METHOD FOR PRODUCING FONDANT SWEETS Russian patent published in 1997 - IPC

FIELD: food industry. SUBSTANCE: method involves making sugar syrup, whipping fondant and its cooling. Centers of sweets are formed from receipt components. Added in mass is glucose-protein concentrate in ratio 1:(6.9-15.8) to mass of components, and in ratio 1:(6.7-9.9), to sugar. Before cooling, mass is tempered when preparing sugar fondant at temperature 68-78 C; when preparing fruit fondant, at temperature 78-82 C; when preparing milk fondant, at temperature 72-77 C; and when preparing mixed fondant, at temperature 70-77 C. EFFECT: improved taste, reduced sugar content and increased storage life. 5 cl, 8 tbl