METHOD FOR MANUFACTURING WHITE CONFECTIONARY GLAZE

FIELD: food industry, confectionary industry. ^ SUBSTANCE: the present innovation deals with manufacturing sugar mass of white confectionary glaze type. First, it is necessary to melt fatty product based upon lauric group at about 55-60°C and mix it with sugar powder at the ratio of fatty product against sugar powder being (30-35):(60-65). Then the mixture obtained should be mixed with a food additive that includes dry milk, native starch, common salt and citric acid. The mass should be reduced to obtain the mass with the size of particles being 20 mcm, not more. The mass should be mixed with sodium citrate and lecithin. Citric acid, sodium citrate and lecithin should be taken at ratio of (0.1-1.61):(0.64-1.0):(0.2-0.5) to obtain mass pH ranged 3.6-4.0. Components of food additive are taken at the following quantity (kg/100 kg fat-sugar mixture): dry milk 1.4-1.6; starch 0.6-0.84; salt 0.01-0.02; citric acid 0.037-0.058. At the stage of introducing sodium citrate the mass could be supplemented with potassium sorbate at the quantity of 0.16-0.2 weight% against total mass of glaze. So, the innovation enables to obtain the glaze being of optimal qualitative values, both in obtaining the glaze at its homogeneous structure and obtaining the glaze of maximally decreased viscosity. ^ EFFECT: higher efficiency of manufacturing. ^ 1 cl, 3 ex