METHOD FOR PRODUCTION OF CREAM FONDANT Russian patent published in 2006 - IPC A23G3/00 C12P1/00 C12P1/02 

FIELD: food processing industry, in particular confectionary industry.

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. Nutmeg CO₂-solvent cake in amount of about 8.9 mass % is used as flavor and preparation obtained from biomass of Mortierella sepedonioides micromycete according to claimed technology in amount of about 0.05 mass % is used as structure-forming agent.

EFFECT: cream fondant with increased content of biologically active substances and decreased consumption of structure-forming agent.