FIELD: food industry.
SUBSTANCE: invention relates to the production of toffee-type confectionery products. The method for producing toffee involves preparing a recipe mixture by mixing sugar, molasses, sweetened condensed milk and butter. Additionally, oatmeal and pumpkin-sea buckthorn puree are added to the recipe mixture. After which the resulting mixture is boiled to a moisture content of 8-10%. Topinambur root extract is added with continuous stirring. Next, the mass is mixed, cooled to a temperature of 35-45°C and moulded into individual products. Moreover, the components of the recipe mixture are taken in the following quantities from the total amount of raw materials, wt.%: condensed milk with sugar - 35.5-36.0; white sugar - 15.0-15.5; molasses - 11.5-12.0; butter - 5.6-6.0; oat flour - 12.0-13.0; pumpkin-sea buckthorn puree - 13.5-14.0; topinambur root extract - 5.0-5.5.
EFFECT: increasing the quality indicators of toffee and its nutritional value.
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