MILK CANDY MANUFACTURE METHOD Russian patent published in 1999 - IPC

FIELD: confectionery industry, in particular, sugar confectionery. SUBSTANCE: method involves mixing milk product, sand sugar, syrup and butter or margarine and simultaneously boiling the mixture; adding aromatizing substances into obtained mixture at the end of boiling process; cooling the mixture to 28-30 C. Dried fat-free milk used as milk product is mixed with water at the ratio of 1:2 - 1:3. Butter is introduced into upper boiler of vacuumizer in an amount of 5-10% of its total weight, with following introducing of dried fat-free milk and sand sugar. During the process mixer is in its operating state. Prior to supplying mentioned components, steam is delivered into steam jacket of boiler at pressure of 0.3 MPa, which is increased to 0.4-0.45 MPa upon complete introduction of components. When obtained mixture boils intensively, remaining 90-95% of butter or margarine, then syrup are charged into boiler. Method further involves boiling the mixture to moisture content of 13-15%; introducing aromatizer and respective additive, in case candy with food additive is to be manufactured, at the end of boiling process; discharging obtained mass into feeding boiler of apparatus; creating vacuum in it and providing intensive boiling of mass, with water steam being sucked by vacuum pump of cooker to obtain final moisture content of 10-12% in candy mass. EFFECT: simplified method, improved quality, increased storage time and wider range of candies produced by mentioned method. 3 cl, 2 ex