PRODUCTION METHOD FOR FONDANT SWEETS Russian patent published in 2009 - IPC A23G3/52 

FIELD: food products; confectionery goods.

SUBSTANCE: at first sugar is dissolved in water and molasses is added into the syrup. Formula mixture is boiled to prepare fondant mass with humidity 14-15%. It is whip-blended till fine-crystalline mass with density 1.3-1.4 g/cm³. It is tempered for 4-7 minutes at the temperature 65-85°C with adding of chickpea flour in quantity 3-9 mass. % fondant mass. Fondant mass is mixed with aroma and flavouring substances and formed. After tempering when chickpea flour is added in quantity of 7-9 wt % fondant mass, mass is cooled till the temperature 35-40°C, and is formed by pressing-off or rotation method. When chickpea flour is added in quantity of 3-4 wt % fondant mass, formation is performed by pouring mass into forms. Emulsifier can be added to mass at the end of tempering in form of polyglycerol ether or fatty acid in quantity of 0.15-0.2 wt % of total fondant mass.

EFFECT: sweets production with prolonged storage time, increased structural quality indicators, increased output.

4 cl, 3 ex