COMPOSITION FOR KROKANT CONFECTION MANUFACTURING AND METHOD FOR PRODUCTION THEREOF Russian patent published in 2007 - IPC A23G3/48 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes preparation of glue syrup, preparation of confectionery mass by blending of glue syrup with candied fruit and ground nuts; mixing of obtained confectionery mass; formation of finished articles, cooling and glazing. Glue syrup is prepared by boiling down of honey, treacle, maltodextrins, glycerol, fatty component, table salt and water followed by boiling down up to temperature of 117-118°C. Confectionery mass is prepared by blending of non-cooled syrup with mixture of ground nuts, candied fruit and flavoring according to formulation. Composition for krokant confection manufacturing contains natural honey, roasted ground nut kernel, candied fruit, treacle, water, maltodextrins, glycerol, lecithin, table salt, flavoring, vanilla, fatty component and coating. As candied fruit candied citrus are used. All component are taken out in specific ratio.

EFFECT: krokant confection with new organoleptic characteristics and prolonged storage time.

2 tbl, 5 ex