METHOD FOR PRODUCING OF CONFECTIONERY FILLER USED FOR PREPARING OF CANDIES, AND METHOD FOR PRODUCING OF CANDIES WITH SUCH A CONFECTIONERY FILLER Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, production of confectioneries.

SUBSTANCE: method involves preparing confectionery filler by producing receipt mixture from liquid fat having temperature of 58-60°C and sand sugar or powdered sugar in kneading machine equipped with water jacket allowing temperature in chamber to be kept within the range of 50-60°C for 8-10 min, with sand sugar being homogeneously distributed in fat and fat content in receipt mixture making 26-28%. Turbo-conching machine has horizontal housing with grooved emery projections on its internal surface, and shaft mounted in housing and equipped with blades adapted for uniform feeding of mass onto housing internal surface for abrading of said mass. Grinding process is performed for 18-24 hours while surfactant is added into mass in an amount of 1.5-2% by total weight of fat until homogeneous consistency is reached with particles of 25 micron size making 94-96% by total weight of filler or during 3-5 hours until particles size reaches 120-150 micron. Said mass is further ground in ball mill for 3-4 hours to provide homogeneous consistency with particles sized up to 25 micron and making 94-96% by total weight of filler. Method further involves dosing mass in corrugated boxes or plastic barrels preliminarily covered with polymeric film and cooled for producing of integral block. Mass may be formed into 1-4 mm sized granules, which are cooled and dosed into craft bags. Confectionery filler is fed into kneading machine with Z-shaped blades for tempering at temperature of 22-26°C for 15-20 min, mixed with remaining part of fat making 12-17 wt%, syrup used in an amount of 6-10 wt%, milk products, such as dry milk, dry cream, whole condensed milk used in an amount of 2-30 wt%, cocoa products, such as dry or rubbed cocoa used in an amount of 10-15 wt%, fruit media used in an amount of 4-5 wt%, and aromatizer used in an amount of 0.05-0.1 wt% by total weight of receipt mixture. Homogeneous whipped mass having temperature of 22-26°C is fed to dies to be pressed out for producing of cords, which are cooled and cut into individual centers or tempered to temperature of 35-38°C, with following forming by spreading or settling methods. Candies have shelf life of up to 6-9 months.

EFFECT: soft thawing consistency and prolonged shelf life of base product.

7 cl, 7 ex