METHOD FOR PRODUCING OF FONDANT CREAM CENTERS Russian patent published in 2005 - IPC

FIELD: food-processing industry, in particular, preparing of confectioneries such as fondant-based candies.

SUBSTANCE: method involves boiling out sugar syrup to moisture content of 11.5-13% and pumping it out into mixing machine equipped with cooling jacket and cooling while mixing at rotational velocity of mixers of 100-150 rev/min for 2-4 min to temperature of 40-45°C; reducing rotational velocity of mixers and introducing dry melted cheese produced by spray drying in an amount of 10-20% by weight of product and mixing for another 4-6 min until homogeneous mass is obtained; molding ready candy mass by pressing; directing molded sticks into cooling cabinet for final structuring for 2-4 min and cutting into centers.

EFFECT: increased biological value of fondant creams by enriching with biologically valuable proteins, indispensable amino acids, fatty acids, microelements, vitamins and other valuable components characteristic of cheese introduced into candy mass.

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