METHOD FOR PRODUCING AERATED CANDY MASS Russian patent published in 2002 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparing candy mass in two stages including separating syrup into two portions during boiling process to different temperatures and moisture contents; aerating 1/3 part of boiled and cooled syrup with protein used in amount required by receipt; introducing remaining portion of syrup together with aromatic and flavor additives while continuously whipping to produce aerated mass. Method allows home raw materials to be used for producing candy mass. EFFECT: reduced production cost, increased quality of ready products and prolonged storage time. 3 ex