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. Nutmeg CO₂-solvent cake is used as flavor in amount of about 8.9 mass % and preparation obtained from biomass of Mortierella indohii micromycete in according to claimed technology in amount of about 0.05 mass % is used as structure-forming agent. Then target product is formed according to standard technology.

EFFECT: low-hardening cream fondant with good organoleptic properties, increased content of biologically active substances, decreased consumption of structure-forming agent, and prolonged storage time.