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...

Ausführliche Beschreibung

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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