PRODUCTION METHOD FOR CREAM-PARTE CANDIES Russian patent published in 2009 - IPC A23G3/40 

FIELD: food products; confectionery goods.

SUBSTANCE: method includes mixing of sugar powder, cacao with adding of texturised flour. Texturised flour is produced by extruding of rye flour, it's grinding till powder product produced with humidity 9-10% and fat-retentive features of not less then 300% and 35-40% of formula-specified fat component. Fat component consists of a mixture of non-lauric cacao butter substitute, milk fat replacer and nut fat, taken in ratio (5.5-6):(1.5-2):(2.5-3). Produced mass is grinded in five-roller mill till it's dispersity is not less than 94%. It is mixed with the rest amount of fat component till obtaining uniform consistence. Then sweet paste is tempered at the temperature of 30-35°C till its viscosity is 42.1-47 Pa sek. It is whip-blended for 10-15 min till the mass density of 0.9-0.95 g/cm³, with adding of aroma and flavouring substances at the end of blending. The mass is formed as separate bods, they are cooled. The ingredients are used in the specified proportions.

EFFECT: increasing of output amount, decreasing of back waste quantity, decreasing of amount of expensive raw material and product cost saving.

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