| abstract |
FIELD: confectionery industry. SUBSTANCE: candy mass comprises core of soft caramel, stabilizing layer of soft caramel adapted for covering said core, and panned coat. Candy mass also comprises sweetener, such as hydrated isomaltose or mixture of 1,1-GPS, 1,1-GPM and 1,6-GPS. Method involves producing light caramel mass for core and stabilizing layer mass; drawing or blowing soft caramel mass for core and stabilizing layer mass; joining said masses; forming, with following panning of produced cores. Method provides stable form of core to allow cores to be molded and panned. Obtained candies are not too soft and do not stick to teeth, at the same time candies are not too hard so that they may be chewed. Panned coat is difficult to be sheared and is crunchy. Individual candies do not adhere to one another. EFFECT: increased efficiency and improved quality of product. 14 cl, 2 ex |