METHOD OF PRODUCING FONDANT SWEETS WITH STARCH-FREE DROPPING OF SWEETS CENTERS Russian patent published in 2003 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparation of raw material with water heating up to temperature 80-90 C, and treacle, up to temperature 60-65 C; sugar dissolving in mixture of water and treacle; boiling of prepared syrup under pressure (5-6)•10⁵ Pa; fondant whipping with the following introduction of taste and aromatic substances and molding of sweets centers in cells of mold produced from silicon material. Boiling of syrup is carried out at temperature 115-120 C. Before molding, sweet mass is brought to viscosity 6-8 Pa. s. Depending on appearance of fondant mass, preset conditions of process are set. EFFECT: increased qualitative index of prepared sweets; preparation of sweet mass with stable fine crystalline structure; maintaining quality during long-term storage. 8 cl