FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, mixing apricot puree, sugar, inuline, "INGRESAN G-10/K" stabiliser-emulsifier, "Apricot" flavouring agent, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.
EFFECT: invention allows to produce a frozen dessert based on vegetal raw materials, having a consistence ensuring the possibility of the dessert consumption without defrostation.
3 cl
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FROZEN DESSERT PRODUCTION METHOD | 2012 |
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Authors
Dates
2013-12-27—Published
2012-08-21—Filed