PROCESS FOR MANUFACTURING JELLY PASTRY Russian patent published in 1995 - IPC

FIELD: confectionery industry. SUBSTANCE: this process prescribes introducing sodium lactate, sodium citrate or sodium tartrate into gel-forming stock in amount of 0.07 to 1.0 % by mass of finished product, 0.07 to 0.70 % for manufacturing gel candies and 0.20 to 0.1 % of buffer salt by mass of finished product for preparing jelly fruit-paste candies. Further steps are adding glycerine, xylite or sorbent in amount of 0.07 to 0.80 %, including 0.07 to 0.40 % for manufacture of jelly candies, and 0.10 to 0.80 % of polyhydric alcohol by mass of finished product, introducing sugar, syrup and other components into gel-forming solution, boiling, cooling, acidifying and aromatizing thus prepared admixture. Gel stock is then shaped by pouring it in molds. EFFECT: lower rate of consumption of gel-forming stock. 2 cl