FIELD: food processing industry, in particular sugar confectionary.
SUBSTANCE: in fondant syrup nutmeg CO2-solvent cake is introduced when fluffing in amount of about 8.9 mass % and preparation obtained from biomass of Mortierella sarnyensis micromycete according to claimed technology is introduced in amount of about 0.05 mass %. Then cream fondant mass is formed according to standard technology to produce target product.
EFFECT: low-hardened cream fondant with increased content of biologically active substances and decreased consumption of structure-forming agent.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2258405C1 |
METHOD FOR MANUFACTURING CREAM POMADE | 2004 |
|
RU2259774C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257758C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2275043C2 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2276851C2 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257756C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2275044C2 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2275045C2 |
METHOD FOR OBTAINING CREAM POMADE | 2004 |
|
RU2259772C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2277342C2 |
Authors
Dates
2005-08-10—Published
2004-02-05—Filed