FIELD: food-processing industry, in particular, production of milk-based confectioneries.
SUBSTANCE: method involves preparing mixture of invert syrup, condensed milk, fatty product, sugar syrup, monoglyceride, and sorbitol; boiling down resulted mixture in vacuum at temperature of 115-117°C until dry substance content is 90-93%; cooling said mixture in thin layer to temperature of 80-85°C; mixing said mixture with salt and flavor additives; cooling resulted mass to temperature of 70-75°C; forming said mass for obtaining of ready products; cooling and glazing with chocolate-milk glaze.
EFFECT: improved organoleptical and nutritive characteristics, wider range of milk-based candies having soft, plastic consistency and chewing effect.
2 tbl, 5 ex
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION AND METHOD OF PRODUCTION OF CANDIES | 2005 |
|
RU2332021C2 |
| COMPOSITION FOR CANDIES PRODUCTION | 2009 |
|
RU2399288C1 |
| JELLY SWEET WITH FILLING AND METHOD OF SWEET PRODUCTION | 2009 |
|
RU2395999C1 |
| CHEWING SWEET AND ITS MANUFACTURING METHOD | 2008 |
|
RU2380946C1 |
| CONFECTIONER'S TWO LAYERS GOODS | 2006 |
|
RU2336714C1 |
| CANDY AND METHOD OF CANDY MAKING | 2008 |
|
RU2391022C1 |
| PRODUCTION METHOD OF FONDANT SWEETS | 2007 |
|
RU2361412C1 |
| COMPOSITION AND METHOD OF MANUFACTURING CANDIES BASED ON AERATED MASS SUCH AS NOUGAT | 2006 |
|
RU2337565C2 |
| CONFECTIONERY TWO-LAYERED PRODUCT | 2006 |
|
RU2325071C1 |
| COMPOSITION FOR KROKANT CONFECTION MANUFACTURING AND METHOD FOR PRODUCTION THEREOF | 2005 |
|
RU2303364C2 |
