HARD CARAMEL PRODUCTION METHOD Russian patent published in 2003 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing sugar syrup by mixing sugar and water; mixing sugar syrup with confectionery syrup for producing of sugar-confectionery syrup; boiling syrup until dry substance content is 97-97.5%; cooling resultant caramel mass and forming products therefrom. In the process of mixing sugar syrup with confectionery syrup, dry substance content in both kinds of syrups is determined. Resultant data is taken into account and confectionery syrup is introduced into sugar syrup in an amount providing ratio of 14:1-20:1 of sugar syrup and confectionery syrup dry substance content. Before mixing, confectionery syrup is heated to temperature exceeding temperature of sugar syrup by 1-3 C. Caramel mass is cooled for first period of 50-60 s at cooling rate of 1.0-1.2 C/s. EFFECT: simplified method, high strength and increased friability of product. 2 ex