FIELD: confectionary industry, in particular production of fondant sweet-stuff.
SUBSTANCE: claimed method includes syrup preparation from sugar and treacle, introducing formula component into syrup, boiling down, fondant mass production, sweet-stuff mass tempering and sweet-stuff enclosure forming. In tempering step additionally treacle containing 88-91 mass % of dry matter with temperature of 70-75°C is introduced in amount of 20-30 mass % based on sugar amount in fondant mass.
EFFECT: articles with prolonged storage time and improves quality.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCING POMADE SWEETS | 0 |
|
SU1790372A3 |
| METHOD FOR PREPARATION OF FONDANT | 1996 |
|
RU2104651C1 |
| METHOD FOR PRODUCTION OF FONDANT CANDY | 2004 |
|
RU2267941C1 |
| CONFECTIONARY MASS FOR PREPARING POMADKA SWEETS AND FILLINGS FOR CARAMEL | 0 |
|
SU1090318A1 |
| PRODUCTION METHOD OF FONDANT SWEETS | 2007 |
|
RU2361412C1 |
| COMPOSITION FOR PREPARING OF MILK-FONDANT CREAM CANDIES AND METHOD FOR PRODUCING THE SAME | 2007 |
|
RU2322074C1 |
| METHOD FOR PRODUCTION OF FONDANT SWEETS WITH PHYTONUTRIENTS | 2009 |
|
RU2402915C1 |
| METHOD FOR PRODUCING CHOCOLATE-COATED CANDIES | 1998 |
|
RU2140162C1 |
| 0 |
|
SU1780691A1 | |
| COMPOSITION FOR PREPARING OF SUGAR-FONDANT CREAM CANDIES AND METHOD FOR PRODUCING THE SAME | 2007 |
|
RU2322076C1 |
