[Composition for preparing sugar pastry]
2002
Danko, M.V.
The essence of the invention is fulfillment of the task to create a composition for obtaining sugar pastry with improved organoleptic properties and extending the confectionery products assortment. A composition for making sugar pastry contains a base including wheat flour, sugar-containing ingredients, a fat compound, egg powder, salt, a flavouring aromatized additive, baking soda, baker's salt. It is distinguished by containing additionaly confectionery coating, which includes cocoa powder, margarine as the fat compound, phosphatides, vanillin as the flavouring additive and sugar powder
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