| 摘要 |
FIELD: confectionery producing industry. SUBSTANCE: to produce high-quality sweets with long storage period without exfoliation of their structure it is necessary first to prepare milky mass of granulated sugar, condensed milk, alcohol-containing flavoring agent, namely cognac and spirit. At the same time being prepared is whipped mass of sugar-treacle-agar syrup, condensed milk, butter, egg-white, citric acid, and almond essence. Then sweet mass is cast, produced sweet bodies are subjected to icing with chocolate ice. Relation between whipped and milky massy can be equal to 3:4 - 2.5:3.5. Composition for producing double-layer sweets has following components, %, whipped mass: sugar-treacle syrup - 17-19; agar - 0.15-0.153; egg-white - 1.95-1.97; condensed milk - 3.36-3.4; butter - 7.0-7.1; citric acid - 0.07-0.071; almond essence - 0.028-0.029; milky mass: granulated sugar - 16.3-16.34; condensed milk - 27.3-27.4; cognac - 1.7-1.8; spirit - 0.82-0.823; chocolate ice - the balance for 100%. EFFECT: high efficiency. |
