FIELD: confectionery industry.
SUBSTANCE: method involves cooking fondant syrup while adding butter and condensed milk; cooling and whipping while adding aromatic additive and structuring agent; forming for obtaining of cream fondant. Aromatic additive used in the process is coarsely cut CO2-clove utilized in an amount of 4.5 wt%. Structuring agent used is preparation added in an amount of about 0.05 wt%, said preparation being produced by sequential extracting of Pythium catenulatum micromycet biomass with the use of non-polar liquefied gas, water, alkaline, water, acid, water, alkaline, and water, with following joining of first extract with solid residue.
EFFECT: increased content of biologically active substances, reduced hardening of cream fondant and decreased consumption of structuring agent.
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257117C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2256361C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2256360C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2255551C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257771C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2276856C2 |
METHOD FOR PRODUCTION OF MILK FONDANT | 2004 |
|
RU2257749C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2257759C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2255542C1 |
METHOD FOR PRODUCTION OF CREAM FONDANT | 2004 |
|
RU2255547C1 |
Authors
Dates
2005-08-10—Published
2004-02-09—Filed