DE371727C - Process for making peppermint fondants - Google Patents

Description

Process for making peppermint fondants. Addition to patent 335340. Patent 33534o protects a process for the production of peppermint fondants, according to which the soft, divided cream mass is heated again and, if the temperature suddenly drops, it is poured out and rolled out on a cold marble plate. This results in: an uncandled, soft peppermint fondant that: stays soft for a long time, has a very pure taste, and is also easier to dissolve in the mouth.

It is customary in the manufacture of confectionery products, Schuko; ladenm @ asse to be attached only partially, e.g. B. only the upper tenl of the goods: with a chocolate sauce to cover. This coating is only used for: ei bs- or GescJhm @ acks @ purposes.

The present invention relates to an improvement in the above properties Method according to patent 335340. It is' thereby a better durability wall: greater Achieved taste purity.

So far, ice cream has not produced any candied fondant, but there is a partial one Scihoko.12denüberzug is available. In practice, this would not have been feasible, because a fonidant would not hold himself in the air.

In practice @ a distinction is made between candied fondants and Chocolate covered fondants, the latter are under ider Name of pralines known.

The new invention consists in the fact that the uricanded fondant, after he -done and! has been used, partly with a liquid warmed chocolate mass shortly after. Cooling is coated to the unc'anded to make soft fondant durable and to give it greater purity of taste.

The advantages; of partially covering one according to the main patent made fondants with: a chocolate coating consist in, .d; ate on the one hand when dissolving in the mouth from the beginning of this eye-opening process: the taste of the Easily dissolving pure peppermint grate - the chocolate flavor is required wind, but on the other hand an egg-like candied fondant is much more durable, because evaporation at the chocolate-covered place slows down in front of itself: goes on as on (the exposed

The example implementation of the process is as follows: The production of the soft cream mass takes place as in the process of the main patent in the tableting machine. Then, after repeated heating, the gelling: takes place with a sudden drop in temperature, where: up the Auisrofilen is carried out. Now it is cut and broken, and the fondants obtained in this way are mixed with a liquid, advantageously heated chocolate mass, e.g. B. by immersion or pouring, coated. This is Überzin .dabei advantageously be only partially because it blocking a sufficient waste of Lwft reached, but not such a strong flavor impact is caused. Such fondants produced in this way therefore let their peppermint taste stand out strongly, but also dissolve very easily in the mouth because they remain soft for an unlimited period of time. With the production of this elegant, soft, easy-to-dissolve pure product, a large amount of sugar is saved.

Claims (1)

PATENT CLAIM: Execution of the process for the production of peppermint fondants, protected by patent 33534o, thereby; characterized "that the candied fondant, after it has been cut and broken, is partially coated with a liquid, heated chocolate mass shortly after cooling, in order to make the candied soft fondant durable and to obtain greater taste purity.