RU2005121779A - COMPOSITION FOR THE PRODUCTION OF COOKING CANDIES AND METHOD FOR PRODUCING THEM - Google Patents

Claims (2)

1. Composition for the production of roasted sweets containing natural honey, crushed roasted walnut kernel, candied fruit, fat component, chocolate icing, characterized in that the composition further comprises molasses, water, glycerin, maltodextrins, food salt, lecithin, flavoring, vanillin, and as candied fruit citrus fruits are used in the following ratio of components, wt.%: Crushed roasted walnut kernel 28.64-33.32 Syrup 22.13-25.21 Candied fruit 15.75-18.02 Fat component 2,687-4,88 Water 2.60-3.16 Natural honey 1.92-2.98 Glycerol 1.74-2.26 Maltodextrins 0.38-0.51 Food salt 0.28-0.31 Lecithin 0.09-0.16 Flavoring 0.04-0.06 Vanillin 0.01-0.03 Chocolate Milk Glaze Rest 2. A method for the production of roasted candies, including the preparation of glue syrup containing honey, obtaining a candy mass by mixing it with candied fruit and crushed nuts, mixing the resulting candy mass, molding finished products from it, cooling, glazing, characterized in that the adhesive syrup is prepared by boiling molasses, glycerin, maltodextrins, the fat component, food salt, lecithin, water and boil to a temperature of 117-118 ° C, and the preparation of the candy mass is carried out by mixing uncooled sir Opa with a separately prepared mixture of crushed nuts, candied fruits and flavoring, as provided for in the recipe.