METHOD FOR PRODUCING OF AERATED CREAM MASS FOR CANDIES, CANDY AND METHOD FOR PRODUCING THE SAME Russian patent published in 2008 - IPC A23G3/50 

FIELD: confectionery industry, in particular, production of sugary confectioneries.

SUBSTANCE: method involves preparing aerated mass by aerating boiled-out sugar syrup with gelatinizer, followed by mixing of resultant mass with fatty component such as preliminarily prepared rubbed mass of fat-containing raw plant material selected from the group comprising seeds of sunflower, seeds of sesame, nut kernels, groundnuts; introducing fatty component into aerated mass in an amount of 2-40% by total weight of mass until density of mixture is 0.5-0.9 g/cm³; additionally introducing into aerated mass flavor and aromatic additives selected from the group comprising whole nuts, ground nuts, dried fruit, and crisp. Candy has center coated with chocolate glaze. Center has two candy mass layers, one of said layers being formed from aerated cream mass and other layer being formed from aerated cream mass containing rubbed mass added thereto. Each layer of candy mass additionally contains flavor and aromatic substances. Method for producing of candies involves applying layers of candy mass onto one another for forming of candy center, followed by glazing of resultant center. Multilayer candy produced by said method has stable form keeping properties during cutting and storage of product and improved adhesion properties of formed layers. Resultant candy mass layers have high dispersion of air bubbles and are enriched with biologically active substances.

EFFECT: improved quality, prolonged shelf life and wider range of aerated candies.

7 cl, 3 ex