Crystallisation on the product to be cooked (moistened with sugared water) of a fine layer of sugar by cooking in a fat at high temperature with bonding of fine salt by contraction at the time of crystallisation by cooling

摘要

The present invention permits two claims: a. Production of a uniform fine layer of crystallised sugar on the product to be cooked or toasted by cooking in a fat bath (layer) at approximately 160 DEG C or 180 DEG C (hence better preservation and better presentation); b. Retaining the salt (for salted finished products) by trapping on the cooked or toasted product at the time of crystallisation of the sugar, obtained by removing the product from the fat bath. i