摘要 |
FIELD: confectionery industry. ^ SUBSTANCE: method involves cooking fondant syrup while adding dry milk; cooling and whipping; in the process of whipping, adding aromatic additive, such as CO2-grit of nutmeg, in an amount of 9.6 wt% and structurizer, such as preparation produced from Saprolegnia parasitica micromycet biomass by predetermined process, said preparation being added in an amount of 0.06 wt%; forming by standard forming method for obtaining of ready product. ^ EFFECT: improved organoleptical properties, increased content of biologically active substances, low hardening properties, reduced consumption of structurizer and wider range of novel products prepared with the use of milk fondant.
|