METHOD FOR PRODUCING DESSERT WITH CHESTNUTS OF MILK BASE

摘要

A milk based chestnut dessert contains (all wt.% - a based on total mass): 15-25 pref. 20 ground perd. chestnut or chestnut and sugar, 2-8 pref. condensed or powdered skimmed or whole milk as reqd. for the milk base, 10-20 pref. 15 sugar, 3-9 pref. 6 fat or oil, pref. melted butter at 40-50 deg.C., 20-40 pref. 30 milk or water depending on chosen milk base, eg. highly skimmed milk of 7.2 deg. acidity and 8.5% fat free solids or whole milk. Above ingredients are homogenised using for instance a continuous kneeder. The simple intermediate product can be shaped for instance by extrusion into cylindrical shapes. These are cut to size at 20-30 Deg.C and water by dipping in an suitable chosen mass to reach 20-30 pref. 25 coating. - Coating temp. at 40-42 deg.C. - The finished units are cooked and packed pref. in foil.