FIELD: confectionery industry; may be used for production of sweets cores of creamed sweets, cakes, etc. SUBSTANCE: method involves preparation of sugar syrup with glycerine and jelling agent as agaroid, whipping egg white and berries grated with sugar in ratio 1:1, introduction of agaroid-sugar syrup in whipped mass at temperature 85-90 C, and addition at mixing of butter, concentrated milk and additive. EFFECT: improved quality; reduced time of technological process and jelly-formation period; reduced cost price. 2 tbl, 8 ex
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Authors
Dates
1999-04-20—Published
1996-07-31—Filed