PRODUCTION METHOD OF CANDIES ON BASIS OF THE NOUGAT MASS Russian patent published in 2017 - IPC A23G3/50 

FIELD: food industry.

SUBSTANCE: proposed production method of candies on the basis of the nougat mass with contrasting marble pattern with wavy shimmering comprising sugar syrup preparing, its boiling, simultaneous downing the sugar syrup together with egg white diluted with water, mixing the whipped egg mass with lecithin mixture, sugar, dry dairy products, flavoring, candy mass cooking, subsequent formation of moulding from the candy mass, cooling, cutting into separate casings, casings wrapping in the label, consumer and transport packaging. Drop-shaped pieces of chocolate glaze which are previously cooled to 0°C -20°C are added to the candy mass with a temperature of 85-95°C before feeding it to the layer moulding via distributor equipped with silicone guide shafts, by controlling the distributor shaft rotation speed. Chocolate glaze pieces mass which is introduced into the candy mass is not more than 30% of the candy mass total weight, and the layer temperature after moulding on the shafts is within 45-55°C, then the candy mass layer cooling is made to a temperature of ±202°C in the refrigerator.

EFFECT: obtaining end products within the casings of which a contrast marble pattern with wavy shimmering is formed which expands the assortment of candies on the basis of aerated mass of nougat type.

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