RU99116399A - Method for the production of confectionery - Google Patents

Method for the production of confectionery

Info

Publication number
RU99116399A
RU99116399A RU99116399/13A RU99116399A RU99116399A RU 99116399 A RU99116399 A RU 99116399A RU 99116399/13 A RU99116399/13 A RU 99116399/13A RU 99116399 A RU99116399 A RU 99116399A RU 99116399 A RU99116399 A RU 99116399A
Authority
RU
Russia
Prior art keywords
semi
finished products
molding
production
confectionery
Prior art date
Application number
RU99116399/13A
Other languages
Russian (ru)
Inventor
Владимир Павлович Зубенко
Original Assignee
Владимир Павлович Зубенко
Бордиков Николай Николаевич
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Владимир Павлович Зубенко, Бордиков Николай Николаевич filed Critical Владимир Павлович Зубенко
Publication of RU99116399A publication Critical patent/RU99116399A/en

Links

Claims (2)

1. Способ производства кондитерских изделий, включающий смешивание сахаросодержащего продукта с рецептурными компонентами, подкисление, ароматизацию и окрашивание, проминку полученной массы, образование жгута и формование изделия, отличающийся тем, что ароматизированную и подкисленную карамельную массу делят на две части, формуют полуфабрикаты изделий методом группового прессования в пресс-форме и соединяют их, при этом до формования и после него полуфабрикаты подвергают сушке при 30÷35°С в течение 2 ч.1. A method for the production of confectionery products, including mixing a sugar-containing product with prescription components, acidification, aromatization and coloring, mashing the resulting mass, forming a tow and molding the product, characterized in that the flavored and acidified caramel mass is divided into two parts, molded semi-finished products by group method pressing in the mold and connecting them, while before molding and after it, the semi-finished products are dried at 30 ÷ 35 ° C for 2 hours 2. Способ по п.1, отличающийся тем, что формование части полуфабрикатов изделий осуществляют укладкой карамельной массы жидкой консистенции из кондитерского мешка или шприца на другую часть полуфабрикатов изделий.2. The method according to claim 1, characterized in that the molding part of the semi-finished products is carried out by laying a caramel mass of liquid consistency from a pastry bag or syringe on another part of the semi-finished products.
RU99116399/13A 1998-11-06 1999-08-04 Method for the production of confectionery RU99116399A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UZ9800777.1 1998-11-06

Publications (1)

Publication Number Publication Date
RU99116399A true RU99116399A (en) 2003-09-27

Family

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