METHOD FOR PRODUCING OF MILK FONDANT Russian patent published in 2005 - IPC

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 nutmeg, in an amount of 9.6 wt% and structurizer, such as preparation produced from Mortierella spinosa var. sterilis micromycet biomass by predetermined process, said preparation being added in an amount of 0.06 wt%; forming resultant fondant mass for obtaining of ready product.

EFFECT: improved organoleptical properties, increased content of biologically active substances, low hardening properties, reduced consumption of structurizer and wider range of novel products prepared with the use of milk fondant.