RU2001102731A - COMPOSITION FOR PREPARING CANDIES "ROWANBERRY" - Google Patents

COMPOSITION FOR PREPARING CANDIES "ROWANBERRY"

Info

Publication number
RU2001102731A
RU2001102731A RU2001102731/13A RU2001102731A RU2001102731A RU 2001102731 A RU2001102731 A RU 2001102731A RU 2001102731/13 A RU2001102731/13 A RU 2001102731/13A RU 2001102731 A RU2001102731 A RU 2001102731A RU 2001102731 A RU2001102731 A RU 2001102731A
Authority
RU
Russia
Prior art keywords
composition
rowanberry
puree
molasses
alcohol
Prior art date
Application number
RU2001102731/13A
Other languages
Russian (ru)
Other versions
RU2207005C2 (en
Inventor
Татьяна Степановна Миронова
Людмила Петровна Пастухова
Original Assignee
Закрытое акционерное общество "Пензенская кондитерская фабрика"
Filing date
Publication date
Application filed by Закрытое акционерное общество "Пензенская кондитерская фабрика" filed Critical Закрытое акционерное общество "Пензенская кондитерская фабрика"
Priority to RU2001102731A priority Critical patent/RU2207005C2/en
Priority claimed from RU2001102731A external-priority patent/RU2207005C2/en
Publication of RU2001102731A publication Critical patent/RU2001102731A/en
Application granted granted Critical
Publication of RU2207005C2 publication Critical patent/RU2207005C2/en

Links

Claims (1)

Состав для приготовления конфет "Рябинушка", содержащий шоколадную глазурь, патоку, растительный обогатитель, спирт, кислоту лимонную, ароматизатор, сахарный песок, отличающийся тем, что в качестве растительного обогатителя содержит пюре из красной рябины, а в качестве ароматизатора - аромат "Клюква" при следующем соотношении компонентов, мас. %:
Шоколадная глазурь - 22,5-23,5
Патока - 6,7-7,0
Пюре из красной рябины - 6,4-6,7
Спирт - 0,8-0,9
Кислота лимонная - 0,04-0,05
Ароматизатор "Клюква" - 0,04-0,05Composition for the preparation of Ryabushka sweets containing chocolate icing, molasses, vegetable fortifier, alcohol, citric acid, flavoring, granulated sugar, characterized in that it contains red mountain ash puree as a vegetable fortifier and Cranberry aroma in the following ratio of components, wt. %:
Chocolate glaze - 22.5-23.5
Molasses - 6.7-7.0
Red mountain ash puree - 6.4-6.7
Alcohol - 0.8-0.9
Citric acid - 0.04-0.05
Cranberry flavoring - 0.04-0.05
RU2001102731A 2001-02-01 2001-02-01 Composition for making candy "ryabinushka" RU2207005C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2001102731A RU2207005C2 (en) 2001-02-01 2001-02-01 Composition for making candy "ryabinushka"

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2001102731A RU2207005C2 (en) 2001-02-01 2001-02-01 Composition for making candy "ryabinushka"

Publications (2)

Publication Number Publication Date
RU2001102731A true RU2001102731A (en) 2003-03-10
RU2207005C2 RU2207005C2 (en) 2003-06-27

Family

ID=29209255

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2001102731A RU2207005C2 (en) 2001-02-01 2001-02-01 Composition for making candy "ryabinushka"

Country Status (1)

Country Link
RU (1) RU2207005C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2458520C1 (en) * 2011-05-24 2012-08-20 Российская академия сельскохозяйственных наук Государственное научное учреждение научно-исследовательский институт кондитерской промышленности (ГНУ НИИКП Россельхозакадемии) Method for preparation of mass for fondant sweets
RU2706943C1 (en) * 2019-07-16 2019-11-21 Татьяна Валерьевна Иванова Three-layer candy

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