HOLLOW CONFECTIONARY PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A23G1/50 A23G1/21 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, to the confectionary branch. The method involves filling preliminarily heated mould halves with tempered chocolate or chocolate-like mass and shaking the overturned mould halves with the mass. Then one performs the mass excess draining to form semi-shells on the inner surface of the mould halves, cooling and joining the semi-shells into a hollow confectionary product, packaging. One performs 1-3 adjustable cycles of shaking and the mass excess draining. In each cycle the shaking period lasts from 0.3 s to 1.0 s, the period of the chocolate mass excess draining from the moulds lasts from 0.3 s to 1.0 s. Shaking amplitude is equal to 1 mm - 3 mm, shaking is performed in the horizontal direction in the form of circular rotary pulsative movements. For shaking the overturned trays filled with chocolate or chocolate-like mass one applies vibration frequency equal to 35 Hz - 65 Hz at the following rheological characteristics of the mass used, according to Casson: plastic viscosity and yield point equal to 1.4 Pa•s - 3.2 Pa•s and 4.0 Pa - 20.0 Pa respectively.

EFFECT: invention ensures defects rate reduction, quality enhancement and the products range expansion, equipment performance enhancement.

2 cl