SU501744A1 - Method for the production of whipped candy masses - Google Patents

Method for the production of whipped candy masses

Info

Publication number
SU501744A1
SU501744A1 SU1953104A SU1953104A SU501744A1 SU 501744 A1 SU501744 A1 SU 501744A1 SU 1953104 A SU1953104 A SU 1953104A SU 1953104 A SU1953104 A SU 1953104A SU 501744 A1 SU501744 A1 SU 501744A1
Authority
SU
USSR - Soviet Union
Prior art keywords
production
candy masses
whipped candy
whipped
masses
Prior art date
Application number
SU1953104A
Other languages
Russian (ru)
Inventor
Пиня Борисович Шульман
Original Assignee
Вильнюсская Ордена Трудового Красного Знамени Кондитерская Фабрика "Пяргале"
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 Вильнюсская Ордена Трудового Красного Знамени Кондитерская Фабрика "Пяргале" filed Critical Вильнюсская Ордена Трудового Красного Знамени Кондитерская Фабрика "Пяргале"
Priority to SU1953104A priority Critical patent/SU501744A1/en
Application granted granted Critical
Publication of SU501744A1 publication Critical patent/SU501744A1/en

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  • Confectionery (AREA)

Description

3 ком и смешивани  полученной массы с жирсодержгщим сырьем и другими рецептурными компонентами, отличающийс  тем, что, с целью повышени  качества изделий, сокрашени  потерь и повышени  производитель-5 ности труда, перед смешиванием жирсодержащее сырье охлаждают и сбивают, а получен4 ную агаро-сахаро-белковую массу ввод т в сбитое жирсодержандее сырье, 2. Способ по п. 1, от л и ч а ю ш,и и с   тем, что жирсодержашее сырье охлаждают до температуры 8-12°С, а сбивание провод т в течение 5-7 мин.3 com and mixing the resulting mass with fat-containing raw materials and other prescription components, characterized in that, in order to improve the quality of products, reduce losses and increase production, before processing, the fat-containing raw material is cooled and knocked down, and the resulting agar-sugar the protein mass is introduced into the raw material containing fat, 2. The method according to claim 1, from l and h and w, and so that the fat-containing raw material is cooled to a temperature of 8-12 ° C, and the churning is carried out for 5- 7 min

SU1953104A 1973-07-30 1973-07-30 Method for the production of whipped candy masses SU501744A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU1953104A SU501744A1 (en) 1973-07-30 1973-07-30 Method for the production of whipped candy masses

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU1953104A SU501744A1 (en) 1973-07-30 1973-07-30 Method for the production of whipped candy masses

Publications (1)

Publication Number Publication Date
SU501744A1 true SU501744A1 (en) 1976-02-05

Family

ID=20562706

Family Applications (1)

Application Number Title Priority Date Filing Date
SU1953104A SU501744A1 (en) 1973-07-30 1973-07-30 Method for the production of whipped candy masses

Country Status (1)

Country Link
SU (1) SU501744A1 (en)

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