METHOD OF MAKING DRAGEE Russian patent published in 1998 - IPC

Abstract RU 2103879 C1

FIELD: food industry, more particularly making confectionery. SUBSTANCE: chocolate glaze is repeatedly rolled over dragee making kettle body, Glaze temperature is maintained within 30-33 C. Rolling operations are carried out 14-16 times. Rotational speed in dragee making kettle is adjusted to 22-28 rpm during rolling and glazing operations including dragee compound with moisture content of 48-52%. Said compound comprises potato starch granulated sugar and molasses. EFFECT: improved properties of dragee and reduced amount of waste during manufacturing process.

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RU 2 103 879 C1

Authors

Vinogradov V.V.

Tkeshelashvili M.E.

Ovchinnikova A.S.

Makeeva E.S.

Chesnokova N.V.

Ageeva A.P.

Khudjak G.M.

Dates

1998-02-10Published

1996-07-12Filed