METHOD OF MANUFACTURE OF CONFECTIONERY Russian patent published in 2019 - IPC A23G3/48 A23G3/50 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely the production of confectionery. Method for the production of confectionery, which consists in preparing a sugar solution by melting sugar over low heat at a temperature of 60–70 °C with constant stirring for 20–30 minutes to obtain a light brown color, adding water of 100 °C temperature, mixing, cooling the resulting solution to a temperature of 36.6 °C; adding wheat flour to the resulting sugar solution, kneading until smooth and heating at a temperature of 100–110 °C for 20–40 minutes before boiling and boiling for 40 minutes at boiling point from 120 to 140 °C with constant stirring; adding spices, while spices are pre-ground to a powder, and natural vanillin, cinnamon, cloves, cardamom and citric acid are used as spices; bringing to a boil in a separate container of juice and adding it to the boiling mass of flour, sugar and water, while continuing to stir until a homogeneous mass, after which the raw material is ready, such juice as grape, apricot, cornel, apple, peach, strawberry, raspberry, blackberry or pomegranate is used as juice; cooling the obtained raw material to 80 °C; stringing nuts or dried fruit nuts on a string; dipping strung nuts or nuts with dried fruits on a string in the raw material with a wooden spatula, while the temperature of the raw material is maintained within 80 °C; drying the product in an oven for three hours at 50–60 °C and shutter speed in the oven for 7 hours, using the following ratio of initial components, wt. %: sugar 26.7–26.8; water 8.9–9.0; flour 10.7–10.75; juice 35.6–35.7; natural vanillin 0.034–0.036; cinnamon 0.034–0.036; carnation 0.0088–0.009; cardamom 0.016–0.018; citric acid 0.0088–0.009; walnut or walnut with dried fruits 17.8–17.9, the walnuts or hazelnuts are used as nuts, and dried figs, dried apricots, prunes, dates, dried apples with a diameter of 5–6 cm, dried peach are used as dried fruits. Nuts and dried fruits are strung on a thread 50 cm long, or 40 cm, or 30 cm, or 21 cm, and at the end of the thread a large double knot is made. In the case of using a walnut, the first lower nut is half of the walnut, which is strung with the flat side up, all subsequent nuts are strung with quarters of the nut with the even side up, the last top nut is half of the whole – with the flat side up.

EFFECT: invention provides improved product quality by improving organoleptic characteristics and increasing shelf life.

3 cl, 1 tbl, 7 ex