UA24089C2 - Method for production of the cream type sweets "vinok dunaju" (danube wreath) - Google Patents

Method for production of the cream type sweets "vinok dunaju" (danube wreath)

Info

Publication number
UA24089C2
UA24089C2 UA95041531A UA95041531A UA24089C2 UA 24089 C2 UA24089 C2 UA 24089C2 UA 95041531 A UA95041531 A UA 95041531A UA 95041531 A UA95041531 A UA 95041531A UA 24089 C2 UA24089 C2 UA 24089C2
Authority
UA
Ukraine
Prior art keywords
vinok
dunaju
danube
wreath
production
Prior art date
Application number
UA95041531A
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Любов Петрівна Мясоєдова
Любовь Петровна Мясоедова
Валентина Іванівна Ларкіна
Валентина Ивановна Ларкина
Original Assignee
Закрите Акціонерне Товариство "Житомирські Ласощі"
Закрытое Акционерное Общество "Жытомырськи Ласощи"
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 Закрите Акціонерне Товариство "Житомирські Ласощі", Закрытое Акционерное Общество "Жытомырськи Ласощи" filed Critical Закрите Акціонерне Товариство "Житомирські Ласощі"
Priority to UA95041531A priority Critical patent/UA24089C2/en
Publication of UA24089C2 publication Critical patent/UA24089C2/en

Links

Landscapes

  • Confectionery (AREA)

Abstract

The invention relates to food industry. The method includes the sugar-molasses boiling with removal of the moisture from it, its mixing up to obtain the fondant, mixing it with vanilla, spirit, butter and cocoa-butter and whipping the mixture, depositing the centers, their glazing and powdering. The fondant temperature before mixing is reached to 65-70 °C, mixing the fondant, vanilla, spirit, butter and cocoa-butter is made up to mass temperature of 35-40 °C, and cool the mixture during 8-18 hours to the temperature of 23-25 °C.
UA95041531A 1995-04-04 1995-04-04 Method for production of the cream type sweets "vinok dunaju" (danube wreath) UA24089C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UA95041531A UA24089C2 (en) 1995-04-04 1995-04-04 Method for production of the cream type sweets "vinok dunaju" (danube wreath)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UA95041531A UA24089C2 (en) 1995-04-04 1995-04-04 Method for production of the cream type sweets "vinok dunaju" (danube wreath)

Publications (1)

Publication Number Publication Date
UA24089C2 true UA24089C2 (en) 1998-08-31

Family

ID=74315167

Family Applications (1)

Application Number Title Priority Date Filing Date
UA95041531A UA24089C2 (en) 1995-04-04 1995-04-04 Method for production of the cream type sweets "vinok dunaju" (danube wreath)

Country Status (1)

Country Link
UA (1) UA24089C2 (en)

Similar Documents

Publication Publication Date Title
EP0230763B1 (en) Confectionary products
IT1153357B (en) COMPOSITION FOR AERATED ICE CREAM SWEET PRODUCTS CONTAINING RAW FRUIT PUREE AND PROCESS FOR ITS PREPARATION
ATE131354T1 (en) MILK CHOCOLATE AND METHOD FOR THE PRODUCTION THEREOF
EP0055830B1 (en) Marshmallow frozen confection
CA2148224A1 (en) Dry Butter-Based Flake Product Having High Milk Solid Content
US4287216A (en) Chocolate confection containing carbonated hard candy crystals dispersed therein
CA2163595A1 (en) Method for manufacture of a non-fat brick cream cheese product
DK0695125T3 (en) Process for preparing an intermediate
EP0210905A3 (en) A method to make icing using a controlled multizone cooling and mixing machine
US4107347A (en) Method of manufacturing a milk chocolate
UA24089C2 (en) Method for production of the cream type sweets "vinok dunaju" (danube wreath)
US5242695A (en) Edible topping
EP0662787B1 (en) Production of confectionery
RU2088102C1 (en) Ice-cream and its preparation
RU1777770C (en) Method for production of kneaded sweets
RU2064273C1 (en) Cream-paste candies production method
RU2145172C1 (en) Method of aerated candies production
SU1507290A1 (en) Method of producing praline mass
SU1251846A1 (en) Method of producing confectionery mass
RU2077220C1 (en) Method for preparing confectionery paste
UA28895A (en) Process of cream mass making for production of desert candy “olesyk”
RU2154383C2 (en) Pastry
RU95121975A (en) METHOD FOR PRODUCING CHOCOLATE WITH LARGE ADDITIVES
RU2150848C1 (en) Method of creamed confectionery mass production
RU93003676A (en) METHOD OF MANUFACTURE OF BREAKING VARNISH VARIETIES