METHOD FOR PREPARING INVERTED SYRUP FOR FLOUR CONFECTIONARY Russian patent published in 2003 - IPC

FIELD: confectionary and baking industry, public nutrition. SUBSTANCE: method involves mixing granulated sugar and water at stirring and heating to temperature 70-80 C. Citric acid as 10-11% solution is added to sugar solution and brought about to boiling. Inversion is carried out on boiling invertible mixture at temperature 106-109 C for 80-100 min up to the content of dry matters in inverted syrup 78-80% and pH 3.2-4.0. Invention provides reducing the process period in production of inverted syrup. EFFECT: improved and simplified preparing method.