METHOD OF PRODUCTION OF AZART ICED LIQUID CARAMEL Russian patent published in 1999 - IPC

FIELD: confectionery production. SUBSTANCE: the claimed method of production of AZART iced liquor caramel includes preparation of caramel syrup, preparation of filling and its metering, dressing, molding, cooling of produced caramel, ageing icing with chocolate icing and wrapping. Filling is prepared to attain moisture content up to 30-34%. Ageing and cooling of caramel are carried out simultaneously to temperature of 18-23 C. Icing with chocolate is performed at temperature of 31-37 C. Chocolate icing additionally contains cacao substitute from grape seed products. EFFECT: high technological properties of claimed caramel with optimal structure of its shell, improved fluid consistency of filling and uniform glossy chocolate surface with prolonged shelf life. 1 tbl