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

FIELD: food processing industry, in particular confectionary industry, sugar fondant production.

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, and forming to produce target product. Clove CO₂-solvent cake in amount of about 4.5 mass % is used as flavor and preparation obtained from biomass of Mortierella hygrophila according to claimed technology in amount of about 0.05 mass % is used as structure-forming agent.

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