| 摘要 |
FIELD: confectionery industry. SUBSTANCE: candy has aerated chocolate and milk mass and upper layer of whole and/or cracked nuts and/or fruit. Method involves using candy components in predetermined ratio. Method allows assimilation of candy macro- and microelements to be improved due to synergism of candy components used and energetic components splitting time to be increased. EFFECT: improved organoleptical properties of candy and increased keeping time. 14 cl, 1 dwg, 8 tbl, 8 ex
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