METHOD FOR PRODUCING CANDY FONDANT CENTERS
FIELD: food-processing and confectionery industry. SUBSTANCE: method involves preparing sugar fondant; mixing it with portion of receipt butter; whipping with remaining quantity of butter; mixing with dry milk, flavor and aromatizing additives; molding candy centers; holding prior to glazing. Upon m...
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| creator | SHILOV V.S GOROKHOV A.F KHOMJAKOV A.P MOROZOVA A.V ANAN'EVA N.N |
| description | FIELD: food-processing and confectionery industry. SUBSTANCE: method involves preparing sugar fondant; mixing it with portion of receipt butter; whipping with remaining quantity of butter; mixing with dry milk, flavor and aromatizing additives; molding candy centers; holding prior to glazing. Upon mixing with dry milk, alcohol with ethyl strength of 94-96 deg is added into candy mass in an amount of 3.5-8.5% of total weight of candy mass. Candy mass is initially mixed with alcohol, then with groats extrusion product. Alcohol facilitates thinning of candy mass. Ground groats extrusion product uniformly distributed in candy mass imparts rheological properties to candy mass making it similar to dough used for producing meat pockets and improving molding process. The process is terminated with insertion of filler into molded candy centers. Holding time prior to glazing is reduced by four times due to evaporation of introduced alcohol from surface layers, which become stale at far faster time. EFFECT: increased efficiency, wider operational capabilities and improved quality of product. |
| format | Patent |
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SUBSTANCE: method involves preparing sugar fondant; mixing it with portion of receipt butter; whipping with remaining quantity of butter; mixing with dry milk, flavor and aromatizing additives; molding candy centers; holding prior to glazing. Upon mixing with dry milk, alcohol with ethyl strength of 94-96 deg is added into candy mass in an amount of 3.5-8.5% of total weight of candy mass. Candy mass is initially mixed with alcohol, then with groats extrusion product. Alcohol facilitates thinning of candy mass. Ground groats extrusion product uniformly distributed in candy mass imparts rheological properties to candy mass making it similar to dough used for producing meat pockets and improving molding process. The process is terminated with insertion of filler into molded candy centers. Holding time prior to glazing is reduced by four times due to evaporation of introduced alcohol from surface layers, which become stale at far faster time. EFFECT: increased efficiency, wider operational capabilities and improved quality of product.</description><edition>6</edition><language>eng</language><subject>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</subject><creationdate>1998</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980227&DB=EPODOC&CC=RU&NR=2105493C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980227&DB=EPODOC&CC=RU&NR=2105493C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SHILOV V.S</creatorcontrib><creatorcontrib>GOROKHOV A.F</creatorcontrib><creatorcontrib>KHOMJAKOV A.P</creatorcontrib><creatorcontrib>MOROZOVA A.V</creatorcontrib><creatorcontrib>ANAN'EVA N.N</creatorcontrib><title>METHOD FOR PRODUCING CANDY FONDANT CENTERS</title><description>FIELD: food-processing and confectionery industry. SUBSTANCE: method involves preparing sugar fondant; mixing it with portion of receipt butter; whipping with remaining quantity of butter; mixing with dry milk, flavor and aromatizing additives; molding candy centers; holding prior to glazing. Upon mixing with dry milk, alcohol with ethyl strength of 94-96 deg is added into candy mass in an amount of 3.5-8.5% of total weight of candy mass. Candy mass is initially mixed with alcohol, then with groats extrusion product. Alcohol facilitates thinning of candy mass. Ground groats extrusion product uniformly distributed in candy mass imparts rheological properties to candy mass making it similar to dough used for producing meat pockets and improving molding process. The process is terminated with insertion of filler into molded candy centers. Holding time prior to glazing is reduced by four times due to evaporation of introduced alcohol from surface layers, which become stale at far faster time. EFFECT: increased efficiency, wider operational capabilities and improved quality of product.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDydQ3x8HdRcPMPUggI8ncJdfb0c1dwdvRziQSK-bk4-oUoOLv6hbgGBfMwsKYl5hSn8kJpbgYFN9cQZw_d1IL8-NTigsTk1LzUkvigUCNDA1MTS2NnQ2MilAAABrAkUQ</recordid><startdate>19980227</startdate><enddate>19980227</enddate><creator>SHILOV V.S</creator><creator>GOROKHOV A.F</creator><creator>KHOMJAKOV A.P</creator><creator>MOROZOVA A.V</creator><creator>ANAN'EVA N.N</creator><scope>EVB</scope></search><sort><creationdate>19980227</creationdate><title>METHOD FOR PRODUCING CANDY FONDANT CENTERS</title><author>SHILOV V.S ; GOROKHOV A.F ; KHOMJAKOV A.P ; MOROZOVA A.V ; ANAN'EVA N.N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_RU2105493C13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>SHILOV V.S</creatorcontrib><creatorcontrib>GOROKHOV A.F</creatorcontrib><creatorcontrib>KHOMJAKOV A.P</creatorcontrib><creatorcontrib>MOROZOVA A.V</creatorcontrib><creatorcontrib>ANAN'EVA N.N</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SHILOV V.S</au><au>GOROKHOV A.F</au><au>KHOMJAKOV A.P</au><au>MOROZOVA A.V</au><au>ANAN'EVA N.N</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING CANDY FONDANT CENTERS</title><date>1998-02-27</date><risdate>1998</risdate><abstract>FIELD: food-processing and confectionery industry. SUBSTANCE: method involves preparing sugar fondant; mixing it with portion of receipt butter; whipping with remaining quantity of butter; mixing with dry milk, flavor and aromatizing additives; molding candy centers; holding prior to glazing. Upon mixing with dry milk, alcohol with ethyl strength of 94-96 deg is added into candy mass in an amount of 3.5-8.5% of total weight of candy mass. Candy mass is initially mixed with alcohol, then with groats extrusion product. Alcohol facilitates thinning of candy mass. Ground groats extrusion product uniformly distributed in candy mass imparts rheological properties to candy mass making it similar to dough used for producing meat pockets and improving molding process. The process is terminated with insertion of filler into molded candy centers. Holding time prior to glazing is reduced by four times due to evaporation of introduced alcohol from surface layers, which become stale at far faster time. EFFECT: increased efficiency, wider operational capabilities and improved quality of product.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | METHOD FOR PRODUCING CANDY FONDANT CENTERS |
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