METHOD OF PREPARING WHIPPED CONFECTIONERY PRODUCTS Russian patent published in 2000 - IPC

FIELD: confectionery industry. SUBSTANCE: purees various by nature but homogeneous by consistency are mixed with sugar, methylcellulose solution, foam stabilizer which is protein of fat-free milk. Mixture is mixed under pressure, and flavors are introduced in it. Forms are filled with prepared mass and baked under recirculating flow of air with speed of 2-3 m/s in two following stages. At the first stage, temperature of air flow is 60-100 C and duration is 10-15 min. Then forms are removed from baked mass and half-finished product souffle type is resulted. At the second stage, half-finished product placed on screen conveyor is blown out on all sides simultaneously by recirculating flow of air with temperature of 100-130 C for 20-25 min. As a result of successive filling of forms with whipped mass, directing forms to baking by stages, two half-finished products are prepared simultaneously. EFFECT: broadened assortment of confectionery products. 3 dwg, 1 tbl, 6 ex