SUGAR FONDANT MANUFACTURE METHOD Russian patent published in 2014 - IPC A23G3/34 A23G3/48 

FIELD: food industry.

SUBSTANCE: sugar fondant syrup is boiled out; milled green tea leaves (sized 0.5-1.0 mm in an amount of 2.0-4.0% of the weight of sugar sand in the formula) are introduced into the syrup at a temperature of 78-80°C; the mixture is stirred and boiled out till the end temperature is equal to 105-107°C and weight fraction of dry substances is equal to 88-90%. The boiled out sugar fondant syrup is cooled to 50-55°C, whipped and moulded to obtain the ready product.

EFFECT: enhancement of quality and biological value, sugar fondant hardening retardation and decrease of time of the main technological operations.

3 tbl, 2 ex