METHOD FOR PREPARATION OF INVERT SYRUP FOR FLOUR CONFECTIONERY GOODS
FIELD: food industry. ^ SUBSTANCE: invert syrup preparation method envisages dissolution of sugar sand in water (while stirring) at a ratio of 1:0.24-0.29. A citric acid solution is introduced in an amount of 0.35% of sugar sand and stirring is performed during 15-20 minutes at a temperature of 70-9...
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