SK9066Y1 - Confectionery - Google Patents

Abstract

Confectionery is a product of a mixture of 70 to 120 parts by weight. flour, 7 to 18 parts by weight. sweetener and 60 to 110 parts by weight. fat or oil. The mixture may be supplemented with 0.1 to 2 parts by weight. flavorings, which may be vanilla or lemon, or mint, or cinnamon, or fennel, or rum, or rum essence, or sausage or bacon extract.

Description

Technical field

The technical solution concerns confectionery of a more permanent soft character, intended both for serving at celebrations and for normal consumption.

Prior art

A whole range of confectionery of a more permanent nature is known, intended both for use at celebrations and of a more permanent nature, either in a complete version or sealed in a package and equipped with various fillings. These confections generally have a complicated composition, whether based on chocolate or other suitable soluble raw materials, and many times must be supplemented with chemical food agents. For example, they form a foam with shortening, with some of the fat crystallizing. Some confectionery contains pasteurized milk, which causes denaturation of milk proteins. Other known confections are in the form of a chewable product, the production of which is also complicated. Said known products usually have known standardized tastes.

The aim of the technical solution is therefore to create a confectionery, the production of which will be based on natural raw materials, will not be complicated and will have hitherto unknown taste effects.

The essence of the technical solution

The stated object is achieved by a confectionery according to the technical solution, the essence of which consists in the fact that the product contains a mixture containing 70 to 120 parts by weight. flour, 7 to 18 parts by weight. sweeteners, usually sugar, and 60 to 110 parts by weight. fat or oil, mostly butter. The use of vegetable fat or vegetable oil is not excluded either. Any cereal, corn or soy flour can be used as the flour, and beet sugar is generally used as the sugar, but the use of cane or fruit sugar is not excluded.

In a preferred embodiment, the mixture may be supplemented with 0.1 to 2 parts by weight. flavorings, which may be vanilla or lemon, or mint, or cinnamon, or fennel, or rum, or rum essence, or sausage or bacon extract.

Examples of embodiments

Example 1

A confectionery was formed comprising a mixture containing 70 parts by weight. of wheat flour, 7 parts by weight. beet sugar, 60 parts by weight. butter and 0.1 part by weight vanilla.

Example 2

A confectionery was formed, comprising a mixture containing 120 parts by weight. of wheat flour, 18 parts by weight. of cane sugar, 110 parts by weight. butter and 2 parts by weight lemon.

Example 3

A confectionery was formed, comprising a mixture containing 80 parts by weight. of soy flour, 12 parts by weight. fruit sugar. 70 parts by weight vegetable fat and 1 part by weight. mint.

Example 4

A confectionery was formed, comprising a mixture containing 100 parts by weight. corn flour, 12 parts by weight. beet sugar, 90 parts by weight. of vegetable oil and 0.5 part by weight of cinnamon.

Example 5

A confectionery was formed, comprising a mixture containing 80 parts by weight. of wheat flour, 10 parts by weight. beet sugar, 90 parts by weight. butter and 1.5 parts by weight. fennel.

Example 6

A confectionery was formed comprising a mixture containing 110 parts of wheat flour, 14 parts by weight of beet sugar, 60 parts by weight. butter and 1.5 parts by weight. rum essence.

Example 7

A confectionery was formed, comprising a mixture containing 120 parts by weight. rye flour, 7 parts

SK 9066 Υ1 wt. beet sugar, 70 parts by weight. butter and 1 part wt. sausage extract.

Example 8

A confectionery was formed, comprising a mixture containing 110 parts by weight. rye flour, 10 parts 5 wt. beet sugar, 90 parts by weight. butter and 1 part wt. bacon extract.

Claims (8)

Confectionery, characterized in that it comprises a mixture containing 70 to 120 parts by weight of flour, 7 to 18 parts by weight. sweetener and 60 to 110 parts by weight. fat or oil. Confectionery according to claim 1, characterized by soy or soy flour. Confectionery according to Claim 2, characterized in that the flour is used. Confectionery according to claim 1, characterized in that or fruit sugar. Confectionery according to Claims 1 to 4, characterized by linseed fat. Confectionery according to claims 1 to 4, characterized in Confectionery according to Claims 1 to 6, characterized by parts by weight. flavors. Confectionery according to claim 7, characterized in that the flour is cereal or maize, that the cereal flour is wheat or alum, that the sweetener is beet or reed and that the fat is butter or rasts and that the oil is vegetable oil . provided that the mixture is supplemented with 0.1 to 2 in that the flavor is vanilla or lemon, or mint, or cinnamon, or fennel, or rum, or rum essence, or sausage or bacon extract.