| 摘要 |
a. Method for manufacturing short sticks of crystallised fruit (fruit jellies). b. Method characterised in that the viscous crystallised fruit (fruit jellies), at a temperature of the order of 100 DEG C, is brought to a shaping station where it is poured into open alveolate moulds 2 positioned on the perfectly flat surface of a table 1 capable of being cooled after pouring of the crystallised fruit (fruit jellies), and then, once cooled, the alveolate moulds 2 are brought to a mould-removal station. c. The invention applies to the manufacture of short sticks of crystallised fruit (fruit jellies). <IMAGE> |
