METHOD FOR PRODUCTION OF CREAMY-WHIPPED MASS FOR SWEETS AND FILLING FOR FLOUR CONFECTIONARY PRODUCTS Russian patent published in 2016 - IPC A23G3/00 A23G3/36 

FIELD: food industry.

SUBSTANCE: disclosed is a method for production of creamy-whipped mass for sweets and filling for flour confectionary products, including preparation of raw material for production, preparation of a fatty mixture, whipping of the fatty mixture with dry recipe ingredients and taste-and-aroma additives, mixing of the recipe mixture with molasses during whipping, moulding and cooling of the obtained creamy-whipped mass, wherein the fatty product is first plasticised at 30 °C, after which it is whipped in beater during 1-2 minutes at rotation frequency of mixers 2.5-3.3 s^-1, after which one introduces into the beater the required, according to the recipe, dry and taste-and-flavour additives, mixes them for 1-2 minutes till uniform consistency, and then introduces into the recipe mixture heated to a temperature of 30-32 °C syrup and continues the whipping process under the effect of compressed air pressure of 5 atm. during 40-60 seconds at rotation frequency of mixers equal to 4.2 s^-1; shaping of the whipped cream mass is performed by sedimentation or spreading; ready products are cooled in the refrigeration chamber at a temperature of 8-10 °C; the creamy-whipped mass is prepared at the specified recipe components content.

EFFECT: invention ensures improvement of the ready product quality due to improvement of its organoleptic and physical-chemical indices, nutritive value, reduction of sugar capacity process duration, expansion of the range of products, reduction of cost of finished products.

1 cl, 2 tbl, 8 ex