DRAGEE PRODUCTION METHOD Russian patent published in 2009 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. First, macadamia nuts are dried or fried till moisture content 1-6%. Two-layered cover is repeatedly cyclic put on the nuts in coating pan during 40-60 minutes at rotation speed 20-28 rpm. Every coating cycle is performed during 3-5 minutes. The first layer is a syrup with dry substances content 40-50%, obtained by boiling of mixture of water, saccharic substance and jelling agent based on acacia tar. The second layer is made of saccharic product powder and of mixture of saccharic product powder and cocoa powder, taken in ratio 1:(3-3.5). After layers are on, little pieces are taken out with rest of powder. Chocolate or fat glase is put on the prepared carcase. Fat glase is obtained by preliminary mixing of sweetener, fatty component and dry milk with following homogenisation, tempering and opening. Sucrose or isomalt are used as sweetener while producing fatty glase, vegetable fat is used as fatty component, dry defatted milk is used as dry milk. Powder obtained from sucrose is used as sugary product powder. Alcohol-containing and/or aromatising and/or dying substance is used during dragee production.

EFFECT: invention provides increased dragee qualitative indicators, decreased spoilage and expanded range of dragee.

4 cl, 3 ex