| 摘要 |
The invention refers to the food industry, namely to processes for confectionery production.The process for confectionery production includes sugar melting before caramelization, boiling down of the natural honey up to the humidity of 6%, crushing and frying of the nut kernel at a temperature of 95?C and cooling of the melted sugar up to the temperature of 80?C, which then is mixed with the boiled down honey and nuts, having the temperature of at most 70?C in the proportion of (10...15) : 25 : (60...65) correspondingly. The obtained mass is thermally treated at the temperature of 80?C. Then it is carried out forming of the bodies, covering thereof with chocolate icing and packing in a hermetic package.
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