CONFECTIONARY KISS Russian patent published in 2011 - IPC A23G3/34 A23G3/52 A23P1/12 

FIELD: food industry.

SUBSTANCE: invention relates to industrial-scale production of confectionery products. Dry confectionary kiss produced from a kiss mixture with moisture content prior to drying varying from 18% to 30%. The said mixture contains a protein foaming agent, preferably - egg albumen or egg albumen powder, sucrose, preferably - sugar powder, at least one monosaccharide and, possibly, cocoa powder and salt. The production method envisages combination and mixture of the above components. Then one proceeds with the mixture aeration till density is from 0.20 to 0.40 kg/l. The mixture is extruded onto a basically air penetrable conveyor band. Then one performs continuous drying by way of running the said band through the oven till total weight content of moisture is from 0.5% to 2%, preferably - 1.0% - 2%.

EFFECT: invention enables production of more lightweight textured confectionary product preserving its taste profile production whereof may be performed by way of a continuous process.

22 cl, 5 dwg, 5 tbl, 2 ex