| 摘要 |
A nougat coulis confection is based on sugary substances, a filling pref. comprising dried fruit and/or candied peel and/or oleaginous substances, and an expanding agent, whereby the prod. has a dry solids content of <= 95 wt.%, pref. <= 85 wt.% and esp. 65-75 wt.%, and a content of the filling of < 30 wt.%, pref. <= 25% and esp. 10-20 wt.%. Pref. the coulis has a dynamic viscosity at 25 deg C of <= 20000 mPa.s, pref. <= 17000 mPa.s and esp. 8000-10000 mPa.s.
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