Confectionery product and multilayer confectionary item

Abstract

A confectionery product includes: a center of a paste confectionary material including a semisolid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyze sucrose to glucose and fructose; an intermediate layer of chewy candy material; and a layer of amorphous candy material. Also disclosed is a related multilayer confectionary item including such product.

1 . A confectionery product comprising:
 I) a center of a paste confectionary material (PA) comprising a semi-solid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyse sucrose to glucose and fructose;   II) an intermediate layer of chewy candy material (CH);   III) a layer of amorphous candy material (AM).   
     
     
         2 . The confectionary product according to  claim 1  further comprising:
 IV) a first coating (C 1 ) comprising syrup and particulate confectionery material and/or 
 V) an outer hard coating (C 2 ). 
 
     
     
         3 . The confectionary product according to  claim 1  wherein the chewy candy material (CH) comprises sugar, glucose syrup, fat and at least one hydrocolloid. 
     
     
         4 . The confectionary product according to  claim 1  wherein the amorphous candy material (AM) comprises sugar and glucose syrup. 
     
     
         5 . The confectionary product according to  claim 1  wherein the paste material (PA) is at least partially liquefied and the amorphous material (AM) is at least partially crystallized. 
     
     
         6 . A multilayer confectionary item comprising:
 I) a viscous liquid confectionary center obtained by the conversion to a liquid form of a paste confectionary material (PA) comprising a semi-solid fondant wherein a quantity of liquid syrup is less than a quantity of solid sugar crystals, and at least one compound able to hydrolyse sucrose to glucose and fructose;   II) an intermediate layer of chewy candy material surrounding the viscous liquid confectionary center;   III) a layer of at least partially crystallized candy material surrounding the intermediate layer of chewy candy material;   IV) a first coating (C 1 ) comprising syrup and particulate confectionery material and/or   V) an outer hard coating (C 2 ).