METHOD FOR MANUFACTURING MILK SWEETS Russian patent published in 2006 - IPC A23G3/00 

FIELD: food industry, confectionary industry.

SUBSTANCE: the present innovation deals with technology to manufacture saccharine unglazed confectionary products. The suggested method for manufacturing milk sweets includes mixing at simultaneous boiling down up to 10-12% moisture in a boiling apparatus of milk product, granulated sugar, syrup and butter or margarine followed by supplementing aromatizing products at the end of boiling down procedure followed by cooling at subsequent cutting and wrapping up the sweets. At the end of boiling down procedure along with taste and aromatizing substances it is necessary to add a stabilizing agent chosen out of the following group: monodiglyceride, hydrolyzed lecithin, sorbitol. As milk product it is possible to apply condensed milk, moreover, the above-mentioned components should be taken at the following quantity, kg/t: granulated sugar 205-405, syrup 200-225, condensed milk 226-426, butter or margarine 20-40, taste or aromatizing substances 0.3-0.5, stabilizing agent 10-20, water 83.5-138.7. This enables to widen the assortment of confectionary products of improved taste characteristics and soft consistence.

EFFECT: higher efficiency of manufacturing.

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