TOFFEE PRODUCTION AND COMPOSITION METHOD Russian patent published in 1999 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves mixing mass containing sand sugar, condensed milk, fat component and edible salt in cooker; adding food acid into mass at mixing stage; boiling mass for 45-50 min at temperature of 123-130 C; directing boiled mass into mixer with Z-shaped blades and temperature-controlling jacket; in case of producing toffee with flavor additives, such as poppy, sesame seeds, nuts, introducing additives at mass mixing stage; cooling mass to temperature of 35-45 C; plastifying and providing pressure molding through gaged die to obtain semi-finished product formed as endless rope; feeding endless rope to cooling conveyor and further through roller-type buffer device to molding-wrapping automatic machine. Mixture components used to produce toffee are taken in the following amounts, % by weight: syrup 21.0-26.0; condensed milk 29.0-36.0; margarine 5.6-7.1; food acid 0.07-0.24; essence 0.09-0.175; edible salt 0.105-0.131; sand sugar the balance. Citric acid may be used as food acid. According to particular receipt, flavor additives in the form of plant component may be added in an amount of 5.0-5.6%, with poppy, fried nuts or sesame seeds being used as such plant components. EFFECT: reduced return wastes, increased efficiency, wider range of kinds of toffee produced by method and improved quality of ready product. 4 cl, 3 ex