FIELD: food industry.
SUBSTANCE: the suggested foundation for ice-cream manufacturing contains beer at 11-13% density kept up to 7-8 d in the state of complete rest and temperature of -7 - -8 C at the following ratio of components, per 100 g of ready-to-use product: thickening agent 0.1-1.0 g; beer - the rest. Foundation may contain either the whole milk or reconstituted milk per 100 g of the product: thickening agent 0.1-1.0; milk 0.5-60 g; beer - the rest.
EFFECT: higher efficiency.
1 cl
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