| 摘要 |
FIELD: confectionery industry. SUBSTANCE: for sweets preparation, praline mass is prepared by mixing roasted ground buckwheat groats with sugar powder and dry fat-free milk. Confectionery fat is portionwise loaded in prepared mass in melangeur, and the rest of confectionery fat and apple essence are loaded in mixing machine. The components are taken in the following ratio, mas. %: dry fat-free milk, 11-12; confectionery fat, 17.4-18.1; roasted buckwheat groats, 10.0-10.14; apple essence, 0.06-0.064; sugar powder, 36.1-36.7; fat glaze, the balance up to 100%. EFFECT: reduced cost price and caloricity. 3 ex
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