FIELD: food industry, in particular, confectionery. SUBSTANCE: composition contains carrot candied peels as candied peels. Method involves using the carrot candied peels of 3-6 mm size prepared by cutting in the form of laminar slices, drying, ageing in sugar syrup of 60-65-% concentration, and their treating under vacuum with addition of 0.1-1.0-% citric acid. Sugar excess is washed by water sprinkling, intensive drying and cutting in determined size. EFFECT: improved quality of sweets. 2 cl
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Authors
Dates
1998-06-20—Published
1997-03-13—Filed