CONFECTIONERY MASS FOR PREPARING SWEETS AND FILLERS Russian patent published in 2000 - IPC

FIELD: confectionery industry. SUBSTANCE: preparation of confectionery mass for sweets and fillers includes mixing sugar, half-finished product from rye and flavors. Used as half-finished product from rye is product prepared by extrusion of rye whole grain at temperature 125-195 C for 40-50 s, cooling and drying in cooling conveyer, and grinding up to size of particles 10-150 mcm. Depending on type of confectionery mass, proper components are introduced in preset quantity. Due to introduction of extruded whole rye grain, content of food fibers, mineral substances and vitamins are increased in extrudate. Besides, soft operating conditions of extrusion allow to preserve valuable thermolabile substances. EFFECT: increased food value of prepared products. 7 cl, 12 ex