FIELD: food-processing industry, in particular, production of glazed confectioneries.
SUBSTANCE: method involves preparing and melting sugar at temperature of 190-205 C; producing sugar threads from melt in centrifugal force field followed by cooling to temperature of 40-45 C; forming threads in mold at temperature of 60-90 C during 5-6 s until density of threads reaches 280 kg/m3 and simultaneously caking surface layer for producing of enclosure from caked and compressed sugar threads; coating sugar threads with glaze layer; applying layer of preliminarily ground and fried kernels of nuts or oil-bearing crop seeds.
EFFECT: wider range of confectioneries, prolonged shelf life, improved nutrient properties and unique combination of chocolate glaze taste and softness of aerated sugar.
4 cl, 2 tbl, 3 ex
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