FIELD: confectionery industry, in particular, processes for producing of confectioneries decorated with pattern and/or text executed using food components.
SUBSTANCE: method involves preparing mixtures by introducing colorants into fatty base for attaining desired colors and tints; forming pattern on substrate made from lacquered sheet, polymeric film or aluminum foil; transferring pattern from substrate onto product by connecting confectionery mass heated to temperature of 28-35 C with substrate; cooling confectionery mass with substrate to temperature of 3-18 C for producing of confectionery; holding ready product at temperature of 15-21 C during 2-3 min; separating substrate so that pattern is left on confectionery. Patterns applied onto surface of confectioneries may be volume-saving information carriers.
EFFECT: wider range of confectioneries, more attractive outside design owing to application of multi-colored pattern onto product surface without changing flavor and aromatic properties of confectioneries.
5 cl, 3 ex
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