METHOD FOR PRODUCING BUTTER CARAMEL AND BUTTER-CARAMEL PRODUCT

The prepn of butter based caramel and products contg. it, consists of a precondensed saccharose-starch-syrup mixed with 5 wt/wt.% min.) condensed milk. To this fats or opt. fats contg. oil soluble natural flavours are added, together with soya-protein The mix is emulsified, homogluised, condensed, p...

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Bibliographische Detailangaben
Hauptverfasser:	FARKAS,ISTVAN,HU, BORLAI,OSZKAR,HU, RONTAI,JOZSEF,HU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The prepn of butter based caramel and products contg. it, consists of a precondensed saccharose-starch-syrup mixed with 5 wt/wt.% min.) condensed milk. To this fats or opt. fats contg. oil soluble natural flavours are added, together with soya-protein The mix is emulsified, homogluised, condensed, prefs at 118-125 deg.C cooled and inoculated with not more than 12 wt/wt% icing. The cooled caramel is shaped, packed or used further in toffee prepns. Condensed milk contains at least 26% fat. Starch syrup can be partially replaced by iso-syrup. A max of 0.05 wt/wt% pref. 0.03% sodium-hydrogen-ca ribonate or sodium-carbonate and opt; 10% starch or any puffed cereal-or a combination of these is added. Addn. of fondant-cano of 50-70 deg.C temp and of 11% max. water content takes place during the cooling sequence of the emulsion which is optionally interrupted at 105-115 deg.C and subsequently resumed to reach 100-60. The caramel is allowed to stand for 8-48 hours prior to being cut into blocks shapes, moulded, or opt. dipped or used as a filling. In order to use it as a coating the caramel is diluted with fats or icing.