METHOD FOR PRODUCTION OF FONDANT SWEETS WITH STARCH-FREE CASTING OF SWEETS CORES Russian patent published in 1998 - IPC

FIELD: food industry, in particular, production of sugary confectionery. SUBSTANCE: method involves preparation of raw material for making sugar, or fruit, or milk syrup. Syrup is boiled under proper conditions, and boiled mass is whipped in creamer. Prepared mass is directed into contimixes where mixed with syrup produced from mixture sugar and syrup by boiling up to temperature 116-119 C, mixture humidity, 11-13%, and content of reducing substances, 8-10%. Resulting mass is supplied for casting in the head of casting machine with the following casting of cores in silicone forms. Temperature of mass at casting is 75-85 C. Syrup is added in fondant in the amount of 35-36% from total mass at temperature 107-110 C. Fondant for casting is directed with humidity of 10-12%, and content of dry substances is 7-10%. EFFECT: increased quality index and reduced cost price of sweets. 3 cl