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 preliminarily prepared fat plasticized to temperature of 38-42°C and sand sugar in kneading machine with two Z-shaped blades and water jacket allowing temperature in chamber to be kept within the range of 32-38°C for 25-30 min, with fat content in receipt mixture making 23-28%; feeding receipt mixture with viscosity of 300-400 Pa·s for grinding in five-roll mill, with rotational velocity of rolls in mill being selected so that mass is directed between rolls in an amount of 380-400 kg/hour; feeding powdered filler having temperature of 26-40°C and content of 25-micron sized particles of 92-94% into machine by means of Z-shaped blades to be mixed with remaining amount of fat having temperature of 20-25°C, syrup used in an amount of 8-10 weight parts, milk products, such as dry milk, dry cream, whole condensed milk, cocoa products, such as dry or rubbed cocoa, fruit media used in an amount of up to 5 weight parts, aromatizer used in an amount of 0.05-0.2 weight parts by total weight of receipt mixture. Method allows filler hygroscopicity to be eliminated and confectionery product to be kept under conditions including increased moisture content and reduced temperature. Resultant product has reduced sugar content and soft structure.

EFFECT: stabilized quality and prolonged shelf life of resultant product.

5 cl, 3 ex