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

FIELD: food industry. SUBSTANCE: method involves introducing fat-containing component on mixing in the amount of 0.6-0.75 parts of its total amount and adding the rest in the course of kneading. The prepared mass is spread over waffle sheets with concurrent forming of the blank by forcing the praline from dispensing slot and press rolls of the forming machine. Then all the body surfaces of sweets are simultaneously glazed. Glaze is applied to the bottom surface of the sweet with a roll disposed directly under the netted endless conveyor of the glazing machine and rotating along the flow of sweets so that the peripheral speed of the roll coincides with the belt speed. After glazing, surplus glaze is removed by a cut-off roll from the bottom of sweets. The cut-off roll is installed at point where the endless conveyor of the glazing machine passes over to conveyor belt of cooling device and can rotate in the zone of contact with sweet bottoms against the flow of sweets. EFFECT: improved quality of sweets. 33 cl