| 摘要 |
FIELD: confectionery industry. SUBSTANCE: three types of fillers are proposed for a common set of sweets "Assorti". Sweet-matreshka of large size with fondant filler has the following receipt, mas.%: sugar, 15.0-16.0; treacle, 1.0-2.0; concentrated milk, 18.0-20.0; butter, 4.0-7.0; brandy, 1.6-2.3; alcohol, 0.4-0.7; strawberry aromatizer, 0.03-0.04; vanillin, 0.007-0.009; chocolate for molding, the balance up to 100%. Sweet-matreshka of medium size with chocolate filler has the following receipt, mas.%: sugar powder, 7.8-9.8; concentrated milk, 5.3-6.3; butter, 5.7-7.7; brandy, 1.0-3.0; alcohol, 0.1-0.3; dry milk, 2.5-3.5; kernels of cedar nut, 1.9-2.5; vegetable fat, 3.0-4.0; chocolate for molding, the balance up to 100%. Sweet-matreshka of the smallest size with jelly filler has the following receipt, mas. %: sugar, 24.-26.0; cherry puree, 12.0-13.0; blueberry puree, 12.0-13.0; agar, 0.2-0.5; citric acid, 0.1-0.14; cherry aromatizer, 0.005-0.015; chocolate for molding, the balance up to 100%. Proportion of said components is original and nontraditional. Technology of production of fillers and sweets is standard and well-known in confectionery industry. Three types of chocolate sweets "Assorti" is developed for a chocolate set with new fillers. Components are optimum and harmonically combined with each other. It provides pleasant taste, aroma and beautiful color of sweets and fillers. Sweets with chocolate filler due to content of kernels of cedar nut and sweets with jelly filler due to content of blueberry and cherry puree have higher biological and nutrient value. EFFECT: broadened assortment of chocolate sweets. 3 ex |
