FIELD: food-processing industry, in particular, production of confectioneries.
SUBSTANCE: method involves using complex of gelatinizers: gelling starch and agar-agar; mixing receipt amount of gelatinizer-gelling starch with sand sugar; solving resultant mixture in water at temperature of 78-81 C until full swelling and gelatinization of gelling starch; introducing agar-agar gelatinizer into syrup and heating to temperature of 108-110 C while continuously mixing; 2-3 min before terminating procedure, adding syrup; continuing boiling of resultant mass until dry substance content is 76-78%; cooling produced mass to temperature of 80-85 C.
EFFECT: improved quality of gelled mass and increased quality and prolonged shelf life of ready product.
2 cl, 1 ex
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