FIELD: confectionery industry. SUBSTANCE: method of production aerated candies of "Ptichiye moloko" type involves introduction of crystal citric acid in hot agar-sugar syrup at temperature 110-115 C, mixing with simultaneous cooling up to temperature 65-70 C and whipping with protein fat-containing raw material and other additives. EFFECT: improved quality, doubled storage life. 2 cl, 3 ex
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