RU2140163C1 - Candy - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of chocolate-coated praline wafer candies. SUBSTANCE: candy filler contains powdered sugar, coconut oil, dried milk, dry cocoa, vanilla essence. Filler is applied to wafer sheets and centers obtained are coated with chocolate glaze. Such receipt imparts singularity to given kind of candies. EFFECT: improved gustatory and crunching qualities and increased consumer properties. 1 ex

Description

 The invention relates to the food industry, in particular the manufacture of praline wafer sweets glazed with chocolate icing.

Known sweets "Melody", glazed with chocolate icing, the body of which consists of two wafer sheets, with a fat layer, the formulation of which includes (kg per 1 ton in kind):
Chocolate glaze - 411.0
Powdered Sugar - 304.6
Sheet wafers - 65.8
Powdered milk - 77.3
Cocoa mass - 29.2
Cocoa Butter - 103.4
Confectioner. fat - 34.8
Food phosphatide concentrate - 0.55
Alcohol - 0.14
Vanilla Essence - 0.54
Total - 1,035.41
Exit - 1000.00
(See recipes for sweets and iris, volume-1, Gosagroprom of the USSR. Approved 02/27/86, Moscow-1986) Recipe N 157, p. 327, 328.

The variety of sweets taken as a prototype has the following disadvantages:
1. A mixture of cocoa butter and condit. fat gives a smack of salinity, which affects the taste of sweets.

 2. Since the ratio of the mass of wafers and the mass of the filling is only 1: 8, then when smearing the wafer sheets, they break. In addition, in the process of storing chocolates, their crispy properties deteriorate, which leads to a loss of consumer demand.

 An object of the invention is to improve the taste of sweets, preservation of crisp properties for the entire storage time, reducing the fragility of wafers in the process, increasing the shelf life of sweets.

The solution to this problem is achieved by the fact that the body consists of 4 wafer sheets, and pralines containing coconut oil, cocoa powder and milk powder are used as a layer in the following ratio of components in the receptor (kg per 1000 kg of finished product):
Chocolate glaze - 301.96
Powdered Sugar - 308.26
Coconut Oil - 229.67
Powdered milk - 42.16
Cocoa Powder - 22.96
Vanilla essence 2kr - 1.24
Wafer Sheet - 124.67
Total - 1,030.92
Exit - 1000.00
The proposed recipe for sweets with a 2-fold increase in the mass of wafers to the mass of the interlayer, which is used as a praline containing coconut oil, cocoa powder and milk powder, gives them a soft and delicate taste, crisp properties, preserved for a long period (up to 4 months) .

 The interlayer turns out to be lush, homogeneous and plastic, breaking of wafer sheets is excluded, which allows sweets to give the appearance of elongated sticks, which increases their consumer properties and corresponds to the name.

 The energy value of sweets is 546.51 kcal, proteins - 4.6, fats - 35.42, carbohydrates - 58.25 (per 100 g of product).

Candy Production Example
The technological process includes:
1. Preparation of raw materials for production
2. Preparation of the prescription mixture - praline.

 3. Cooking the toppings.

 4. Preparation of wafer sheets.

 5. Cutting and glazing of cases.

 6. Wrapping and packaging of sweets.

1. Preparation of raw materials for production
All raw materials used for the preparation of sweets must comply with the requirements of the current standards for raw materials and must be prepared for production in accordance with the requirements of the “Instructions for Preventing Foreign Objects from Getting into Products”.

Praline Formulation
The main purpose of this technological operation is to obtain a homogeneous plastic mass (temp. 30-40 degrees) by mixing prescription components.

 In a batch process, the recipe is prepared in a melanger.

 The sequence of loading raw materials in the melange is as follows: powdered sugar, cocoa powder, powdered milk and fats from a prescription amount are loaded, except for flavoring and aromatic additives. The total fat content in the mass is 25-28%.

 Mixing prescription components is carried out for 15-25 minutes After mixing the components, the mass is fed by a screw for grinding to a 5-roll mill. Next, the powder mass is fed to the squeeze.

Cooking toppings
Pre-chilled to temp. 24-28 degrees of powdered praline mass is loaded into a mixing machine and mixed with the remaining amount of fat for 30-40 minutes. Temper. masses based on coconut oil should be 32-35 degrees.

Making wafer sheets
The spreading of the mass onto the wafer layers is carried out using a spreading machine. Wafer sheets and the mass should be of the same temperature, the humidity of the mass is 3-5%. Coated wafer sheets are sent to a cooling cabinet. The temperature in the cooling cabinet should be 6-8 degrees.

 Cutting, glazing, cooling.

 The cutting of wafer layers on the body is performed on string cutting machines.

Glazing candy bodies is the final technological operation. The process of glazing candy bodies is divided into 3 stages:
Glaze tempering, direct glazing and chilling of sweets.

 Tempering chocolate. glaze must be carried out at a pace. 32-35 degrees. Cases of sweets from the receiving conveyor enter the grid of the glazed machine, where they are poured with chocolate icing. Temper. a shock. glaze with glazing 29-32 degrees. Excess glaze is blown away from the body by a fan. The percentage of glaze must match the formulation.

 Glazing of the case enters the cooling cabinet with tamper. air in it is 8-10 degrees. The passage time through the cooling cabinet is 3-5 minutes.

 Glaze should evenly cover the surface and bottom of the hulls without gaps. The surface should have a brown color, gloss without traces of greasy "graying".

 Chilled glazed sweets are served for wrapping and packaging.

 Wrapping and packaging.

 Sweets are wrapped in a "sock" (etiquette, foil, undercoat). Wrapped sweets are packed in corrugated boxes weighing no more than 12 kg. Finished products for quality and packaging must comply with GOST 4570-93.

 As a result of using the proposed recipe, they get a variety of praline sweets with a mild delicate taste that retains its crunchy properties for a long time and is attractive in terms of consumer demand.

 Applicant: OAO Saratov Confectionery Factory

Claims (1)

Sweets consisting of a body glazed with chocolate icing containing wafer sheets with a layer, characterized in that the case consists of four wafer sheets, pralines containing coconut oil, cocoa powder and milk powder are used as a layer, and the formulation contains components in the following ratio kg per 1000 kg of finished product:
Chocolate glaze - 301.96
Powdered Sugar - 308.26
Coconut Oil - 229.67
Powdered milk - 42.16
Cocoa Powder - 22.96
Vanilla essence 2 cr - 1.24
Wafer Sheet - 124.67