SWEETS 'ZOLOTOI KOKOS' WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND CREAM MASS BETWEEN THEM, AND METHOD OF PRODUCING SWEETS 'ZOLOTOI KOKOS'

摘要

FIELD: confectionery industry. SUBSTANCE: in sweet, ratio of chocolate glaze, wafers and cream mass is taken in the range (37-43)-(5.5-10)-(49-57). Cream mass contains coconut oil, fat-containing product, sugar powder and flavor. Method of sweets production involves preparation of wafer sheets, their cooling up to 40-50 C for 3.5-5.5 min, and then they are subjected to conditioning at temperature 50-70 C for 6-11 min for stable uniform humidity within 3.5-6.0%. Before spreading of wafer sheets, cream mass is tempered at temperature reduction from 50-55 C to 32-34 C. EFFECT: higher quality index; broadened assortment of sweets; reduced expenditures. 6 cl, 3 dwg, 2 expe