METHOD OF CANDY MAKING AND CANDY Russian patent published in 2008 - IPC A23G3/48 

FIELD: food industry.

SUBSTANCE: invention is related to the field of food industry and preventive medicine. Candies include fine grinding of sugar sand, dosing and mixing of components. Liquid icing is prepared. Food fibres are soaked until complete swelling, iodised milk protein, ascorbic acid and salt are mixed with water every component separately. Sugar sand, crushed nuts, milk whey protein, water, candied fruits, calcium dresser, food fibres, milk whey, ascorbic acid, table salt are mixed in one bowl. Ingredients are mixed and heated up to 40-45 °C. Candy mass is heated up to temperature of 28-30 °C, after that it is iced, packed and cooled for 7-8 minutes at the temperature of +6 °C - +10 °C.

EFFECT: preparation of new type of confectionary product.

6 cl