Закрите Акціонерне Товариство "Житомирські Ласощі"
Закрытое Акционерное Общество "Жытомырськи Ласощи"
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Application filed by Закрите Акціонерне Товариство "Житомирські Ласощі", Закрытое Акционерное Общество "Жытомырськи Ласощи"filedCriticalЗакрите Акціонерне Товариство "Житомирські Ласощі"
Priority to UA95041531ApriorityCriticalpatent/UA24089C2/en
Publication of UA24089C2publicationCriticalpatent/UA24089C2/en
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.
UA95041531A1995-04-041995-04-04Method for production of the cream type sweets "vinok dunaju" (danube wreath)
UA24089C2
(en)