METHOD OF "ASSORTIE"-TYPE SWEETS MANUFACTURE Russian patent published in 2009 - IPC A23G3/56 

FIELD: food products.

SUBSTANCE: method includes forming of chocolate shell, cooling down of the obtained shell, filling it layer-by-layer with fillings and forming of the finished products. The lowest layer of the filling is made of creamy caramel of 10-20% moisture preliminary aerated to the mousses condition with gaseous nitrogen of advanced purification and mixed with fruit components and flavouring agent. The filling is used for upper layer chosen from the following group: creamy-aerated, praline, milky, marzipan. The upper layer of the sweet contains chopped large fruit fraction addings chosen from the following group: Fruits, dried fruits, citrons, sublimated fruits. The chocolate shell is performed in the form of a various geometrical shape. Crunchy chips are used as covering of the filled chocolate shape surface chosen from the group: cookies chips, waffles chips, crispies, sublimated fruits, chopped nuts.

EFFECT: simplification of the technological process, decreasing of its duration and increasing of the product quality comparing to the similar products.

4 cl, 4 ex