PRALINE MASS FOR SWEETS AND METHOD FOR PRODUCTION SWEETS OF PRALINE MASS

摘要

use: for the manufacture of confectionery, in particular of praline candy mass, u0434u043bu00a0 u0443u043bu0443u0447u0448u0435u043du0438u00a0 quality mass by more complete u0441u0432u00a0u0437u044bu0432u0430u043du0438u00a0 u043eu0440u0435u0445u043eu0432u043eu0433 of fat in it, and u0441u043du0438u0436u0435u043du0438u00a0 its cost.the essence of the u0438u0437u043eu0431u0440u0435u0442u0435u043du0438u00a0: the prescription components u0432u0432u043eu0434u00a0u0442 concentrated soy food structured, more mixing prescription components of sugar u043du044au0439 dehydrated powder, cocoa, cocoa butter, nutmeg u00a0u0434u0440u0430 grated and other components, u00a0u0434u0440u043e grated nutmeg u0434u0435u043bu00a0u0442 into two parts, one of which is miscible with the soya concentrate you table structured and u0432u0430u043bu044cu0446u0443u044eu0442,and u043eu0441u0442u0430u0432u0448u0443u044eu0441u00a0 part u00a0u0434u0440u0430 nut u0432u0432u043eu0434u00a0u0442 under u0432u0430u043bu044cu0446u0435u0432u0430u043du0438u00a0 throughout the mixture. the praline u043du0430u043fu0440u0430u0432u043bu00a0u044eu0442 on u043eu0442u043cu0438u043du043au0443 where u0432u0432u043eu0434u00a0u0442 u043eu0441u0442u0430u0432u0448u0435u0435u0441u00a0 amount of cocoa butter, the cracked nut. u0433u043eu0442u043eu0432u0430u00a0 u043au043eu043du0444u0435u0442u043du0430u00a0 mass reaches the molding / u043eu0442u0444u043eu0440u043cu043eu0432u0430u043du043du044bu0435 bundles cooled, and cut to lengths and you frost a.the candy mass are as follows: u00a0u0434u0440u043e nut roast u0442u0435u0440u0442u043eu0435 20 - 24% cocoa u0442u0435u0440u0442u043eu0435 8 - 10% cocoa butter 10 - 12%, concentrated soy food structured 4 6%, u00a0u0434u0440u043e nut roast u0434u0440u043eu0431u043bu0435u043du043eu0435 4 - 6, u0441u0430u0445u0430u0440u043du0430u00a0 powder - the rest. with / to