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

FIELD: food processing industry, in particular sugar confectionary.

SUBSTANCE: in fondant syrup nutmeg CO₂-solvent cake is introduced when fluffing in amount of about 9.6 mass % and preparation obtained from biomass of Mortierella verticillata micromycete according to claimed technology is introduced in amount of about 0.06 mass %. Then milk fondant mass is formed according to standard technology to produce target product.

EFFECT: low-hardening milk fondant with increased content of biologically active substances and decreased consumption of structure-forming agent.

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