FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular, to production of finishing semi-finished jelly glaze for finishing various confectionary products. Confectionary jelly glaze includes sugar sand, glucose syrup, white chocolate, condensed milk, gelatine, agar, dye and water at the following ratio of initial components, wt%: granulated sugar – 25.0–25.5; glucose syrup – 25.0–25.5; white chocolate–25.0–25.5; condensed milk – 16.7–17.0; gelatin – 1.8–1.9; agar – 0.1–0.2; dye – 0.10–0.15; water – balance up to 100 %.
EFFECT: invention has improved organoleptic and processing properties, expressed by high homogeneity, elasticity, glaze density, high glaze working temperature and optimal glazing capacity.
1 cl, 2 ex
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