FIELD: food industry.
SUBSTANCE: method is intended for confectionery industry. To produce fondant sweets, milk fondant is prepared by boiling of mixture containing sugar sand, molasses, condensed milk, sorbitol and water with further fondant formation by cooling of boiled mass in film layer on heat exchanger surface down to the temperature of 55-70°C. Then it is stirred in tempering machine to homogeneous consistency and matured. Prepared milk fondant is stirred and while it is being constantly mixed, flavour additives are added to produce candy paste of plastic consistency, at that flavor additives used is nut component taken in amount selected based on condition of candy paste plasticity preservation.
EFFECT: development of efficient method for fondant sweets production.
4 cl, 4 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| CANDY | 2007 |
|
RU2361411C1 |
| METHOD OF PRODUCING FONDANT SWEETS WITH STARCH-FREE DROPPING OF SWEETS CENTERS | 2001 |
|
RU2198537C2 |
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| METHOD FOR PRODUCING FONDANT SWEETS AND CRYSTALLINE TOFFEE | 1997 |
|
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| METHOD FOR PRODUCING POMADE SWEETS | 0 |
|
SU1790372A3 |
