Method for producing a confectionery product having a sugar-free coating covering

A method for the production of a confectionery product having a sugar-free coating covering, the method comprising:

• a) providing at least one confectionery core, an isomalt-containing coating medium and at least one powdered rice starch isomalt composition, the at least one powdered rice starch isomalt composition having at least 30% by weight of rice starch based on the total weight of the total dry substance of the at least one rice starch isomalt composition, and the at least one powdered rice starch isomalt composition consists of powdered rice starch and isomalt and does not contain gum arabic;
• b) performing an initial coating cycle comprising:
• b1) applying the isomalt-containing coating medium to the at least one confectionery core to obtain a coating layer enveloping the core;
• b2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a coating film;
• and
• b3) crystallizing the coating film obtained in method step b2) of the at least one confectionery core having at least one coating film;
• c) performing at least one subsequent coating cycle comprising:
• c1) applying the isomalt-containing coating medium to the at least one coating film to obtain at least one further coating layer enveloping the core;
• c2) sprinkling the at least one powdered rice starch isomalt composition onto the coating layer enveloping the at least one confectionery core to obtain a further coating film;
• and
• c3) crystallizing the coating film obtained in method step c2) of the at least one confectionery core having at least one coating film;
• X) performing at least one method step to obtain at least one further coating layer enveloping the core, wherein after method step b) and before method step e), the isomalt-containing coating medium is applied at least once to the at least one coating film to obtain at least one further coating layer enveloping the core without subsequent sprinkling of the at least one powdered rice starch isomalt composition onto the coating layer surrounding the at least one confectionery core;
• d) wherein at least one drying is performed at a temperature of 35 to 45° C. for 5 to 45 minutes;
• and wherein after the components used according to the process have been provided in method step a), method step b) is performed once, then method step c) is performed 2 to 15 times, then method step X) is performed 1 to 5 times, immediately afterwards method step d) is performed once, then method step c) is performed 1 to 20 times, wherein afterwards, method step X) is performed 1 to 30 times,
• and wherein the temperature used for the drying step d) is higher than the temperature used for the coating steps b) and c);
• and
• e) obtaining a confectionery product having a sugar-free coating covering.