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

摘要

Use: in the manufacture of confectionery products, particularly sweets from the mass of the praline, for improving quality by weight fuller binding nut fat therein and reduce its cost. INVENTION SUMMARY: in the prescription components administered concentrate soy food structured perod blending prescription components from saharny powder, cocoa liquor, cocoa butter, core nut grated and other components draw nut liquor is divided into two parts, one of which is mixed with the concentrate soy food structured and rolled, and the remaining portion of core nut administered calendering step on the mixture. Dry praline fed to otminku where administered remaining amount of cocoa butter, crushed nuts. Ready candy mass enters the molding / Molded harnesses cooled, cut into the body and glaze. The resulting candy mass has the following composition: a core roasted nuts 20-24% chocolate liquor, cocoa mass 10.8% Cocoa butter 10-12% soybean food structured concentrate of 4-6%, roasted crushed walnut core 4-6, powdered sugar - rest. C /) with