METHOD OF PRODUCTION OF TOFFEE WITH FILLING Russian patent published in 2010 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: in order to prepare toffee body, sugar, treacle, condensed milk, vegetable fat, invert syrup, emulsifier, gum arabic and salt are mixed. After that the obtained mixture is boiled to the temperature of 125-130°C and humidity of 6-7%. In order to prepare the filling, treacle, condensed milk, invert syrup, dehydrated milk fat, vegetable fat, lecithin, salt or sugar, treacle, condensed milk, vegetable fat, invert syrup, glycerin, juice base "Strawberry" and lecithin are mixed. The obtained mixture is boiled to the temperature of 110-115°C and humidity of 6-7%. Also in order to prepare the filling, sugar can be mixed with vegetable fat, cocoa powder, skimmed dry milk, lecithin followed by grinding the mixture to have particles of 20 µm size. Obtained semi-finished products of the toffee body and filling are directed towards the casting machines along the dispatch pipeline equipped with spiral conveyors. Additionally, colouring agents, flavor additive and sugar fondant are introduced into the pipelines dispatching semi-finished toffee body. Additionally, a flavour additive is introduced into the pipeline dispatching the filling. Then toffee is formed by means of simultaneous casting of the toffee body and the filling to produce double-coloured layer of the body with filling. The formed toffee is cooled at 13-18°C and air humidity of 20-30%. The ingredients of the toffee body and the filling are used in specified ratio.

EFFECT: invention enables to obtain toffee of amorphocrystalline structure and any shape preserved at storage and different colours of the toffee body are not mixed and moisture does not migrate out of fillings both at production and storage, amount of filling in the toffee is 18% minimum and 22% maximum, semi-finished product does not stick at forming and cooling and the finished product quality is preserved during long storage.

6 cl, 1 dwg, 3 ex