CRYSTAL STRUCTURE TOFFEE PRODUCTION METHOD

摘要

FIELD: food industry.SUBSTANCE: method envisages mixing part of isomalt or lactitol (in an amount of 83.4-85.7 wt % of the quantity envisaged by recipe) with dry milk. Then the produced mixture is dissolved in water. Water is taken in an amount of 35-40% of the dry components mixture weight. The produced solution is gradually heated up to a temperature equal to 110-115°C; 60-65°C molasses, melted fat component and an emulsifier are introduced (while continuously stirred). The produced mass is boiled out at a temperature of 121-122°C till dry substances content in toffee mass is equal to 90-92%; steam delivery is terminated; the mass is cooled by 10-15°C. Then the remaining isomalt or lactitol is added under the mass continuous stirring-crystallising conditions during 4-6 minutes; a flavouring agent is introduced. Then the mass is cooled to 40-45°C and delivered for moulding and wrapping with usage of a toffee-forming unit. The recipe mixture components are taken at the specified ratio.EFFECT: invention allows to produce a finely crystalline toffee mass with improved structural-and-mechanical properties and with a softer and more plastic consistency.2 ex