FILLER COMPOSITION FOR CONFECTIONARY PRODUCTS AND FILLER PRODUCTION METHOD Russian patent published in 2011 - IPC A23G3/36 

FIELD: food industry.

SUBSTANCE: invention relates to manufacturing confectionery products. The filler composition includes in wt %: dry coconut milk - 7.0-21.0, demineralised dry cheese whey - 2.3-7.0, vegetable fat - 22.3-42.0, lecithin - 0.15-0.3, skimmed milk powder - 3.4-10.2, waffle crumb - 3.0-6.5, flavouring agents - 0.03-0.12, flavouring additives - up to 10.0, the rest is sugar. The filler production method envisages blending (in the first blender) a part of lecithin with melted vegetable fat at a temperature of 50-60°C into homogeneous condition. Then one adds dry coconut milk, demineralised dry cheese whey, skimmed milk powder, waffle crumb and sugar to the mixture. The resulting mixture is delivered for initial milling. Then one delivers the mixture into the second blender where one continues milling. 15-30 minutes prior to the end of milling one adds the remaining part of lecithin to the mixture at a temperature of 47-52°C and proceeds with milling for 25-45 mcm particles production, the tempered filler viscosity 0.8-3.0 Pa•s. The produced filler is pumped over into a collector for the ready fillers, then one introduces flavouring agents and additives and beats the filler. The ready filler is tempered and delivered for confectionary products manufacturing. Parallel, simultaneously with preparation of the first portion of the filler, one loads ingredients for the following portion of the filler into the vacant first blender.

EFFECT: invention allows to produce a filler with high consumer properties and to enhance its manufacturability.

2 cl, 2 tbl, 1 ex