| 摘要 |
FIELD: confectionery industry. SUBSTANCE: ingredients are taken in the following ratio, mas.%: granulated sugar, 20.7-21.0; cooking fat, 14.5-15.2; invert syrup, 0.3-0.4; roasted corn flour, 3.0-3.5; lactic product, 0.6-0.67; melange, 4.1-4.3; sodium carbonate, 0.45-0.46; salt, 0.41-0.42; ammonium carbonate, 0.14-0.15; flavor, 0.51-0.52; first-grade wheat flour, the balance. All ingredients are mixed. Corn flour is roasted at temperature 160-180 C to gold-brown color. Skim and dry fat-free milk is taken as lactic product. EFFECT: improved taste. |
