FIELD: food industry.
SUBSTANCE: invention is related to food industry, in particular, to production of confectionary products. The jelly filler composition includes sodium alginate of Costaria costata brown alga with residual content of polyphenols in an amount of 1.4-1.6 wt %, tri-basic calcium phosphate in an amount of 0.20-0.26 wt %, sugar in an amount of 36.0-42.0 wt %, stevioside in an amount of 0.10-0.25 wt %, fruit or berry juice in an amount of 16.0-20.0 wt %, citric acid in an amount of 0.10-0.14 wt %, sorbic acid in an amount of 0.10-0.15 wt %, water - balance.
EFFECT: invention allows to enhance strength of the ready jelly filler gel and use the manufactured semi-product for production of confectionary flour products, preferably -tortes, cakes, and pastries.
2 cl, 3 ex
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