METHOD OF PRODUCTION OF GUYABANO (Annona muricata) FRUIT FILLING FOR PASTRY PRODUCTS

摘要

The present utility model discloses a method of producing fruit filling comprising guyabano (Annona muricata) for pastry products. Particularly, the utility model pertains to a fruit filling comprising 35-45 pcnt w/w blended guyabano fruit, 15-25 pcnt w/w sugar, 5-15 pcnt w/w starch, milk and water.