Dissolve the stearic acid in the isopropanol. Dissolve the gelatin in the requisite amount of warm water and bend in the glucose syrup. Place the icing sugar in the bowl of the mixer. Add the liquid components and work into the batch. Check that the mixture forms a ball when held in the hand. If the mix is of satisfactory consistency, granulate and pass through a suitable mesh (normally #6) to form a small granular mix. Spread the crumbled dough on a tray and transfer to drying ovens. Dry at 60'C (140'F) for 10 hr. Transfer to a tumbler mixer and add the lubricant and flavoring. Mix. Transfer to the tableting units and compress to shape.
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