RU97110534A - METHOD FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS ON A PRALINE BASIS - Google Patents

METHOD FOR THE PRODUCTION OF CONFECTIONERY PRODUCTS ON A PRALINE BASIS

Info

Publication number
RU97110534A
RU97110534A RU97110534/13A RU97110534A RU97110534A RU 97110534 A RU97110534 A RU 97110534A RU 97110534/13 A RU97110534/13 A RU 97110534/13A RU 97110534 A RU97110534 A RU 97110534A RU 97110534 A RU97110534 A RU 97110534A
Authority
RU
Russia
Prior art keywords
fat
praline
production
confectionery products
mixing
Prior art date
Application number
RU97110534/13A
Other languages
Russian (ru)
Other versions
RU2129804C1 (en
Inventor
М.А. Талейсник
Л.М. Аксенова
Т.В. Быстрова
Е.А. Солдатова
Original Assignee
Научно-исследовательский институт кондитерской промышленности
Filing date
Publication date
Application filed by Научно-исследовательский институт кондитерской промышленности filed Critical Научно-исследовательский институт кондитерской промышленности
Priority to RU97110534/13A priority Critical patent/RU2129804C1/en
Priority claimed from RU97110534/13A external-priority patent/RU2129804C1/en
Application granted granted Critical
Publication of RU2129804C1 publication Critical patent/RU2129804C1/en
Publication of RU97110534A publication Critical patent/RU97110534A/en

Links

Claims (2)

1. Способ производства кондитерских изделий на пралиновой основе, включающий смешивание рецептурных компонентов с частью жира, вальцевание смеси, отминку с оставшейся частью жира, формирование путем выпрессовывания или размазки и охлаждение, отличающийся тем, что при смешивании рецептурных компонентов орех вводят дробленый, с частицами 0,5-3 мм и температурой 55-65oC, жир подают в жидкообразном состоянии в количестве 36-41% от рецептурного с температурой 38-43oC, в процессе вальцевания степень измельчения массы должна быть в пределах 89-95%, а отминку осуществляют с оставшимся количеством жира в пластицированном состоянии с температурой 16-21oC.1. Method for the production of praline-based confectionery products, comprising mixing the recipe components with a portion of fat, rolling the mixture, warming up with the remaining part of the fat, forming by pressing or spreading and cooling, characterized in that when mixing the recipe components, the nut is crushed, with particles 0 , 5-3 mm and a temperature of 55-65 o C, fat is served in a liquid-like state in the amount of 36-41% of the recipe with a temperature of 38-43 o C, during the rolling process, the degree of grinding of the mass should be in the range 89-95%, and otmin ku is carried out with the remaining amount of fat in a plasticized state with a temperature of 16-21 o C. 2. Способ по п.1, отличающийся тем, что смешивание рецептурных компонентов ведут в течение 30-35 мин при частоте вращения Z-образных месильных органов не менее 80 об/мин. 2. The method according to claim 1, characterized in that the mixing of the prescription components is carried out for 30-35 minutes at a rotational speed of Z-shaped kneading organs of at least 80 rpm.
RU97110534/13A 1997-06-19 1997-06-19 Praline confectionery production method RU2129804C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU97110534/13A RU2129804C1 (en) 1997-06-19 1997-06-19 Praline confectionery production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU97110534/13A RU2129804C1 (en) 1997-06-19 1997-06-19 Praline confectionery production method

Publications (2)

Publication Number Publication Date
RU2129804C1 RU2129804C1 (en) 1999-05-10
RU97110534A true RU97110534A (en) 1999-05-20

Family

ID=20194467

Family Applications (1)

Application Number Title Priority Date Filing Date
RU97110534/13A RU2129804C1 (en) 1997-06-19 1997-06-19 Praline confectionery production method

Country Status (1)

Country Link
RU (1) RU2129804C1 (en)

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