FIELD: food production industry. SUBSTANCE: method particularly relates to confectionery. According to method, initially granulated sugar is mixed with citric pectin in proportion of (2.5-3.5):1. Dry pectin-sugar mixture is dissolved in water. Added to thus produced solution are sodium lactate, citric acid, flavoring agent, and pigmentary agent. Produced mixture is cooked by steam under pressure of 2.5-3 atm to moisture content of 23-23.5%. Then, mass is poured into starch forms with cells. Preliminary placed in each cell are raisin and kernel of hazel-nut which is crushed and fried. Candy bodies are freed from starch and subjected to glazing. Application of aforesaid method allows for producing candies of high quality characteristics. It also allows for widening range of candy of given type. EFFECT: higher efficiency. 1 cl, 1 ex
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Authors
Dates
1999-10-10—Published
1998-12-28—Filed