METHOD FOR PRODUCTION OF CONFECTIONERY GLAZE Russian patent published in 2023 - IPC A23G1/32 

FIELD: food industry.

SUBSTANCE: invention can be used in preparation of confectionery glaze. The method for the production of confectionery glaze involves mixing granulated sugar, cocoa powder, milk with a mass fraction of fat of 2.5% and homogenizing the mixture with constant heating at a temperature of 100°C. Then into the result is chilled to 70°C and injected with bi-gel. Said bi-gel is a combination of an oleogel and a hydrogel. Bi-gel is obtained by mixing melted beeswax up to 80°C with vegetable oil to obtain an oleogel, followed by the introduction of a 2% solution of sodium alginate or xanthan gum into the specified oleogel. It is mixed until homogeneous and left for structuring and formation of a dense structure at a temperature of 15-20°C. Confectionery glaze in packed in blocks or in bulk. The initial components are taken in the following ratio in kg per 100 kg of confectionery glaze: granulated sugar 24; cocoa powder 18; milk with a mass fraction of fat 2.5% 24; food bi-gel 34.

EFFECT: recipe without saturated fats and trans fats to make confectionery glaze and obtaining a product with high organoleptic characteristics.

1 cl, 3 tbl