FIELD: food industry.
SUBSTANCE: invention relates to food industry, to confectionery sector. Method includes preparation of raw materials, preparation of sugar and treacle syrup, boiling, whipping of syrup, tempering of fondant mass, moulding of produced mass by pouring into starch molds, structurisation, blowing with cold air and glasing with chocolate coating. At the stage of tempering, at the temperature of 85-90°C, powder of phytonutrients is added, selected from stinging nettle, clover, lucern, dandelion or their mixture, with particle size of 20 micrometre in amount of 0.5-2.5% from total sweet mass.
EFFECT: invention makes it possible to provide for stability of qualitative characteristics of sweets during shelf life and to produce product of functional purpose.
4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PRODUCTION OF SWEETS WITH COMBINED FONDANT-AND-JELLY BODIES | 2010 |
|
RU2454078C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE SWEETS WITH COMBINED BODIES | 2012 |
|
RU2517201C1 |
| COMPOSITION FOR PREPARING OF SUGAR-FONDANT CREAM CANDIES AND METHOD FOR PRODUCING THE SAME | 2007 |
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RU2322076C1 |
| METHOD FOR PRODUCTION OF JELLY SWEETS WITH PHYTOADDITIVES | 2009 |
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RU2409215C1 |
| COMPOSITION FOR PREPARING OF MILK-FONDANT CREAM CANDIES AND METHOD FOR PRODUCING THE SAME | 2007 |
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RU2322074C1 |
| JELLY SWEETS PRODUCTION METHOD | 2011 |
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RU2466550C1 |
| PRODUCTION METHOD OF FONDANT SWEETS | 2007 |
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RU2361412C1 |
| METHOD OF PRODUCING FONDANT SWEETS WITH STARCH-FREE DROPPING OF SWEETS CENTERS | 2001 |
|
RU2198537C2 |
| METHOD FOR PRODUCING FONDANT SWEETS AND CRYSTALLINE TOFFEE | 1997 |
|
RU2109457C1 |
| COMPOSITION FOR PREPARING TWO-LAYER SWEETS | 2001 |
|
RU2198534C2 |
