METHOD FOR PRODUCTION OF GLAZED PRALINE SWEETS Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: method involves mixing sugar-containing components, crushed kernels of roasted nuts and 0.6-0.75 parts of a formula fat-containing component. Then the mass is ground on a five-roll mill, kneaded with addition of the remaining fat-containing component, mixed and enriched with flavorings. Said flavorings are introduced at the stage of kneading concurrently with adding the remaining part of the fat-containing component. Disintegration of the mass on five-roll mill is carried out at different temperatures of rolls and different roll gaps so that said gaps on the route of disintegrated mixture are adjustably reduced within the interval of (2,0•10^-3- 5•10^-5)d_rol, where d_rol - roll diameter. The difference between temperature of the coldest roll in inlet pair of rolls and temperature of the hottest roll in outlet pair of rolls is maintained in the increment range of ∑ Δt ≅ 27^°C. EFFECT: higher efficiency. 43 cl