METHOD FOR PRODUCING FONDANT CANDY MASS

FIELD: confectionery industry. SUBSTANCE: method involves preparing sugar fondant; working fondant with portion of receipt amount of butter; whipping with remaining portion of butter; mixing with dry milk product, flavor and aromatic substances; introducing soya phosphatide concentrate in an amount of 1.3-3% of total weight of candy mass and portion of receipt amount of 18-25% of butter prior to working process. Prior to whipping process, fried rubbed nut core is introduced into mass in an amount of 1-3% of total candy mass weight. Introduction of soya phosphatide concentrate and portion of butter facilitates uniform coating of microparticles of sugar fondant with fat-butter to reduce moisture losses during storage and decrease staling of clear cream fondant, since candy mass becomes unsuitable for center forming by jigging. Introduction of rubbed fried nut core returns forming properties to candy mass. EFFECT: increased efficiency, wider operational capabilities and improved quality of product. 1 tbl,