FIELD: confectionery industry. SUBSTANCE: method involves boiling of sugar syrup on juice of the 2nd expressing which is prepared by addition of water to pomace with the following pressing of said mixture. Then added are juice of the 1st expressing, and 10-% solution of mixture of citric and succinic acids. EFFECT: increased dietetic properties and food value of syrup, and reduced its cost price. 3 ex
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