Improved Process For A Food Product

Abstract: A process for the preparation of hard boiled candy comprising: 10 to 98% sugar;0.5 to 3% coffee or cocos; 0.1 to 12% edible fat having a melting point greater than 20c; 0.005% to 1.5% edible emulsifier as herein described, and 1 to 6% water where the candy comprises macrodmains of the flavour component which process comprises macrodomains of the flavour component which process comprises the steps of (i) preparing a sugar syrup at a temperature in the range o0f 120 to 155c, (ii) preparint a flavour base comprising 5 to 80 wt% coffee or cocoa, 0.1 to 2 wt% edible emulsifier, and 20 to 95 wt% edible fat having a melting point higher than 20 c by mixing at a temperature of from 35 to 80c; (iii) refining the said flavour base by grinding to prepare a paste with an average particle size less than 20 microns; (iv) mixing a part of the said syrup with the said flavour base in a weight ratio in the range of 1;1 to 60;1 to prepare a flavour based syrup; (v) depositing the said flavour based syrup with the remaing syrup in a weight ratio in the range of 3;1 to 1;3 and (vi) cooling the candy.

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