RU97113651A

RU97113651A - GOLDEN COCONUT CANDIES WITH GLAZED CHOCOLATE GLAZE CASING, FORMED BY TWO LAYERS OF WAFFLES AND LOCATED BETWEEN THIS CREAM MASS, AND METHOD FOR PRODUCING CANDO GOLD CANDO

Info

Publication number: RU97113651A
Application number: RU97113651/13A
Authority: RU
Inventors: А.Н. Даурский; В.Е. Хитцов; Г.Н. Болдина; И.А. Кондакова; Ю.В. Клаповский; Ю.И. Асташова; Н.И. Смирнова; С.С. Черняков; И.Н. Чижикова
Original assignee: Открытое акционерное общество Московская кондитерская фабрика "Красный Октябрь"
Filing date: 1997-08-12
Publication date: 1999-01-27

Claims

1. Candy, which is a body glazed with chocolate icing, formed by two layers of wafers made from a semi-finished flour product, and a cream mass located between them, consisting of coconut oil, a fat-containing product, powdered sugar and flavoring, characterized in that the ratio of chocolate glaze to wafers and the cream mass is selected in the range of / 37 - 43 /: / 5.5-10 /: / 49-57 / with the thickness of the cream mass and candy, respectively, in the range of 6.0 - 7.5 mm and 10.5 - 12, 0 mm, with citric acid added to the cream mass second, chocosin was introduced as a fat-containing product, coconut flavoring was introduced as a flavoring agent, and the mass components were taken in the following ratio, wt.%:
Coconut Oil - 27-41
Chokosin - 1.5-2.5
Citric acid - 0.25-0.43
Fragrance Coconut - 0.05-0.15
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, 2-fold vanilla essence and powdered sugar in the following ratio, wt. %:
Cocoa mass - 31-39
Vegetable Fat - 13-19
Lecithin - 0.02-0.2
2-fold 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 - 39-44
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 a semi-finished product and a cream mass located between them, comprising preparing wafer sheets, including mixing a semi-finished product from flour, water and other components provided for in the recipe, and baking it, preparing a creamy mass, forming candy bodies, including spreading the creamy mass on a wafer sheet, followed by another wafer sheet, cooling and cutting prepared layers into separate bodies, dividing the bodies into streams, glazing them, cooling and wrapping the resulting sweets, characterized in that after baking the wafer sheets are cooled until they reach a temperature of 40-50 ^° C for 3.5-5.5 minutes, subjected to conditioning at a temperature of 50 - 70 ^o C for 6 - 11 min for wafers to obtain stable uniform humidity in the range of 3.5 - 6.0%, before spreading, the creamy mass is tempered with a decrease in temperature at the end of the process in a linear mode from 50 - 55 ^o C to 32 - 34 ^o C and spread waf leaf sheets are kept at the achieved mass parameters, while the ratio of chocolate glaze, wafers and cream mass is selected in the range / 37 - 43 /: / 5.5-10 /: / 49-57 / with the thickness of the cream mass and candy, respectively, within 6 , 0 - 7.5 mm and 10.5 - 12.0 mm.

5. The method according to p. 4, characterized in that in the preparation of chocolate icing, cocoa butter or cocoa butter substitutes in the amount of 13-19% of the total mass are used as vegetable fat.

6. The method according to claim 4, characterized in that in the preparation of the semi-finished flour product for wafers, lecithin and sunflower oil in the amount of / 0.08 - 0.15 /% and / 0.2 - 0.5 /% from total mass of semi-finished flour.