and like products without using of preservatives. 7 cl, 3 ex
|
