FIELD: bakery production.
SUBSTANCE: proposed method for production of flour confectionery products such as straws in glaze involves calibrating the length and diameter of sweet straw blanks, loading the mentioned blanks into the receiving hopper of the conveyor line, picking up the mentioned blanks onto a belt conveyor with their subsequent transportation to a chain conveyor, picking up and hanging the mentioned blanks on chain conveyor clamps with their subsequent transportation to the first bath of food glaze. Parts of the mentioned blanks are dipped and partially glazed in the first bath with food glaze at the level of the upper part of their attachment to the clamps of the chain conveyor and transported to the first refrigerating chamber. The mentioned preparations are cooled in the first refrigerating chamber with the food glaze hardening on their surface. Then the blanks are transported to the second bath with edible glaze, dipped and finally glazed in the second bath with edible glaze at the level of the upper part of their attachment to the clamps of the chain conveyor. They are transported to the second refrigerating chamber; said blanks are cooled in the second refrigerating chamber with the final hardening of the top layer of food glaze on their surface to obtain a finished confectionery product such as straws in glaze. Embodiments for a confectionery product such as straws in glaze are also offered.
EFFECT: invention is aimed at expanding the quality characteristics of confectionery products such as straws in glaze while ensuring continuous efficiency of their production processes.
7 cl, 24 tbl
