PAN-WORK Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: nut kernels are cleaned of foreign impurities and skin. The content of water in panning syrup made of sugar sand, treacle, and rum essence is 21-23%. Panning is performed by multiple application of panning syrup on product bodies followed by application of first sugar powder than extruded rice or corn groat powder. When the volume is 90% of the finished product volume, cocoa powder is applied. Small fragments and foreign particles are removed by sieving, and the half-finished product is dried on trays. As excess moisture is removed, the half-finished product is exposed to 20-25 C temperature and 65% relative humidity for 20-24 h. The product is finished by application of vegetable oil, then wax, talc, and paraffin. The product ingredients are (% mass): sugar powder 29.0-30.0, treacle 5.3-5.6, filbert nut kernels 40.0-41.0, cocoa powder 3.8-3.9, extruded groat product 11.4-11.5, rum essence 0.05-0.06, talc 0.10-0.11, vegetable oil 0.011-0.012, wax 0.0060-0.0061, paraffin 0.006-0.0061, sugar sand - the rest. EFFECT: lower product prime cost, lower raw material consumption, less production wastes. 1 tbl