METHOD OF MAKING DRAGEE

摘要

FIELD: food industry, more particularly making confectionery. SUBSTANCE: chocolate glaze is repeatedly rolled over dragee making kettle body, Glaze temperature is maintained within 30-33 C. Rolling operations are carried out 14-16 times. Rotational speed in dragee making kettle is adjusted to 22-28 rpm during rolling and glazing operations including dragee compound with moisture content of 48-52%. Said compound comprises potato starch granulated sugar and molasses. EFFECT: improved properties of dragee and reduced amount of waste during manufacturing process.