METHOD FOR PRODUCTION CRISP CHOCOLATE-COATED DRAGEE Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: dragee center is coated with chocolate cover and on half-finished product crisp is applied by multiple engrossing of sugar syrup in rotating pan with speed of 18-20 m/min. Centers are loaded in pan in amount of 40-50% of its volume. From 8 to 15 engrossings with sugar syrup are carried out at 20-25 C with 22-25% of humidity. After each stage of syrup introduction half-finished product is treated with compressed air of 18-25 C with speed of 15-20 min. Value of single syrup batch is 8-10 g per 1 kg of half-finished product. Syrup of 55-60 C and 25-28% humidity is used at the following stages. Coloring is carried out at finishing stages of engrossing, by adding colorant in syrup. Duration of forming crisp is 8-10 h, and its thickness is 0.8-1.0 mm. Half-finished product is loaded in trays and stood for 7-10 h at 25-30 C up to end of saccharose crystallization. The prepared dragee is polished by coating it with sugar thick syrup. After uniform distribution of syrup along dragee surface wax-fat mixture is applied on it. EFFECT: higher qualitative factors.