SU990174A1 - Method of producing praline sweets - Google Patents

Description

(54) METHOD OF MANUFACTURE OF PRALINE CANDIES

one

The invention relates to the production of confectionery products, in particular to the production of praline sweets.

A known method for the production of scalded praline sweets, which involves cleaning nut and fat-containing der, heat treating der, rubbing der, cooking sugar syrup, preparing custard mass by mixing ground chopped sugar with boiled sugar-syrup syrup, shaping by rolling, cooling seams, cutting into shells 1.

However, this method does not provide a sufficiently high quality of candies, as in the process of rubbing fat-containing nuts, fat is released from them, the freezing point of which is 15-20 ° C, which dramatically negatively affects the formation of the formed layers during their cooling.

The closest in technical essence and the achieved result to the proposed method is the production of pralinovih sweets, including grinding of roasted fat-containing nuts, shifting the resulting mass from the sugar

powder, and soy flour, grinding the mixture on the rolls and its subsequent molding by the method of pressing 2.

However, in a known method, the total fat content is not less.

5 which is caused not by the taste requirement, but by the requirements of the structure formation and provision of the form-holding capacity of the praline masses in the process of crystallization of the fat during cooling. In this case, the humidity, jj, of the praline masses does not exceed 2.5%. which prevents the introduction of fruit supplements.

The aim of the invention is to improve the quality of the candy.

The goal is achieved by the fact that

15 in the process of producing praline chocolates, including rubbing roasted fat-containing nuts, mixing the resulting mass with powdered sugar and soy flour, grinding the mixture on rolls and then forming it by pressing, after grinding, the fruit is additionally heated with moisture. 30-32 / s of the amount of 9-11% of the praline mass, the mixture is moved to

Claims (2)

Claim 1. Method for the production of praline sweets .. including grinding the roasted fat-containing kernels of nuts, mixing the resulting mass with powdered sugar and soy flour, grinding the mixture on rolls and then molding it by pressing, characterized in that, in order to improve the quality of sweets, after grinding the mixture is additionally introduced fruit and berry cooking with a moisture content of 30–32 ° / о in the amount of 9–11% of the praline mass, the mixture is stirred until a viscosity of 70–100 Pass and a temperature of 32–35 ° C are reached, and then sugar pat is brewed chnym syrup with a temperature of 90-95 ° C and a humidity of 9-11% in an amount to achieve the viscosity of the mixture to 150-250 Pas and humidity of 9-12%, the molding mass is carried out at a temperature of 52-57 ° C. 2. The method according to p. 1, characterized in that, in order to expand the range of products manufactured, as a fruit and berry cooking, a cooking of red mountain ash is used.