BEATEN SWEETS PRODUCTION METHOD Russian patent published in 2013 - IPC A23G3/52 

FIELD: food industry.

SUBSTANCE: invention involves sugar-agar-molasses syrup preparation, cooling, beating with albumen, the produced mass mixing with fat-containing raw material and other recipe components, sweets bodies moulding, cutting, glazing and packing. The processes of sugar-agar-molasses syrup preparation, cooling, beating with albumen, the produced mass mixing with fat-containing raw material and other recipe components are performed continuously. Moulding is performed by way of sweet mass placement onto the conveyor belt continuously moving. The sweet mass sheet cooling on the moving conveyor belt is performed continuously in two stages; at the first stage cooling is performed only from below during 20-35 minutes with simultaneous sweet mass pre-drying from above. At the second stage the sweet mass undergoes force cooling from below and from above in a tunnel during 20-35 minutes till complete structure formation with subsequent cutting of the sweet mass sheet into strips and into separate bodies with their subsequent blowing with air at the room temperature before glazing. Additionally one adds a layer of one and two confectionary masses: jelly, souffle-type, praline, marsh-mallow, fondant or beaten. Additionally one introduces the following dry milk products: dry vegetal cream, whole dry milk, dry defatted milk, dry milk whey, dry yogurt. Additionally one introduces the following technological food additives: colouring agents, flavouring agents, preserving agents, sweeteners, anticrystallising agents, water-retaining agents and their combinations.

EFFECT: invention ensures the process duration reduction and performance enhancement with stable indices of the ready product quality.

4 cl, 2 ex