| 摘要 |
FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: food product is cooled confectionery article comprised of enclosure and filler, such as low-viscosity cream. Nut is added into cream. Enclosure is composed of two interconnected halves and is coated with coating layer. Lower half has base free of coat and is made of wafer. Upper half is prepared of chocolate and is provided with depression for locating of decorative edible part. Lower and upper halves are fitted to one another through respective opening surfaces. Method involves preparing soft filler and two halves; connecting two halves and forming enclosure for enclosing of soft filler; coating resultant article, procedures beginning from halves connecting stage being performed at adjustable temperature within the range of 18-10 C. EFFECT: improved gustatory properties of product due to reduced amount of wafer component, simplified production process and improved keeping of heat sensitive product core. 15 cl, 11 dwg, 1 ex
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