FIELD: food industry.
SUBSTANCE: invention is related to food industry and may be used in production of aerated candies. Method provides for preparation of agar-sugar-molasses syrup, where wheat food fibres are added, being mixed with sugar sand, besides content of food fibre makes 1.5 wt % of total candy mass. Then syrup is whipped without cooling together with previously whipped egg white. Produced mass is mixed with fat-containing raw material, whole milk condensed with sugar and other recipe components, and produced candy mass is shaped by pouring into starch molds. Then candy centres are structured. Further they are glased and packed. Using molasses with high sugar content in making syrup makes it possible to increase content of reducing substances in candy mass up to 12-14%.
EFFECT: invention makes it possible to provide for stability of quality characteristics of candies during their shelf life, to improved biological value of product and to reduce duration of production cycle.
5 ex
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