METHOD OF TOFFEE PRODUCTION Russian patent published in 2002 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparation of recipe mixture, and impression of mass. Then mass is supplied for cooling at temperature of 110-115 C which is conducted in a metal tray, and height of its edges along perimeter is equal to 26-27 mm. Before supplying, the tray surface is greased with vegetable oil, and loose flavor additive such as raisin or nuts is spread by a uniform layer on its bottom. Mass is poured by a uniform layer with thickness of 20-22 mm above flavor additive. Cooling is conducted up to temperature of 40-45 C on racks. Then mass is rolled by a metal roller up to slab thickness of 8-10 mm. Prepared slab is cut into separate articles. Ingredients of recipe mixture are taken in definite quantity. EFFECT: increased toffee quality and withdrawal its sticking to wrap; broadened assortment of toffee. 3 cl, 1 tbl, 12 ex