PROCESS FOR MANUFACTURE OF PROLINE CONFECTIONERY Russian patent published in 1994 - IPC

FIELD: food industry, in particular, manufacture of confectionery. SUBSTANCE: confectionery stock is prepared by admixing roasted grated nuts with powderous sugar syrup semi-finished product with stirring resultant stuff for 1 to 2 min, introducing admixture including such loose ingredients as dried milk and dried oats flour to be taken in ratio of 0.9 to 1.1 : 1.9 to 2.1 or dried milk and cocoa powder to be taken in ratio of 0.9 to 1.1 : 4.4 to 4.6, after completion of stirring, and adding confectionery fat having temperature of 36 to 38 C or admixture of cocoa and coconut oil having temperature of 24 to 28 C. This process prescribes agitating stock during 10 to 18 min and preparing desired stock based on confectionery fat at temperature of 30 to 34 C and that based on cocoa and coconut oil at temperature of 22 to 25 C. Desired product is then press-molded. EFFECT: higher quality of confectionery.