METHOD OF PRODUCING CARAMEL MASS

FIELD: confectionery industry. SUBSTANCE: sugar syrup is boiled with treacle and concentrated milk. Pectin solution, plasticizer, emulsifier, common salt and water are introduced in boiled mass. The mixture is homogenized, sterilized, cooled up to 60-70 C, flavor is introduced, and mixture is mixed...

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Bibliographische Detailangaben
Hauptverfasser:	SHURYGIN S.V, UTKIN S.A, POPOV A.A, DASHKOVSKIJ M.N, PROTUNKEVICH V.A, TYMCHUK V.V, LOMACHINSKIJ V.A, KAMARDIN A.D, TIMAN N.M, KUZINA N.A
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:	FIELD: confectionery industry. SUBSTANCE: sugar syrup is boiled with treacle and concentrated milk. Pectin solution, plasticizer, emulsifier, common salt and water are introduced in boiled mass. The mixture is homogenized, sterilized, cooled up to 60-70 C, flavor is introduced, and mixture is mixed and prepacked with preparation of final product. EFFECT: improved organoleptical properties due to preparation of soft caramel suitable for sterilization and prolonged storage life. 5 cl, 3 ex