UA9491U - Method of making the fondant sweets "grand-konti" funduk (filbert) - Google Patents

Abstract

A method of making fondant sweets lies in the fact that the bodies are made of milk fondant, a fat compound, an aromatizer and coating for coating the bodies. While making the bodies, their composition is supplemented with chopped filbert nut and cognac. A premix is used as the fat component, the aromatizer "White chocolate" as the aromatizer.

Description

Description of the invention

A useful model belongs to the food industry, in particular to the confectionery industry, and can be used 2 for the production of fondant-based candies.

Fondant candies occupy one of the leading positions among all types of candies, and are traditional and affordable to the general population. Confectioneries produce glazed and unglazed fondant candies.

A method of producing candies on a fondant basis is known, which includes the production of a fondant base with cocoa powder, from which the candies are formed, and confectionery glaze to cover the candies.

The body fondant base is made from milk fondant, margarine and the flavoring Butter" with a certain ratio of components. The quantitative ratio of the body fondant base with cocoa powder and confectionery glaze is, mass. 9o body fondant base 78.0-78.1 confectionery glaze 21, 9-22.0 (Ukrainian patent for the invention No. 51732, A2303/00, 1999).

The specified method allows you to obtain fondant candies that do not have sufficiently high organoleptic properties.

The useful model is based on the task of introducing additional operations and determining the quantitative ratio of components to create a method for the production of fondant candies with high organoleptic properties and to expand the assortment of confectionery products, increasing their purchase demand.

The task is solved by the fact that in the method of making fondant candies, which includes the production of 7 glazes and a body from milk fondant, a fat component, flavoring, according to a useful model, during the production of the body, crushed hazelnuts and cognac are additionally added to its composition as a fat component a premix is used as a flavoring - "White chocolate" flavoring with the following ratio of body components, wt. 9o: -- milk lipstick 75.0-78.0 Me. walnut, crushed hazelnut 6.0-9.0 parts cognac 0.8- 1.2 premix 13.4-16.4 o flavoring White chocolate" 0.1 and the quantitative ratio of the body and chocolate or confectionery glaze is, wt. "body 75-80 and glaze 20-25. Milk lipstick is made from granulated sugar, molasses, milk condensed with sugar with the following ratio of components by mass: granulated sugar 59.8-62.8 molasses 7.А-104 o milk condensed with sugar 28.3- 31.1

Cheka"

The premix is made from vegetable fat, chocolate glaze, grated cocoa, hazelnut paste with the following ratio of components, mass: another 50 vegetable fat 23-27 chocolate glaze 21-25 grated cocoa 28-32 hazelnut paste 20-24

Su;

The creation of the specified method allows to organize the production of fondant candies with high organoleptic properties based on non-deficient raw materials. Fondant candies have an original complex taste bouquet, different from existing varieties.

The choice of composition components and their quantitative ratio ensure the production of fondant candies with 60 specified properties. The interval of the quantitative content of each component of the declared formulation is optimal for achieving the technical result. The ranges of limit values for the quantitative content of each component of the composition of the composition are in rather narrow intervals and are determined by the specificity of the recipe requirements in confectionery production.

The claimed method allows you to expand the range of confectionery products. 65 "Grand-Conti" hazelnut fondant candies are prepared from semi-finished products: the body and confectionery or chocolate glaze are prepared separately to cover the dome-shaped candies. -D-

First, according to the recipe, a premix of vegetable fat is prepared, which is melted and grated cocoa, chocolate glaze and hazelnut paste are added to it.

Then they prepare milk lipstick. According to the recipe, water and sugar are dosed in a ratio of 1:3, mixed, molasses is added, mixed and heated to a temperature of 70-752C. Then the mixture is mixed with condensed milk.

The prepared milk syrup is fed to rotary-type film digesters, where it is finally boiled to a dry matter content of 90-90,595. Next, milk syrup is whipped into milk lipstick - a viscous, thick liquid of dark brown color in a fondant churning machine. At the output of the fudge-beating machine, a premix is added, and then - cognac, flavoring "White chocolate", hazelnut crushed with a fraction of 2-Zmm 70. Then the resulting mixture is fed to the casting head, where the bodies of fondant candies are cast.

Separately, according to traditional technology, a chocolate or confectionary glaze is prepared, which is used to cover the bodies of fondant candies in a given ratio.

Fondant candies obtained by the proposed method have the following organoleptic indicators: - taste and aroma - nutty-chocolate; - color - brown with a sprinkle of hazelnut

The claimed method is illustrated by an example.

Example

For the production of "Grand-Conti" fondant candies, hazelnut shells and glaze for coating the shells were made separately. The cases were made from milk lipstick, premix, cognac, White chocolate flavoring, crushed hazelnuts with the following ratio of the components of the case, weight 9b: milk lipstick 76.1 crushed hazelnuts 7.9 cognac 1.0 premix 14.9 - White flavoring chocolate" 0.1, and the quantitative ratio of the body and chocolate glaze was 9% by weight - body 77 (is) glaze 23. "

Milk lipstick was made from granulated sugar, molasses, milk condensed with sugar at the next Ge»! ratio of components by mass: granulated sugar 61.3, molasses 8.9, condensed milk with sugar 29.8. shsh

The premix was made from vegetable fat, chocolate glaze, grated cocoa, and hazelnut paste with the following ratio of components by mass: vegetable fat 25.0 chocolate glaze 23.0 grated cocoa

I«e) hazelnut paste 22.0

Cheka" Fr

Claims (2)

There are 50 more invention formulas 1. The method of making fondant candies, according to which cases are made from milk lipstick, a fat component, flavoring and glaze for covering the cases, which is distinguished by the fact that during the manufacture of cases, crushed hazelnuts and cognac are additionally added to their composition as a fat component (7 55 use a premix as a flavoring - "White chocolate flavoring" with the following ratio of body components, wt. 9o: milk lipstick 75.0-78.0 crushed hazelnuts 6.0-9.0 cognac 0.8-1.2 60 premix 13.4-16.4 aroma White chocolate" 01, and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, mass. 9o: body 75-80 glaze 20-25. 2. The method according to claim 1, which differs in that the milk lipstick is made from granulated sugar, molasses, condensed milk with sugar in the following ratio of components, mass. 90: granulated sugar 59.8-62.8 molasses 7.A-104 condensed milk with sugar 28.3-31.1. C. The method according to claim 1, which differs in that the premix is made from vegetable fat, chocolate glaze, grated cocoa, hazelnut paste with the following ratio of components, mass. 90: vegetable fat 23-27 chocolate glaze 21-25 grated cocoa 28-32 hazelnut paste 20-24. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2005, M 9, 15.09.2005. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. that 2 is F « (o) . and? se) ЧК» se) another 50 So 60 b5