PROCESS FOR MANUFACTURE OF FRUIT CANDY Russian patent published in 1995 - IPC

FIELD: confectionery and pastry industry. SUBSTANCE: this process includes such steps as introduction of sodium lactate, sodium citrate or sodium tartrate into apple-sugar mixture in amount of 0.03 to 0.52 percent by mass of fruit candy, adding glycerine, sorbent or xylite in amount of 0.04 to 0.62 percent by mass of fruit candy, churning thus prepared admixture with albumen, preparing syrup from sugar, molasses and gel-forming stock, admixing thus prepared syrup with resulting admixture, acidifying, aromatizing and molding fruit candy stock. Finals steps are standing, cutting and drying desired product. EFFECT: lower rate of consumption of gel-forming stock.