METHOD FOR PRODUCTION OF CREAM FONDANT Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes boiling of fondant syrup with dairy butter and condensed milk, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent followed by target product forming. Clove CO₂-solvent cake in amount of about 4.5 mass % is used as flavor and preparation obtained from biomass of Pythium insidiosum micromycete according to claimed technology in amount of about 0.05 mass % is used as structure-forming agent. Then cream fondant mass is formed according to standard technology to produce target product.

EFFECT: low-hardening cream fondant with increased content of biologically active substances, decreased consumption of structure-forming agent and long-term storage.