FIELD: food industry. SUBSTANCE: coconut pulp is introduced to whipped mass in amount of 16-18% to it. Used as gelatinizer is 0.5-0.56% of agar, while 28.3-29.0% of sugar is introduced in confectionery mass. EFFECT: higher quality of candies and their biological value; increased shelf life and broadened assortment of aerated candies.
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