FIELD: food industry.
SUBSTANCE: invention relates to confectionary industry. Dually textured confectionary goods contain the first component which is jellied and aerated and the second component which is jellied. The first and the second confectionary good components has significantly different specific weights. Production method provides also for preparation of the first aerated component, then preparation of the second component, where specific weight of the second component is significantly bigger than the firsts. After that spiral mass is produced out of the first and the second components. After that spiral mass is skimmed in cell cavity.
EFFECT: invention allows to prevent destruction of coating and filler dripping and obtain confectionary good not containing macroscopic particles, mousse-like confectionary good which doesn't become sticky at room temperature and keeps all its strength properties during following technological processing.
44 cl, 10 tbl, 2 ex
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