METHOD FOR PRODUCTION OF CREAM 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 8.9 mass % and preparation obtained from biomass of Mortierella beljacovae 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.