GLAZED TOFFEE PRODUCTION METHOD Russian patent published in 2013 - IPC A23G3/34 

FIELD: food industry.

SUBSTANCE: invention is related to food industry, in particular, to its confectionary branch. The method involves preparation of a sugar-and-molasses syrup of the recipe quantity of sugar-containing components. The syrup is boiled out till the dry substances content is equal to 78-80%. Then one introduces condensed milk as per the recipe. One gradually adds melted butter and cocoa powder. One performs boiling out to a temperature of 120°C. Then the boiled out mass is cooled down to 110°C. One introduces fruit flower produced of press cake of small-fruited Siberian apples in an amount of 8-10% of the total sugar weight as per the recipe and performs glazing during 5-7 minutes. Prior to glazing completion one introduces aromatic and flavouring additives into the mass. The toffee mass is cooled and shaped by way of rolling and cutting.

EFFECT: invention ensures manufacture of ready products with a reduced sucrose content; the products are enriched with pectin substances and organic acids due to introduction of fruit flower produced of press cake of small-fruited Siberian apples which results in the products acquiring a dietary purpose.

1 dwg, 3 tbl, 6 ex