COMPOSITION AND METHOD FOR PRODUCTION OF GLAZED CARAMEL WITH FILLER Russian patent published in 1999 - IPC

FIELD: food production industry. SUBSTANCE: this particularly relates to Confectionery. Glazed caramel with filler includes following components: puree of ash berry, four-fold essences of cinnamon which are used in function flavoring agent imparting original taste to candy. Components are taken in determined proportion. Method implies making of caramel mass, cooking it, cooling, introduction of aromatic, flavoring and pigment additives, mixing, and saturation of caramel mass with air, introduction of filler into caramel braid, calibration of braid, forming of caramel , cooling, glazing, cooling. After cooking and cooling of caramel mass down to temperature of 90-92 C, cinnamon essence and pigment agent are introduced in it by batching method. Filler of caramel is made from mixture of apple puree and puree of ash berry by cooking to moisture content of 33 2% during 40 min. Filler is introduced into caramel braid after saturation of caramel mass with air. Application of aforesaid composition of glazed caramel with filler and technology of its production allows for widening range of product together with improving its quality and feeding value, biological and vitamin value. EFFECT: higher efficiency. 2 cl, 2 ex