METHOD OF CARAMEL PRODUCTION

摘要

food industry, particularly, production of confectionery products. SUBSTANCE: soft caramel mass is prepared by mixing of boiled caramel mass with 96-98.5% of dry substances and filler in ratio 1.3:1 for 4-5 min. Used as a filler is mixture of fondant with 89-93% of dry substances, treacle and fat in ratio 11.5 : 2.5 : 1 with temperature 70-75 C. The prepared soft caramel mass with introduced additives is cooled up to 35-40 C. EFFECT: soft homogeneous structure of caramel possessing viscous plastic properties. 2 tbl