RU2336714C1 - Confectioner's two layers goods - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The product has two layers made of paste. One layer is made of cooked aerate praline paste containing semi-finished praline paste, granulated sugar, syrup, sorbitol, edible salt, dried egg albumen or mixture of aerated egg albumen with milk protein powder as an aerated agent, vanillin and water according to the predetermined ratio. The other layer is made of soft high-boiled sugar mass containing with predetermined ratio syrup, evaporated full cream milk, vegetable fat, sorbitol, invert liquid sugar, monoglyceride, edible salt and flavor. The ratio of layers' core is (2.0-2.2):(1.0-1.2) according to predetermined ratio.

EFFECT: preparation of products with improved taste, organoleptic and qualitative properties.

4 cl, 1 dwg, 5 tbl, 9 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.

A confectionery product is known, comprising a case coated with glaze, in which one of the layers is made of whipped mass and the other is a layer of fruit and fondant mass (SU, 1588355, MKI A23G 3/00, publ. 30.08.90).

A two-layer confectionery product is known containing a case coated with glaze, in which one of the layers of the case is made of fruit and jelly mass, and the other layer is of a whipped mass containing sugar, molasses, agar, egg white, condensed milk, butter, vanilla (RU , 2198534, MKI A23G 3/00, publ. 02.20.2003). The mass ratio of the whipped and fruit-jelly layers is 1: 2, respectively.

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 - the taste of the fruit-jelly mass.

The closest analogue to the problem to be solved and the technical result achieved is a two-layer confectionery product - Rosa Bashkiriya candy, containing a case in which one of the layers is made of whipped mass, including sugar-syrup syrup, agar, egg white; condensed milk, butter; citric acid; almond essence, and another layer of milk mass, including granulated sugar, condensed milk, cognac, alcohol. In this case, the ratio of whipped and milk masses is supported by 3-4 -: - 2.5-3.5 (RU, 2083125, MKI A23G 3/00, publ. 10.07.97). The disadvantages include the content of alcohol and cognac components in the product, which may limit the range of consumers of these products. Also, the products have a sufficiently high humidity (13.8%), which can contribute to the rapid sugaring of layers of finished products and the delamination of one layer of the candy body from another, which reduces the shelf life of the products as a whole.

The problem solved by the invention is the creation of a two-layer product with improved technical characteristics, visually immiscible layers made of a mass representing custard aerated pralines and a mass representing soft milk caramel. The solution to this problem will expand the arsenal of funds for this purpose and get products with improved technical characteristics, increased shelf life, new organoleptic properties.

The technical result of the invention is to improve the technical characteristics of the product, increase the shelf life of candies without delaminating their structure, as well as expanding the arsenal of means of products for this purpose. In addition, the claimed invention achieves the expansion of the organoleptic properties of two-layer products by obtaining a new taste of sweets with a new unique gamut of taste shades, combining the taste of custard aerated pralines and soft milk caramel.

This is achieved by the fact that in a confectionery two-layer product, which is a molded case, consisting of two layers made of candy masses, according to the invention, one of the layers of the product body is made of candy mass, which is a custard aerated praline, and the other layer of candy mass, representing soft milk caramel, while the ratio of the layers of the body is respectively (2.0-2.2) :( 1.0-1.2), and the layer of candy mass, which is a custard aerated praline is made with by mixing the prefabricated mass of praline, with a connecting mixture containing granulated sugar, molasses, sorbitol, edible salt, a whipping agent — dry egg white, or dry egg white and dry milk protein, vanillin, water, with the following ratios of the components of the mass, in wt .%:

Prefabricated Praline Mass 10.12-15.65

Coupling mixture:

Granulated sugar 34.21-36.97 Syrup 31.14-34.68 Sorbitol 1.14-1.86 Food salt 0.23-0.25 Shooting agent 1.16-1.44 Vanillin 0.02-0.03 Water rest

and the layer of candy mass, which is a soft milk caramel, is made from the components of molasses, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, food salt, flavoring in the following ratio, in wt.%:

Syrup 34.19-40.97 Whole condensed milk 30.12-33.24 Vegetable fat 14.21-17.06 Sorbitol 5.56-8.24 Invert syrup 5.62-8.24 Monoglycerides 0.64-0.86 Food salt 0.55-0.6 Flavoring 0.2-0.3

At the same time, the candy mass of the layer, which is an aerated custard praline, may contain cocoa powder, vegetable fat, lecithin, Chocolate flavoring, powdered sugar in the following ratios of components, as 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 candy mass of the layer, which is an aerated custard praline, as a semi-finished product of the praline mass may contain vegetable fat, whey milk powder, skimmed milk powder, lactose, lecithin, butter flavoring, powdered sugar with the following ratios of components, in 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

In this case, the candy mass of the layer, which is an aerated custard praline, may additionally contain a walnut kernel in the amount of 3.36-3.85 wt.% Of the total weight of the product.

The difference between the claimed confectionery product and the known ones is that in the two-layer confectionery product the layers of the product body are made of masses, one of which is aerated custard praline, and the other mass is soft milk caramel. The mass ratio of the layers in the product is respectively (2.0-2.2) :( 1.0-1.2). This ratio of the masses of the layers is optimal. When this ratio changes in the direction of increasing the layer from the mass of aerated custard 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 the mass of soft milk caramel affects the formation of products. Products in which a layer with a mass of soft consistency predominates, poorly retain their shape during molding.

In this case, the masses for performing the layers have such technical characteristics (density and humidity indicators) that ensure the quality of the product as a whole. So, in contrast to the prototype, the values of the moisture indicators of the masses of the layers of the inventive product are approximately the same and significantly less than in the prototype (the moisture content of the mass of the praline layers is 8-9%; the moisture content of the mass of the layers of soft caramel is 9-10%). In this case, moisture does not penetrate from one layer to another, which helps to preserve the individual properties of the masses of the product layers for a long time and prevents the product from drying out. The mass density of the layer of aerated custard pralines is quite high (0.7-0.85 kg / cm ² ). Therefore, when forming the layer of the body of the product from the mass of custard aerated pralines and the process of structure formation of the body layer of soft milk caramel, the layers do not penetrate and mix, i.e. each of the two layers retains high individual organoleptic properties.

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 mass of soft milk caramel has a soft and soft consistency. This combination of masses of layers gives the product an unusual taste, different from the taste of the well-known two-layer confectionery, which will expand the arsenal of funds for this purpose.

The expansion of the assortment and taste of products is facilitated by the use of crumbs in the candy mass of the walnut kernel, as well as by glazing the bodies of products with chocolate or chocolate-milk glaze.

Table 1 presents examples of compositions for making a layer of aerated custard praline, and table 2 examples of compositions for making a layer of soft milk caramel.

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 mass representing soft milk caramel, 2 is a layer of the body formed from a mass representing an aerated custard praline.

The inventive confectionery product is made as follows: first, 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.

Table 1 No. Components Compositions for candy mass custard aerated pralines in wt.% one 2 3 four 5 6 7 8 9 one Prefabricated praline mass in composition 1 of table 3 10.12 - - - - - - 10.12 - 2 Prefabricated praline mass composition 2 of table 2 - 13.14 - - - - - - - 3 Prefabricated praline mass in composition 3 of table 2 - - 15.65 - - - - - - four Prefabricated praline mass in composition 1 of table 2 - - - 10.12 - - 10.12 10.12 5 Prefabricated praline mass in composition 2 of table 3 - - - - 13.14 - - - - 6 Prefabricated praline mass in composition 3 of table 3 - - - - - 15.65 - - - 7 Granulated sugar 34.21 35.41 36.97 34.21 35.41 36.97 34.21 34.21 34.21 8 Syrup 34.68 32.97 31.14 34.68 32.97 31.14 34.68 34.68 34.68 9 Sorbitol 1.86 1.28 1.14 1.86 1.28 1.14 1.86 1.86 1.86 10 Salt 0.23 0.25 0.25 0.23 0.25 0.25 0.23 0.23 0.23 eleven Dry egg white 0.72 0.64 0.58 0.72 0.64 0.58 0.72 1.44 1.16 12 Dry milk protein 0.72 0.64 0.58 0.72 0.64 0.58 0.72 - - 13 Vanillin 0.02 0,03 0,03 0.02 0,03 0,03 0.02 0.02 0.02 fourteen Kernel Peanut Kernel 3.36 - - - - - - 3.36 - fifteen Kernel Almond Kernel - - - - - - 3.85 - - 16 Water 14.08 15,64 13.66 17.44 15,64 13.66 13.59 14.08 17.72

To prepare the mass for a layer of aerated custard pralines, a joint mixture is first prepared.

To do this, in the sugar syrup prepared from granulated sugar, molasses is administered a prescription amount of sorbitol and edible salt, 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, a whipped agent is prepared by mixing dry egg white or a mixture of dry egg white with dry milk protein in equal amounts of 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 by water with 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. The components are taken in quantities according to composition 2 of table 1. Separately, prepare the mass for a layer of soft milk caramel.

To do this, use the components of compositions 1-3 of Table 4, namely, invert syrup, mixed in a mixer with molasses, condensed milk, vegetable fat, sorbitol, monoglycerides, food salt, Milk Caramel flavoring. The finished mixture is pumped into the cooking apparatus and boiled in vacuum at a temperature of 115-119 ° C until a viscous-plastic mass is formed. The resulting mass has a moisture content of 10-11%.

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 soft milk caramel is fed through the receiving funnel of the forming device and the layer passing between the rollers, a continuous tape lies on the first layer. After molding, a two-layer layer of candy mass is fed through a device that heats the upper layer of the mass, and then the kernel of the crumb nut is fed to it through a metering device. Before entering the cooling cabinet there is a clamping shaft, which levels the formation and presses the nuts into the mass.

The body of the product may be coated with a glaze, such as chocolate or milk.

The following raw materials are used to produce 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; rice rice TU 9196-003-12067021-2001; walnut kernel almonds grains GOST 16831-71; 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" - food additives flavors in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; dry whey TU 9223-123-04610209-2002; lactose-STP 173057512-17: 2001; SanPiN 2.3.2.1078-01. Obtaining confectionery products is shown in examples 1-7.

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 Fragrance "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.
Candy compositions for a layer of soft milk caramel. No. Components Composition, in wt.% one 2 3 one Syrup 34.19 36.77 40.97 2 Whole condensed milk 33.24 31.98 30.12 3 Vegetable fat 17.06 15.24 14.21 four Sorbitol 5.56 8.24 7.64 5 Invert syrup 8.24 6.08 5.62 6 Monoglycerides 0.86 0.79 0.64 7 Food salt 0.55 0.6 0.6 8 Fragrance "Milk Caramel" 0.3 0.3 0.2

Table 5
Organoleptic characteristics of two-layer products. Name of indicator Characteristics of the compositions Taste and smell it has a delicate and harmonious taste of the combination of layers of custard aerated pralines with milk caramel, it can be enhanced by the melting taste of chocolate and solid inclusions (nuts, rice or nut kernels). The form Rectangular Surface the surface is even with uniform layers, may be made of chocolate, chocolate or chocolate-milk confectionery glaze. Color One layer can be white or cocoa, another layer is cream. Structure and Consistency soft, viscous, viscous, has a chewing effect, with enveloping when chewing milk soft caramel

Example 1. For the preparation of candy mass from aerated custard pralines for the first layer of confectionery products, components of composition 1 of table 1 and composition 1 of table 2 are used. First, the connecting mixture is prepared. To do this, a prescription amount of 13.47 kg (1.86%) sorbitol is introduced into sugar syrup prepared from 247.84 kg (34.21%) of granulated sugar and 199.30 kg (27.51%) of molasses. 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 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 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 24.19 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 the semi-finished praline in the amount according to composition 1 of Table 1, namely 60.87 kg (10.12 wt.%) Is mixed with the joint mixture and a mass of custard aerated praline with a density of 0.7 kg / cm ³ and humidity is obtained 8.0%.

Separately, the mass is prepared for a layer of soft milk caramel from prescription components according to composition 1 of Table 4.

To do this, 18.04 kg (8.24 wt.%) Of invert syrup are mixed in a mixer with 74.85 kg (34.19 wt.%) Molasses, 72.77 kg (33.24 wt.%) Condensed milk, 37 , 35 kg (17.06 wt.%) Vegetable fat, 12.17 kg (5.56 wt.%) Sorbitol, 1.88 kg (0.86 wt.%) Monoglycerides, 1.2 kg (0.55 wt.%) food salt, 0.66 kg (0.3 wt.%) milk Caramel flavoring. The finished mixture is pumped into the cooking apparatus, where the mass is boiled in vacuum at a temperature of 116 ° C until a viscous-plastic mass is formed. The resulting mass has a moisture content of 10%.

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 soft milk caramel is fed through the receiving 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 mass custard aerated pralines and the layer of candy mass of soft milk caramel is 2: 1. After molding, a two-layer layer of candy mass is fed through a device that heats the upper layer of the mass, and then through it a dosing device is fed 27.06 kg (3.48 wt.%) Peanut kernels. Before entering the cooling cabinet there is a clamping shaft, which levels the formation and presses the nuts into the mass. Organoleptic characteristics of finished products are given in table.5.

The body of the product may be coated with a glaze, such as chocolate or milk.

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 3 of Table 1.

To obtain a candy mass for a layer of soft milk caramel, 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 custard aerated pralines and the mass of the layer of soft milk caramel is 2.2: 1.2, respectively.

The density of the resulting mass of custard aerated pralines is 0.75 kg / cm ³ and humidity is 9.0%. The moisture content of the soft milk caramel is 10%. 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 of Table 1.

To obtain a candy mass for a layer of soft milk caramel, components are taken in quantities according to composition 3 of Table 4.

The density of the mass of custard aerated pralines is 0.7 kg / cm ³ and humidity is 8.6%. Moisture content of soft milk caramel is 9.0%.

When molding products, the ratio of the mass of the layer of custard aerated praline and the mass of the layer of soft milk caramel is 2.0: 1.2, 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 of Table 1.

But when receiving a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with prefabricated pralines made according to composition 1 of 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 instruction for the production of semi-finished products 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 32.46 kg (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 soft milk caramel, the components are taken in quantities according to composition 1 of Table 4. Moisture content of soft milk caramel is 9.5%.

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

Example 5. 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 5 of Table 1. Moreover, to obtain a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with prefabricated praline obtained according to composition 2 of 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 soft milk caramel, components of composition 2 of Table 4 are taken. The resulting candy mass has a moisture content of 9.1%.

When molding products, the ratio of the mass of the layer of custard aerated praline and the mass of the layer of soft milk caramel is 2.2: 1.2, 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 of 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 of 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 soft milk caramel, components of composition 3 of Table 4 are taken. The resulting candy mass has a moisture content of 9.0%.

When molding products, the ratio of the mass of the layer of custard aerated pralines and the mass of the layer of soft milk caramel are 2.0: 1.2, 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 pralines, components are taken in quantities according to composition 7 of Table 1. Moreover, 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 1 of 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 soft milk caramel, components of composition 2 of Table 4 are taken. The resulting candy mass has a moisture content of 9.1%.

When molding products, the ratio of the mass of the layer of custard aerated praline and the mass of the layer of soft milk caramel is 2.2: 1.2, respectively.

After molding, a two-layer layer of candy mass is fed through a device that heats the upper layer of mass and then 29.94 kg (3.85 wt.%) Walnut kernel almonds are fed to it through a metering device. Before entering the cooling cabinet there is a clamping shaft, which levels the formation and presses the nuts into the mass. Organoleptic characteristics of finished products are given in table.5.

Example 8. 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 8 of Table 1. Moreover, to obtain a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with prefabricated praline obtained according to composition 2 of 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 soft milk caramel, components of composition 2 of Table 4 are taken. The resulting candy mass has a moisture content of 9.1%.

When molding products, the ratio of the mass of the layer of custard aerated pralines and the mass of the layer of soft milk caramel are 2.2: 1.2, respectively.

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

Example 9

To obtain a candy mass for a layer of custard aerated pralines, components are taken in quantities according to composition 9 of Table 1.

In this case, to obtain a candy mass for a layer of custard aerated praline, the connecting mixture is mixed with prefabricated praline obtained according to composition 1 of table 2 and prepared analogously to example 4.

The resulting mass of custard aerated pralines has a density of 0.86 kg / cm ³ and a moisture content of 8.1%.

To obtain a candy mass for a layer of soft milk caramel, components of composition 2 of Table 4 are taken. The resulting candy mass has a moisture content of 9.2%.

When molding products, the ratio of the mass of the layer of custard aerated praline and the mass of the layer of soft milk caramel is 2.0: 1.2, respectively.

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

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

Claims (4)

1. Confectionery two-layer product, which is a molded case, consisting of two layers made of candy masses, characterized in that one of the layers of the body of the product is made of candy mass, which is a custard aerated praline, and the other layer is of candy mass, representing soft milk caramel, while the ratio of the layers of the body is respectively (2.0-2.2) :( 1.0-1.2), and the layer of candy mass, which is a custard aerated praline, is made by mixing semi-finished products mass praline with connecting mixture comprising sugar, molasses, sorbitol, salt, baking, whipped agent - dry egg white protein or egg dry mixture and dry milk protein, vanillin, water at the following weight ratio, wt.%: prefabricated praline mass 10.12-15.65 granulated sugar 34.21-36.97 syrup 31.14-34.68 sorbitol 1.14-1.86 food salt 0.23-0.25 whipping agent 1.16-1.44 vanillin 0.02-0.03 water rest and the layer of candy mass, which is a soft milk caramel, is made from the components of molasses, whole condensed milk, vegetable fat, sorbitol, invert syrup, monoglycerides, food salt, flavor in the following ratio, wt.%: syrup 34.19-40.97 whole condensed milk 30.12-33.24 vegetable fat 14.21-17.06 sorbitol 5.56-8.24 invert syrup 5.62-8.24 monoglycerides 0.64-0.86 food salt 0.55-0.6 flavoring 0.2-0.3 2. The confectionery product according to claim 1, characterized in that the mass for the layer of aerated custard praline as a semi-finished product of the mass of praline contains vegetable fat, dry milk whey, 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 flavoring "Butter" 0.11 powdered sugar rest 3. The confectionery product according to claim 1, characterized in that the mass for the layer of aerated custard praline as a semi-finished product of the praline mass contains cocoa powder, vegetable fat, lecithin, Chocolate flavoring, powdered sugar in the following ratios of components, wt.% : cocoa powder 25.42-28.14 vegetable fat 38.36-43.12 lecithin 0.87-1.06 Chocolate flavoring 0.12 powdered sugar rest 4. The confectionery product according to claim 1, characterized in that the mass for the layer of aerated custard pralines additionally contains a kernel of walnut in the amount of 3.36-3.85 wt.% Of the total mass of the product.