PROCESS FOR MANUFACTURE OF HALVA AND GLAZED CHOCOLATE Russian patent published in 1995 - IPC

FIELD: food industry. SUBSTANCE: this process includes such steps as whipping of caramel stock, introducing decoction of licorice root, licorice root extract containing about 18 to 20 of glycyrrhizic acid admixed with water in 1:1 ratio, heating resultant stock to temperature of 90 to 100 C, adding salt in amount of 4 to 7 by mass of extract, agitating halva in pan, introducing whipped caramel and tachin stock, molding resultant product into sheet, cutting sheet into separate briquettes, and then enameling halva briquettes, first enameling bottom of each briquette by partially immersing it in reservoir containing glazing material and then glazing end product itself disposed on gauze conveyor by applying glazing material from above to end product top. EFFECT: more sophisticated technique.