METHOD TO PRODUCE TOFFEE Russian patent published in 2011 - IPC A23G3/34 A23L1/29 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, and namely to its confectionary branch. First isomalt or lactitol are mixed with dry milk in boiling device. Dissolution of produced mixture in water, taken in amount of 35-40 wt % from mixture weight, with gradual heating of produced solution to temperature of 110-115°C and continuous mixing, adding treacle heated up to 65-75°C, melted fat component and emulsifier. Emulsification of produced mixture is carried out for 3-5 minutes. It is boiled to the temperature of 130-132°C until content of dry substances is 92-94 %. Then mass is cooled down to temperature of 85-90°C, flavour is added into mass, it is moulded, and items are wrapped in moulding-wrapping device. Components are used in appropriate ratio.

EFFECT: invention provides for expansion of assortment of toffee of preventive purpose with dietary and diabetic properties by reduction of content of hydrocarbons, reduction of calorie content and improvement of quality.

4 cl, 2 ex