METHOD OF PRODUCTION OF FRUIT-BERRY FRUIT-PASTE CANDY GLAZED WITH CHOCOLATE GLAZE Russian patent published in 1996 - IPC

FIELD: food industry. SUBSTANCE: method involves raw preparing for production, preparing sugar-fruit-berry mixture that contains fruit-berry puree, granulated sugar, sodium lactate, milled reusable waste and an aqueous-pectin liquid at ratio of pectin to water 1:15. Content of dry matter in mixture is 57-68%. Fruit-berry mixture is prepared on apple puree base which is added to mixture at amount 295-305 kg/t ready product. Prepared sugar-fruit-berry mixture is boiled out, then fruit-paste candy is prepared by mixing boiled out sugar-fruit-berry mixture with acid. Prepared fruit-paste candy is formed, subjected for gel-formation, formed and covered with chocolate glaze. EFFECT: good taste of product.