METHOD FOR PRODUCING A CREAM-BLOWN PASTE FOR CANDIES, A CANDY AND A METHOD FOR THE PRODUCTION THEREOF

摘要

The invention relates the confectionery industry. The inventive method for producing a cream-blown paste for candies consists in preparing a cream-blown paste by frothing a boiled sugar-dextrose liquor with jelling and foaming agents and in subsequently mixing the thus obtained paste with a fatty component. The fatty component is embodied in the form of a pre-prepared grated fat-containing vegetable paste, wherein the past vegetable raw material is selected from the following row: sunflower seeds, sesame seeds, nut kernels and peanut, and is introduces in the blown paste in a quantity of 2-40% the total paste in such a way that the mixture density ranges from 0.5 to 0.9 g/cm<SUP>3</SUP>. The candy comprises a chocolate-coated body. Said body comprises two layers of candy pastes, one of which is embodied in the form of a cream-blown paste and the other is embodied in the form of a cream-blown paste containing a grated paste added therein. Each layer of candy paste also contains taste and flavoring substances. The candy producing method consists in applying the candy pastes one upon the other in such a way that the body of candy is formed and in subsequently glazing the thus obtained body.