METHOD FOR PRODUCING OF PRALINE-TYPE CANDY Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, confectionery production. SUBSTANCE: method involves mixing sugar powder, powdered filler, dry cocoa, dry milk, part of receipt fat; grinding resultant mixture; introducing remaining part of fat; kneading and introducing aromatizer into obtained mass; forming mass; cooling; wrapping and packing. Powdered filler is powdered hemp produced by grinding of pure whole hemp seeds preliminarily slightly dried at temperature of 85-90 C until moisture content reaches 5-8% and cooled to room temperature in an amount of 13.8-14.0% by total weight of receipt components. Method allows deficient import nut fruits to be eliminated from receipt. Mild seed processing modes allow natural qualities to be kept without denaturation changes in proteins and simultaneously cracking of shell to be improved. Powdered filler improves candy structuring. Ready candy has sufficiently hard consistency and had "brand". Combination of powdered hemp filler, dry milk and dry cocoa provides with full-value protein, unsaturated fat, sufficient content of mineral substances, and indispensable fiber. EFFECT: wider range of basic materials used for production of candy, improved organoleptical properties of ready product and increased nutritive value. 1 tbl, 4 ex