METHOD FOR PRODUCING AERATED SHELL OF CONFECTIONERY PRODUCT Russian patent published in 2017 - IPC A23G1/00 

FIELD: food industry.

SUBSTANCE: method for producing an aerated shell of a confectionery product is proposed, comprising the stages of: (i) aerating liquid chocolate, (ii) applying the aerated liquid chocolate in the mould cavity, and (iii) compressing the aerated liquid chocolate in the mould cavity using a die characterized by a surface temperature below the chocolate solidifying temperature in order to shape and to provide at least partial solidification of liquid chocolate, thereby forming the aerated shell layer. The aerated shell layer is characterized by a total gas content constituting 5-40%, and the gas content is calculated using the following formula (1): the gas content of the aerated shell layer = [(M1-M2)/M2]⋅100%, wherein M1 is the mass of the aerated shell layer having the volume V1, and M2 is the mass of the non-aerated shell layer having the volume V1 and formed from the same liquid chocolate as the aerated shell layer, and in the same way as the aerated shell layer. The aerated shell of a confectionery product obtained using said method is proposed as well.

EFFECT: obtaining the confectionery product shell with unique structure-forming properties due to the presence of gas bubbles therein, wherein aeration reduces the shell mass, reducing its caloric value, and the shell producing cost.

16 cl, 2 dwg, 1 tbl, 18 ex