METHOD OF PREPARING CONFECTIONERY PRODUCT Russian patent published in 2003 - IPC

FIELD: confectionery industry. SUBSTANCE: invention deals with method of preparing confectionery product with aerated filler possessing stability of form and mild taste of whipped cream. Method involves preparation of aerated filler which contains, mas.%: glucose syrup, 20-30; dextrose, 3-8; sugar, 30-50; egg albumin, 2-3; water, 25-35; potash alum, (E522), 0.06- 0.08. Said filler is prepared by mixing whipped protein solution from dry egg albumin and water. Then syrup composition is prepared from said quantity of glucose syrup, dextrose, sugar and potash alum, and syrup is boiled to boiling temperature of 105-110 C. After mixing of syrup composition with whipped protein solution, prepared composition of aerated filler is proceeded whipping for some minutes till preparation of aerated mass which is not run and preserves its form. It is molded warm on baked base, and then cooled and glazed with chocolate composition. EFFECT: mild consistency of final product preserving its form. 4 cl, 3 ex