CREAM FONDANT PRODUCTION METHOD Russian patent published in 2004 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves preparing syrup by mixing sugar, condensed milk and vanillin; boiling out resultant mixture; adding butter and dry milk; whipping mixture and forming candy centers. Butter is added into syrup before whipping procedure. Method further involves holding whipped mixture at room temperature for 24-25 hours; repeatedly whipping mixture and simultaneously introducing dry milk, alcohol and cognac into mixture; providing chocolate glazing after formation of candy centers. EFFECT: improved quality of cream fondant owing to soft consistency, increased nutritive value of product and prolonged shelf life. 1 tbl, 1 ex