RU2295248C1 - Method for producing of "assorty" kind candies - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of confectioneries.

SUBSTANCE: method involves forming enclosure and filling it with filler; forming ready products; forming enclosure by feeding dosed amounts of chocolate mass into form cells, said amounts being sufficient for creating of 1.0-2.0 mm thick chocolate enclosure, and placing preliminarily prepared krokant enclosure onto chocolate mass; pressing krokant enclosure onto chocolate mass so that the latter is spread over form; after filling of resultant double-layer enclosure with filler, feeding dosed amounts of chocolate or candy mass onto filler until the latter is completely closed with said mass or folding each two enclosures charged with filler for forming of whole figure; cooling resultant products and decorating their surfaces when needed.

EFFECT: improved quality of products, in particular such properties as piquant taste and appearance, improved strength characteristics of ready products and increased shelf life of candies without breaking of their structure.

2 ex

Description

The invention relates to the food industry, to its confectionery industry, and in particular to methods for the production of "Assorted" type sweets.

A known method of manufacturing sweets of the type "Assorted", including obtaining an open chocolate shell, its cooling, filling the shell with a filling and pouring the candy with chocolate mass to form a bottom.

(SU copyright certificate 1223880, class A 23 G 3/00, 1986).

The disadvantages of this method is the limited storage of candy data and poor quality indicators due to the possibility of delamination of the chocolate shell from the filling with the formation of a crystalline structure in the filling.

The closest in technical essence and the achieved result is a method for the production of "Assorted" type chocolates, which involves forming a chocolate shell by casting it into mold cells, cooling the resulting shell, filling it with filling and molding the finished products.

(RU 2084165, CL A 23 G 3/00, 1997).

The disadvantages of this method are the limited storage of about two months and insufficiently stable quality indicators.

The technical result, the solution of which this invention is directed, is to expand the assortment of this group of sweets, to increase their quality, in particular indicators such as spicy taste and appearance. In addition, the strength characteristics of the finished products are increased and the shelf life of sweets without stratification of their structure is increased.

To achieve the specified technical result in the method for the production of "Assorted" type chocolates, including forming a shell, filling it with a filling and forming finished products, characterized in that the shell is formed by dosing chocolate masses into cells in the amount necessary to create a chocolate shell with a thickness 1.0-2.0 mm, and placing on a chocolate mass a pre-prepared casserole, press the casserole on the chocolate mass until the last p the entire form, and after filling the filling resulting bilayer membrane for metered filling or chocolate candy mass prior to complete closing or filling folded every two shells filled with filling, to form an entire figure, then cooled and the product obtained decorate necessary.

The essence of the method is illustrated in the following examples.

Example 1. A small amount of chocolate mass in the form of a drop is dosed into a mold for casting sweets of the "Assorted" type.

Pre-made shell. The roast mass is discharged onto a conveyor belt, rolled by rolls until a formation is obtained (by a rotary method), and the resulting layer is formed from the roast mass of a shell of a given shape.

The pre-prepared casserole is placed on the chocolate mass, the casserole is pressed onto the chocolate mass until the latter spreads over the entire form and a chocolate shell 1.0 mm thick is created.

In parallel, they are preparing the filling.

After filling the resulting two-layer shell with the filling, chocolate or candy mass is dosed onto the filling until the filling is completely closed or every two shells filled with the filling are folded to form an entire figure. Then the resulting products are cooled and the surface of the products is decorated as necessary.

Example 2. Carried out analogously to example 1. Only in the mold for casting chocolates do they dispense chocolate mass to create a chocolate shell 2.0 mm thick.

In the proposed method, in comparison with the prototype, provides products with improved quality indicators, in particular, indicators such as spicy taste and appearance. In addition, the strength characteristics of finished products are increased and the shelf life of sweets without stratification of their structure is increased up to 1 year. And the range of chocolate products is expanding.

Claims (1)

A method for the production of "Assorted" type chocolates, including forming a shell, filling it with a filling and forming finished products, characterized in that the shell is formed by posing chocolate molds in cells in an amount necessary to create a chocolate shell with a thickness of 1.0-2, 0 mm and placing on a chocolate mass a pre-prepared casserole, press the casserole on the chocolate mass until the latter spreads over the entire form, and after filling with the filling obtained hsloynoy shell for metered filling or chocolate candy mass prior to complete closing or filling folded every two shells filled with filling, to form an entire figure, the product obtained is then cooled and decorate their surface as required.