SUGAR MASS COMPOSITION WITH LIQUEUR FILLER AND METHOD FOR PRODUCING THE SAME

FIELD: confectionery industry, in particular, in-line production of sugar mass composition. SUBSTANCE: sugar mass composition comprises pulled or non-pulled milk sugar mass casing with salt, liqueur filler with condensed milk additive, with filler moisture content being at least 18%, said filler making at least 22% by weight of sugar mass. Sugar mass composition comprises aromatic additive such as thermally stable vanilla aromatizer solved in 1,2 propylene glycol. Aromatic additives for filler comprise aromatizers, such as vanilla, "coffee" or "amaretto" used in an amount of 0.080-0.151% by weight of filler and solved in 1,2 propylene glycol. Components are used in the following ratio, wt%: syrup 41.019-49.393; condensed milk 17.657-18.257; butter 1.134-1.224; cognac 0.385- 0.510; edible salt 0.080-0.090; aromatic substances 0.086-0.102; sand sugar the balance. Method involves preparing sugar mass with moisture content of about 3.5% from sand sugar, syrup, condensed milk, butter, edible salt and thermally stable vanilla aromatizer in 1,2 propylene glycol solution; introducing flavor additives during sugar mass preparing stage, with sand sugar to syrup ratio being at least 0.85:1; preparing filler by receipt similar to liqueur filler receipt and adding condensed milk; using cognac as alcohol-containing substance and using aromatic additives in 1,2 propylene glycol solution; forming sugar mass center while introducing filler in the ratio of (22- 28):(78-72) by weight of sugar mass, with filler moisture content being at least 18%; before feeding of filler, subjecting sugar mass to pulling on continuous pulling machine during cooling and kneading of sugar mass. Filler is introduced into sugar mass at following ratio of sugar mass components, wt%: syrup 37.316-49.015; condensed milk 16.604-17.033; butter 1.510-1.550; edible salt 0.108-0.111; aromatic substances 0.086-0.089; sand sugar the balance. EFFECT: improved quality of sugar mass surface owing to its plastic consistency preventing sugar mass surface from cracking and sticking to labels. 5 cl, 4 tbl, 9 ex