| 摘要 |
FIELD: food industry. ^ SUBSTANCE: method includes preparation of candied roasted nut mass, formation of a shell of the candied roasted nut mass, filling the shell with a filler containing additives, coating and chilling the shell filled, produced products upper surface decoration with subsequent finished products delivery for wrapping and packaging. For the candied roasted nut mass preparation a mixture of recipe components, preliminarily heated to 80-95C, is boiled out in a thin layer at 140-170C during 5-30 minutes until moisture content is 1-2 %. The shell formation is performed by way of dosing hot candied roasted nut mass into hemispherically shaped cells in a quantity required to produce a 0.5-3.0 mm thick candied roasted nut shell and applying pressure to the candied roasted nut mass till homogenous distribution of candied roasted nut mass across the mould. Moulds containing the produced candied roasted nut shell are chilled to15-18C and filled with a filler containing additives such as whole hazelnuts or ground nuts or ground coffee beans. Applied onto the filler is 28-32C hot chocolate coating until the filler complete coverage and a candy bottom formation. The moulds are chilled to 11-16C. The finished products are removed from the moulds by way of the latter 180 upturning and placed onto a conveyor to be delivered for coating. Decoration is performed by way of applying a zigzag milk chocolate pattern onto the coated products upper surface. ^ EFFECT: invention is aimed at the production technological process simplification and production of sweets characterised by high quality, a flaky consistence and a piquant cream-and-nut taste. ^ 2 cl, 2 ex |
