| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: method includes mixing of sugar sand, molasses and water, boiling of mixture to prepare syrup with content of dry substances of 81-83%, mixing it with condensed milk, butter and monoglyceride. Then mixture is boiled in vacuum at temperature of 121-122C, prepared mass is cooled first in thin layer to temperature of 85C and moisture content of 7-9%, and then in the open air to temperature of 70-75C. After that, flavours are introduced into the mass. Mass is shaped with the help of rollers, and prepared candies are glazed. ^ EFFECT: candies with pronounced taste of milk, soft fine-crystalline fondant consistence and higher plasticity. ^ 3 cl, 2 tbl, 4 ex |
