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, its cooling and fluffing with simultaneous addition of flavor and structure-forming agent followed by target product forming. Nutmeg CO₂-solvent cake is used as flavor in amount of about 8.9 mass % and preparation obtained from biomass of Mortierella globulifera micromycete by claimed technology in amount of about 0.05 mass % is used as structure-forming agent.

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