METHOD FOR PRODUCING OF CONFECTIONERY SUGAR MASS

FIELD: food-processing industry. ^ SUBSTANCE: method involves preparing mixture from portion of fatty component used in an amount of 26-30% by total weight thereof in mixture with sand sugar or sugar powder and nut mass in kneading machine having Z-shaped blades, said blades being positioned for rotation at rotational velocity of 20-30 rev/min at temperature of 30-40 C during 25-30 min until mass having viscosity of 20-50 pas is produced; grinding resultant mass in five-roll mill, with chosen mass viscosity being such that said mass is capable of passing between rolls in an amount of 500-580 kg/hour, in order to produce powdered mass having temperature of 36-39 C; kneading resultant mass while adding remaining portion of fatty component and aromatizer; during kneading, keeping temperature of mass equal to temperature reached during grinding of mixture; setting viscosity of mass within the range of 34-72 pas; fully melting fat and distributing fat in the form of thin film among solid phase particles; after kneading procedure, cooling mass in thin layer until its temperature ranges between 22 C and 24 C. At kneading stage, fatty component may be introduced in plasticized form. Forming of resultant mass is performed immediately after kneading process, at temperature 4-6 C higher than hardening temperature of fat used for producing of mass. ^ EFFECT: improved quality of confectionery mass and wider range of fields of application of this method. ^ 4 cl, 4 ex