FIELD: food industry, in particular, confectionery industry. SUBSTANCE: formula of fondant includes protein-and-fat emulsion instead of a part of sweetened condensed whole fat milk. The emulsion is prepared on the base of protein-containing raw material of vegetable origin, sodium hydrocarbonate solution and vegetable refined deodorized oil. All components are taken in determined quantities. EFFECT: stabilization of structuring processes; improved taste of fondant sweets; increased food value and storage life. 2 cl, 2 tbl
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