METHOD FOR PRODUCTION OF CANDY FLOSS Russian patent published in 2006 - IPC A23G3/00 A23G3/10 

FIELD: food processing industry, in particular candy floss production.

SUBSTANCE: prepared sugar is heated to 180-200°C followed by centrifugation to produce sugar fibers. Cooled sugar fibers are coated are sprayed with vitamin additive-containing coat, namely plant origin pigment made of dried at 58-62°C and powdered fruits. Sea buckthorn and blackcurrant berries powder is added in amount of 5-15 %; beet, carrot, cranberry, ashberry, apple, orange, and lemon powder is added in amount of 10-15 %; and dog rose and nettle powder is added in amount of 2-5 % based on finish product mass. Sugar fibers are fashioned into spheres followed by vacuum packing into polyethylene film.

EFFECT: confectionary of high vitamin content.

2 tbl