METHOD FOR PRODUCING OF FRUIT PASTILLE IN THE FORM OF CAKE OR ROLL AND PASTILLE PRODUCED BY METHOD Russian patent published in 2004 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves sorting and gauging fruits, preferably apples; removing pits and stems; baking fruits in pans at temperature of 80-100 C in baking chamber; rubbing baked fruits for preparing of pulp; whipping fruit pulp with sugar and yolk; drying pastille mass in sheets at temperature of from 50 C to 75 C until crust is formed on pastille mass surface, with drying procedure being initiated at temperature of about higher value of indicated temperature range and finished at about lower temperature range of indicated temperature range; cooling resultant sheets and oiling with pastille mass; forming into cakes or rolls; slightly drying; cooling; dusting with sugar powder and packing for further realization or storage. Method allows pastille product of regular shape to be obtained. EFFECT: improved quality, thin crust and soft light mass of pastille. 7 cl, 2 ex