| 摘要 |
FIELD: food industry, more particularly making confectionery. SUBSTANCE: in order to make confectionery, syrup is first prepared, for which purpose sugar is dissolved, molasses is added to solution and the resulting mixture is evaporated. The caramel compound thus prepared is saturated with air. To this end, air is admitted onto horizontal container bottom through nozzles mounted thereon. Caramel compound is simultaneously and saturated air are stirred by screw blades. During stirring operation, flavoring and aromatic agents are added to said caramel compound. The claimed method makes it possible to make caramel having higher properties. EFFECT: improved properties of confectionery. 3 cl
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