ALEKSANDER PAWŁOW WIKTOROWICZ,PAWŁOW WIKTOROWICZ ALEKSANDER,ANNA OWCZINNIKOWA SEMENOWNA,OWCZINNIKOWA SEMENOWNA ANNA
申请号：
PL388305
公开号：
PL218898B1
申请日:
2009.06.17
申请国别(地区):
PL
年份:
2015
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention involves sugar-agar-molasses syrup preparation, cooling, beating with albumen, the produced mass mixing with fat-containing raw material and other recipe components, sweets bodies moulding, cutting, glazing and packing. The processes of sugar-agar-molasses syrup preparation, cooling, beating with albumen, the produced mass mixing with fat-containing raw material and other recipe components are performed continuously. Moulding is performed by way of sweet mass placement onto the conveyor belt continuously moving. The sweet mass sheet cooling on the moving conveyor belt is performed continuously in two stages at the first stage cooling is performed only from below during 20-35 minutes with simultaneous sweet mass pre-drying from above. At the second stage the sweet mass undergoes force cooling from below and from above in a tunnel during 20-35 minutes till complete structure formation with subsequent cutting of the sweet mass sheet into strips and into separate bodies with their subsequent blowing with air at the room temperature before glazing. Additionally one adds a layer of one and two confectionary masses: jelly, souffle-type, praline, marsh-mallow, fondant or beaten. Additionally one introduces the following dry milk products: dry vegetal cream, whole dry milk, dry defatted milk, dry milk whey, dry yogurt. Additionally one introduces the following technological food additives: colouring agents, flavouring agents, preserving agents, sweeteners, anticrystallising agents, water-retaining agents and their combinations.EFFECT: invention ensures the process duration reduction and performance enhancement with stable indices of the ready product quality.4 cl, 2 exИзобретение относится к кондитерской отрасли. Способ включает приготовление сахароагаропаточного сиропа, охлаждение его, сбивание с белком, смешивание полученной массы с жиросодержащим сырьем и другими рецептурными компонентами, формование корпусов конфет, их резку, гла
