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

Abstract RU 2253286 C1

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 sarnyensis 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.

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RU 2 253 286 C1

Authors

Kvasenkov O.I.

Dates

2005-06-10Published

2004-02-10Filed