METHOD TO PREPARE WHIPPED CONFECTIONARY MASS FOR SOUFFLE Russian patent published in 2011 - IPC A23G3/34 A23G3/52 

FIELD: food industry.

SUBSTANCE: invention refers to food industry, and namely to confectionary industry. First syrup is made. For this purpose powder-like pectin with 5-10% of sand sugar from its formula amount. Produced dry mixture is added into water with temperature of 45-50°C and taken in amount of 75-85% to mass of formula components. Produced mass is heated until it boils. It is boiled for 2-3 minutes until pectin completely dissolves. Remaining formula amount of sand sugar is added into mass. Mass is heated until sand sugar completely dissolves. Produced syrup is boiled at the temperature of 105-110°C until content of dry substances is 78-80%. At the end of boiling, treacle with temperature of 40-45°C and buffer salt are added. Buffer salt is selected from the following row: sodium lactate, potassium citrate, sodium citrate. Afterwards syrup is cooled down to temperature of 76-78°C. Also dry egg white is prepared. For this purpose is it soaked in water with temperature of 32-34°C at the mass ratio of dry egg white and water of 1:(5-5.5) and soaked for 70-120 minutes. Soaked white is whipped for 3-5 minutes to form foamy mass. Afterwards during whipping, prepared syrup is added in it, as well as citric acid taken in amount to provide for mass pH of 3.5-4.5. Temperature of whipped mass is established as 60-65°C. A sheet is formed from it by means of spreading and maintained until jelly is formed. The sheet is cut into candy pieces, which are then glased. Components are taken in specified quantities.

EFFECT: invention provides for production of candies with improved quality indices and reduced prime cost.

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