RU99124566A - COMPOSITION OF PRALINUM MASS FOR CONFET PRODUCTION - Google Patents

COMPOSITION OF PRALINUM MASS FOR CONFET PRODUCTION

Info

Publication number
RU99124566A
RU99124566A RU99124566/13A RU99124566A RU99124566A RU 99124566 A RU99124566 A RU 99124566A RU 99124566/13 A RU99124566/13 A RU 99124566/13A RU 99124566 A RU99124566 A RU 99124566A RU 99124566 A RU99124566 A RU 99124566A
Authority
RU
Russia
Prior art keywords
composition
production
essence
pralinum
confet
Prior art date
Application number
RU99124566/13A
Other languages
Russian (ru)
Other versions
RU2185739C2 (en
Inventor
Валерий Николаевич Иванов
Галина Андреевна Афанасьева
Надежда Гавриловна Васильева
Ирина Петровна Мочалова
Original Assignee
Открытое акционерное общество "АКконд"
Filing date
Publication date
Application filed by Открытое акционерное общество "АКконд" filed Critical Открытое акционерное общество "АКконд"
Priority to RU99124566A priority Critical patent/RU2185739C2/en
Priority claimed from RU99124566A external-priority patent/RU2185739C2/en
Publication of RU99124566A publication Critical patent/RU99124566A/en
Application granted granted Critical
Publication of RU2185739C2 publication Critical patent/RU2185739C2/en

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Claims (1)

Состав для производства пралиновых масс, содержащий сахарную пудру, молоко сухое, какао порошок, жир кондитерский, ядро ореха жаренного и эссенцию, отличающийся тем, что он дополнительно содержит крошку крекерную, а в качестве ореха жаренного содержит орех жаренный арахис, а в качестве эссенции содержит эссенцию кофейную при следующем соотношении компонентов, вес.%:
Сахарная пудра - 42,05 - 45,10
Молоко сухое - 11,10-16,35
Какао порошок - 2,80
Орех жаренный арахис - 3,30 - 5,18
Жир кондитерский - 20,90 - 22,50
Крошка крекерная - 12,60 - 15,80
Эссенция кофейная - 0,12The composition for the production of praline masses, containing powdered sugar, powdered milk, cocoa powder, confectionary fat, roasted walnut kernel and essence, characterized in that it additionally contains cracker crumb, and roasted peanuts as a walnut nut, and as an essence contains coffee essence in the following ratio of components, wt.%:
Powdered sugar - 42.05 - 45.10
Dry milk - 11.10-16.35
Cocoa powder - 2.80
Roasted Peanuts Walnut - 3.30 - 5.18
Confectionary fat - 20.90 - 22.50
Cracker Crumb - 12.60 - 15.80
Coffee Essence - 0.12
RU99124566A 1999-11-22 1999-11-22 Composition of praline mass for sweets production RU2185739C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU99124566A RU2185739C2 (en) 1999-11-22 1999-11-22 Composition of praline mass for sweets production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU99124566A RU2185739C2 (en) 1999-11-22 1999-11-22 Composition of praline mass for sweets production

Publications (2)

Publication Number Publication Date
RU99124566A true RU99124566A (en) 2001-09-20
RU2185739C2 RU2185739C2 (en) 2002-07-27

Family

ID=20227262

Family Applications (1)

Application Number Title Priority Date Filing Date
RU99124566A RU2185739C2 (en) 1999-11-22 1999-11-22 Composition of praline mass for sweets production

Country Status (1)

Country Link
RU (1) RU2185739C2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2630500C1 (en) * 2016-03-24 2017-09-11 Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ"). Praline mass

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