RU94007533A - METHOD OF PRODUCTION OF CHALVA GLAZED WITH CHOCOLATE - Google Patents

METHOD OF PRODUCTION OF CHALVA GLAZED WITH CHOCOLATE

Info

Publication number
RU94007533A
RU94007533A RU94007533/13A RU94007533A RU94007533A RU 94007533 A RU94007533 A RU 94007533A RU 94007533/13 A RU94007533/13 A RU 94007533/13A RU 94007533 A RU94007533 A RU 94007533A RU 94007533 A RU94007533 A RU 94007533A
Authority
RU
Russia
Prior art keywords
halva
mass
glazed
glaze
licorice root
Prior art date
Application number
RU94007533/13A
Other languages
Russian (ru)
Other versions
RU2041641C1 (en
Inventor
В.В. Виноградов
М.Е. Ткешелашвили
Е.С. Макеева
Н.Г. Соболева
Original Assignee
Акционерное общество закрытого типа "Рот Фронт"
Filing date
Publication date
Application filed by Акционерное общество закрытого типа "Рот Фронт" filed Critical Акционерное общество закрытого типа "Рот Фронт"
Priority to RU94007533A priority Critical patent/RU2041641C1/en
Priority claimed from RU94007533A external-priority patent/RU2041641C1/en
Application granted granted Critical
Publication of RU2041641C1 publication Critical patent/RU2041641C1/en
Publication of RU94007533A publication Critical patent/RU94007533A/en

Links

Claims (1)

Использование в пищевой промышленности, в частности в кондитерской - при приготовлении восточных сладостей в виде халвы для улучшения качественных показателей халвы путем ослабевания в ней горьковатого вкуса, присущего солодковому корню и тахинной массе, а также для облегчения нанесения глазури на поверхность халвы. Сбивают карамельную массу и вводят в нее отвар солодкового корня, полученный путем смешивания экстракта солодкового корня с содержанием глицирзиновой кислоты 18-20% с водой в соотношении 1:1, нагревания полученной массы до 90-100oC и добавления в нее соли в количестве 4-7% от массы экстракта. Вымешивают халву в деже с введением сбитой карамельной массы и тахинной массы с последующим формированием в виде пласта и резке на отдельные брикеты. Затем ведется глазирование брикетов халвы, на первом этапе глазируют дно каждого брикета путем частичного опускания в емкость с глазурью, а на втором - само изделие на сетчатом транспортере путем подачи глазури сверху на изделия.Use in the food industry, in particular in the confectionery - in the preparation of Oriental sweets in the form of halva to improve the quality indicators of halva by weakening the bitter taste inherent in licorice root and tahini mass in it, as well as to facilitate the application of glaze on the surface of halva. Shoot down the caramel mass and inject broth of licorice root, obtained by mixing extract of licorice root with a content of glycyrrhesic acid 18-20% with water in a ratio of 1: 1, heating the resulting mass to 90-100 o C and adding salt in the amount of 4 -7% by weight of the extract. Kalka halva in the bowl with the introduction of knocked caramel mass and tahini mass with the subsequent formation in the form of a layer and cutting into individual briquettes. Then, halva briquettes are glazed, in the first stage, the bottom of each briquette is glazed by partial lowering into the container with glaze, and in the second stage the product itself is on the mesh conveyor by feeding glaze on top of the product.
RU94007533A 1994-03-04 1994-03-04 Process for manufacture of halva and glazed chocolate RU2041641C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU94007533A RU2041641C1 (en) 1994-03-04 1994-03-04 Process for manufacture of halva and glazed chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU94007533A RU2041641C1 (en) 1994-03-04 1994-03-04 Process for manufacture of halva and glazed chocolate

Publications (2)

Publication Number Publication Date
RU2041641C1 RU2041641C1 (en) 1995-08-20
RU94007533A true RU94007533A (en) 1996-02-20

Family

ID=20153131

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94007533A RU2041641C1 (en) 1994-03-04 1994-03-04 Process for manufacture of halva and glazed chocolate

Country Status (1)

Country Link
RU (1) RU2041641C1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1005605B (en) * 2006-03-20 2007-07-25 Δημητρης Αλεξοπουλος Chocolate-coated halva-based sweets

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