| 摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves whipping fondant syrup while introducing therein CO2-nutmeg in an amount of 9.6 wt% and structuring agent produced from Pythium ultimum micromycet biomass by predetermined process and added in an amount of about 0.06 wt%; forming resultant milk fondant mass by standard process for obtaining of milk fondant. ^ EFFECT: reduced hardening, increased content of biologically active substances, and decreased consumption of structuring agent for producing of milk fondant. |
