Ingredients content:

Flour, sugar, salt, eggs, plants oil, milk in talk, material in talk, cocoa in talk, lecithin, hazelnut, natural identical aromas.
Short description of the technological part for making of the "Choco - hip".
The first phase of the technologic part for the making of "Choco - hip" is the preparing of the dough for Choco - hip in a special mixer for the preparing of dough. After the adding of the ingredients for the preparing of the dough in the mixer, the same are mixed for a few minutes and the final dough is put into the reservoir of the machine for the Choco - hip. At the same time, the preparing for the choco - hip in the special mixer for homogenization, in the similar way at which the Multi cream is made. After the homogenization of the cream is made, it is put into the doubler, where at the determined temperature and with continuos mixing the gathering of the bigger quantities of cream is made. From the doubler, the cream for the Choco - hip is put into the reservoir of the machine for the Choco - hip. After the warming, turbine where the dough for Choco - hip is baked, the measuring of the quantity of the dough is made and it is divided in the turbine for baking. The dough is made in the form of the slight strip which is tear off from the turbine and is wind up through the spindle (baked dough). Here the strip is featured in porous continuos peace, which through the spindle is filled with cream and the same is directed to the knife for cutting. The quantity of cream that is dosaged through the spindle is regulated with the help of the pump for cream. Knife for cutting works with the help of a sensor through which its regulated the length of the pieces of the choco - hip.