FIELD: confectionery industry.
SUBSTANCE: invention relates to the confectionery industry. The method for producing sweets based on kneaded masses provides for the preparation of a compound mixture by mixing and simultaneously kneading pre-boiled sugar syrup with a prepared kneading agent. Preparation of sucrose syrup is carried out by boiling the sucrose syrup to a temperature of 123-127°C and a dry matter content of 92-94%. The preparation of the candy mass is carried out by mixing the resulting connective mixture and flavoring substance, after which the molding and glazing of sweets are performed. Gelatin obtained in the form of gelatin mass by adding artesian drinking water at a temperature of 15°C and its subsequent swelling and heating for 15-30 minutes to a temperature of 42°C is used as a kneading agent. Before boiling the sucrose solution, citric acid and potassium sorbate are injected into it. As a flavoring substance, a filling is used in the form of a semi-finished salted caramel based on dark chocolate, which is a homogenized mass made on the basis of boiling sugar syrup with the addition of citric acid, drinking artesian water, sugar, agar-agar or a complex food additive “Avistol” to a temperature of 116°C and a dry matter content of 82 ± 5%, cooled to a temperature of 70°C. The resulting composition is mixed with dark chocolate, Extra food salt, lecithin and a 25% solution of potassium sorbate obtained by dissolving sorbate granules in drinking artesian water with a temperature of 35°C. In the process of homogenization of the composition, sugar, agar-agar or a complex food additive “Avistol” is added, cooled to a temperature of 10 ± 5°C. Jigging is performed in the form of bundles of white mass with a filling in the center. Then they are kept for 30 minutes at a temperature of 22-25°C, dried, sprinkled with corn starch from all sides, cut continuously feeding bundles of confectionery mass into blanks, separate them from each other, after which they are glazed using milk chocolate.
EFFECT: invention is aimed at creating sweets based on kneaded masses with improved quality characteristics, having a soft structure, uniform porosity, holding the shape well, having an extended shelf life, as well as expanding the range of sweets based on kneaded masses.
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