PRALINE CONFECTIONERY PRODUCTION METHOD Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparing recipe mixture containing sugar powder, dry cocoa, coconut oil, ground cashew nut with particle size of 0.5-3.0 mm and temperature of 50-55 C, and dry milk; mixing mentioned components in mixing machine; adding a portion of fat in the form of cacao-butter used in an amount of 36-41% of the total amount of butter and heated to temperature of 38-43 C. Recipe mixture is ground in five-roller mill till grinding extend of mass reaches 89-95%. Method further involves kneading obtained mass by mixing ground powder mass in mixing machine with remaining portion of fat in plasticized state, which is heated to temperature of 16-21 C. Such procedure at the fist stage provides uniform distribution of components, when fat is used in an amount reduced by twice, due to increased temperature of ground nut, melted fat and increased time of operation. Increased grinding extent (89-95%) is due to limiting the capacity of five-roller mill to required value. Whipped praline mass is obtained at kneading stage by using plasticized fat heated to temperature of 16-21 C at which fat crystalline structure is kept and, as a result, praline-based product cooling process is intensified upon molding process. EFFECT: increased efficiency, improved gustatory quality of confectionery products and simplified method. 3 cl, 2 ex