| 摘要 |
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 added in an amount of about 4.5 wt%. Structuring agent used is preparation produced by sequential extracting of Mortierella parvispora 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. Said preparation is added in an amount of about 0.05 wt%. ^ EFFECT: provision for obtaining of low-hardening cream fondant with increased content of biologically active substances and decreased consumption of structuring agent.
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