METHOD OF CREAMED CONFECTIONERY MASS PRODUCTION Russian patent published in 2000 - IPC

FIELD: food industry, particularly, confectionery branch. SUBSTANCE: method involves preparation of fat base which is refined vegetable oil on nonlaurin base from palm oil with melting temperature of 25-40 C and moisture content not more 0.3% in the amount of 10-30% from total mass. Fat is melted till spreading consistency and, if necessary, dairy product with preservative is introduced. Then flavors and taste additives are added. The prepared mass is formed and remained in cooling chamber up to texture formation. EFFECT: improved quality factor of sweets and increased storage life of them with preservation of stability. 4 cl, 2 ex