SK50652009U1 - Gluten-free confectionery product and a method for production thereof - Google Patents

Gluten-free confectionery product and a method for production thereof Download PDF

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SK50652009U1
SK50652009U1 SK50652009U SK50652009U SK50652009U1 SK 50652009 U1 SK50652009 U1 SK 50652009U1 SK 50652009 U SK50652009 U SK 50652009U SK 50652009 U SK50652009 U SK 50652009U SK 50652009 U1 SK50652009 U1 SK 50652009U1
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dough
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SK50652009U
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SK5469Y1 (en
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Arnost Vaverka
Ivan Klcovsky
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Slovenske Liecebne Kupele Piestany A S
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Abstract

Gluten-free confectionery product consists of dough prepared from eggs in amounts from 11 to 21% by weight., powdered sugar in amounts from 6 to 12% by weight., cocoa in amounts from 3 to 6% by weight., soda bicarbonate in amounts from 0.8 to 2% by weight., liquor in amounts from 2.1 to 5% by weight. Furthermore consists of filling of semi-skimmed milk prepared in amounts from 10 to 17.5% by weight., pudding powder in amounts from 0.8 to 1.9% by weight., rum in amounts from 2.2 to 5% by weight., nutelly in amounts from 13 up to 19% by weight. and butter in amounts from 6 to 15% by weight., prepared from a coating of chocolate for cooking in amounts from 8 to 19% by weight. and margarine in amounts from 2.2 to 4.5% by weight. and decorations in the amount 1.3% to 9.5% by weight. Gluten-free confectionery product is prepared so that the layer of dough is prepared from sugar and egg mixed to rigid foams, add the cocoa and soda bicarbonate and the mixture is well mixed, then baked at 185 ° C for 18 min. Finally, the baked, filled and stiff sheets of dough and topping ornament strap flat ovals of white chocolate mixed with the solidified fat and logo in the shape of a peacock, or baked, filled and coated with icing sheets of dough cut out wheels, which is decorated strawberries, mint and 33 % cream.

Description

Bezlepkový cukrársky výrobok a spôsob jeho prípravyGluten - free confectionery product and process for its preparation

Oblasť technikyTechnical field

Technické riešenie sa týka bezlepkového cukrárskeho výrobku opatreného logom a spôsobu jeho prípravy.The technical solution concerns a gluten-free confectionery product bearing the logo and a method of its preparation.

Doterajší stav technikyBACKGROUND OF THE INVENTION

Na trhu je množstvo druhov cukrárskych výrobkov, ktoré v prevažnej miere obsahujú múku. Keďže múka obsahuje lepok, ktorý organizmus ľudí postihnutých celiakiou nevie spracovať, v poslednej dobe sa objavujú cukrárske výrobky bez obsahu lepku.There are many types of confectionery products on the market which mainly contain flour. Since flour contains gluten that cannot be processed by people affected by celiac disease, gluten-free confectionery products have recently appeared.

Cieľom predloženého technického riešenia je cukrársky výrobok, ktorý úplne vylúčil použitie múky, ktorá je zdrojom lepku.The object of the present invention is to provide a confectionery product which has completely eliminated the use of gluten-free flour.

Podstata technického riešeniaThe essence of the technical solution

Tento cieľ do značnej miery splna bezlepkový cukrársky výrobok opatrený logom a spôsob jeho prípravy podľa technického riešenia, ktorého podstata spočíva v tom, že pozostáva z vajec v množstve 11 až 21 % hmotn., práškového cukru v množstve 6 až 12 % hmotn., kakaa v množstve 3 až 6 % hmotn.. sódy bikarbóny v množstve 0.8 až 2 % hmotn., likéru v množstve 2,1 až 5 % hmotn.. Ako likér sa môže použiť Tia Maria likér. Ďalej pozostáva z plnky pripravenej z polotučného mlieka v množstve 10 až 17.5 % hmotn., práškového pudingu v množstve 0,8 až 1.9 % hmotn., rumu v množstve 2,2 až 5 % hmotn., nutelly v množstve 13 a 19 % hmotn. a masla v množstve 6 až 15 % hmotn.. Bezlepkový cukrársky výrobok ďalej tvorí poleva z čokolády na varenie v množstve 8 až 19 % hmotn. a stuženého tuku v množstve 2,2 až 4,5 % hmotn., a ozdoba v množstve 1.3 % až 9.5 % hmotn.This object is largely met by a logo-free gluten-free confectionery product and a process for its preparation according to a technical solution which consists of eggs of 11 to 21% by weight, powdered sugar of 6 to 12% by weight, cocoa in a quantity of 3 to 6% by weight of soda bicarbonate in an amount of 0.8 to 2% by weight, a liqueur in an amount of 2.1 to 5% by weight. The liqueur may be a Tia Maria liqueur. It also consists of a filler made of semi-skimmed milk in an amount of 10 to 17.5% by weight, powdered pudding in an amount of 0.8 to 1.9% by weight, rum in an amount of 2.2 to 5% by weight, nutelly in an amount of 13 and 19% by weight. . The gluten-free confectionery product further comprises icing of chocolate for cooking in an amount of 8 to 19% by weight. and hardened fat in an amount of 2.2 to 4.5% by weight, and ornament in an amount of 1.3% to 9.5% by weight.

Bezlepkový cukrársky výrobok sa môže ozdobiť oválom pripraveným zmiešaním bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. z celkovej hmotnosti výrobku a logom.The gluten-free confectionery product may be decorated with an oval prepared by mixing white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. of the total weight of the product and the logo.

Ozdobu môžu tvoriť jahody v množstve 4 až 6 % hmotn.. mäta v množstve najviac 0,4 až 0,6 % hmotn. a 33?/o-ná smotana v množstve 2,1 až 2,9 % hmotn..The decoration may consist of strawberries in an amount of 4 to 6% by weight. and 33% cream in an amount of 2.1 to 2.9% by weight.

Spôsob prípravy bezlepkového cukrárskeho výrobku podľa technického riešenia spočíva vtom. sa upečie najmenej jeden plát cesta miešaním vajec v množstve 11 až21 % hmotn. 1 a cukru v množstve 6 až 12 % hmotn. do tuhej peny, potom sa pridá kakao v množstve 3 až 6 % hmotn., sóda bikarbóna v množstve 0,8 až 2 % hmotn.. Vzniknutá zmes sa pečie pri teplote 160 až 190 °C po dobu 15 až 25 min.. Upečené pláty cesta sa pokropia likérom a plnia plnkou.The process for preparing a gluten-free confectionery product according to the invention consists in that. at least one dough sheet is baked by mixing the eggs in an amount of 11 to 21 wt. 1 and sugar in an amount of 6 to 12 wt. to the rigid foam, then cocoa is added in an amount of 3 to 6 wt.%, soda bicarbonate in an amount of 0.8 to 2 wt.%. The resulting mixture is baked at 160 to 190 ° C for 15 to 25 min. the dough sheets are sprinkled with liqueur and filled with stuffing.

Plnka sa pripraví varením polotučného mlieka v množstve 10 až 17,5 % hmotn. a práškového pudingu v množstve 0,8 až 1,9 % hmotn., do ktorej sa po vychladnutí primieša maslo v množstve 6 až 15 % hmotn., nuttela v množstve 13 a 19'% hmotn. a rum v množstve 2,2 až 5 % hmotn..The filling is prepared by boiling semi-skimmed milk in an amount of 10 to 17.5% by weight. and powdered pudding in an amount of 0.8 to 1.9 wt.%, to which, after cooling, the butter is added in an amount of 6 to 15 wt.%, forcing 13 to 19 wt. and rum in an amount of 2.2 to 5% by weight.

Upečené a naplnené pláty cesta plnkou sa obtiahnu čokoládou na varenie v množstve 8 až 19 % hmotn. zmiešanou so stuženým tukom v množstve 2,2 až 4,5 % hmotn., ktorá sa nechá stuhnúť. Povrch takto naplnených a polevou obtiahnutých plátov cesta sa ozdobí plochým oválom pripraveným z bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. a logom v tvare páva.The baked and filled dough filling plates are coated with chocolate for cooking in an amount of 8 to 19 wt. mixed with hardened fat in an amount of 2.2 to 4.5% by weight, which is allowed to solidify. The surface of the dough sheets thus filled and topped with icing is decorated with a flat oval made of white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. and a peacock logo.

Z upečených, naplnených a polevou obtiahnutých plátov cesta sa vykrojené kolieska zdobia jahodami v množstve najviac 0,6 % hmotn., mätou v množstve najviac 0,6 % hmotn. a ušľahanou 33%-nou smotanou najviac v množstve 3 % hmotn.Of the baked, filled and topped dough sheets, the cut wheels are decorated with strawberries in an amount of not more than 0.6% by weight, with mint in an amount of not more than 0.6% by weight. and whipped 33% cream at most 3 wt.

Bezlepkový cukrársky výrobok je výbornej chuti a vône a spĺňa kritéria kladené na takýto druh výrobku.Gluten-free confectionery product is of excellent taste and smell and meets the criteria for this type of product.

Príklady uskutočnenia technického riešeniaExamples of technical solution

Zloženiecomposition

Príklad 1 Príklad 2 Príklad 3 % hmotn.Example 1 Example 2 Example 3 wt.

vajcia eggs 11,5 11.5 14,5 14.5 13,0 13.0 práškový cukor powdered sugar 9,0 9.0 7,0 7.0 8,0 8.0 kakao cocoa 4,0 4.0 3,0 3.0 5,0 5.0 sóda bikarbóna sodium bicarbonate 1,4 1.4 2,0 2.0 1,6 1.6 likér liqueur 3,5 3.5 5,0 5.0 4,0 4.0

Plnkastuffing

polotučné mlieko semi-skimmed milk 14,0 14.0 11,0 11.0 12,5 12.5 práškový puding powdered pudding 1,8 1.8 1,5 1.5 1,7 1.7 rum rum 3,0 3.0 5,0 5.0 4,0 4.0 nutella nutella 18,0 18.0 14,0 14.0 16,0 16.0 maslo butter 11,0 11.0 14,0 14.0 14,8 14.8 Poleva topping čokoláda na varenie chocolate for cooking 16,4 16.4 17,5 17.5 15,0 15.0 stužený tuk hardened fat 4,0 4.0 3,7 3.7 2,8 2.8 Ozdoba decoration biela čokoláda White chocolate 1,9 1.9 1,5 1.5 1,4 1.4 stužený tuk hardened fat 0,5 0.5 0,3 0.3 0,2 0.2

Bielka a cukor sa vymiešajú do tuhej peny, pridajú sa žĺtka,· kakao a sóda bikarbóna, zmes sa Blend the whites and sugar into the rigid foam, add the yolks, cocoa and bicarbonate, mix dobre premieša, vylej mix well, pour out e do formy na pečenie a pečie pri teplote 185 °C po dobu 18 min.. Takto into a baking and baking mold at 185 ° C for 18 min upečené 4 pláty cesta baked 4 plates dough sa po vychladnutí pokropia Tia Maria likérom. Ďalej sa pripraví plnka z After cooling, Tia Maria is sprinkled with liqueur. Next, a filler is prepared from polotučného mlieka a semi - skimmed milk; and pudingu, po uvarení a vychladnutí sa primieša maslo, nuttela a rum. pudding, after cooking and cooling, add butter, nuttela and rum. Plnkou sa naplnia pláty cesta, ktoré sa The stuffing is filled with dough sheets that are polejú plnkou pripravenou z čokolády na varenie a Fill with chocolate filling for cooking; and stuženého tuku. Po hardened fat. After stuhnutí čokolády solidification of chocolate sa vrch ozdobí the top adorns 1 cm hrubým plochým oválom, 1 cm thick flat oval, pripraveným z bielej čokolády a stuženého tuku. Nakoniec sa vrch výrobku opatrí logom prepared from white chocolate and hardened fat. Finally, the top of the product is provided with a logo v tvare páva. in the shape of a peacock. Zloženie composition Príklad 4 Example 4 Príklad 5 Example 5 Príklad 6 Example 6 % hmotn. % wt. vajcia eggs 18,4 18.4 16,5 16.5 21,0 21.0 práškový cukor powdered sugar 10,0 10,0 11,5 11.5 8,5 8.5 kakao cocoa 4,5 4.5 6,0 6.0 5,0 5.0 sóda bikarbóna sodium bicarbonate 1,1 1.1 0,85 0.85 1,0 1.0 likér liqueur 2,2 2.2 2,9 2.9 2,6 2.6 Plnka stuffing polotučné mlieko semi-skimmed milk 17,0 17.0 14,0 14.0 15,5 15.5 práškový puding powdered pudding 1,1 1.1 0,85 0.85 0,95 0.95 rum rum 2,8 2.8 2,4 2.4 2,25 2.25 nutella nutella 14,0 14.0 17,0 17.0 15,5 15.5 maslo butter 6,5 6.5 8,5 8.5 7,7 7.7

Polevatopping

čokoláda na varenie chocolate for cooking 11,0 11.0 9,0 9.0 10,5 10.5 stužený tuk hardened fat 2,8 2.8 2,4 2.4 2,2 2.2 Ozdoba decoration 33 %-ná smotana 33% cream 2,1 2.1 2,5 2.5 2,9 2.9 jahody strawberries 6,0 6.0 5,0 5.0 4,0 4.0 mäta mint 0,5 0.5 0,6 0.6 0,4 0.4

Bielka a cukor sa vymiešajú do tuhej peny, pridajú sa žĺtka, kakao a sóda bikarbóna, zmes sa dobre premieša, vyleje do formy na pečenie a pečie pri teplote 185 °C po dobu 18 min.. Takto upečené 4 pláty cesta sa po vychladnutí pokropia Tia Maria likérom. Ďalej sa pripraví plnka z polotučného mlieka a pudingu, po uvarení a vychladnutí sa primieša maslo, nuttela a rum. Plnkou sa naplnia pláty cesta, ktoré sa polejú čokoládou na varenie zmiešanou so stuženým tukom.The whites and sugar are mixed into rigid foam, yolks, cocoa and bicarbonate are added, mixed well, poured into a baking mold and baked at 185 ° C for 18 min. Tia Maria liqueur. A semi-skimmed milk and pudding filler is prepared, after cooking and cooling, the butter, nuttela and rum are added. The filling is filled with dough sheets that are poured over chocolate for cooking mixed with hardened fat.

Z upečených, naplnených a stuhnutých plátov cesta sa vykroja kolieska, ktoré sa ozdobia jahodami, mätou a ušľahanou 3 3 %-nou smotanou.From the baked, filled and solidified dough sheets, the wheels are cut, which are garnished with strawberries, mint and whipped cream 3 3%.

Priemyselná využiteľnosťIndustrial usability

Bezlepkový cukrársky výrobok opatrený logom sa môže používať ako dezert v cukrárňach a reštauráciách, pričom ho môžu konzumovať aj ľudia trpiaci celiakiou.A logo-free gluten-free confectionery product can be used as a dessert in pastry shops and restaurants, and can also be eaten by people suffering from celiac disease.

Claims (6)

NÁROKY NA OCHRANUPROTECTION REQUIREMENTS 1. Bezlepkový cukrársky výrobok, vyznačujúci sa tým, že pozostáva z cesta pripraveného z vajec v množstve 11 až 21 % hmotn., práškového cukru v množstve 6 až 12 % hmotn., kakaa v množstve 3 až 6 % hmotn., sódy bikarbóny v množstve 0,8 až 2 % hmotn., likéru v množstve 2,1 až 5 % hmotn., z plnky pripravenej z polotučného mlieka v množstve 10 až 17,5 % hmotn., práškového pudingu v množstve 0,8 až 1,9 % hmotn., rumu v množstve 2,2 až 5 % hmotn., nutelly v množstve 13 až 19 % hmotn. a masla v množstve 6 až 15 % hmotn., z polevy pripravenej z čokolády na varenie v množstve 8 až 19 % hmotn. a stuženého tuku v množstve 2,2 až 4,5 % hmotn., a z ozdoby v množstve 1,3 % až 9,5 % hmotn..Gluten-free confectionery product, characterized in that it consists of dough prepared from eggs in an amount of 11 to 21% by weight, powdered sugar in an amount of 6 to 12% by weight, cocoa in an amount of 3 to 6% by weight, sodium bicarbonate in 0.8 to 2% by weight, liqueur in an amount of 2.1 to 5% by weight, from a filling prepared from semi-skimmed milk in an amount of 10 to 17.5% by weight, powdered pudding in an amount of 0.8 to 1.9 % rum, in an amount of 2.2 to 5 wt.%, nutelly in an amount of 13 to 19 wt. and butter in an amount of 6 to 15% by weight, of a coating prepared from chocolate for cooking in an amount of 8 to 19% by weight. and hardened fat in an amount of 2.2 to 4.5% by weight, and from the ornamentation in an amount of 1.3% to 9.5% by weight. 2. Bezlepkový cukrársky výrobok podľa nároku 1,vyznačujúci satým, že ozdoba pozostáva z bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. z celkovej hmotnosti výrobku a z loga.Gluten-free confectionery product according to claim 1, characterized in that the garnish consists of white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. the total weight of the product and the logo. 3. Bezlepkový cukrársky výrobok podľa nároku 1,vyznačujúci sa tým, že z celkovej hmotnosti výrobku ozdobu tvoria jahody v množstve 4 až 6 % hmotn., mäta v množstve 0,4 až 0,6 % hmotn. a 33%-ná smotana v množstve 2,1 až 2,9% hmotn..Gluten-free confectionery product according to claim 1, characterized in that from the total weight of the product the decoration is made up of strawberries in an amount of 4 to 6% by weight, mint in an amount of 0.4 to 0.6% by weight. and 33% cream in an amount of 2.1 to 2.9% by weight. 4. Spôsob prípravy bezlepkového cukrárskeho výrobku podľa nárokov 1' až 3, vyznačujúci satým, že sa upečie najmenej jeden plát cesta pripraveného miešaním vajec v množstve 11 až 21 % hmotn. a cukru v množstve 6 až 12 % hmotn. do tuhej peny, potom sa pridá kakao v množstve 3 až 6 % hmotn., sóda bikarbóna v množstve 0,8 až 2 % hmotn., a vzniknutá zmes sa pečie pri teplote 160 až 190 °C po dobu 15 až 25 min., upečené pláty cesta sa pokropia likérom a plnia plnkou, pripravenou varením z polotučného mlieka v množstve 10 až 17,5 % hmotn. a práškového pudingu v množstve 0,8 až 1,9 % hmotn., do ktorej sa po vychladnutí primieša maslo v množstve 6 až 15 % hmotn., nuttela v množstve 13 a 19 % hmotn. a rum v množstve 2,2 až 5 % hmotn., naplnené pláty cesta alebo z plátov cesta vykrojené kolieska sa obtiahnu polevou, pripravenou z zmiešaním čokolády na varenie v množstve 8 až 19 % hmotn. so stuženým tukom v množstve 2,2 až 4,5 % hmotn. z celkovej hmotnosti výrobku.Process for preparing a gluten-free confectionery product according to claims 1 to 3, characterized in that at least one slice of dough prepared by mixing eggs in an amount of 11 to 21% by weight is baked. % and sugar in an amount of 6 to 12 wt. to the rigid foam, then cocoa is added in an amount of 3 to 6% by weight, bicarbonate soda in an amount of 0.8 to 2% by weight, and the resulting mixture is baked at 160 to 190 ° C for 15 to 25 minutes. The baked dough sheets are sprinkled with liqueur and filled with a filling prepared by cooking from semi-skimmed milk in an amount of 10 to 17.5% by weight. and powdered pudding in an amount of 0.8 to 1.9 wt.%, to which, after cooling, the butter is added in an amount of 6 to 15 wt.%, forcing 13 and 19 wt. and rum in an amount of 2.2 to 5 wt.%, filled dough sheets or dough-cutter dough sheets are coated with a glaze prepared from mixing chocolate for cooking in an amount of 8 to 19 wt. % with a hardened fat in an amount of 2.2 to 4.5 wt. of the total weight of the product. 5. Spôsob podľa nárokov 4, vyznačujúci sa tým, že povrch naplnených a polevou obtiahnutých plátov cesta sa opatrí plochým oválom pripraveným z bielej čokolády v množstve 1,2 až 1,9 % hmotn. a stuženého tuku v množstve 0,1 až 0,6 % hmotn. z celkovej hmotnosti výrobku, na ktorý sa umiestni logo v tvare páva.Method according to claim 4, characterized in that the surface of the filled and toppled dough sheets is provided with a flat oval prepared from white chocolate in an amount of 1.2 to 1.9% by weight. % and hardened fat in an amount of 0.1 to 0.6 wt. of the total weight of the product on which the peacock logo is placed. 6. Spôsob podlá nárokov 4, vyznačujúci sa tým, že povrch naplnených a polevou obtiahnutých vykrojených koliesok sa zdobí jahodami v množstve 4 až 6 % hmotn., mätou v množstve 0,4 až 0,6 % hmotn. a ušľahanou 33%-nou smotanou v množstve 2,1 až 2,9 % hmotn. z celkovej hmotnosti výrobku.Method according to claim 4, characterized in that the surface of the filled and topped cut out wheels is decorated with strawberries in an amount of 4 to 6% by weight, a mint in an amount of 0.4 to 0.6% by weight. and whipped 33% cream in an amount of 2.1 to 2.9% by weight. of the total weight of the product.
SK5065-2009U 2009-08-13 2009-08-13 Gluten-free confectionery product and a method for production thereof SK5469Y1 (en)

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