FIELD: confectionery.
SUBSTANCE: method involves the preparation of a connecting mix by mixing and simultaneously whipping pre-boiled sugar and molasses syrup with a prepared whipping agent. The sugar and molasses syrup is prepared by boiling sugar and molasses syrup at a temperature of 123 to 127 °C to a dry solids content of 92 to 94%. The candy mass is prepared by mixing the resulting connecting mix and a flavouring substance. Candy pieces are then shaped and glazed. Ready-made strawberry filling is used as a flavouring substance, and beef gelatin is used as a whipping agent. The gelatinous mass is prepared by adding water at a temperature of 15 °C followed by swelling and heating for 15 to 30 minutes to a temperature of 42 °C. Before boiling the sugar and molasses solution, citric acid is added thereto, the syrup is cooled while constantly stirring to a temperature of 70±5°C, a 25% potassium sorbate solution produced by dissolving sorbate granules in artesian drinking water at a temperature of 35 °C is added thereto. The connecting mix is prepared by whipping the prepared sugar and molasses syrup and the whipping agent based on gelatinous mass for 5 to 10 minutes to a density of ρ - 0.6±0.1 g/cm3 at a temperature of 30±5°C. The white mass of the resulting connecting mix with the ready-made strawberry filling in the centre is deposited in the form of bundles, held for 30 minutes at a temperature of 22 to 25 °C, dried, sprinkled with corn starch on all sides, the continuously fed bundles of confectionery mass are cut into workpieces and separated, followed by glazing with white chocolate. The following composition is used for producing candy based on whipped masses, at the following ratio, % wt.: beef gelatin 1.85, artesian drinking water 8.71, maltose starch molasses 9.27, sugar 23.19, citric acid 0.09, potassium sorbate 0.09, white chocolate 36.63, strawberry filling 20.17.
EFFECT: production of candy with improved properties.
2 cl
