CANDY AND METHOD OF CANDY MAKING Russian patent published in 2010 - IPC A23G3/36 A23G3/50 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. The candy contains the case covered with glase executed from a material on the basis of a creme brulee lipstick with a filling, executed of sirupy candy weights. For getting of a candy components - granulated sugar, treacle, condensed milk, food salt, a fatty component in the set parity boil down at temperature 104-106°C, spend languor boiled weights at temperature 93-97°C within 60-90 minutes. Boil down the weight repeatedly at temperature 117-119°C, cool and whip it first at temperature 6-10°C, and then at temperature 75-85°C. The filling preparation is held by adequation recipe components of granulated sugar, treacle, a fatty component, food salt, taken in the set parity, at temperature 114-116°C. Then weight is pumped over in intermediate capacity with temperature 109-111°C and mixed with rectified spirit ethyl, cognac, phosphotides, corresponding flavoring material, taken in the set parity, in the blender with temperature 79-81°C. The candy cases are formed by starch moulding, with simultaneous filling loading. Then the cases curing is carried out, cooling and glasing by chocolate glase.

EFFECT: invention makes it possible to expand list of means of products of this appointment with increased period of storage and improved organoleptic properties.

4 cl, 4 tbl, 8 ex