| 摘要 |
A method of producing coatings on frozen confections or frozen food products consists in applying thereto a mixture essentially comprising solid anhydrous dextrose and a saturated or slightly supersaturated solution of dextrose hydrate. In preparing the coating mixture 300 parts by weight of anhydrous dextrose; 50 parts of corn syrup; 2 parts of powdered dextrose hydrate; 105 parts of water are made, at room temperature or slightly above, into a fondant, and 220 parts of dextrose (hydrate or anhydride); 130 parts of water; 100 parts of cocoa and 1 part of salt are heated in a boiler until all the sugar is in solution. This solution is added while still warm to the fondant together with a dispersion of 15 parts of gelatin in 100 parts of water. If the mixture is too viscous for dipping at the working temperature of about 86 DEG F., it is warmed to 95-104 DEG F. and then cooled quickly to 86 DEG F. After dipping, the products are cooled at the temperature of dry ice until hard enough to handle. When the coating is applied, the anhydrous dextrose goes into solution and re-crystallizes, to form the solid coating, as the hydrate. The crystallization is initiated by the small quantity of added powdered dextrose hydrate. In another example of suitable proportions; fat is added to the mixture, as well as colouring matter and flavouring substances such as vanilla, lemon, orange, almond. |
