METHOD FOR PRODUCING OF CREAM-PASTE CANDIES Russian patent published in 2007 - IPC A23G3/36

Abstract RU 2292153 C1

FIELD: food-processing industry, in particular, production of confectioneries, more particular, cream-paste candies.

SUBSTANCE: method involves preparing fondant; introducing flavor and aromatic additives into fondant and simultaneously tempering; forming resultant candy mass by molding process; structurizing candy centers; glazing and packaging ready product. Mustard suspension is additionally introduced into candy mass, said suspension being preliminarily prepared from mustard powder used in an amount of 0.05-1.0% by weight of candy mass, and water. Ready product is free from sickly sweet taste.

EFFECT: prolonged shelf life and increased biological value of cream candies.

2 cl, 5 ex

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RU 2 292 153 C1

Authors

Tkeshelashvili Manana Emel'Janovna

Lukinova Nadezhda Makarovna

Dates

2007-01-27—Published

2005-05-12—Filed