METHOD FOR FORMING OF SANDWICHED CONFECTIONERIES AND CONFECTIONERIES PRODUCED BY METHOD Russian patent published in 2007 - IPC A23G3/54 

FIELD: food-processing industry.

SUBSTANCE: edible sandwiched structure contains at least one first fluid material of viscous or flowing mass enclosed between thin layers of second fluid material, wherein neither first nor second fluid material is solid caramel mass. Sandwiched food product contains a plurality of strips sandwiched onto one another. In sandwiched edible product, each strip contains at least one first fluid material containing fat-based confectionery material or sugar-based confectionery material laid between at least two layers of second fluid material different from first fluid material containing fat-based confectionery material or sugar-based confectionery material, which fully surrounds first fluid material, and wherein second fluid material is flowable at one temperature and hardens at lower temperature, with neither first fluid material nor second fluid material being solid caramel mass. Method involves settling into each of a plurality of forms a plurality of layers of at least first fluid material laid between second plurality layers of second fluid material which is flowable at one temperature but hardens at lower temperature to form sandwiched structure, or sequential settling of first and second fluid materials through individual nozzles, or joint settling of first and second fluid materials through coextrusion nozzles, or aligning a plurality of coaxial dies in parallel with one another and applying food coating onto part of first and second plurality of layers in each form to obtain sandwiched food product, wherein neither first fluid material nor second fluid material is solid caramel mass.

EFFECT: provision for obtaining of sandwiched confectionery having predetermined structure and taste and containing fluid or viscous mass, said confectionery having limited or reduced adhesion to packaging material.

26 cl, 1 ex