The sugar content of alcohol contg. or alcohol free liq. centre sweets is reduced by admixing the sugar syrup forming the outer shell with 1-3 wt.% of fine pptd. chalk. The thickness of this shell can be reduced due to the mechanical strengthening effect of the admixture. A min. of 20% wt. redn. of sugar is achieved. - The sugar syrup contains 58% sugar syrup prepd. at 80 deg. C and cast into moulds at 40 deg. C.. The alcoholic vehicle may be added to the syrup at 40-50 deg. C, minimising in consequence evpn. losses
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