SU521877A1 - Method for the production of jelly confectionery - Google Patents
Method for the production of jelly confectioneryInfo
- Publication number
- SU521877A1 SU521877A1 SU2069456A SU2069456A SU521877A1 SU 521877 A1 SU521877 A1 SU 521877A1 SU 2069456 A SU2069456 A SU 2069456A SU 2069456 A SU2069456 A SU 2069456A SU 521877 A1 SU521877 A1 SU 521877A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- agaroid
- mass
- starch
- confectionery
- production
- Prior art date
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Description
Приме р, В варочный аппарат аагру™ жают 55 кх сахарного песка, 10 кг инвертного сЕропа, 8 кг модифвц ровакаого жели- рующего крахмала к 80 кг воды. Смесь уварывают до содержани сухих веществ 35 ввод т 1 кг буфэрной соли (динатрийфосфата ) и 10 кг блочного шоре и продолжают уварЕВанее до содержани в сйропе 7 0% сухЕх вещестп, затам добавл ют 1 кг ага- роида, предварительйо замоченного в воде,Example, In the cooking apparatus of aagru ™, 55 kg of granulated sugar, 10 kg of invert seed, 8 kg of modified gelling starch to 80 kg of water are harvested. The mixture is boiled down to a dry matter content of 35. 1 kg of buffer salt (disodium phosphate) and 10 kg of blocky shore are introduced and continue to be boiled until a content of 7 0% dry matter is added to the syrope, and then 1 kg of agarid soaked in water is added.
и уваривают спроп до содержани 74% сухих веществ.and boil sprop to a content of 74% solids.
Готовую массу озслаждают до 7б°С и ввод т ламоннз10 кислоту и зссенц$ио. Же лейную массу отливают в керамические фор мы, предварительно смазанные инвертным. сироко г.The finished mass is cooled down to 7 ° C and the lamsun acid and sssens are added. The same mass is cast into ceramic molds, pre-lubricated with invert. sirok city
После выстойка массы в формах в тече нйе 20 ;лкн издели выбирают з форм, об- сыпают сахарныл-f песком и после подсушки упаривают.After the mass is stable in the forms for 20, the products are selected from the forms, sprinkled with sugar and sand, and evaporated after drying.
Claims (4)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU2069456A SU521877A1 (en) | 1974-10-21 | 1974-10-21 | Method for the production of jelly confectionery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU2069456A SU521877A1 (en) | 1974-10-21 | 1974-10-21 | Method for the production of jelly confectionery |
Publications (1)
Publication Number | Publication Date |
---|---|
SU521877A1 true SU521877A1 (en) | 1976-07-25 |
Family
ID=20599006
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU2069456A SU521877A1 (en) | 1974-10-21 | 1974-10-21 | Method for the production of jelly confectionery |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU521877A1 (en) |
-
1974
- 1974-10-21 SU SU2069456A patent/SU521877A1/en active
Similar Documents
Publication | Publication Date | Title |
---|---|---|
SU521877A1 (en) | Method for the production of jelly confectionery | |
JPH0239779B2 (en) | ||
US3206315A (en) | Method of making marshmallow | |
SU1732910A1 (en) | Souffle sweetmeat mass production method | |
SU820783A1 (en) | Method of preparing whipped mass olytes | |
SU1755772A1 (en) | Jelly-like confectionary product and method for its production | |
SU568653A1 (en) | Method of obtaining solasodine | |
SU703081A1 (en) | Method of making protein pastry cream | |
GB838667A (en) | Process for forming sodium perborate crumbs | |
JPS59113002A (en) | Production of carrageenan | |
SU99226A1 (en) | The method of obtaining agar jellus from algae Far Eastern anfeltia | |
SU599792A1 (en) | Method of preparing jelly-type confectionery articles | |
SU629911A1 (en) | Method of producing dough for bisquits | |
RU2055487C1 (en) | Composition for preparing gel-base for confectionary and a method of its preparing | |
SU797647A1 (en) | Method of preparing jelly marmalade | |
SU99287A1 (en) | Method of production of marmalade | |
SU565874A1 (en) | Method of obtaining gels of organophilic bentonites | |
JPS559735A (en) | Production of pasted food | |
SU1734652A1 (en) | Method for producing meat products | |
SU91540A1 (en) | The method of obtaining food pepsin from the cattle sychug mucosa | |
SU30153A1 (en) | The method of obtaining soluble organic complex compounds of antimony | |
SU56549A1 (en) | The method of obtaining softener for leather production | |
SU493950A3 (en) | The method of preparation of the fish product | |
SU578944A1 (en) | Method of making agaroid | |
SU118978A1 (en) | Method for producing ion exchange resin |