UA14026U - Fondant sweet "belissimo" baileys" - Google Patents

Abstract

A fondant sweet consists of a center coated with chocolate or confectionery cover and containing an encapsulation as milk cream mass and filling. The filling is a cream mass as milk toffee containing sugar, molasses, condensed milk with sugar, vegetable fat, lecithin and alcohol, aromatizer "Baileys".

Description

Description of the invention

A useful model belongs to the food industry, in particular to the confectionery industry, and can be used 2 for the production of fondant-based candies.

Fondant candies occupy one of the leading positions among all types of candies, and are traditional and affordable to the general population. Confectioneries produce glazed and unglazed fondant candies.

The composition for the production of fondant candies "Melodika" cherry melody is known, containing a body covered with 70 chocolate or confectionery glaze, which consists of a shell - candy milk fondant mass and filling - candy fruit fondant mass. The quantitative ratio of the shell and filling is, by mass. 9o: candy milk fondant mass 55-65, candy fruit fondant mass 35-45, and the quantitative ratio of the body and chocolate or confectionery glaze is as follows, wt. 9b: body 76-80 glaze 20-24 (patent of Ukraine Mo8981 for a useful model, A2303/ 00, 20051.

The basis of the useful model is the task of creating a warehouse for the production of fondant candies with a toffee-type filling, which would make it possible to obtain candies different from the existing varieties, with high organoleptic properties, and to expand the range of confectionery products, increasing their purchasing demand.

The task is solved by the fact that a fondant candy containing a body covered with chocolate or confectionery glaze, consisting of a shell - a candy milk mass and a filling, according to a useful model, as a filling, a candy mass of the type of milk toffee, which contains granulated sugar, molasses, milk condensed with sugar, vegetable fat, lecithin, alcohol, flavoring "Baileys" with the following ratio of components, weight: "I granulated sugar 20.1-23.1 se condensed milk with sugar 33, 1-35.1 o vegetable fat 1.9-3.9 lecithin 0.1-0.3 "And alcohol 3.0-5.0 "- flavoring "Baileys" 0.272 molasses the rest, and the quantitative ratio of the shell and filling is as follows , wt. 9o: « 70 shell 70-80 8 s filling 20-30. ;" "Candy milk mass contains milk lipstick, vegetable fat, grated cocoa, cognac, Baileys liqueur", flavoring, Baileys" with the following ratio of components, mass.9o: - milk lipstick 86.8-89.8 and vegetable fat 6.0 -9.0 grated cocoa 4.0-5.0 ("in") cognac 0.5-1.5 ka 20 liqueur "Baileys" 0.03 flavoring "Baileys" 0.272. 42)

Milk lipstick contains granulated sugar, molasses, condensed milk with sugar in the following ratio of components, by weight: granulated sugar 59.1-621 s molasses 7.9-10.9 condensed milk with sugar 28.7-31.7 . The quantitative ratio of the body and chocolate or confectionery glaze is as follows, by weight: body 75-79, glaze 21-25.

The creation of a body from candy milk mass (shell) and candy mass of the milk toffee type (filling) 65 allows to organize the production of fondant candies with high organoleptic properties based on -D-

non-deficient raw materials. Fondant candies have an original complex taste and aroma bouquet, different from existing varieties.

The choice of composition components and their quantitative ratio ensure the production of fondant candies with specified properties. The interval of the quantitative content of each component of the declared formulation is optimal for achieving the technical result. The ranges of limit values for the quantitative content of each component of the formulation of the claimed composition are in rather narrow intervals and are determined by the specificity of the recipe requirements in confectionery production.

The presented candy allows you to expand the range of confectionery products. 70 Candy for the production of "Belissimo" Baileys candies is prepared from semi-finished products: the body is prepared separately from the shell - candy milk mass and the filling - candy mass of the milk toffee type and confectionery or chocolate glaze to cover the dome-shaped candies.

First, milk lipstick is prepared.

According to the recipe, water and sugar are dosed in a ratio of 1:3, mixed, molasses is added, mixed and /5 heated to a temperature of 70-752C. Then the mixture is mixed with condensed milk. The prepared milk syrup is fed to rotary-type film digesters, where it is finally boiled to a dry matter content of 90-90,595. Next, milk syrup is whipped into milk lipstick - a viscous, thick, milk-colored liquid in a fondant churning machine. At the exit from the fondant churning machine, vegetable fat and cocoa mass are added, then cognac, Baileys liqueur and Baileys flavoring, resulting in a candy milk mass.

To prepare a candy mass of the type of milk toffee according to the recipe, water, granulated sugar, molasses, condensed milk with sugar, vegetable fat and lecithin are mixed and heated to a temperature of 65-702C. The finished mixture is fed to the vacuum apparatus and boiled to a dry matter content of 85-8695. Alcohol and flavoring "Baileys" are added to the cooked mass, obtaining a candy mass of the type of milk toffee - filling.

Candy milk mass and candy mass of the milk toffee type are fed to the casting two-section head, where the bodies of fondant candies with a shell (candy milk mass) and filling (candy mass of the milk toffee type) are cast in the form of a dome. but)

Separately, according to traditional technology, a chocolate or confectionary glaze is prepared, which is used to cover the bodies of fondant candies in a given ratio.

Fondant candies obtained using this composition have the following organoleptic indicators: Ge) taste - chocolate-cream-milk-liquor; aroma - chocolate-cream-milk-liquor; sch color - glazed candies; casing shell - brown; body filling - acacia honey. at

A useful model is explained by examples.

Example 1 Z

The composition of "Beli ssimo" fondant candies, Baileys

The composition of the candy milk mass, mass. 9o: milk lipstick 88.8 vegetable fat 6.398 " grated cocoa 4.0 tsp cognac 0.5 t" Baileys' liqueur 0.03 p " flavoring "Baileys' 0.272.

Composition of milk lipstick, mass. 90: - granulated sugar 61.0

Its molasses 9.0 o condensed milk with sugar 30.0. ko 50 Composition of toffee-type candy mass, wt. 9o: m, granulated sugar 201 condensed milk with sugar 331 vegetable fat 3.9 59 lecithin 0.3 s alcohol 5.0 "Bailey's" flavoring 0.272 molasses the rest. 60 Candies made using the specified composition have a chocolate-cream- milk-liquor taste and aroma.The shell of the body is brown, the filling of the body is the color of acacia honey.The candies are glazed.

Candies glazed with chocolate glaze.

Example 2

Composition of "Belissimo" Bailey's fondant candies: composition of candy milk mass, wt. 9o:

milk lipstick 86.8 vegetable fat 6.398 grated cocoa 50 cognac 1.5 "Bailey's" liqueur 0.03 flavoring "Bayly's" 0.272.

Composition of milk lipstick, mass. 90: 70 granulated sugar 62.0 molasses 10.0 condensed milk with sugar 28.0.

The composition of toffee-type candy mass, mass. 9o: granulated sugar 23.0 condensed milk with sugar 34.0 vegetable fat 1.9 lecithin 0.2 alcohol 3.0 "Bailey's" flavoring 0.272 molasses the rest.

Candies made using the specified composition have a chocolate-cream-milk-liquor taste and aroma. The shell of the case is brown, the filling of the case is the color of acacia honey. Glazed candies. w-in

Candies glazed with chocolate glaze.

Claims (4)

The formula of the invention Ge) sch 1. Fondant, which contains a body covered with chocolate or confectionery glaze, consisting of a shell - a candy milk mass and a filling, which differs in that the filling is used (а) a candy mass of the type of milk toffee, which contains granulated sugar . ,1 vegetable fat 1.9-3.9 lecithin 0.1-0.3 "alcohol 3.0-5.0 - s flavoring "Baileys" 0.272 s" molasses the rest, and the quantitative ratio of the shell and filling is as follows, wt. 9o: shell 70-80 filling 20-30. g" o 2. Fondant candy according to claim 1, which differs in that the candy milk mass contains milk fondant, vegetable fat, grated cocoa, cognac, "Baileys" liqueur, "Baylys" flavoring in the following ratio (name) of components, by weight: 42) milk lipstick 86.8-89.8 vegetable fat 6.0-9.0 grated cocoa 4.0-5.0 cognac 0.5-1.5 s "Bailey's" liqueur 0.03 flavoring "Bayly's" 0.272 . Z. Fondant candy according to claim 2, which differs in that the milk fondant contains granulated sugar, molasses, milk 60 condensed with sugar with the following ratio of components, wt.9o: granulated sugar 59.1-621 molasses 7.9-10 .9 condensed milk with sugar 28.7-31.7. b5 4. Fondant candy according to claim 1, which differs in that the quantitative ratio of the body and chocolate or confectionery glaze is as follows, wt.9o: body 75-79 glaze 21-25. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2006, M 4, 15.04.2006. State Department of Intellectual Property of the Ministry of Education and Science of Ukraine. - (Se) s «c) « h- - with . and? - Cheka" (c) with 50 4) with 60 b5