FIELD: food industry.
SUBSTANCE: method for manufacturing an aerated confectionary product involving: (a) first aerated confectionary mass deposition, (b) addition of at least one bulk component onto the first layer of the first aerated confectionary mass and (c) second aerated confectionary mass deposition to form the top layer of the second aerated confectionary mass covering the layer of at least one bulk material so that to produce an aerated confectionary product. The first and the second aerated confectionary masses may be identical or different; the first layer of the first aerated confectionary mass may be obtained by way of one or more depositions as at Stage (a), while the second layer of the second aerated confectionary mass may be identical or different; the first layer of the first aerated confectionary mass may be obtained by way of one or more depositions as at Stage (c); the layer of at least one bulk material may be obtained by way of one or more depositions as at Stage (b). At least either or the both of the said first and second layers is/are deposited in the form of one or more strips, the first and the second aerated confectionary masses remaining aerated in the aerated confectionary product.
EFFECT: invention enables reduced deaeration of confectionary mass while unsubject to shaking or vibration impacts.
10 cl, 1 dwg, 3 ex
