FIELD: food-processing industry, in particular, production of aerated candies.
SUBSTANCE: method involves boiling out agar-sugar syrup; cooling and aerating resultant syrup with preliminarily aerated protein; mixing resultant mass with fat-containing raw material and other receipt components; forming sheet of candy mass; proofing; cutting into individual centers and glazing. Agar-sugar syrup is boiled out until content of reducing substances reaches 10-14%. Before aeration procedure, agar-sugar syrup is cooled to temperature of 86-90 C. Before cutting of candy mass sheet into individual centers, bottom of candy mass sheet is covered with chocolate glaze and held at temperature of 8-10 C till glaze is completely hardened.
EFFECT: improved quality and increased shelf life of aerated candies.
1 tbl, 3 ex
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