Patent ID: 8158182
Filing Date: 2012-04-17
Classification: A23G,A23L,A23P

Abstract:
1. A method for forming a sweetened intermediate moisture food product, comprising the steps of: A. forming a hot sweetened intermediate moisture flowable confectionary slurry without drying by 1. admixing 2. heating the wet blend to temperatures ranging from about 70 to 100° C. without moisture addition to form a hot wet blend, B. forming a viscous hot sweetened flowable confectionary slurry by working the hot wet blend for at least 20 minutes until the thickeners are fully hydrated, establishing a molasses-type consistency with a viscosity of about 500,000 to 2,000,000 cps and a water activity of 0.65 or less: C. forming the viscous hot sweetened intermediate flowable confectionary slurry into individually shaped and sized pieces by cutting the viscous hot sweetened flowable confectionary slurry; and, D. cooling the pieces and forming a solid pliable sweetened food product.