[go: up one dir, main page]

RU99119531A - METHOD FOR PRODUCING CANDY WITH LIQUID BODY "LUKOMORIE" - Google Patents

METHOD FOR PRODUCING CANDY WITH LIQUID BODY "LUKOMORIE"

Info

Publication number
RU99119531A
RU99119531A RU99119531/13A RU99119531A RU99119531A RU 99119531 A RU99119531 A RU 99119531A RU 99119531/13 A RU99119531/13 A RU 99119531/13A RU 99119531 A RU99119531 A RU 99119531A RU 99119531 A RU99119531 A RU 99119531A
Authority
RU
Russia
Prior art keywords
fondant
lukomorie
mass
liquid body
producing candy
Prior art date
Application number
RU99119531/13A
Other languages
Russian (ru)
Other versions
RU2178255C2 (en
Inventor
Александр Федорович Рябешкин
Ирина Анатольевна Горбунова
Original Assignee
ОАО "Костромапищекомбинат"
Filing date
Publication date
Application filed by ОАО "Костромапищекомбинат" filed Critical ОАО "Костромапищекомбинат"
Priority to RU99119531/13A priority Critical patent/RU2178255C2/en
Priority claimed from RU99119531/13A external-priority patent/RU2178255C2/en
Publication of RU99119531A publication Critical patent/RU99119531A/en
Application granted granted Critical
Publication of RU2178255C2 publication Critical patent/RU2178255C2/en

Links

Claims (1)

Способ производства конфет с помадным корпусом, включающий приготовление помадной массы, введение в нее вкусовых и ароматических добавок и формование массы, отличающийся тем, что в готовую помадную массу при перемешивании дополнительно вводят фруктовую подварку в количестве 3% от общей массы конечного продукта, 1/3 помадного сиропа, оставленного после уваривания, морковный сироп в количестве 1,4% от общей массы конечного продукта.Method for the production of sweets with a fondant case, including the preparation of fondant mass, the introduction of flavoring and aromatic additives into it, and the molding of the mass, characterized in that in the finished fondant mass with fruit stirring is additionally added 3% of the total mass of the final product, 1/3 fondant syrup left after boiling, carrot syrup in an amount of 1.4% of the total mass of the final product.
RU99119531/13A 1999-09-06 1999-09-06 Method of producing sweets "lukomoriye" with fondant center RU2178255C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU99119531/13A RU2178255C2 (en) 1999-09-06 1999-09-06 Method of producing sweets "lukomoriye" with fondant center

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU99119531/13A RU2178255C2 (en) 1999-09-06 1999-09-06 Method of producing sweets "lukomoriye" with fondant center

Publications (2)

Publication Number Publication Date
RU99119531A true RU99119531A (en) 2001-10-27
RU2178255C2 RU2178255C2 (en) 2002-01-20

Family

ID=20224825

Family Applications (1)

Application Number Title Priority Date Filing Date
RU99119531/13A RU2178255C2 (en) 1999-09-06 1999-09-06 Method of producing sweets "lukomoriye" with fondant center

Country Status (1)

Country Link
RU (1) RU2178255C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2258410C1 (en) * 2004-04-20 2005-08-20 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Method for producing of fondant cream centers
RU2361412C1 (en) * 2007-12-24 2009-07-20 Общество с ограниченной ответственностью "АККонд-торг" Production method of fondant sweets

Similar Documents

Publication Publication Date Title
CA2434715A1 (en) Center-filled gum lollipop with hard candy shell
RU2000102310A (en) CHEESE CONFECTIONERY
US20040131751A1 (en) Filled sugar confectionery articles
RU2002107085A (en) Method for the production of creamy lipstick
KR20130125748A (en) Die formed lollipop filled with chocolate and method of manufacture thereof
RU99119531A (en) METHOD FOR PRODUCING CANDY WITH LIQUID BODY "LUKOMORIE"
KR101739238B1 (en) Preparing Method for Red Jinseng Truffle Chocolate and the Red Jinseng Truffle Chocolate thereof
RU2643273C1 (en) Method of production of glazed confectionery with a combined bod
KR20150138324A (en) Bar- or stick-type food and process for producing same
US3163543A (en) Process of producing gelatin products
US3976803A (en) Foamed formed confections
US20040071831A1 (en) Anatomically correct candy novelty
CN110384172A (en) A kind of formula and technique of natural food materials stereo structure sandwich soft sweets
RU2080082C1 (en) Method for producing jelly marmalade
RU2160011C1 (en) Method of producing sugary confectionery
RU2289942C2 (en) Method for production of sugar caramel
RU2348162C1 (en) Method of manufacturing of confectionary product
RU2289941C2 (en) Method for production of sugar caramel
RU2289940C2 (en) Method for production of sugar caramel
AT2175U1 (en) FILLED CHOCOLATE HOLLOW BODY
RU97117249A (en) METHOD FOR MANUFACTURE OF Fondant CANDY WITH CANDLESS CASING OF CANDY CANDIES
RU2043721C1 (en) Cake production method
RU2001103692A (en) METHOD FOR MANUFACTURE OF Fondant CANDY WITH CANDLESS CASING OF CANDY CANDIES
RU15835U1 (en) CANDY
KR200293038Y1 (en) Cast for Preparing Rollcake-type Icecream