METHOD FOR PRODUCING CHOCOLATE-COATED CANDIES

摘要

FIELD: confectionery industry. SUBSTANCE: method involves introducing flavor components, such as dried milk and coconut oil, into confectionery mass in the ratio of 1:3. Confectionery mass is prepared from pomade-and-cream product. Candy center has wafer enclosure whose outer surface is coated with chocolate glaze. Wafer enclosure is made in the form of two hemispheres. Components of each composite part of candy are used in predetermined ratio. EFFECT: improved gustatory quality of candies and simplified confectionery mass preparing method. 4 cl, 1 tbl, 2 ex