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

FIELD: food processing.

SUBSTANCE: candies include fine grinding of sugar, dosing and blending of components. They cook liquid icing, dietary fibers are washed till complete swelling, ascorbic acid and cooking salt is mixed with water separately from other components. They blend sugar, molasses, coconut flakes, drinking water, powdery hemoglobin, dry curd serum, lactulose, cocoa powder in the same bowl. The candy mass is warmed up to the temperature of 28-30°C, after that it is glazed, packed and cooled for 7-8 minutes at the temperature of +6°C-+10°C.

EFFECT: enhancement of method of production of candies.

12 cl