Positive hydration method of preparing confectionery and product

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing

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426658, 426572, A23G 300

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active

055871984

ABSTRACT:
The present invention is a new method of making a confectionery mass, such as a nougat, by hydrating sufficiently to form the mass without the need for cooking to drive off moisture. The present invention also includes a product prepared by positively hydrating a mixture of confectionery ingredients including a hydrobinding component and shearform product.

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