| 摘要 |
A mass of cooked sugar, whose temperature is generally comprised between 120 DEG and 150 DEG C (248 DEG and 302 DEG F), is dusted with dextrose which may be flavored and if necessary added with active ingredients. The sugar and dextrose are mixed for a sufficient time. The mass is then divided by suitable means into pastilles which are then precandied by mixing in a turbine with addition of a sugar syrup which may contain gum arabic or gelatin, pre-candying being done in powdered sugar which may be impregnated with aromatic volatile products, active if necessary. The sugar pastilles are then candied in a suitable mixer containing granulated sugar which may also be impregnated with aromatic volatile products and active ingredients if necessary.
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