UA110790U - A METHOD OF MANUFACTURING PREPARED CONFECTIONERY - Google Patents
A METHOD OF MANUFACTURING PREPARED CONFECTIONERYInfo
- Publication number
- UA110790U UA110790U UAU201603162U UAU201603162U UA110790U UA 110790 U UA110790 U UA 110790U UA U201603162 U UAU201603162 U UA U201603162U UA U201603162 U UAU201603162 U UA U201603162U UA 110790 U UA110790 U UA 110790U
- Authority
- UA
- Ukraine
- Prior art keywords
- syrup
- water
- cognac
- aromatic
- rum
- Prior art date
Links
Landscapes
- Confectionery (AREA)
Abstract
Спосіб виробництва кріплених сиропів для просочування кондитерських виробів передбачає введення цукру-піску у киплячу воду у масовому співвідношенні 1:1,1, уварювання сиропу до щільності 1,22-1,25 кг/дм3 при постійному помішуванні з видаленням піни, охолодження до температури 20 °C та проціджування, купажування цукрового сиропу з додаванням ромової есенції, коньяку України або десертного вина при подальшому докріпленні, в результаті отримують в'язкий прозорий сироп вологістю 46-54 % з ромовим, винним або коньячним запахом. Для докріплення сиропу використовують рослинні водно-спиртові настої, які готують настоюванням рослинної сировини (як ароматичної, так і неароматичної) у водно-спиртовому розчині міцністю 40-90 %.The method of production of fortified syrups for impregnation of confectionery products involves the introduction of sugar in boiling water in a mass ratio of 1: 1,1, boiling the syrup to a density of 1.22-1.25 kg / dm3 with constant stirring with the removal of foam, cooling to a temperature of 20 ° C and straining, blending sugar syrup with the addition of rum essence, cognac of Ukraine or dessert wine with further attachment, as a result, get a viscous transparent syrup with a moisture content of 46-54% with rum, wine or cognac odor. For the attachment of the syrup used vegetable water-alcohol infusions, which are prepared by infusion of vegetable raw materials (both aromatic and non-aromatic) in a water-alcohol solution with a strength of 40-90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201603162U UA110790U (en) | 2016-03-28 | 2016-03-28 | A METHOD OF MANUFACTURING PREPARED CONFECTIONERY |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UAU201603162U UA110790U (en) | 2016-03-28 | 2016-03-28 | A METHOD OF MANUFACTURING PREPARED CONFECTIONERY |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA110790U true UA110790U (en) | 2016-10-25 |
Family
ID=57232091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UAU201603162U UA110790U (en) | 2016-03-28 | 2016-03-28 | A METHOD OF MANUFACTURING PREPARED CONFECTIONERY |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA110790U (en) |
-
2016
- 2016-03-28 UA UAU201603162U patent/UA110790U/en unknown
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