FIELD: confectionery industry. SUBSTANCE: method involves boiling the fondant syrup up to 14-16% of humidity; then crystallized fructose is introduced with mass part of dry substances 99.9%, in amount of 6.5-8.5% to fondant mass. It complies: for sugar fondant is 8.4-11.3% to sugar mass, while for milk fondant, 11.6-15.7% to sugar mass. Syrup is mixed till its dissolving, and fondant is whipped and mixed with flavor and aromatic substances with simultaneously tempering; then it is cast in cells and after the process of structuring, glazed or wrapped and packed. EFFECT: reduced technological process, improved tastiness and prolonged storage time.
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SU1090318A1 |
