1. A method of producing a confectionery product comprising the preparation of whipped toppings mass and weight for the shell comprising a high-boiled sugar syrup dried fruits, shaping of this mass product casing shell, filling the shell of the whipped mass filling, frosting products, characterized in that the dried boiled syrup with preset therein sorbic and citric acid by heating the syrup to a temperature of 112-114 ° C, after which is separated from the high-boiled syrup dried therein which cool and shove rayut chilled jelly mass prepared by dissolving in boiling water premixed gelling agent and sugar as well as their boiling syrup with added recurrent, formed from the syrup after separation of cooked dried fruits therein to a solids content of 73-77% .2. A method for manufacturing a confectionery product according to claim 1, characterized in that sugar syrup is administered sorbic acid and citric acid for the following choice ratios between the components, wt.%: 3. A method for manufacturing a confectionery product according to claim 1, characterized in that a jelly mass with the following choice of the ratio between the components, wt.%: 4. . A method for manufacturing a confectionery product according to claim 1, characterized in that a weight for forming the shell, the next choice of the relation between the components, wt%: 5. A method for manufacturing a confectionery product according to claim 1, characterized in that the mass of the shell is introduced nut kernel and kernel liquor nut grits in an amount of 20.0 wt.% Of the total weight of membranes.1. Способ производства кондитерского изделия, включающий приготовление начинки из сбивной массы, а также массы для оболочки, содержащей уваренные в сахарном сиропе сухофрукты, формование из этой массы оболочки корпуса изделия, заполнение оболочки начинкой из сбивной массы, глазирование изделия, отличающийся тем, что сухофрукты уваривают в сиропе с предварительно введенными в него сорбиновой и лимонной кислото
