| 摘要 |
FIELD: confectionery industry. SUBSTANCE: method involves using candy base in the form of several candy masses of different density and structure; forming candies by simultaneously pressing off each candy mass into single continuous rope or tape; providing optimal temperature modes for forming of each candy mass, said modes being within general temperature modes for forming of candy masses used in the given process; arranging higher density candy mass in lower layer of continuous rope or tape; placing candy mass in layer closer to rope or tape surface in case of annular arrangement of layers. Method allows rotation of rope or tape around axis to be carried out simultaneously with pressing-off procedure. EFFECT: wider range of candies with multilayer and various centers, improved gustatory properties, soft and pleasant flavor and aroma, and bright various and distinct center outlines and cut. 2 cl, 1 tbl, 5 ex
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