METHOD FOR PRODUCTION OF CONFECTIONERY COVER

摘要

A method for production of confectionery cover consists in preparation of formulation components - sugar powder, filler, fat base and liquefying agent, mixing thereof, grating with following introduction of aromatizer. The fat base is introduced to the composition in two steps before and after the components mixing 45-55% of total amount. As an aromatizer the encapsulated one is used, which is added after cooling of the cover to the temperature of 35-40 DEGREE C.