METHOD FOR PRODUCING OF "ASSORTY" TYPE CANDIES Russian patent published in 2004 - IPC

FIELD: food-processing industry, in particular, confectionery industry.

SUBSTANCE: method involves forming chocolate casings; cooling resultant casings; charging filler into casings and forming ready products; manufacturing chocolate forms by dipping stamps of forms grouped on metal plate and cooled to temperature of from -12⁰C to -14⁰C into bath with tempered chocolate; providing vibrating action upon metal plate and arranging stamps on conveyor and separating from resultant chocolate forms by means of pressurized air; regulating height of casings by regulating depth of dipping of stamps into chocolate mass; arranging filler of candy mass in chocolate casings in layer-by-layer manner, with lower filler layer being prepared from fried and rubbed pistachio nut nuclei; after introducing of filler, laying chocolate or sugary casing onto surface filler. Casing is made in the form of cup. Blanched pistachio nut nuclei, or coffee nuclei, or cacao bean grits, or dried fruits, or processed cereals and leguminous crops, or cedar nut nuclei is used for decorating surface of filled chocolate cup.

EFFECT: improved quality and increased shelf life of candies.

3 cl, 2 ex