FIELD: confectionery.
SUBSTANCE: in the first variant, the method for producing glazed confectioneries from dried bananas involves crushing whole dried bananas manually using a cutting tool, forming cases of identical pieces in the form of cubes with a side of the base along the length and the width of 8 to 12 mm by 8 to 12 mm. The cubes are then rolled in powdered sugar and placed in a pelleting drum whereto sugar-glucose syrup is supplied in an amount of 3 to 5 wt.% of the total weight of the cases, ensuring an even distribution of the syrup on the pieces. Powdered sugar is then gradually added into the drum in an amount of 8 to 12 wt.% of the total weight of the cases, and the cases are stirred thoroughly until a homogeneous layer is formed thereon. The treated cases are then cooled to a temperature of 13 to 16°C, kept at this temperature for at least 30 minutes, followed by coating the cases with chocolate, or lauric, or confectionery glazing. In another variant, whole dried bananas are crushed manually using a cutting tool, forming cases in the form of identical elongated pieces with a width of 10 to 25 mm, length of 35 to 65 mm, height of 7 to 15 mm. The cases are then placed on the glazing line and coated with chocolate, or lauric, or confectionery glazing. Then the cases of the products are cooled to a temperature of 13 to 16°C and kept at this temperature for at least 30 minutes.
EFFECT: expanded range of means in the field of production of glazed confectioneries from dried bananas.
5 cl, 2 ex
