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

FIELD: food industry. SUBSTANCE: method involves preparing praline mass by mixing components in two stages. The first stage consists in mixing sugar powder and roasted crushed nut kernels with 0.6-0.75 part of formula amount of fat-containing component constituted by confectionery fat or cocoa oil, or substitutes thereof. Mixed components are ground in five-roll mill at different roll temperatures and different roll gaps. Said gaps are adjustably reduced along the production process in the interval of (2,0•10^-3- 5•10^-5)d_rol, where - d_rol - diameter of grinding rolls within the limits of total temperature difference between the coldest roll in the inlet pair of rolls and the hottest roll of the outlet pair up to Δ27^°C. The second mixing stage consists in adding remaining part of fat-containing and flavoring components into the ground mass with concurrent kneading of the latter. Then said mass is tempered and molded. EFFECT: improved quality of sweets. 20 cl