RU97109624A - CANDY “GENTLE SURPRISE” WITH GLAZED CHOCOLATE GLAZE CASE, FORMED BY TWO LAYERS OF WATER AND CREATED BETWEEN THIS CREAM-CHOCOLATE MASS, AND METHOD OF “COOKING” - Google Patents
CANDY “GENTLE SURPRISE” WITH GLAZED CHOCOLATE GLAZE CASE, FORMED BY TWO LAYERS OF WATER AND CREATED BETWEEN THIS CREAM-CHOCOLATE MASS, AND METHOD OF “COOKING”Info
- Publication number
- RU97109624A RU97109624A RU97109624/13A RU97109624A RU97109624A RU 97109624 A RU97109624 A RU 97109624A RU 97109624/13 A RU97109624/13 A RU 97109624/13A RU 97109624 A RU97109624 A RU 97109624A RU 97109624 A RU97109624 A RU 97109624A
- Authority
- RU
- Russia
- Prior art keywords
- chocolate
- cream
- mass
- candy
- wafers
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims 9
- 235000019219 chocolate Nutrition 0.000 title claims 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims 4
- 238000010411 cooking Methods 0.000 title 1
- 240000000280 Theobroma cacao Species 0.000 claims 10
- 235000012431 wafers Nutrition 0.000 claims 10
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims 5
- 229940067606 Lecithin Drugs 0.000 claims 5
- 229940110456 cocoa butter Drugs 0.000 claims 5
- 235000019868 cocoa butter Nutrition 0.000 claims 5
- 235000013312 flour Nutrition 0.000 claims 5
- 235000010445 lecithin Nutrition 0.000 claims 5
- 239000000787 lecithin Substances 0.000 claims 5
- 235000009470 Theobroma cacao Nutrition 0.000 claims 4
- MWOOGOJBHIARFG-UHFFFAOYSA-N Vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims 4
- 238000002360 preparation method Methods 0.000 claims 4
- 239000011265 semifinished product Substances 0.000 claims 4
- 235000019486 Sunflower oil Nutrition 0.000 claims 3
- 239000002600 sunflower oil Substances 0.000 claims 3
- 235000019871 vegetable fat Nutrition 0.000 claims 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-N Carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims 2
- 240000006722 Vanilla planifolia Species 0.000 claims 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims 2
- 235000014121 butter Nutrition 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 2
- 150000003839 salts Chemical class 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 229940117960 vanillin Drugs 0.000 claims 2
- 235000012141 vanillin Nutrition 0.000 claims 2
- 235000019879 cocoa butter substitute Nutrition 0.000 claims 1
- 230000003750 conditioning Effects 0.000 claims 1
- 238000005520 cutting process Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000000465 moulding Methods 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
- 238000003892 spreading Methods 0.000 claims 1
- 235000012773 waffles Nutrition 0.000 claims 1
Claims (1)
Какао тертое - 19,0-25,0
Какао-масло - 7,5-15,0
Сливочное масло - 25,0-34,0
Ванилин - 0,08-0,20
Сахарная пудра - Остальное
2. Конфета по п.1, отличающаяся тем, что шоколадная глазурь состоит из какао тертого, растительного жира в виде какао-масла или заменителя какао-масла, лецитина, эссенции ванильной двухкратной и сахарной пудры, при следующем соотношении компонентов, мас.%:
Какао тертое - 31,0-39,0
Растительный жир - 13,0-19,0
Лецитин - 0,02-0,08
Эссенция ванильная двухкратная - 0,035-0,065
Сахарная пудра - Остальное
3. Конфета по п.1, отличающаяся тем, что мучной полуфабрикат для вафель состоит из муки, воды, соли, соды, лецитина и подсолнечного масла при следующем соотношении компонентов, мас.%:
Мука - 39,0-44,0
Соль - 0,25-0,35
Сода - 0,04-0,07
Лецитин - 0,08-0,15
Подсолнечное масло - 0,2-0,5
Вода - Остальное
4. Способ производства конфет с глазированным шоколадной глазурью корпусом, образованным из двух слоев вафель, изготовленных из мучного полуфабриката, и расположенной между ними крем-шоколадной массы, предусматривающий приготовление вафельных листов, включающее замес мучного полуфабриката из муки, воды и остальных компонентов, предусмотренных рецептурой, и его выпечку, приготовление крем-шоколадной массы, формование корпусов конфет, включающее намазку крем-шоколадной массы на вафельный лист с последующим накрыванием другим вафельным листом, охлаждение и резку подготовленных пластов на отдельные корпуса, разделение корпусов на потоки, их глазирование, охлаждение и завертку полученных конфет, отличающийся тем, что после выпечки вафельные листы охлаждают до достижения ими температуры 40-50oC в течение 3,5-5,5 мин, подвергают кондиционированию при 50-70oC в течение 6-11 мин для приобретения вафлями стабильной равномерной влажности в пределах 3,5-6,0%, при этом соотношение шоколадной глазури, вафель и крем-шоколадной массы выбирают в пределах (37-43) - (5-9) - (49-57) при толщине крем-шоколадной массы и конфеты соответственно в пределах 6,0-7,5 мм и 10,5-12,0 мм.1. Candy, which is a body glazed with chocolate icing, formed by two layers of wafers made from semi-finished flour and a cream-chocolate mass between them, consisting of grated cocoa, cocoa butter, powdered sugar and butter, characterized in that the ratio chocolate glaze, wafers and cream-chocolate mass is selected in the range (37-43): (5-9) :( 49-57) with a thickness of cream-chocolate mass and candy, respectively, in the range of 6.0-7.5 mm and 10 , 5-12.0 mm, while vanillin is additionally introduced into the cream-chocolate mass, mass components are taken in the following ratio, wt.%:
Cocoa mass - 19.0-25.0
Cocoa Butter - 7.5-15.0
Butter - 25.0-34.0
Vanillin - 0.08-0.20
Powdered Sugar - Else
2. Candy according to claim 1, characterized in that the chocolate glaze consists of cocoa liquor, vegetable fat in the form of cocoa butter or a substitute for cocoa butter, lecithin, vanilla essence and powdered sugar, in the following ratio, wt.%:
Cocoa mass - 31.0-39.0
Vegetable fat - 13.0-19.0
Lecithin - 0.02-0.08
Double vanilla essence - 0.035-0.065
Powdered Sugar - Else
3. Candy according to claim 1, characterized in that the semi-finished flour product for wafers consists of flour, water, salt, soda, lecithin and sunflower oil in the following ratio, wt.%:
Flour - 39.0-44.0
Salt - 0.25-0.35
Soda - 0.04-0.07
Lecithin - 0.08-0.15
Sunflower oil - 0.2-0.5
Water - Else
4. A method for the production of sweets with a body glazed with chocolate icing, formed from two layers of wafers made from semi-finished products, and a cream-chocolate mass located between them, providing for the preparation of wafer sheets, including kneading semi-finished products from flour, water and other components provided for in the recipe , and its baking, preparation of cream-chocolate mass, molding of candy bodies, including spreading of cream-chocolate mass on a wafer sheet, followed by covering with another waffle sheet, cooling and cutting the prepared layers into separate bodies, dividing the bodies into streams, glazing them, cooling and wrapping the obtained sweets, characterized in that after baking the wafer sheets are cooled to reach a temperature of 40-50 o C for 3.5-5 , 5 min, is subjected to conditioning at 50-70 o C for 6-11 min for the wafers to acquire a stable uniform humidity in the range of 3.5-6.0%, while the ratio of chocolate glaze, wafers and cream-chocolate mass is selected within (37-43) - (5-9) - (49-57) with a cream-chocolate thickness th weight and candy, respectively, in the range of 6.0-7.5 mm and a 10,5-12,0 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU97109624A RU2118094C1 (en) | 1997-06-06 | 1997-06-06 | Sweets "nezhny syurpriz" with glazed by chocolate glaze center formed by two layers of wafers and cream-and-chocolate mass between them, and method of producing sweets "nezhny syurpriz" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU97109624A RU2118094C1 (en) | 1997-06-06 | 1997-06-06 | Sweets "nezhny syurpriz" with glazed by chocolate glaze center formed by two layers of wafers and cream-and-chocolate mass between them, and method of producing sweets "nezhny syurpriz" |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2118094C1 RU2118094C1 (en) | 1998-08-27 |
| RU97109624A true RU97109624A (en) | 1999-01-27 |
Family
ID=20193972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU97109624A RU2118094C1 (en) | 1997-06-06 | 1997-06-06 | Sweets "nezhny syurpriz" with glazed by chocolate glaze center formed by two layers of wafers and cream-and-chocolate mass between them, and method of producing sweets "nezhny syurpriz" |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2118094C1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG823Y1 (en) * | 2004-07-19 | 2006-08-31 | "Хеви - Валери Антов" Ет | Confectionery |
| RU2661400C1 (en) * | 2017-12-26 | 2018-07-16 | Татьяна Валерьевна Иванова | Wafer product |
| AU2022334817A1 (en) * | 2021-08-27 | 2024-02-29 | Société des Produits Nestlé S.A. | Confectionery product |
-
1997
- 1997-06-06 RU RU97109624A patent/RU2118094C1/en active IP Right Revival
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