RU2477962C1 - Sweet - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary food industry and may be used during confectionery products manufacture. The sweet represents a body consisting of shell (made of stretchy milk mass containing molasses, a fat component i.e. milk fat substitute, sugar sand, sweetened condensed milk, monoglycerides, sorbitol, edible salt, a flavouring agent) and filling. The filling is made of a sweet mass chosen from the following group: cream praline mass, nut praline mass, cream and nut praline mass, chocolate and milk praline mass, praline mass with puffed grains, chocolate and nut praline mass and beaten mass. The product body contains a glaze coating in an amount of 18-20% of the total weight of the product.

EFFECT: invention allows to expand the range, increase storage life and improve organoleptic properties of the confectionary products.

15 cl, 15 tbl, 21 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of glazed sweets with shell and filling.

A confectionery product is known, which is a body of shell and filling. The shell is made in the form of a three-dimensional geometric figure, the surface of which has one flat section. The material for making the shell is made of plastic candy mass, for example white chocolate pralines, capable of forming the shell, the praline shell and filling in the finished confectionery product are in the ratio: shell - 65 wt.%, And the filling - 30 wt.% Of the finished product , RU 80097, IPC A23G 3/00 01/27/2009.

However, the quantitative ratio of the shell in the finished products is quite high, which indicates the stability of the shape of the products during transportation and storage, but at the same time there are low organoleptic properties of the products in terms of taste.

A confectionery product in the form of a three-dimensional figure is known, consisting of a case coated with glaze, which contains a shell taken in a certain ratio, made of at least one flat section and made of plastic candy mass selected from the group of plant components, fondant, praline , cream, and located in the shell filling, made from a mass selected from the group: whipped, fruit, praline, milk, jelly, while the shell is made spherical or ellipsoidal, filling made of a mass selected from the group consisting of nut or cream and confectionery elements are in the following ratios, mass%: 65-66 shell, filling 13-14. glaze 20-22. RU 92302, IPC A23G 3/00, 03/20/2010.

The material for the manufacture of the shell has a plastic structure. A shell made of this material is deformed during transportation and storage. Therefore, the thickness of the shell in the product is made quite large. This improves the form-holding ability of the product body, but reduces its consumer properties in terms of taste. In addition, the shell made of chocolate glaze holds the shape of the product well, but collapses when exposed to impact loads during storage, as well as when the temperature regime changes.

The closest analogue to the invention is a candy, which is a molded case coated with coconut flakes, consisting of a shell made of a candy mass based on skimmed milk powder, and a filling made of creamy whipped candy mass. The shell and filling in the finished confectionery product are in the ratio: shell 65 wt.%, Filling 30 wt.%, And a coating of coconut shavings 5 wt.%. RU 2348163, 7MPK A23G 3/50, 03/10/2009.

However, the candy mass for the execution of the shell has a moisture content of 1.22-2.21%, which leads to saccharification of products and a reduction in shelf life, as well as a decrease in the form-holding ability of the body, which is easily destroyed during transportation, shock loads and storage, which leads to a decrease in consumer properties sweets.

The claimed invention solves the problem of expanding the range of sweets containing a shell made of stretching milk candy mass and a filling made of candy masses selected from the group: creamy praline mass, nut praline mass, creamy nut praline mass, chocolate and milk praline mass, praline mass with blasted grains, chocolate-nut praline mass, whipped with improved consumer properties, namely an increased shelf life, product shape stability and improved organoleptic properties in terms of taste.

The technical result of the claimed invention is to expand the assortment of sweets, increase the shelf life, improve the organoleptic properties in terms of taste due to the execution of the shell from a material representing a milk stretching candy mass and various fillings.

The technical result is achieved in that the candy, which is a body consisting of a shell made of a plastic mass based on a milk component containing a fat component, granulated sugar, flavoring and filling made of a candy mass, according to the invention, a plastic mass based on milk component, additionally contains monoglycerides, sorbitol, edible salt and molasses, and as a milk component - milk condensed with sugar, as a fat component - a substitute for milk fat, and is a milk stretching mass in the following proportions of the starting components, wt.%:

Syrup 32.94-34.22 Condensed milk with sugar 32.56-34.09 Milk Fat Substitute 14.34-16.86 Sorbitol 6.78-8.12 Monoglycerides 0.76-0.94 Food salt 0.60-0.62 Flavoring 0.09-0.1 Granulated sugar rest

and the candy mass for the filling is selected from the group: creamy praline mass, nutty praline mass, creamy nut-praline mass, chocolate-milk praline mass, praline mass with exploded grains, chocolate-nut praline mass, whipped mass, while the body of the product contains a coating from glaze in an amount of 18-20 wt.% of the total weight of the product.

Moreover, in the candy, the praline mass without additives, for filling, may contain a semi-finished product of praline mass, the equivalent of cocoa butter, lecithin, flavor in the following proportions of the starting components, wt.%:

Cocoa Butter Equivalent 10.12-12.24 Lecithin 0.30-0.35 Flavoring 0.07-0.08 Semi-finished praline mass rest

At the same time, in a candy, a nut praline mass for filling can contain: a semi-finished product of a praline nut mass, a kernel of kernels (grains), coconut oil, flavor in the following proportions of the starting components, wt.%:

Walnut Kernel 8.76-10.52 Coconut oil 5.43-7.38 Flavoring 0.09-0.1 Semi-finished nut praline mass rest

At the same time, in a candy cream-nut pralin mass, for filling, may contain a semi-finished cream-nut pralin mass, confectionery fat, coconut flakes, flavor in the following proportions of the starting components, wt.%:

Confectionery fat 6.06-8.12 Coconut flakes 0.92-1.22 Flavoring 0.05-0.06 Prefabricated Creamy Nut praline mass rest

At the same time, in the candy, chocolate-milk praline mass for filling can contain a semi-finished product of chocolate-milk praline mass, vegetable fat, crispy, lecithin, flavor in the following proportions of the starting components, wt.%:

Vegetable fat 9.56-11.08 Crispy 5.84-7.06 Lecithin 0.31-0.38 Flavoring 0.08-0.09 Prefabricated Chocolate Milk praline mass rest

Moreover, in the candy, the praline mass with blasted grains for filling may contain a semi-finished product of praline mass, vegetable fat, blasted grains, lecithin, flavor in the following proportions of the starting components, wt.%:

Vegetable fat 6.85-8.54 Blasted grains 4.02-5.04 Lecithin 0.35-0.40 Flavoring 0.01-0.02 Semi-finished praline mass rest

At the same time, in the candy, the chocolate-nut praline mass for filling can contain a semi-finished product of chocolate-nut praline mass, puffed rice, wafer crumbs, confectionery fat, lecithin, flavor in the following proportions of the starting components, wt.%:

Rice rice 6.24-7.15 Waffle crumbs 5.96-6.85 Confectionery fat 3.28-4.45 Lecithin 0.12-0.14 Flavoring 0.1 Prefabricated Chocolate Nut praline mass rest

At the same time, in the candy, the filling can be made from a whipped confectionery mass and contains molasses, granulated sugar, agar, sorbic acid, butter, condensed milk with sugar, egg white, vanillin, water, in the following proportions of the starting components, wt.%:

Syrup 23.48-25.36 Granulated sugar 22.98-23.89 Agar 0.35-0.50 Sorbic acid 0.03-0.04 Butter 21.86-23.12 Condensed milk with sugar 9.68-11.08 Egg white 0.75-0.9 Vanillin 0.04-0.05 Water rest

Moreover, in the candy, the shell and the filling can be in the following proportions, wt.%:

Shell 35-75 Filling 25-65

Moreover, in the candy, the semi-finished product for praline mass may contain caramelized milk powder, coconut oil, cocoa butter equivalent, icing sugar in the following proportions of the starting components, wt.%:

Caramelized milk powder 31.14-33.42 Coconut oil 19,0-21,08 Cocoa Butter Equivalent 6.65-8.02 Powdered sugar rest

At the same time, in the candy, the semi-finished product for the nut praline mass may contain confectionery fat, skimmed milk powder, nut kernel (grated), wafer crumbs, lactose, cocoa powder, phosphatides, vanillin, powdered sugar in the following proportions of the starting components, wt.%:

Confectionery fat 23.98-25.86 Skimmed milk powder 14.42-16.08 Walnut kernel (grated) 11.78-13.56 Waffle crumbs 6.67-8.75 Lactose 6.98-8.59 Cocoa powder 4.97-6.08 Phosphatides 0.12-0.16 Vanillin 0.03-0.04 Powdered sugar rest

At the same time, in the candy, the semi-finished product for the creamy nut praline mass may contain powdered sugar, confectionery fat, cracker crumbs, milk whey, skimmed milk powder, peanut kernel grated in the following proportions of the starting components, wt.%:

Confectionery fat 14.92-16.48 Cracker baby 13.92-15.82 Milk serum 7.84-9.46 Skimmed milk powder 7.84-9.06 Peanut kernel grated 5.78-7.12 Powdered sugar rest

At the same time, in the candy, the semi-finished product for chocolate and milk praline mass contains powdered sugar, vegetable fat, skimmed milk powder, cocoa powder, cocoa powder, lactose, vanillin in the following proportions of the starting components, wt.%:

Vegetable fat 23.56-25.42 Skimmed milk powder 14.78-16.52 Grated cocoa 12.78-14.12 Cocoa powder 4.98-6.14 Lactose 4.09-5.09 Vanillin 0.03-0.05 Powdered sugar rest

At the same time, in the candy, the semi-finished product of praline mass for praline mass with blasted grains may contain skimmed milk powder, coconut oil, vegetable fat, lactose, vanillin, powdered sugar in the following proportions of the starting components, wt.%:

Skimmed milk powder 31.65-33.28 Coconut oil 23.12-25.24 Vegetable fat 7.84-9.63 Lactose 5.96-7.26 Vanillin 0.04-0.05 Powdered sugar rest

At the same time, the candy cake mix for chocolate-nut praline mass may contain confectionery fat, cocoa mass, grated nut kernel, powdered sugar in the following proportions of the starting components, wt.%:

Confectionery fat 13.98-15.26 Grated cocoa 12.64-14.06 Grated walnut kernel 7.0-9.0 Powdered sugar rest

Comparative analysis with the prototype showed that the claimed candy differs in the execution of the shell of the milk stretching mass. Moreover, the milk stretching mass contains molasses, which is an anti-crystallizer. This contributes to the fact that the crystallization process in a given mass does not occur. The presence of monoglyceride in the mixture slows down the separation of fat and reduces the stickiness of the mass, while the moisture is evenly distributed in the fat and retained in the total mass, which improves its technological properties for further processing, as well as the marketability of finished products. The sorbitol contained in the mass retains moisture in the mass, due to which it retains its original consistency for a long time, preventing its drying and hardening, which increases the shelf life of finished products up to 6 months.

The milk stretching mass has good formability, which allows you to adjust the ratio of the shell 35-75% and filling 25-65%. The combination of a shell of a stretching milk mass with the indicated fillings, glazed with glaze, has improved organoleptic properties in terms of taste, which expands the range of products of this type.

The invention is illustrated in examples 1-21 by the following description of the method of its implementation.

Example 1. Obtaining sweets with a shell of a stretching milk mass and filling from a whipped mass.

Preparation of raw materials and semi-finished products is carried out in accordance with TI No. 01-01-2000 "Technological instructions for preventing the ingress of foreign objects into the products" TI No. 01-42-2000 "Technological instructions for preparing raw materials for production".

To obtain a stretching milk mass, a mixture is prepared from the components according to composition 1 of Table 1, namely, condensed milk with sugar, a fat product (milk fat replacer), monoglyceride, sorbitol and molasses in the amounts prescribed by the formulation. The mixture is stirred and boiled in vacuum to a temperature of 115-117 ° C in a universal cooking apparatus until the solids content of 90-93%. The resulting mass is cooled in a thin layer to a temperature of 80-85 ° C. After that, the mass is placed in a mixer, in which it is mixed with salt and flavor, and also cooled to a temperature of 70-75 ° C. Humidity of the obtained mass is 9-11%.

An agar-based whipped mass for the filling is prepared as follows: a mixture is loaded into the mixer according to composition 1 of table 2 from water, granulated sugar, molasses, agar solution. The mixer jacket is heated to a temperature of 70 ° C. Then the mixture is pumped into the cooking apparatus, where it was boiled to a temperature of 106.5-108.5 ° C. Then the mass is treated with vacuum to a temperature of 100 ° C. The resulting syrup is fed into the first turbomix, in which protein is dosed. Then the mass is brought down under pressure and transferred to the second turbomix, in which butter, condensed milk, vanillin and the mass are added under pressure.

A milk stretching mass is fed into the extruder funnel, a whipped mass is fed into the second funnel. The mass is extruded from the extruder in the form of continuous bundles. One mass is inside the tourniquet, and the second (stretching milk) is the shell of the tourniquet. The obtained bundles are fed to the installation for molding, cutting and cooling. The ratio of shell and filling is 65:35. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 2. Analogously to example 1. Milk traction mass was obtained according to composition 2 of table 1. The moisture content of the resulting mass is 9%.

Pectin-based whipped mass was prepared according to composition 2 of Table 2.

The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate and milk glaze.

Example 3. Analogously to example 1. Milk traction mass was obtained according to composition 3 of table 1. Humidity of the resulting mass is 11%. Agar-based churning mass was prepared according to composition 3 of Table 2.

The ratio of shell and filling is 65:35. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 4. Obtaining sweets with a shell from a milk stretching mass and filling from a praline mass without additives.

A milk stretching mass was obtained analogously to example 1 according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

Candy praline mass (without additives) for the filling was prepared as follows: first, semi-finished (p / f) praline mass was prepared according to the recipe TI No. 01-40-2000 “Technological instruction for the production of semi-finished confectionery masses”, by mixing the recipe components to obtain a homogeneous mass in melanger, at a temperature of 45 ° C for 15 minutes. Prescription components for the semi-finished product are taken in quantities, according to composition 1 of table 4. The resulting homogeneous mass is fed to a five-mill mill for grinding, then cooled. After which the semi-finished mass of praline (without additives) is mixed with the components, in quantities according to composition 1 of table 3.

The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 5. Analogously to example 4. Milk traction mass was obtained analogously to example 1 from the components according to composition 2 of table 1. Humidity of the resulting mass is 11%.

P / f for candy praline mass (without additives) was obtained from the components according to composition 2 of Table 4. Candy praline mass (without additives) for the filling was obtained from the components according to composition 2 of Table 3. The ratio of shell and filling is 65:35. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 6. Analogously to example 4. Milk traction mass was obtained analogously to example 1 from the components according to composition 3 of table 1. The moisture content of the resulting mass is 10%.

P / f for praline mass was obtained from the components according to composition 2 of Table 4. Candy praline mass (without additives) for the filling was obtained from the components according to composition 2 of Table 3.

The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 7. Obtaining sweets with a shell of milk stretching mass and filling from walnut praline mass.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

P / f for nut praline mass was obtained analogously to example 4 from the components according to composition 1 of table 6. Candy nut praline mass for the filling was obtained from the components according to composition 1 of table 5. The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 8. Analogously to example 7.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 2 of table 1. Humidity of the resulting mass is 11%.

P / f for nut praline mass was obtained analogously to example 4 from the components according to composition 2 of table 6. A candy nut praline mass for the filling was obtained from the components according to composition 2 of Table 5. The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 9. Analogously to example 7.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 3 of table 1. Humidity of the resulting mass is 11%.

P / f for nut praline mass was obtained analogously to example 4 from the components according to composition 3 of table 6. A candy nut praline mass for the filling was obtained from the components according to composition 3 of Table 5. The ratio of shell and filling is 35:65. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 10. Obtaining sweets with a shell from a milk stretching mass and filling from a creamy walnut praline mass.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

P / f for creamy walnut praline mass was obtained analogously to example 4 of the components according to composition 1 of table 8. A candy nut praline mass for the filling was obtained from the components according to composition 1 of Table 7. The ratio of shell and filling is 50:50. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 11. Analogously to example 10.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 2 of table 1. The moisture content of the resulting mass is 10%.

P / f for creamy walnut praline mass was obtained analogously to example 4 of the components according to composition 2 of table 8. A candy nut praline mass for the filling was obtained from the components according to composition 2 of Table 7. The ratio of shell and filling is 35:65. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 12. Milk traction mass was obtained analogously to example 1 from the components according to composition 3 of table 1. Humidity of the resulting mass is 11%.

P / f for creamy walnut praline mass was obtained analogously to example 4 of the components according to composition 3 of table 8. A candy nut praline mass for the filling was obtained from the components according to composition 3 of Table 7. The ratio of shell and filling is 50:50. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 13. Obtaining a candy with a shell from a milk stretching mass and filling from chocolate-milk praline mass.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

P / f for chocolate milk praline mass was obtained analogously to example 4 from the components according to composition 1 of table 10. Candy chocolate-milk praline mass for the filling was obtained from the components according to composition 1 of table 9. The ratio of shell and filling is 65:35. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 14. Milk traction mass was obtained analogously to example 1 from the components according to composition 2 of table 1. Humidity of the resulting mass is 11%.

P / f for chocolate milk praline mass was obtained analogously to example 4 of the components according to composition 2 of table 10. Candy chocolate-milk praline mass for the filling was obtained from the components according to composition 2 of Table 9. The ratio of shell and filling is 50:50. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20 wt.% Of the total weight of the product.

Example 15. Milk traction mass was obtained analogously to example 1 from the components according to composition 3 of table 1. Humidity of the resulting mass is 11%.

P / f for chocolate milk praline mass was obtained analogously to example 4 of the components according to composition 3 of table 10. Candy chocolate-milk praline mass for the filling was obtained from the components according to composition 3 of Table 9. The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18 wt.% Of the total weight of the product.

Example 16. Obtaining sweets with a shell of a milk stretching mass and a filling of praline mass with blown grains.

Dairy stretching mass was obtained analogously to example 1 from the components according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

P / f for praline mass with blasted grains was obtained analogously to example 4 from the components according to composition 1 of table 12. A candy praline mass with blasted grains for filling was obtained from the components according to composition 1 of Table 11. The ratio of shell and filling is 60:40. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18% of the total mass of the product.

Example 17. Milk traction mass was obtained analogously to example 1 from the components according to composition 2 of table 1. Humidity of the resulting mass is 11%.

P / f for praline mass with blasted grains was obtained analogously to example 4 of the components according to composition 2 of table 12. A candy praline mass with blasted grains for filling was obtained from the components according to composition 2 of Table 11. The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20% of the total mass of the product.

Example 18. Milk traction mass was obtained analogously to example 1 from the components according to composition 3 of table 1. Humidity of the resulting mass is 11%.

P / f for praline mass with blasted grains was obtained analogously to example 4 of the components according to composition 3 of table 12. A candy praline mass with blasted grains for filling was obtained from the components according to composition 3 of Table 11. The ratio of shell and filling is 50:50. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20% of the total mass of the product.

Example 19. Obtaining a candy with a shell of a milk stretching mass and a filling of chocolate-nut praline mass. Dairy stretching mass was obtained analogously to example 1 from the components according to composition 1 of table 1. The moisture content of the resulting mass is 9%.

P / f for chocolate-nut praline mass was obtained analogously to example 4 from the components according to composition 1 of table 14. Candy chocolate-nut praline mass for the filling was obtained from the components according to composition 1 of table 13. The ratio of shell and filling is 60:40. After cutting, the body of sweets is coated with chocolate-milk glaze in the amount of 18% of the total mass of the product.

Example 20. A milk stretching mass was obtained analogously to example 1 from the components according to composition 2 of table 1. The moisture content of the resulting mass is 9%.

P / f for chocolate-nut praline mass was obtained analogously to example 4 of the components according to composition 2 of table 14. Candy chocolate-nut praline mass for the filling was obtained from the components according to composition 2 of table 13.

The ratio of shell and filling is 50:50. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20% of the total mass of the product.

Example 21. Milk traction mass was obtained analogously to example 1 from the components according to composition 3 of table 1. The moisture content of the resulting mass is 10%.

P / f for chocolate-nut praline mass was obtained analogously to example 4 of the components according to composition 3 of table 14. Candy chocolate-nut praline mass for the filling was obtained from the components according to composition 3 of table 13. The ratio of shell and filling is 75:25. After cutting, the body of sweets is coated with chocolate-milk glaze in an amount of 20% of the total mass of the product.

The organoleptic properties of examples 1-21 are given in table. fifteen.

The following raw materials can be used for preparation: granulated sugar GOST 21-94, starch syrup - GOST R 53436-2003, butter - GOST 37; condensed milk with sugar - GOST 2903; food salt - GOST R 51574-2000, monoglycerides SanPiN 2.3.2. 1078-01, chocolate and milk glaze - OST 10-093-87; milk fat replacer - San PiR 2.3.2. 1078-01, flavorings - GOST R 52177-2003; hazelnut kernel - GOST 16835; rice - in accordance with the current regulatory documentation of the manufacturer, and SanPiN 2.3.2 1078-01; trehalose - in accordance with the current regulatory documentation of the manufacturer, and SanPiN 2.3.2 1078-01; Pectin GOST 29186-91; sorbitol - in accordance with the current regulatory documentation of the manufacturer, and SanPiN 2.3.2 1078-01; Dry egg white - GOST R 53155-2008; Equivalent to cocoa butter - Technical regulation for oil and fat products No. 90-ФЗ; Powdered caramelized milk - in accordance with the current regulatory documentation of the manufacturer and SanPiN 2.3.2 1078-01; coconut oil GOST 10766-64, Technical for oil and fat products No. 90-FZ; Kernel kernel - in accordance with the current regulatory documents of the manufacturer and SanPiN 2.3.2 1078-01; Lactose - Technical regulation for milk and dairy products No. 88-FZ; Cocoa - grated - in accordance with the current regulatory documentation of the manufacturer and SanPiN 2.3.2 1078-01; Cocoa powder - GOST 108-76; Vanillin GOST 16599-71; Whey GOST R 53492-2009; Cracker crumbs TU 9130-008-00361790; Crispi - in accordance with the current regulatory documentation of the manufacturer and SanPiN 2.3.21078-01;

Wafer crumbs TU 9137-010-00361790-04; Exploded grains - in accordance with the current regulatory documents of the manufacturer and SanPiN 2.3.2 1078-01.

Table 1 No. Component The composition of the milk stretching mass, in wt.% one 2 3 one Syrup 34.22 33.59 32.94 2 Condensed milk with sugar 32.56 33.04 34.09 3 Milk Fat Substitute 16.86 15.75 14.34 four Sorbitol 8.12 7.21 6.78 5 Monoglycerides 0.76 0.83 0.94 6 Food salt 0.60 0.62 0.62 7 Flavoring 0.1 0.09 0.09 8 Granulated sugar 6.78 8.87 10,2

table 2 No. Component The composition of the candy whipped mass for the filling, in wt.% one 2 one Syrup 23.48 25.36 2 Granulated sugar 22.98 23.89 3 Agar 0.35 0.50 four Sorbic acid 0,03 0.04 5 Butter 21.86 23.12 6 Condensed milk with sugar 9.68 11.08 7 Egg white 0.75 0.9 8 Vanillin 0.04 0.05 9 Water 20.83 15.06

Table 3 No. Component The composition of the creamy praline mass, wt.% one 2 3 one Semi-finished praline mass 87.34 87.69 89.5 2 Cocoa Butter Equivalent 12.24 11.93 10.12 3 Lecithin 0.35 0.31 0.30 four Flavoring 0,07 0,07 0.08

Table 4 No. Components The composition of the semi-finished product for creamy praline mass, wt.% one 2 3 one Caramelized milk powder 33.42 32,49 31.14 2 Coconut oil 19.0 20.15 21.08 3 Cocoa Butter Equivalent 6.65 7.05 8.02 four Powdered sugar 40.93 40.31 39.76

Table 5 No. Component The composition of the nut praline mass, wt.% one 2 3 one Semi-finished nut praline mass 83.95 83.86 83.76 2 Walnut Kernel 10.52 9.44 8.76 3 Coconut oil 5.43 6.61 7.38 four Flavoring 0.1 0.09 0.1

Table 6 No. Component The composition of the semi-finished product for nut praline mass, wt.% one 2 3 one. Confectionery fat 25.86 24.92 23.98 2 Skimmed milk powder 14.42 15.21 16.08 3 Walnut kernel - grated 13.56 12.89 11.78 four Waffle crumbs 6.67 7.89 8.75 5 Lactose 8.59 7.79 6.98 6 Cocoa powder 4.97 5.68 6.08 7 Phosphatides 0.12 0.14 0.16 8 Vanillin 0,03 0.04. 0,03 9 Powdered sugar 25.78 25.44 26.16

Table 7 No. Component The composition of the creamy walnut praline mass, wt.% one 2 3 one Creamy nutty praline mass 90.91 91.79 92.67 2 Confectionery fat 8.12 7.13 6.06 Coconut flakes 0.92 1,02 1.22 3 Coconut Flavoring 0.05 0.06 0.05

Table 8 No. Component The composition of the semi-finished product for creamy walnut praline mass, wt.% one 2 3 one Powdered sugar 46.52 46.52 45.24 2 Confectionery fat 16,48 15.65 14.92 3 Cracker baby 13.92 14.79 15.82 four Milk serum 9.46 8.35 7.84 5 Skimmed milk powder 7.84 8.35 9.06 6 Peanut kernel grated 5.78 6.34 7.12

Table 9 No. Component The composition of the praline chocolate and milk mass, wt.% one 2 3 one P / f chocolate milk praline mass 82.98 83.00 82.62 2 Vegetable fat 9.56 10.12 11.08 3 Crispy 7.06 6.45 5.84 four Lecithin 0.31 0.34 0.38 5 Flavoring 0.09 0.09 0.08

Table 10 No. Component The composition of the semi-finished product for praline chocolate and milk mass, wt.% one 2 3 one Vegetable fat 23.56 24.33 25.42 2 Skimmed milk powder 16.52 15,54 14.78 3 Grated cocoa 12.78 13.61 14.12 four Cocoa powder 6.14 5.49 4.98 5 Lactose 5.09 4,59 4.09 6 Vanillin 0.04 0.05 0,03 7 Powdered sugar 35.87 36.39 36.58

Table 11 No. Component The composition of the praline mass with blown grains, wt.% one 2 3 one p / f praline mass 86.06 87.55 88.71 2 Vegetable fat 8.54 7.67 6.85 3 Exploded grains (rice) corn 5.04 4.38 wheat 4.02 four Lecithin 0.35 0.39 0.40 5 Flavoring 0.01 0.01 0.02

Table 12 No. Component The composition of the p / f praline mass for praline mass with blasted grains, wt.% one 2 3 one Skimmed milk powder 33.28 32.41 31.65 2 Coconut oil 23.12 24.77 25.24 3 Vegetable fat 7.84 8.26 9.63 four Lactose 7.26 6.89 5.96 5 Vanillin 0.04 0.04 0.05 6 Powdered sugar 28.46 27.63 27.47

Table 13 No. Component The composition of the chocolate-nut praline mass, wt.% one 2 3 one Prefabricated Chocolate Nut Praline Mass 83.37 82.24 84.18 2 Rice rice 7.15 6.24 6.54 3 Waffle crumbs 5.96 6.85 5.09 four Confectionery fat 3.28 4.45 3.95 5 Lecithin 0.14 0.12 0.14 6 Fragrance Chocolate 0.1 0.1 0.1

Table 14 Component The composition of the p / f praline mass for chocolate-nut praline mass, wt.% one 2 3 one Confectionery fat 15.26 13.98 14.35 2 Grated cocoa 12.64 14.06 13.97 3 Peanut kernel grated 9.0 7.0 8.0 four Powdered sugar 63.10 64.96 63.68

Table 15 No. Organoleptic indicators Characteristics of sweets one Taste and smell Delicate aroma, combined with a delicate and pleasant taste of the filling, glaze, nuts or other additives (exploded grains, puffed rice, waffle crumbs, crispy) 2 The form Housing made of milk stretch shell, oval or rectangular 3 Surface Dry, without cracks, lack of open joints and traces of filling. No signs of greasy Color Shiny, matching the color of the glaze four Structure and Consistency Soft, delicate, with a lasting effect 5 Shelf life 6 months

Claims (15)

1. Candy, which is a body consisting of a shell made of a plastic mass based on a milk component containing a fat component, granulated sugar, flavoring, and a filling made of candy mass, characterized in that the plastic mass based on a milk component is additionally contains monoglycerides, sorbitol, food salt and molasses, and as a milk component - milk condensed with sugar, as a fat component - a substitute for milk fat and is a milk stretching mass, in uyuschih ratios of starting components, wt.%:
syrup 32.94-34.22 condensed milk with sugar 32.56-34.09 milk fat substitute 14.34-16.86 sorbitol 6.78-8.12 monoglycerides 0.76-0.94 food salt 0.60-0.62 flavor 0.09-0.1 granulated sugar rest,
and the candy mass for the filling is selected from the group: creamy praline mass, nutty praline mass, creamy nut-praline mass, milk chocolate praline mass, praline mass with blasted grains, chocolate-nut praline mass, whipped mass, while the body of the product contains a coating from glaze in an amount of 18-20 wt.% of the total weight of the product. 2. Candy according to claim 1, characterized in that the creamy praline mass for filling contains a semi-finished product of praline mass, the equivalent of cocoa butter, lecithin, flavor in the following proportions of the starting components, wt.%:
cocoa butter equivalent 10.12-12.24 lecithin 0.30-0.35 flavor 0.07-0.08 prefabricated praline mass rest 3. Candy according to claim 1, characterized in that the walnut praline mass for filling contains a semi-finished product of walnut praline mass, the kernel of the nut is grits, coconut oil, flavor in the following proportions of the starting components, wt.%:
walnut kernel 8.76-10.52 coconut oil 5.43-7.38 flavor 0.09-0.1 Semi-finished nut praline mass rest 4. Candy according to claim 1, characterized in that the creamy walnut praline mass for filling contains a semi-finished creamy walnut praline mass, confectionery fat, coconut flakes, flavor in the following proportions of the starting components, wt.%
confectionery fat 6.06-8.12 coconut flakes 0.92-1.22 flavor 0.05-0.06 semi-finished creamy nut praline mass rest 5. The candy according to claim 1, characterized in that the chocolate-milk praline mass for filling contains a semi-finished chocolate-milk praline mass, vegetable fat, crispy, lecithin, flavor in the following proportions of the starting components, wt.%:
vegetable fat 9.56-11.08 crispy 5.84-7.06 lecithin 0.31-0.38 flavor 0.08-0.09 prefabricated chocolate milk praline mass rest 6. Candy according to claim 1, characterized in that the praline mass with blasted grains for filling contains a semi-finished product of praline mass, vegetable fat, blown grains, lecithin, flavor in the following proportions of the starting components, wt.%:
vegetable fat 6.85-8.54 blasted grains 4.02-5.04 lecithin 0.35-0.40 flavor 0.01-0.02 prefabricated praline mass rest 7. The candy according to claim 1, characterized in that the chocolate-nut praline mass for filling contains a semi-finished chocolate-nut praline mass, air rice, waffle chips, confectionery fat, lecithin, flavor in the following proportions of the starting components, wt.%:
rice rice 6.24-7.15 waffle chips 5.96-6.85 confectionery fat 3.28-4.45 lecithin 0.12-0.14 flavor 0.1 prefabricated chocolate nut praline mass rest 8. The candy according to claim 1, characterized in that the filling is made from a whipped confectionery mass and contains molasses, granulated sugar, agar, sorbic acid, butter, condensed milk with sugar, egg white, vanillin, water in the following proportions of the starting components , wt.%:
syrup 23.48-25.36 granulated sugar 22.98-23.89 agar 0.35-0.50 sorbic acid 0.03-0.04 butter 21.86-23.12 condensed milk with sugar 9.68-11.08 egg white 0.75-0.9 vanillin 0.04-0.05 water rest 9. Candy according to claim 1, characterized in that the shell and the filling can be in the following proportions, wt.%:
shell 35-75 filling 25-65 10. The candy according to claim 2, characterized in that the semi-finished product for praline mass contains caramelized milk powder, coconut oil, cocoa butter equivalent, powdered sugar in the following proportions of the starting components, wt.%:
caramelized milk powder 31.14-33.42 coconut oil 19,0-21,08 cocoa butter equivalent 6.65-8.02 powdered sugar rest 11. Candy according to claim 3, characterized in that the semi-finished product for nut praline mass contains confectionery fat, skimmed milk powder, grated nut kernel, wafer crumbs, lactose, cocoa powder, phosphatides, vanillin, powdered sugar in the following proportions of the starting components, wt.%:
confectionery fat 23.98-25.86 skimmed milk powder 14.42-16.08 grated nut kernel 11.78-13.56 waffle chips 6.67-8.75 lactose 6.98-8.59 cocoa powder 4.97-6.08 phosphatides 0.12-0.16 vanillin 0.03-0.04 powdered sugar rest 12. The candy according to claim 4, characterized in that the semi-finished product for the creamy nut praline mass contains powdered sugar, confectionery fat, cracker crumbs, milk whey, skimmed milk powder, peanut kernel grated in the following proportions of the starting components, wt.%:
confectionery fat 14.92-16.48 cracker crumb 13.92-15.82 milk serum 7.84-9.46 skimmed milk powder 7.84-9.06 grated peanut kernel 5.78-7.12 powdered sugar rest 13. The candy according to claim 5, characterized in that the semi-finished product for chocolate and milk praline mass contains powdered sugar, vegetable fat, skimmed milk powder, cocoa liquor, cocoa powder, lactose, vanillin in the following proportions of the starting components, wt.%:
vegetable fat 23.56-25.42 skimmed milk powder 14.78-16.52 grated cocoa 12.78-14.12 cocoa powder 4.98-6.14 lactose 4.09-5.09 vanillin 0.03-0.05 powdered sugar rest 14. Candy according to claim 6, characterized in that the semi-finished praline mass for praline mass with blasted grains contains skimmed milk powder, coconut oil, vegetable fat, lactose, vanillin icing sugar in the following proportions of the starting components, wt.%:
skimmed milk powder 31.65-33.28 coconut oil 23.12-25.24 vegetable fat 7.84-9.63 lactose 5.96-7.26 vanillin 0.04-0.05 powdered sugar rest 15. The candy according to claim 7, characterized in that the semi-finished product for chocolate and nut praline mass contains confectionery fat, cocoa liquor, grated nut kernel, powdered sugar in the following proportions of the starting components, wt.%:
confectionery fat 13.98-15.26 grated cocoa 12.64-14.06 grated nut kernel 7.0-9.0 powdered sugar rest