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Application filed by Національний Університет Харчових ТехнологійfiledCriticalНаціональний Університет Харчових Технологій
Priority to UAA201501345ApriorityCriticalpatent/UA111038C2/en
Publication of UA111038C2publicationCriticalpatent/UA111038C2/en
The invention relates to the confectionery industry and restaurant business. Applied is a fondant, which contains, wt. %: 22.5-23.0 rice flour, eggs 18.0-19.0, sugar 6.0-7.0, cocoa butter 11.0-12.0, condensed milk 38.0-40.0, powdered citrus zest 2.0-3.5, 0.2-1.0 citric acid ester. The technical result lies in obtaining fondant of the high nutritional value and improving structural and mechanical and organoleptic characteristics of the product.
Composition for imparting/enhancing cheese flavor, method for producing composition for imparting/enhancing cheese flavor, method for imparting cheese flavor to foods or enhancing cheese flavor of foods, and method for producing foods with imparted/enhanced cheese flavor