FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, mixing peach puree, sugar, dry milk whey, "INGRESAN G-10/K" stabiliser-emulsifier, citric acid and water, the mixture pasteurisation, cooling, freezing, moulding and hardening.
EFFECT: invention allows to produce a frozen dessert having a consistence ensuring the possibility of the dessert consumption without defrostation.
3 cl
Title | Year | Author | Number |
---|---|---|---|
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2502315C1 |
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2502316C1 |
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2502314C1 |
FROZEN DESSERT PRODUCTION METHOD | 2013 |
|
RU2505990C1 |
FROZEN DESSERT PRODUCTION METHOD | 2013 |
|
RU2505991C1 |
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2502317C1 |
FROZEN DESSERT PRODUCTION METHOD | 2013 |
|
RU2525135C1 |
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2491830C1 |
FROZEN DESSERT PRODUCTION METHOD | 2013 |
|
RU2514839C1 |
FROZEN DESSERT PRODUCTION METHOD | 2012 |
|
RU2505989C1 |
Authors
Dates
2013-12-27—Published
2012-08-21—Filed