METHOD OF PREPARATION OF AERATED CANDY MASS OF TYPE NOUGAT

摘要

1. A process for the preparation of whipped candy, nougat mass type, characterized in that it comprises preparing a whipped mass under pressure saharopatochnogo syrup, foaming agent mixture and humectant followed by the addition of a fat slurry and a white glaze, which includes powdered sugar, substitute cocoa butter, skimmed milk, whey, soy lecithin, flavor formulation, under uniform agitation and aeration of the mass, after complete dissolution of the white azure added powdered whole milk or skimmed milk, and then finished nougat mass at temperature 87-95 ° C and a density of 0.75-0.9 g / smpostupaet casting method for forming a cell with pre-spilling starch trays or molding combined or bilayer shells by sending trays alternately by first and second heads and the casting vystoyku composed of a first stage for 3 hours at a temperature of 45-50 ° C to crystallize the fat, powdered sugar and the formation of mass of the amorphous structure, sec second stage for 30 minutes at a temperature of 20 ° C to maintain the shape of the third stage and for 4.5 hours at 12 ° C for the stabilization and fixation of the product structure and then supplied to the housing obespudrivanie or purification of starch and glazirovku.2. The method of claim. 1, characterized in that the finished nougat mass is fed to the molding shells with jelly candies or soft caramel, or dairy fillings, wherein the candy mass and pre-cooked filling are fed to the casting head at the same time, filling yacheyku.3 starch. way of