METHOD OF PRODUCING CREAMED CONFECTIONERY MASS Russian patent published in 1999 - IPC

FIELD: confectionery industry; may be used for production of sweets cores of creamed sweets, cakes, etc. SUBSTANCE: method involves preparation of sugar syrup with glycerine and jelling agent as agaroid, whipping egg white and berries grated with sugar in ratio 1:1, introduction of agaroid-sugar syrup in whipped mass at temperature 85-90 C, and addition at mixing of butter, concentrated milk and additive. EFFECT: improved quality; reduced time of technological process and jelly-formation period; reduced cost price. 2 tbl, 8 ex