FIELD: confectionery industry.
SUBSTANCE: method involves cooking fondant syrup while adding dry milk; cooling and whipping; in the process of whipping, adding aromatic additive, such as CO2-grit of clove, in an amount of 4.7 wt% and structurizer, such as preparation produced by sequential extracting of Pythium ultimum micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline and water, with following joining of first extract with solid residue, said preparation being added in an amount of 0.06 wt%; forming for obtaining of ready product. Resultant product has increased content of biologically active substances and vitamins of B, C, D, E and F group, carotinoids and microelements and does not harden for 20 days.
EFFECT: improved organoleptical properties, increased content of biologically active substances, low hardening properties, and reduced consumption of structurizer.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257749C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255533C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257750C1 |
METHOD FOR PRODUCING OF MILK FONDANT | 2004 |
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RU2253280C1 |
METHOD FOR MANUFACTURING MILK POMADE | 2004 |
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RU2259770C1 |
METHOD FOR PREPARING OF MILK FONDANT | 2004 |
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RU2257782C1 |
METHOD FOR PRODUCTION OF SUGAR FONDANT | 2004 |
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RU2257733C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
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RU2256360C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
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RU2257116C1 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2255539C1 |
Authors
Dates
2005-06-10—Published
2004-02-02—Filed