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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
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Fondant-creamy sweets comprise powdered sugar, a fat component, pectine, milk products, citric acid, essences, a structure-forming agent, water. Finely powdered grape marc is used as the structure-forming agent in the following ratio of raw material ingredients, weight %: