RU2325071C1 - Confectionery two-layered product - Google Patents

Abstract

FIELD: food products.

SUBSTANCE: this good consists of two layers, produced of pastes. One layer is made of jelly mass including the following components: sand sugar, syrup, pectin, sodium citrate, citric acid, "Lemon" flavouring, "Cream" flavpurin, water. The other layer is prepared of cooked aerated praline paste consisting of praline mass semi-product, sand sugar, syrup, sorbitol, salt, dried egg albumen, dried milk albumen, vanillin, water. Relation of the layers correspondingly makes (1.0-1.2):(2.0-2.2).

EFFECT: improved taste and organoleptical characteristics.

3 cl, 1 dwg, 5 tbl, 7 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used in the manufacture of two-layer confectionery products.

Known confectionery product containing a body coated with glaze, in which one of the layers is made of whipped mass, and the other of fruit and jelly mass. The whipped mass for preparing the first layer of the candy body includes sugar, molasses, agar, egg white, condensed milk, butter, citric acid, vanillin and a yellow dye. Fruit and jelly mass for the preparation of the second layer of the candy body includes sugar, molasses, agar, apple cider, citric acid, apple essence and green dye. All components are taken at a certain ratio in wt.%. RU 2198535, A23G 3/00, 2003.02.20.

The closest in technical essence to the invention relates to a two-layer confectionery product containing a body coated with glaze, in which one of the layers of the body is made on the basis of a jelly mass including sugar, molasses, agar, raspberry flavoring, citric acid, raspberry essence and red dye, another the layer of the body is made of whipped mass, including sugar, molasses, agar, egg white, condensed milk, butter, vanillin, RU 2198534, A23G 3/00, 2003.02.20. The mass ratio of the whipped and fruit-jelly layers is 1: 2, respectively.

The product has an original taste, combining the taste of whipped milk cream with a slight smack of walnut and apples with vanilla flavor due to the synergistic effect of the ingredients included in the sweets. In addition, the finished product has a reduced calorie content and attractive appearance.

Moreover, in the product, the fruit-jelly layer is 2 times larger than the layer of whipped mass, which determines the predominance in the taste of the product as a whole of the taste of the fruit-jelly mass.

The problem solved by the invention is the creation of a two-layer product with visually immiscible layers made of masses, which are custard aerated pralines and jelly mass.

The technical result of the invention is:

- in improving the quality and technical characteristics of products characterized by a stable form;

- in improving the organoleptic properties of products by obtaining a new taste of products of this type with a unique range of taste shades combining the taste of custard aerated praline and jelly mass;

- in preserving the specified parameters of product quality throughout the specified shelf life in the immiscibility of product layers without delamination of their structure;

- in expanding the arsenal of means of products for this purpose.

This is achieved by the fact that the confectionery two-layer product, which is a molded body, consisting of two layers, one of which is made of jelly candy mass containing granulated sugar, molasses, citric acid, gelatin, flavoring agent, according to the invention, the second layer of the body is made of candy mass, which is a custard aerated praline, while the ratio of the layers of the body respectively are (1.0-1.2) :( 2.0-2.2) and the body layer of jelly candy mass additionally contains citrate n atria, water, and as a gelling agent it contains pectin, as a flavoring agent - Lemon flavoring and Cream flavoring, in the following ratio of components, wt.%

Granulated sugar 46.25-49.98 Syrup 20.67-22.96 Pectin 1.02-1.09 Sodium citrate 0.24-0.26 Lemon acid 1.02-1.09 Fragrance "Lemon" 0.45-0.47 Fragrance "Cream" 0.45-0.47 Water rest

and the shell layer of the candied mass of custard aerated praline, made by mixing the semi-finished mass of praline with the connecting mixture, contains components - granulated sugar, molasses, sorbitol, edible salt, dry egg white protein, dry milk protein, vanillin, water with the following ratios of the mass components, wt.%:

Prefabricated Praline Mass 10.12-19.99

Coupling mixture:

Granulated sugar 34.21-36.97 Syrup 31.14-34.68 Sorbitol 1.14-1.86 Food salt 0.23-0.25 Dry egg white 0.58-0.72 Dry milk protein 0.58-0.72 Vanillin 0.02-0.03 Water rest

In this case, the mass for the layer of custard aerated praline as a semi-finished product of the mass of pralines may contain cocoa powder, vegetable fat, lecithin, Chocolate flavoring, powdered sugar in the following ratio of components, wt.%:

Cocoa powder 25.42-28.14 Vegetable fat 38.36-43.12 Lecithin 0.87-1.06 Fragrance "Chocolate" 0.12 Powdered sugar rest

In this case, the mass for the layer of custard aerated praline as a semifinished product of the mass of praline may contain vegetable fat, whey, skimmed milk, lactose, lecithin, butter flavoring and powdered sugar in the following ratios of components, wt.%:

Vegetable fat 39.67-42.46 Dry milk whey 11.68-15.24 Skimmed milk powder 11.68-15.24 Lactose 2.87-4.53 Lecithin 0.86-0.98 Fragrance "Butter" 0.11 Powdered sugar rest

The difference between the claimed two-layer confectionery from the known ones is the combination of materials of the layers of the body of the product made of jelly candy mass and candy mass from custard aerated praline. The ratio between the jelly mass and the mass of custard aerated pralines is chosen equal to (1.0-1.2) :( 2.0-2.2). In contrast to the prototype, the layer of jelly mass in the inventive product is half as much. This allows you to give the product a light fruity flavor (in the prototype, the fruit flavor is the main taste due to the increased layer of fruit and jelly mass), which together with the custard aerated praline improves the palatability of the claimed products as a whole. Moreover, this ratio of layers provides improved strength, appearance of finished products, immiscibility of the layers, good formability.

Improved quality characteristics of the product are achieved due to improved technical parameters of the masses of the layers. So, for example, the indicated pH values (3.3-3.4) of the obtained jelly mass at the specified humidity are necessary and sufficient for the timely full-fledged gelation process and obtaining the jelly mass of the desired density, at which the obtained jelly mass with the declared values of its components and in combination with other essential features of the invention will have the immiscibility of its layer with another layer of the product, which is very valuable for improving the appearance of candies in their section, namely improving organoleptic properties Food candy.

The weights for the layers have high technical characteristics (density and humidity indicators), which ensure the quality of the product as a whole. The mass density of the layer of aerated custard pralines is quite high (0.7-0.85 kg / cm ² ). Therefore, when forming a layer of the body of the product from the mass of custard aerated pralines, the penetration and mixing of the layer also does not occur, i.e. each of the two layers retains high individual organoleptic properties.

When this ratio changes in the direction of increasing the layer from the mass of custard aerated pralines, there is a change in organoleptic properties in terms of taste, as well as the quality of the products as a whole. Changing the ratio in the direction of increasing the layer of jelly mass does not contribute to giving a new original taste to the product, as the product will prevail pronounced fruity taste, which violates the taste harmony of the product as a whole. Also, with an increase in the layer of jelly mass, a violation of the strength during molding of the product bodies is possible due to the fact that the consistency of the jelly mass is quite soft and the body of the product will be poor in shape.

As for the structure and consistency of the masses of the layers, the mass of custard aerated praline has a fairly dense structure and a viscous, viscous consistency, which has a chewing effect when chewing, and the jelly mass has a soft and soft consistency. All these properties contribute to the improvement of the organoleptic characteristics of two-layer candies in general. In addition, the combination of the consistency and taste of the masses of the layers of the body of the product creates an unusual taste for the entire confectionery product, namely the viscous viscous mass of custard aerated praline when chewed is enveloped with a soft soft jelly mass with a fruity taste, while the chewing properties of the custard aerated praline allow for a long time to preserve the spicy taste of the product in the mouth. All this allows you to expand the range of finished products, improve their quality by giving them a piquant taste and increase the shelf life of sweets without delamination of their structure.

Table 1 presents examples of compositions for the manufacture of a layer of custard aerated praline, and table 2 examples of compositions for the manufacture of a layer of jelly.

Table 1 No. Components Compositions for candy mass custard aerated pralines, wt.% one 2 3 four 5 6 7 one Prefabricated praline mass in composition 1 of table 2 10.12 2 Prefabricated praline mass composition 2 of table 2 19,99 3 Prefabricated praline mass in composition 3 of table 2 15.65 four Prefabricated praline mass in composition 1tab. 3 10.12 10.12 5 Prefabricated praline mass in composition 2 of table 3 19,99 6 Prefabricated praline mass in composition 3 of table 3 15.65 7 Granulated sugar 34.21 34.41 36.97 34.21 34.41 36.97 34.21 8 Syrup 34.68 31.87 31.14 34.68 31.87 31.14 34.68 9 Sorbitol 1.86 1.18 1.14 1.86 1.18 1.14 1.86 10 Salt 0.23 0.23 0.25 0.23 0.23 0.25 0.23 eleven Dry egg white 0.72 0.64 0.58 0.72 0.64 0.58 1.44 12 Dry milk protein 0.72 0.64 0.58 0.72 0.64 0.58 - 13 Vanillin 0.02 0,03 0,03 0.02 0,03 0,03 0.02 fourteen Water 17.44 11.01 13.66 17.44 11.01 13.66 17.44

The invention is illustrated by a drawing depicting a confectionery product, and examples of elements of this product.

The drawing shows a confectionery product, where 1 is a layer of the body formed from a jelly mass. 2 - a layer of the body, molded from a mass representing custard aerated pralines.

The inventive confectionery product is made as follows. Initially, the preparation of raw materials. Raw materials and semi-finished products used for the preparation of confectionery products must meet the relevant requirements of the standards.

To prepare the mass for a layer of custard aerated pralines, a joint mixture is first prepared. The components and their quantity are taken according to the compositions 1-7 table 1.

For this, a prescription amount of sorbitol and edible salt are introduced into sugar-syrup syrup prepared from granulated sugar, molasses, then the mixture is boiled to a solids content of 92-94% at a temperature of 123-127 ° C.

In parallel with boiling sugar-syrup syrup, a whipping agent is prepared by mixing dry egg white or a mixture of dry egg white with dry milk protein in equal amounts, vanillin and water. The mixture is kneaded, molasses is introduced, after which the resulting mass is kneaded before the solids content in the mixture is 58-65%. Then, the resulting mixture and the whipping agent are loaded into a turbomix heated with water at a temperature of 85-90 ° C and knocked down for 100-210 seconds at an air pressure of 2.5-3.5 bar.

Semi-finished praline masses are prepared separately. Prepared according to the recipe according to 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 the melanger at a temperature of 45 ° C for 15-20 minutes. Prescription components are taken according to compositions 1-3 of table 2, or composition 1-3 of table 3. The resulting homogeneous mass is fed for grinding to a five-roll mill.

The finished ground mass of the semi-finished praline after the cooling and tracking step is mixed with the joint mixture.

For another layer, a jelly mass is separately prepared.

First, a dry mixture of pectin with sugar is prepared. Then, water, sodium citrate and crystalline citric acid are loaded into the mixer according to the recipe, all this is dissolved and, after complete dissolution, the dry pectin mixture is gradually added and kneaded until the pectin is completely dissolved. In this case, the mixer is heated with steam and water. Then sugar syrup and molasses are loaded into the mixer through the scales. Everything is thoroughly mixed and the mixture is fed to the cooking apparatus for boiling up to a temperature of 102-104 ° C and a solids content of 76-78%. A 50% citric acid solution, flavorings and colorings are manually added to the finished jelly mass. The mixture is stirred and poured into a storage tank. The pH of the finished mass is 3.3-3.4.

The molding of products from cooked masses is carried out as follows: candy mass — custard aerated praline — is fed to a receiving funnel of a molding device mounted above the rollers. A certain gap is set between the rollers to adjust the layer thickness of about 12 mm. A layer of custard aerated praline in the form of a continuous tape 60 cm wide is fed to a cooling cabinet using a conveyor. The second layer of candy mass from the jelly mass is fed through a receiving funnel of the forming device, and the layer passing between the rollers, a continuous tape lies on the first layer.

The body of the product may be coated with glaze, for example chocolate or white.

The following raw materials are used for the production of chocolates based on custard aerated pralines: Sugar GOST 21-94; starch syrup GOST R 52060-2003; egg white GOST 30363-96, SanPiN 2.3.2.1078-01; milk protein SanPiN 2.3.2. 1078-01; sorbitol - SanPiN 2.3.2.1078-01; sunflower lecithin or phospholipids TU 9146-006-00371185-93; vegetable fat GOST 28414-89; food salt GOST R 51574-2000; vanillin GOST 16599-71; chocolate-milk glaze OST 10-260-2000; powdered sugar GOST 21-94; drinking water GOST R51232-98; invert syrup GOST 5903-77; monoglycerides - SanPiN 2.3.2.1078-01; cocoa mass GOST 108-76, butter substitute 312 TU 914201000336444-2001; Flavors "Chocolate", "Milk Caramel", "Cream", "Lemon" - food additives flavors in accordance with current regulatory documents and SanPiN 2.3.21078-01; dry whey TU 9223-123-04610209-2002; lactose - STP 173057512-17: 2001; SanPiN 2.3.2.1078-01; pectin GOST 29186-91; citric acid GOST 908-2004; sodium citrate GOST 22280-76;

Obtaining confectionery products are shown in examples 1-6.

table 2 The composition of the semi-finished mass of pralines No. Components Compositions wt.% one 2 3 one Cocoa powder 28.14 26.29 25.42 2 Vegetable fat 38.36 41.03 43.12 3 Lecithin 0.87 0.94 1.06 four Flavoring
"Chocolate" 0.12 0.12 0.12 5 Powdered sugar 32.51 31.62 30.28

Table 3 The composition of the semi-finished mass of pralines. No. Components Compositions wt.% one 2 3 one Vegetable fat 39.67 41.01 42.46 2 Dry milk whey 15.24 13.14 11.68 3 Skimmed milk powder 15.24 13.14 11.68 four Lactose 4,53 3.98 2.87 5 Lecithin 0.98 0.93 0.86 6 Fragrance "Butter" 0.11 0.11 0.11 7 Powdered sugar 24.23 27.69 30.34

Table 4 The compositions of the jelly candy mass for the layer of the body of the product. No. Components Composition, wt.% one 2 3 one Granulated sugar 46.25 48.25 49.98 2 Syrup 22.96 21.69 20.67 3 Pectin 1.09 1.06 1,02 four Lemon acid 1.09 1,07 1,02 5 Sodium citrate 0.24 0.26 0.25 6 Fragrance "Lemon" 0.45 0.45 0.47 7 Fragrance "Cream" 0.47 0.45 0.45 8 Water 27.45 26.77 26.14

Table 5 Organoleptic characteristics of two-layer products. Name of indicator Characteristics of the compositions Taste and smell has a delicate and harmonious flavor
combinations of custard aerated layers
melting pralines and jelly masses
chocolate flavor The form rectangular Surface flat surface with even layers,
maybe chocolate, milk chocolate
or confectionery glaze. Color One layer can be white or cocoa color,
another layer of jelly color. Structure and Consistency Viscous, viscous, chewing
effect, with chewing coating
soft and tender jelly mass.

Example 1. For the preparation of candy mass from custard aerated pralines for the first layer of confectionery, components of composition 1. table 1, and composition 1 of table 2 are used.

First, the connecting mixture is prepared. The components of table 1 of composition 1 are used. For this, a prescription amount of 13.47 is introduced into sugar-syrup syrup prepared from 247.84 kg (34.21%) granulated sugar and 199.30 kg (27.51%) molasses. kg (1.86%) of sorbitol and 1.64 kg of 0.23% edible salt, then the mixture is boiled to a solids content of 92% at a temperature of 123 ° C.

In parallel with boiling the sugar-syrup syrup, a whipped agent is prepared by mixing 5.24 kg (0.72%) of dry egg white and 5.24 kg (0.72%) of dry milk protein, 0.02% vanillin, 0.15 kg ( 0.03%) of water. The mixture is kneaded, 51.91 kg (7.17%) of molasses are added, after which the resulting mass is kneaded. Then the sugar-syrup syrup with the whipping agent is loaded into a turbomix heated with water at a temperature of 90 ° C and the mixture is churned for 100 seconds at an air pressure of 2.5 bar. The resulting mass is unloaded and fed into the mixing machine together with the pre-cooked mass of the semi-finished praline.

Semi-finished praline mass is 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 the melange, at a temperature of 45 ° C for 15 minutes. The recipe components are taken according to the composition 1 of table 3, namely 39.61 kg (39.67 wt.%) Vegetable fat, 15.21 kg (15.24 wt.%) Dry milk whey, 15.21 kg (15 , 24 wt.%) Skimmed milk powder, 4.55 kg (4.53 wt.%) Lactose, 0.98 kg (0.98 wt.%) Lecithin, 0.14 kg (0.11 wt.%) flavoring "Butter" and 21.22 kg (24.23% wt.%) powdered sugar. The resulting homogeneous mass is fed to a five-mill mill for grinding, then cooled.

The finished ground mass of semi-finished praline in an amount according to composition 1 of Table 1, namely 60.87 kg (10.12 wt.%) Of semi-finished praline is mixed with a connecting mixture and a mass of custard aerated praline with a density of 0.7 kg / cm ^{3 is} obtained and humidity 8.0%.

Separately, the jelly mass is prepared for the second layer of the product from the recipe components according to composition 1, table 4

To do this, first prepare a dry mixture of 1.95 kg (1.09 wt.%) Pectin with 5.14 kg (2.87 wt.%) Sugar. Then, 1.40 kg (0.78%) water, 0.43 kg (0.24%) sodium citrate and 0.43 kg (0.24%) crystalline citric acid are loaded into the mixer according to the recipe, all this is dissolved and after of complete dissolution, a dry mixture of pectin with sugar is gradually added and kneaded until the pectin is completely dissolved. In this case, the mixer is heated with steam and water. Then, sugar syrup made from 77.68 kg (43.38%) of sugar, 41.11 kg (22.96%) of molasses and 46.45 kg (26.05%) of water is loaded into the mixer through the scales. Everything is thoroughly mixed and the mixture is fed to the cooking apparatus for boiling up to a temperature of 102-104 ° C and a solids content of 76-78%. A 50% citric acid solution prepared from 1.40 kg (0.78%) of citric acid and 1.10 kg (0.62%) of water, 0.76 kg (0.47%) of flavoring agent is manually added to the prepared jelly mass Lemon and 0.8 kg (0.45%) of Cream flavoring. The mixture is stirred and poured into a storage tank. The pH of the finished mass is 3.3. Humidity 23%.

The molding of products from cooked masses is carried out as follows: candy mass - custard aerated pralines are fed into the receiving funnel of the molding device mounted above the rollers. A certain gap is set between the rollers to adjust the layer thickness of about 12 mm. A layer of custard aerated praline in the form of a continuous tape 60 cm wide is fed to a cooling cabinet using a conveyor. The second layer of candy mass from the jelly mass is placed in the funnel of the forming device, and the layer passing between the rollers, a continuous tape lies on the first layer. The ratio of the layer of candy jelly mass and the layer of candy mass of custard aerated praline is 1.0: 2.0: Organoleptic characteristics of the finished products are given in table 5

The body of the product may be coated with a glaze, for example chocolate, milk chocolate or white.

Example 2. A two-layer confectionery product is obtained analogously to example 1. To obtain a candy mass from custard aerated pralines, components are taken in quantities according to composition 2, table 1.

To obtain a candy mass for a layer of jelly mass, components are taken in quantities according to composition 2 of Table 4.

Moreover, when molding products, the ratio of the mass of the layer of jelly mass and the mass of the layer of custard aerated pralines is 1.2: 2.2, respectively;

The density of the resulting mass of custard aerated pralines is 0.74 kg / cm ³ and humidity is 9.0%.

Humidity of the jelly mass is 23%. The pH of the mass is 3.4. Organoleptic characteristics of the finished product are given in table 5

Example 3. A two-layer confectionery product is obtained analogously to example 1. To obtain a candy mass from custard aerated pralines, components are taken in quantities according to composition 3, table 1.

To obtain a candy mass for a layer of jelly mass, components are taken in quantities according to composition 3, table 4.

The density of the mass of custard aerated pralines is 0.7 kg / cm ³ and humidity is 8.6%.

Humidity of the jelly mass is 21.0%, the pH of the finished mass is 3.4

When molding products, the ratio of the mass of the layer of jelly mass and the mass of the layer of custard aerated pralines is 1.2: 2.0, respectively

Organoleptic characteristics of the finished product are given in table 5.

Example 4. A two-layer confectionery product is obtained analogously to example 1. To obtain a candy mass from custard aerated pralines, components are taken in quantities according to composition 4, table 1. But upon receipt of the candy mass for the layer of custard aerated praline, the connecting mixture is mixed with prefabricated pralines made according to composition 1, table 2. For this, the prefabricated mass of pralines is prepared on the basis of cocoa powder according to the recipe TI No. 01-40-2000 "Technological production instruction semi-finished confectionery masses "by mixing the recipe components until a homogeneous mass is obtained in the melanger at a temperature of 45 ° C for 15 minutes, namely 22.61 kg (28.14%) of cocoa powder, 30.82 kg (38.36 wt.% ) vegetable fat, 0.7 kg ( 0.87 wt.%) Lecithin, 0.10 kg (0.12 wt.%) Of the Chocolate flavor and 18.79 g (32.51 wt%) of powdered sugar. The resulting homogeneous mass is fed to a five-mill mill for grinding, then cooled.

The prepared ground mass of the semi-finished praline is mixed with the joint mixture and a mass of custard aerated praline with a density of 0.7 kg / cm ³ and a moisture content of 9% is obtained.

To obtain a candy mass for a layer of jelly mass, the components are taken in quantities according to composition 1 of table 4. Humidity of the jelly mass is 23%. The pH of the finished mass is 3.3.

When molding products, the ratio of the mass of the layer of jelly mass and the layer of the mass of custard aerated pralines is 1.0: 2.0, respectively. Organoleptic characteristics of finished products are given in table.5.

Example 5. A confectionery two-layer product is obtained analogously to example 1. To obtain a candy mass for a layer of custard aerated praline, components are taken in quantities according to composition 5, table 1. At the same time, to obtain a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with the semi-finished praline obtained according to composition 2, table 3, and prepared according to example 4.

The resulting mass of custard aerated pralines has a density of 0.85 kg / cm ³ and a moisture content of 8.0%.

To obtain a candy mass for a layer of jelly mass, components of composition 2 of Table 4 are taken. The resulting candy mass has a moisture content of 22.1%. The pH of the finished mass is 3.4.

When molding products, the ratio of the mass of the layer of jelly mass and the mass of the layer of custard aerated pralines is 1.2: 2.2, respectively.

Organoleptic characteristics of finished products are given in table.5.

Example 6. A two-layer confectionery product is obtained analogously to example 1. To obtain a candy mass for a layer of custard aerated pralines, components are taken in quantities according to composition 6, table 1. Moreover, to obtain a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with prefabricated pralines obtained according to composition 3, table 3, and prepared according to example 4.

The resulting mass of custard aerated pralines has a density of 0.70 kg / cm ³ and a moisture content of 8.0%.

To obtain a candy mass for a layer of jelly mass, components of composition 3 of Table 4 are taken. The resulting candy mass has a moisture content of 22.0%. The pH of the finished mass is 3.3.

When molding products, the ratio of the mass of the layer of jelly mass and the mass of the layer of custard aerated pralines is 1.2: 2.0, respectively.

Organoleptic characteristics of finished products are given in table.5.

Example 7. A two-layer confectionery product is obtained analogously to example 1. To obtain a candy mass for a layer of custard aerated praline, components are taken in quantities according to composition 7, table 1. In this case, instead of dry milk protein, only dry egg white is used in an amount equal to the sum of both components.

To obtain a candy mass for a layer of custard aerated pralines, the connecting mixture is mixed with prefabricated pralines obtained according to composition 3, table 3, and prepared according to example 4.

The resulting mass of custard aerated pralines has a density of 0.72 kg / cm ³ and a moisture content of 8.0%.

To obtain a candy mass for a layer of jelly mass, components of composition 3 of Table 4 are taken. The resulting candy mass has a moisture content of 22.0%. The pH of the finished mass is 3.4.

Thus, the product claimed according to the invention has improved organoleptic properties of the products due to obtaining a new, with a unique gamut, taste shades combining the taste of custard aerated praline and jelly mass, an increased shelf life of sweets without delamination of their structure, and also expands the arsenal of products for this purpose .

Claims (3)

1. Confectionery two-layer product, which is a molded case, consisting of two layers, one of which is made of jelly candy mass containing granulated sugar, molasses, citric acid, gelatin, flavoring, characterized in that the second layer is made of candy mass, which is a custard aerated praline, while the ratio of the layers of the body respectively is (1.0-1.2) :( 2.0-2.2), and the layer of jelly candy mass additionally contains sodium citrate and water, and as a jelly-like the baker contains pectin, as a flavoring - flavoring "Lemon" and flavoring "Cream", in the following ratio, wt.%: Granulated sugar 46.25-49.98 Syrup 20.67-22.96 Pectin 1.02-1.09 Sodium citrate 0.24-0.26 Lemon acid 1.02-1.09 Fragrance "Lemon" 0.45-0.47 Fragrance "Cream" 0.45-0.47 Water rest and the shell layer of chilled aerated praline, made by mixing the semi-finished mass of praline with the connecting mixture, contains components of granulated sugar, molasses, sorbitol, food salt, dry egg white protein, dry milk protein, vanillin, water with the following component ratios in wt.% : Prefabricated Praline Mass 10.12-19.99 joint mixture: Granulated sugar 34.21-36.97 Syrup 31.14-34.68 Sorbitol 1.14-1.86 Food salt 0.23-0.25 Dry egg white 0.58-0.72 Dry milk protein 0.58-0.72 Vanillin 0.02-0.03 Water rest 2. The confectionery product according to claim 1, characterized in that the mass for the layer of custard aerated praline as a semi-finished product of the mass of praline contains cocoa powder, vegetable fat, lecithin, Chocolate flavoring, powdered sugar, with the following ratios of components, wt. %: Cocoa powder 25.42-28.14 Vegetable fat 38.36-43.12 Lecithin 0.87-1.06 Fragrance "Chocolate" 0.12 Powdered sugar rest 3. The confectionery product according to claim 1, characterized in that the mass for the layer of custard aerated praline as a semi-finished product of the mass of praline contains vegetable fat, whey milk powder, skimmed milk powder, lactose, lecithin, butter flavoring, powdered sugar with the following ratios of components, wt.%: Vegetable fat 39.67-42.46 Dry milk whey 11.68-15.24 Skimmed milk powder 11.68-15.24 Lactose 2.87-4.53 Lecithin 0.86-0.98 Fragrance "Butter" 0.11 Powdered sugar rest