FIELD: dairy industry. SUBSTANCE: ice-cream is packaged by portions for realization and each portion is made on the dairy base, covered with glaze and packaged into nontransparent packing. At least one of portion is made with addition of the food dye at amount no alternating its taste quality and distinction from other by color. EFFECT: decreased cost, broadened assortment, improved properties of an article, increased consumption's capacity and adaptability of an article for the use of advertisement for using in raffle and surprise effect; improved quality of product.
| Title | Year | Author | Number |
|---|---|---|---|
| ICE-CREAM | 1999 |
|
RU2177230C2 |
| METHOD OF ICE-CREAM PRODUCTION | 2000 |
|
RU2199232C2 |
| SWEET FOOD ICE | 2015 |
|
RU2610710C2 |
| METHOD OF PREPARING CONFECTIONERY PRODUCT | 1998 |
|
RU2151518C1 |
| CONFECTIONARY PRODUCT | 2019 |
|
RU2713710C1 |
| STAMP | 1999 |
|
RU2142652C1 |
| "WATER-IN-OIL" EMULSION FOR COVERING FROZEN CONFECTIONARY PRODUCTS, METHOD FOR ITS OBTAINING, FROZEN CONFECTIONARY PRODUCT (VARIANTS) AND METHOD FOR ITS OBTAINING (VARIANTS) | 1999 |
|
RU2242137C2 |
| METHOD FOR PRODUCING FERMENTED MILK ICE CREAM WITH FUNCTIONAL PROPERTIES | 2020 |
|
RU2761657C1 |
| POST CARD | 2000 |
|
RU2200672C2 |
| METHOD OF PRODUCTION OF ICE-CREAM | 2007 |
|
RU2338386C1 |
