DOUBLE-LAYER CONFECTIONERY PRODUCT Russian patent published in 2021 - IPC A23G3/36 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, in particular to confectionery sector, it can be used in the production of double-layer candies. A double-layer confectionery product is proposed, which is a formed body consisting of two layers of candy mass, each of which is a milk mass containing a milk component, a fat component, a sugar-containing component, molasses, food salt. The candy mass additionally contains sorbitol, invert syrup, glycerin, pectin solution, monoglycerides, an antioxidant “Nova Sol Cof”, and condensed milk with sugar as a milk component, confectionery fat as a fat component, and 80% sugar syrup as a sugar-containing component, with the following ratio of the initial components in wt.%: condensed milk with sugar is 29.12 – 30.08; molasses is 11.42 – 12.87; confectionery fat is 10.05 – 10.87; sorbitol is 6.76 – 6.98; invert syrup is 6.75 – 6.92; glycerin is 2.48 – 2.86; pectin solution is 0.84 – 0.91; food salt is 0.54; monoglycerides are 0.15 – 0.18; antioxidant “Nova Sol Cof” is 0.03 – 0.04; sugar syrup is the rest. The candy mass for making one layer of the body is made by mixing the milk mass with a solution of food coloring Titanium dioxide and Toffee flavor with the following ratio of the initial components in wt.%: a solution of food coloring titanium dioxide is 1.16 – 1.19; Toffee flavor is 0.1; the milk mass is the rest. The candy mass for making the second layer of the body is made by mixing the milk mass with caramelized sugar, Mocha paste and Coffee flavor with the following ratio of the initial components in wt.%: caramelized sugar is 0.96 – 0.99; Mocha paste is 0.43 – 0.52; coffee flavor is 0.15 – 0.17; milk mass is the rest.

EFFECT: invention consists in improving consumer properties due to the stability of the bodies of products with visually non-mixing layers of candy mass, without delamination of their structure and shape during the entire storage life, in expanding the arsenal of products for this purpose, as well as in improving the organoleptic properties of double-layer products by giving a new taste and attractive appearance.

1 cl, 4 tbl, 2 ex