Invention herewith described refers to the flavoured confectioneries made on the basis of coffee or cappuccino according to the defined procedure.The flavoured confectionery product based on coffee consists of 18.667 wt % of cocoa butter, 20.111 wt % of cocoa butter, from 19.718 to 21.031 wt % of ground coffee, from 42.393 to 43.706 wt % of milled sugar, 15.446 to 16.759 wt % of cocoa liqueur, 0.231-0,295 wt % of emulgator, 0.362 to 0.426 wt % of lecithin, and 0.395 to 0.460 wt % of flavoured components, and the product based on cappuccino consists of 48.800 to 51.2 wt % of milk gravy, from 24.150 to 25.450 wt % of ground coffee, from 13.10 to 14.000 wt % of icing sugar, from 10.640 to 11.520 wt % of cocoa liqueur, 0.015 to 0.025 wt % of lecithin, 0.500 to 0.600 wt% of flavoured components.The procedure for flavoured confectioneries production consists of several phases: mixing the part of components, second phase is driving the mass through the system of rollers - rafinator, in the third phase, the rest of the components are added and mixed, and in the last phase the adding of the flavoured components by mixing and filling the moulds.Aromatizovani konditorski proizvod izrađen je na bazi kafe ili kapucina i po definisanom postupku.U aromatizovanom konditorskom proizvod prema na bazi kafe je sadržano je 18,667 -20,111 masenih % kakao maslaca, 19,718 - 21,031 masenih % mlevene kafe, 42,393 - 43,706 masenih % mlevenog šećera, 15,446 - 16,759 masenih % kakao likera, 0,231 - 0, 295 emulgatora, 0,362 - 0,426 masenih % lecitina i 0,395 - 0,460 masenih % aromatizovane komponente, a u proizvodu na bazi kapucina 48, 800 - 51,2 mlečnog sosa 24,150 - 25,450 masenih % mlevene kafe, 13,10 - 14,000 masenih % mlevenog šećera, 10,640 - 11,520 masenih % kakao likera, 0,015 - 0,025 masenih % lecitina, 0,500 - 0,600 masenih % aromatizovane komponente.Postupak za proizvodnju aromatizovanog konditorskog proizvoda što se sastoji iz faze mešanja dela sadržajnih komponenata, faze propuštanj
