RU2002107085A - Method for the production of creamy lipstick - Google Patents

Method for the production of creamy lipstick

Info

Publication number
RU2002107085A
RU2002107085A RU2002107085/13A RU2002107085A RU2002107085A RU 2002107085 A RU2002107085 A RU 2002107085A RU 2002107085/13 A RU2002107085/13 A RU 2002107085/13A RU 2002107085 A RU2002107085 A RU 2002107085A RU 2002107085 A RU2002107085 A RU 2002107085A
Authority
RU
Russia
Prior art keywords
mixture
production
creamy lipstick
milk powder
syrup
Prior art date
Application number
RU2002107085/13A
Other languages
Russian (ru)
Other versions
RU2220583C2 (en
Inventor
Зиннятулла Хайруллинович Ситдиков
Original Assignee
Зиннятулла Хайруллинович Ситдиков
Filing date
Publication date
Application filed by Зиннятулла Хайруллинович Ситдиков filed Critical Зиннятулла Хайруллинович Ситдиков
Priority to RU2002107085/13A priority Critical patent/RU2220583C2/en
Priority claimed from RU2002107085/13A external-priority patent/RU2220583C2/en
Publication of RU2002107085A publication Critical patent/RU2002107085A/en
Application granted granted Critical
Publication of RU2220583C2 publication Critical patent/RU2220583C2/en

Links

Claims (1)

Способ производства сливочной помады, предусматривающий приготовление сиропа путем смешивания сахара, патоки, молока сгущенного и ванилина, уваривание полученной смеси, добавление сливочного масла и сухого молока, сбивание смеси и формование корпусов конфет, отличающийся тем, что сливочное масло добавляют в сироп до сбивания, сбитую смесь выдерживают при комнатной температуре, повторно сбивают смесь с одновременным введением в нее сухого молока и ароматизированных добавок, а после формования корпусов конфет производят их глазирование шоколадной глазурью.A method for the production of creamy lipstick, which involves preparing a syrup by mixing sugar, molasses, condensed milk and vanillin, boiling the resulting mixture, adding butter and milk powder, kneading the mixture and forming candy bodies, characterized in that the butter is added to the syrup until whipped the mixture is kept at room temperature, the mixture is knocked down again with the simultaneous introduction of milk powder and flavored additives into it, and after molding the candy bodies they are glazed chocolate glaze.
RU2002107085/13A 2002-03-19 2002-03-19 Cream fondant production method RU2220583C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2002107085/13A RU2220583C2 (en) 2002-03-19 2002-03-19 Cream fondant production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2002107085/13A RU2220583C2 (en) 2002-03-19 2002-03-19 Cream fondant production method

Publications (2)

Publication Number Publication Date
RU2002107085A true RU2002107085A (en) 2003-11-10
RU2220583C2 RU2220583C2 (en) 2004-01-10

Family

ID=32090843

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2002107085/13A RU2220583C2 (en) 2002-03-19 2002-03-19 Cream fondant production method

Country Status (1)

Country Link
RU (1) RU2220583C2 (en)

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