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 fondant syrup fluffing with simultaneous addition of nutmeg CO₂-solvent cake in amount of about 8.9 mass % and preparation obtained from biomass of Mortierella alliaceae micromycete according to claimed technology in amount of about 0.05 mass %. Then cream fondant mass is formed according to standard technology to obtain target product.

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