WHIPPED SWEETS AND METHOD FOR THEIR PRODUCTION Russian patent published in 1994 - IPC

FIELD: food industry. SUBSTANCE: sweets contain, mass %: chocolate glaze 27.0-32.00, granulated sugar 27.20-29,40, syrup 8.40-11.0, milk sugar 3.00-4.50, dry whey protein concentrate 5.30-7.10, butter 15.00-18.00, white 4.60- 5.20, agar 0.35-0.42, citric acid 0.10-0.28, vanilin 0.03-0.04, food dye 0.007-0.014. Agar, granulated sugar and syrup are mixed to produce sweet mixture. Said mixture is boiled down and white is added into it. Thus prepared mixture is whipped, then taste, aromatic and dyeing additives are added into it. White is whipped preliminary till stable 55-65 C is added. Butter and mentioned above protein concentrate are whipped separately, then both whipped mass are mixed. The process is followed by cutting and glazing with chocolate glaze. EFFECT: improves quality of desired product and its nutrient value. 3 cl, 1 tbl