COMPOSITION AND METHOD FOR PRODUCTION OF CANDY STICK

FIELD: food processing industry, in particular confectionery industry. ^ SUBSTANCE: claimed method in one embodiment includes providing of invert syrup, preparation of basic binder syrup on the base of invert syrup, treacle and honey and addition of glycerin as moisture-retaining additive. According to another embodiment basic binder syrup is prepared on the base of fructose with addition of gum-arabic, citric acid and sodium carboxymethyl cellulose. Syrup is obtained by two-step method. In the first step mixture of fructose and water is boiled down in presence of citric acid, and in the second one gum-arabic and sodium carboxymethyl cellulose are introduced into obtained mixture. Dry component mixture is prepared from oat flakes, extruded product, dehydrated pineapple, orange peel, plum, chocolate frosting, and nuts in specific ratio. Syrup is introduced into abovementioned dry, component mixture candy mass is prepared, formed and pre-packed. ^ EFFECT: candy stick with large spectrum of value properties and long shelf-life. ^ 16 cl, 2 tbl, 11 ex