CONFECTIONERY PRODUCT MANUFACTURE METHOD

food-processing industry. SUBSTANCE: method involves preparing confectionery mass and adding powder food additive, such as multicomponent powder semifinished product containing mixture of fruit and/or vegetable component and milk or syrup; mixing it; forming produced mixture. Food additive is produced by spray drying method. To produce wafer and candy, wafer or candy filler containing mentioned food additive is laid between wafer layers in the amount of 5-12 wt.%, fondant candy and hard boiled candy filler, 3-5 wt.% of receipt components. Spray drying method allows finely dispersed powder semifinished products to be obtained. Such products are uniformly distributed in confectionery mass to improve its homogeneity and facilitate intensified structuring process. Mentioned food additive has good moisture retention and, as a result, reduced amount of free moisture in mass. Usage of local and nonstandard raw material, such as apple residues, semifinished squash, carrot, pumpkin, red beet etc, for producing mentioned food additive, allows range of products to be widened. Milk and syrup used as food additive components impart flowability to powder food additive and consequently improve dosage process. EFFECT: improved nutritive and commercial properties of products, increased shelf life and wider range of products. 3 cl, 7 ex