CANDY CENTER PRODUCTION METHOD

摘要

FIELD: confectionery industry. SUBSTANCE: method involves applying mixture on carrier surface; foaming mixture with water vapors produced upon evaporation of water from mixture or with gas bubbles desorbed from candy mixture saturated with gas at excessive pressure of up to 200 kPa; drying foamed mixture to moisture content of 30-55%; providing height gauging and shaping; performing final drying to final moisture content of 5-25%. Transportation device or hard candy body may be used as carrier surface. Method allows application of mixture onto carrier surface and foaming process to be simplified, damage to candy body during removal of carrier surface to be avoided and height and shape of candy to be adjusted. EFFECT: increased efficiency and improved quality of ready product. 6 ex