METHOD FOR CARAMEL PRODUCTION

FIELD: confectionary industry, in particular extrusion method for caramel production. ^ SUBSTANCE: claimed method includes formula mixture from sugar powder and treacle syrup in ratio of 2:1 and forming of obtained mixture in extruder. Treacle syrup is introduced in formula mixture in form of powder...

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Bibliographische Detailangaben
Hauptverfasser:	PLOTNIKOVA INESSA VIKTOROVNA, APATENKO ALEKSEJ EVGEN'EVICH, MAGOMEDOV GAZIBEG OMAROVICH, RAZINKOV ALEKSANDR IVANOVICH, BREKHOV ALEKSANDR FEDOROVICH
Format:	Patent
Sprache:	eng ; rus
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: confectionary industry, in particular extrusion method for caramel production. ^ SUBSTANCE: claimed method includes formula mixture from sugar powder and treacle syrup in ratio of 2:1 and forming of obtained mixture in extruder. Treacle syrup is introduced in formula mixture in form of powder obtained by spray drying of treacle syrup with dry matter content of 47-56 % in hot air flow at 120-145°C up to humidity of 3.5 % and dispersion of 10-20 mum. Mixture is formed in extruder at 175-180°C followed by caramel mass casting in forms or spinning out. ^ EFFECT: caramel of improved quality, reduced cost due to decreased energy consumption and inexpensive raw materials. ^ 9 ex