UA9489U - DeribontarasMETHOD OF MAKING THE FONDANT AND TOFFEE SWEETS "BELISSIMO" CRÉME BRULE - Google Patents

Abstract

A method of making fondant and toffee sweets includes making the bodies of paste and coating to coat the bodies of the sweets. While making the bodies, the outer layer of the paste, which is caramel cream paste, is supplemented with the inner layer of "toffee" paste.

Description

Description of the invention

A useful model belongs to the food industry, in particular to the confectionery industry, and can be used 2 for the production of fondant-based candies.

Fondant candies occupy one of the leading positions among all types of candies, and are traditional and affordable to the general population. Confectioneries produce glazed and unglazed fondant candies.

A method of producing candies on a fondant basis is known, which includes the production of a fondant base with cocoa powder, from which the candies are formed, and confectionery glaze to cover the candies.

The body fondant base is made from milk fondant, margarine and the flavoring Butter" with a certain ratio of components. The quantitative ratio of the body fondant base with cocoa powder and confectionery glaze is, mass. 9o body fondant base 78.0-78.1 confectionery glaze 21, 9-22.0 (Ukrainian patent for the invention No. 51732, A2303/00, 1999).

The specified method allows you to obtain fudge candies - a monoproduct. The basis of the useful model is the task of creating a method of manufacturing fudge-toffee candies by creating a body from two candy masses, which would allow to obtain candies with high organoleptic properties and expand the range of confectionery products, increasing their purchasing demand.

The problem is solved by the fact that in the method of making fudge-toffee candies, which includes the manufacture of cases - candy mass and glaze for covering the candies' cases, according to a useful model, in the manufacture of the cases to the outer layer of the candy mass, which is a creme brulee candy mass, add 7 inner layer of "toffee" candy mass with the following ratio of crème brulee candy mass and "toffee" candy mass, wt.Oo: creme brulee candy mass 70-80 (is) "toffee" candy mass 20-30. c and the quantitative ratio of the body and chocolate or confectionery glaze is, mass. 9o « body 75-80 Ge) glaze 20-25.

Creme brulee candy mass is made from crème brulee lipstick, cognac, vegetable fat with the following ratio of components, mass.9o: - crème brulee lipstick 91.2-94.2 cognac 0.6-1.0 s vegetable fat 5 ,0-8,0. ;" Creme brulee lipstick is made from granulated sugar, molasses, milk condensed with sugar with the following ratio of components, by weight: granulated sugar 58.5-61.6, molasses 8.9-12.0 milk condensed with sugar 27.5-31.5 (ee)

"Toffee" candy mass is made from granulated sugar, molasses, milk condensed with sugar, vegetable fat, salt lecetin, vanilla flavoring with the following ratio of components, mass: granulated sugar 17.0-25.0, molasses 38.0-46, 4 s 55 condensed milk with sugar 19.3-23.3 vegetable fat 14.9 lecithin 0.6-1.0 vanilla flavoring 0.06. The creation of a case from crème brulee candy mass and "toffee" candy mass allows you to organize the production of fudge-toffee candies with high organoleptic properties based on non-deficient raw materials.

Fudge-toffee candies have an original complex taste and aroma bouquet, different from existing varieties.

The selection of composition components and their quantitative ratio ensure the production of fudge-toffee candies 65 with specified properties. The interval of the quantitative content of each component of the declared formulation is optimal for achieving the technical result. Ranges of limit values according to the quantitative content of each component -D-

the recipes of the claimed composition are in rather narrow intervals and are determined by the specificity of the recipe requirements in confectionery production.

The claimed method allows you to expand the range of confectionery products.

Fudge and toffee candies "Belissimo" creme brulee are prepared from semi-finished products: the body and confectionery or chocolate glaze are prepared separately to cover the candies in a dome shape.

First, creme brulee lipstick is prepared. According to the recipe, water, sugar and molasses are dosed, the suspension is heated to a temperature of 80-902C to dissolve sugar crystals, after that, condensed milk is added, the syrup is heated to a temperature of 103-1062C and dosed and fed to a rotary-type film cooking unit, where 70 syrup is finally boiled to the content of dry substances 90-9195. Then the fudge syrup is fed to the cooling and whipping screw of the continuous fudge whipping machine, where mixing and intensive whipping takes place. At the exit from the fondant churning machine, vegetable fat and then cognac are added to the resulting crème brulee lipstick, obtaining a crème brulee candy mass.

Separately prepare candy mass "toffee".

According to the working recipe, water, sugar, molasses, condensed milk, fat agent (vegetable lecithin fat) are loaded, the suspension is heated to a temperature of 60-65. Next, the syrup is fed to a universal batch cooker, where the mixture is boiled to a dry matter content of 89-89,590.

After that, vanilla flavoring is added.

Then, the crème brûlée candy mass and the "toffee" candy mass are served on a two-section or three-section casting head.

When using a two-section casting head, creme brulee candy mass is fed into the first section to create the outer layer of the cases, and toffee candy mass is fed into the second section to create the inner layer of the cases.

When using a three-section casting head, candy mass is fed into the first and third sections

Crème brûlée to create the outer layer of the cases, in the second section - toffee candy mass to create the inner layer of the cases.

Separately, according to traditional technology, a chocolate or confectionary glaze is prepared, which is used to cover the bodies of fondant candies in a given ratio.

The domed candies obtained by the claimed method have the following organoleptic (o) indicators: taste and aroma - chocolate-milk-vanilla; so color: the outer layer of the body is light brown, the inner layer of the "toffee" mass is dark brown, the candies are glazed.

The method is illustrated by an example. F

Example

Initially, the bodies of fudge-toffee candies were made, for which crème brulee candy mass and "toffee" candy mass were made in the following ratio, wt. 9o: "crème brulee candy mass 75 C "toffee" candy mass 25. and the quantitative ratio body and chocolate glaze as follows, mass. 9o;" case 77 chocolate glaze 23.0 Creme brulee candy mass was prepared from crème brulee lipstick, cognac, vegetable fat with the following "g" ratio of components, wt.9o: (ee) crème brulee lipstick 92.2

Ge) 20 cognac 0.8 vegetable fat 7.0.

Creme brulee lipstick was prepared from granulated sugar, molasses, milk condensed with sugar with the following ratio of components by weight:

Su; granulated sugar 58.7 molasses 11.8 condensed milk with sugar 29.5. The "toffee" candy mass was prepared from granulated sugar, molasses, milk condensed with sugar, vegetable fat, lecetin, vanilla flavoring with the following ratio of components, mass: granulated sugar 24.6 molasses zZ82 65 condensed milk with sugar 21.3 vegetable fat 14.9, lecithin 1.0, vanilla flavoring 0.06.

Claims (4)

The formula of the invention 1. The method of making fudge-toffee candies, which includes the manufacture of cases from the candy mass and 0 glaze for covering the candies, which differs in that during the manufacture of the cases, an inner layer of candy is added to the outer layer of the candy mass, which is a creme brulee candy mass masses of "toffee" with the following ratio of creme brulee candy mass and "toffee" candy mass, wt. 90: creme brulee candy mass 70-80 "toffee" candy mass 20-30, and the quantitative ratio of the body and chocolate or confectionery glaze is, wt. 90 case 75-80 glaze 20-25. 2. The method according to claim 1, which differs in that the creme brulee candy mass is made from crème brulee lipstick, cognac, vegetable fat in the following ratio of components, mass 9o: creme brulee lipstick 91.2-94.2 With cognac 0.6-1.0 vegetable fat 5.0-8.0. 3. The method according to claim 2, which differs in that crème brûlée lipstick is made from granulated sugar, molasses, condensed milk with sugar in the following ratio of components, mass 9b: (ee) granulated sugar 58.5-61.6 From molasses 8.9-12.0 (is) condensed milk with sugar 27.5-31.5. 4. The method according to claim 1, which differs in that the "toffee" candy mass is made from granulated sugar, molasses, milk condensed with sugar, vegetable fat, lecetin, vanilla flavoring with the following ratio of components, mass. 90: sugar granulated sugar 17.0-25.0 s molasses 38.0-46.4 h condensed milk with sugar 19.3-23.3 "» C vegetable fat 14.9 lecithin 0.6-1.0 vanilla flavoring 0.06. se) Official Bulletin "Industrial Property". Book 1 "Inventions, Useful Models, Topographies of Integrated So Microcircuits", 2005, M 9, 15.09.2005. State Department of Intellectual Property of the Ministry of Education and Science. Ge) Sciences of Ukraine So 60 b5