RU2155495C1 - Ice-cream production method - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: method involves spilling sugar-containing component and/or other bulk components into vessel, containing mixture prepared from at least part of receipt components, from the level higher than upper surface of vessel at feeding rate having speed vector variable in height and plane, with vertical component of vector being reduced and horizontal component, including tangential component in plan, being increased while added component is approaching to surface of mixture in vessel, and with at least partial two-dimensional or three-dimensional divergent distribution of speed vectors of particles of bulk components in zones of approach and penetration into mixture in vessel. Bulk components are supplied in continuous and uniform mode of supplying, or in continuous mode with changing of intensity per unit of time, or in intermittent-pulsed mode, or in portions, including at least partially before and/or after feeding into vessel of amounts of components insufficient for full quantities of receipt components. Feeding of at least portion of components into vessel may be combined with introducing of additional amount of components specified by receipt, or part of soluble or insoluble bulk components are introduced in preliminarily solved or suspended state into vessel, respectively. EFFECT: improved quality of product, increased yield by qualitative improvement of component mixing process, reduced labor, time and power consumption. 26 cl

Description

 The invention can be used in the dairy industry.

 A known method of production, storage and preparation for the sale of ice cream, providing for the delivery of basic raw materials, their acceptance, unloading, sorting, weighing, cooling, shipping for processing, preparing a mixture consisting of basic raw materials, flavoring agent, stabilizer and sweetener, filtering the mixture, its pasteurization, homogenization, cooling, storage, milling, additives and hardening, packaging of the finished product in containers and loading into containers, storage of containers, storage and protractor An ovka to the distribution network (Technological instruction for the production of ice cream, Moscow, Agropromizdat, 1998, pp. 24-120).

 Closest to the invention in its essence and the achieved result is a method of producing ice cream, which involves preparing a mixture in a container containing recipe components: the main raw materials, including liquid, soluble soluble and insoluble components, including a sugar-containing component, flavoring agent and stabilizer, filtering the resulting mixtures, pasteurization, homogenization, cooling, freezing, hardening and packaging (RU 2073457 C1, 02.20.97).

 The disadvantage of this method is the lack of manufacturability of mixing the components and obtaining a homogeneous structure at a relatively high cost of time and energy, which negatively affects the output and quality of the products.

 The objective of the present invention is to improve the quality of products while increasing its output due to a qualitative improvement in the process of mixing the components while reducing labor and energy costs, as well as time.

 The problem is achieved due to the fact that in the method of producing ice cream, which involves preparing a mixture in a container containing prescription components: the main raw materials, including liquid, soluble soluble and insoluble components, including a sugar-containing component, flavor and stabilizer, filtering the resulting mixture, pasteurization , homogenization, cooling, freezing, hardening and packaging, according to the invention, the sugar-containing component and / or other bulk components are fed into the prepared, according to At the very least, from a part of the recipe components, the mixture is in the container, and the bulk is fed from a level that is higher than the upper surface of the container and has a variable feedrate vector, the vertical component of which is reduced, and the horizontal component, including radial and / or tangential in plan, - increase with approaching the surface of the above mixture in the tank, and at least with a partial two-dimensional or three-dimensional divergent distribution of particle velocity vectors to the rash them in the zones of approach and their entry into the above mixture in the tank, while at least part of the bulk is fed continuously uniformly, or continuously with a change in the flow rate per unit time, or intermittently-pulse, or in portions, including at least partially before and / or after feeding into the mixing tank the recipe components that are missing to the full amount, or the process of feeding at least part of the granular to the mixing tank is at least partially combined with the introduction of an additional Looking formulation amounts of the components, or at least part of the soluble or insoluble bulk introduced respectively in pre-dissolved or slurried in a mixing vessel.

 Moreover, to prepare the mixture can additionally use dye and / or flavor.

As the main raw material, milk or fruit or vegetable raw materials can be used, or food colors and / or flavorings are additionally used to prepare the mixture, moreover, food agar and / or agaroid, food sodium alginate, and / or gelatin are used as stabilizer food-grade and / or sodium caseinate, and / or water-soluble methyl cellulose, and / or dry apple pectin, and / or gelling potato starch, and when used as a stabilizer of flour and / or corn starch, the pasteurization temperature is ulation 85-95 ^o C, as a flavor filler used coffee and / or chicory, and / or syrup tiramusu and / or cocoa products, and / or chicken eggs and / or nuts, pralines, and / or fruit juices, mashed potatoes, as additives, use whole fruits and / or slices, and / or nuts slices, and / or chocolate and waffle chips, and / or raisins, and / or candied fruits, use dye as food colors natural food concentrated elderberry, and / or chokeberry, and / or blackcurrant, and / or grape, and / or beetroot powder, and / and whether the colorant is beet-tea, and / or carrot concentrate, arovanilin, and / or vanillin, and / or vanilla, and / or ethyl vanillin are used as flavoring, whole cow milk and / or skim milk are used as raw milk, and / or Condensed whole milk with sugar, and / or whole cow’s milk powder, and / or skimmed cow’s milk powder, and / or cow’s milk cream and / or milk whey, fruits and berries are used as fruit and berry raw materials and / or products of their processing, as vegetable raw materials used lick carrots and / or beets, and / or tomatoes, melons and / or their processed products.

Sugar can be delivered in bags filled to 75-85% of their capacity, and after weighing, they are placed on pallets in rows in rows with the location on the edge of each row of at least one bag in a direction transverse to the direction of the remaining bags of this row, moreover in each overlying row, a bag stacked across the rest of the bags of this row is placed on the other edge relative to a bag stacked across in the underlying row, and when shipped for processing, the granulated sugar is fed into the bags with a lifting device the overlying floor into the room located above the room in which the mixing tank for preparing the mixture is installed, both rooms communicating with each other by a supply pipe with a receiving hopper in its upper part, located in the overlying room, and an inclined section located in its lower part, whose axis located at a variable angle to the horizon, varying in the range from the maximum value equal to the angle of inclination of the axis of the upper part or upper half of the pipe to the minimum value tending to well lu or passing through zero and acquiring the opposite value, and having an outlet located in the tank, and the upper part of the supply pipe is mounted vertically or with a deviation from the vertical in the range from 0 ^o to 45 ^o C, and when preparing the mixture, granulated sugar is poured from the bags into the hopper of the feed pipe and through its outlet - into the mixing tank.

Whole milk can be delivered in tankers with a capacity of 3.5-4 tons and / or flasks with a capacity of 38 l with a shelter to prevent a temperature increase in the summer and freezing in the winter, and after delivery they analyze the milk, in which its quantity, density, acidity, temperature and fat content in it, as well as make an organoleptic assessment of milk, and after delivery, milk from tankers by pipeline or from flasks is transferred to a receiving bath and / or storage tanks with brine cooling, milk is used with acidity neprevyshayuschey 21 T ^o and directed to the production of either immediately, or are subjected to pasteurization at a temperature of 75 or 85 ^o C for 15-20 respectively and 3 ^o 5 minutes, then cooled to ^o C +1 - - 2 ^o C and stored at this temperature for no more than a day with constant stirring with stirrers to prevent fat sludge, milk powder is delivered in metal and / or combined cans, and / or in plywood drums, and / or in cardboard boxes in which they are placed bags of parchment, or steam finirovannoy or waxed paper, or polymeric films; milk powder is used whole and / or non-fat with a content of 4-7% moisture, 93-96% of milk solids and not less than 25% fat, the acidity of reconstituted milk powder with a content of 12% solids of 20-22 ^o T, and skimmed milk powder - 21-22 ^o T, while powdered milk in cans, plywood drums and cardboard boxes with plastic liners is stored at a temperature of 1-10 ^o C and relative humidity not higher than 85% for no more than 8 months, and milk powder in plywood drums and cardboard boxes with parchment inserts, Whether waxed or waxed paper was stored at a temperature of 1-20 ^o C no more than 3 months; butter is used unsalted or peasant premium with a fat content of 82.5% and 72.5%, respectively, water 16% and 25%, respectively, and somo content in peasant oil, comprising 2.5%, and the butter is delivered in cardboard, or plank or plywood boxes lined with parchment and stored at a temperature of -18 ^o C and a relative humidity of 80-85% for 6 to 12 months, and before preparing the mixture, the butter is melted on removable heated grids that are made of tubes with a diameter of 20 mm and diameter distribution tubes 80 mm, in which steam is passed with a temperature of the tubes 40-80 ^o C.

When milk is accepted, it can be sorted depending on the physicochemical and bacteriological parameters, followed by its separation into first, second and non-sorted varieties, after which milk is purified from mechanical impurities by filtration using a filter material, or using a milk separator, moreover milk are cleaned after preheating to 35-45 ^o C temperature or purification is carried out cold milk with the acidity without heating milk above 18 ^o C and the total amount of Ni Content 1 ml of the microorganisms which are not higher than 500 thousand. cells or milk carried baktofugirovaniem purification to remove up to 98% contained therein microorganisms by increasing centralized speeds without thermal treatment and cooling of the milk leads to 2-4 ^o C.

When preparing a creamy mixture, sugar can be used with a sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3, 50%, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with 82.00% milk fat, somo 2.00%, 84.00% solids, vanillin cremodan at the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49,030
Whole Milk - 630,000
Drinking water - 75,458
Premium wheat flour - 7,500
Import butter - 95,061
Vanillin - 0,100
Cremodan - 2,500
When preparing a mixture, ice cream can use granulated sugar with a beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3, 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, imported butter with milk fat content 82.00%, somo 2.00%, solids 84.00%, vanillin cremodan at the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skim condensed milk - 48.610
Whole Milk - 620,000
Drinking water - 25,732
Premium wheat flour - 7,500
Import butter - 155,707
Vanillin - 0,100
Cremodan - 2,000
When preparing a flavored creamy mixture, sugar can be used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3 , 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00% , dye pineapple, cremodan, pineapple flavor with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140.350
Skimmed milk powder - 48.234
Whole Milk - 630,000
Drinking water - 64,452
Premium wheat flour - 7,500
Peasant oil of the highest grade - 106.649
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
When preparing a cream creme brulee mixture, sugar can be used with beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk content fat 3.40%, somo 8.10% and solids 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, syrup cream brulee with a milk fat content of 3.91%, somo 9.20%, beet sugar 59.91% and solids 73.02%, gelatin at the following content per 1000 kg s Darya, kg:
Sugar sand - 60,285
Skimmed milk powder - 36.518
Whole Milk - 600,000
Drinking water - 48,493
Premium peasant oil - 101,704
Creme Brulee Syrup - 150,000
Gelatin - 3,000
In the preparation of a creamy chocolate mixture, sugar can be used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3 , 60%, somo 8.10% and solids 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, cocoa with a dry content substances 94.00%, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 150.376
Skimmed milk powder - 28.649
Whole Milk - 630,000
Drinking water - 61.826
Peasant oil of the highest grade - 106.649
Cocoa - 20,000
Cremodan - 2,500
When preparing a milk mixture, sugar can be used with a sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3, 50%, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with 82.00% milk fat, somo 2.00%, 84.00% solids, vanillin cremodan at the following content per 1000 kg of raw materials, kg:
Sugar sand - 155,388
Skimmed milk powder - 43.168
Whole Milk - 720,000
Drinking water - 58,393
Premium wheat flour - 7,500
Import butter - 11.951
Vanillin - 0,100
Cremodan - 3,500
When preparing a mixture of milk chocolate, sugar can be used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3 , 70%, somo 8.10% and solids 11.80%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo 2.00%, solids 84.00%, cocoa with a solids content of 94.00%, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 175,438
Skimmed milk powder - 23.621
Whole Milk - 720,000
Drinking water - 39,746
Premium wheat flour - 7,500
Import butter - 10.195
Cocoa - 20,000 kg
Cremodan - 3,500
When preparing a fruit-and-berry mixture, sugar can be used with sugar content of beet sugar 99.75% and solids 99.75%, drinking water, premium wheat flour, apple puree with a solids content of 10.00%, citric acid with the following content per 1000 kg of raw materials, kg:
Sugar sand - 260,651
Drinking water - 408.349
Premium Wheat Flour - 30,000
Apple Puree - 300,000
Citric acid - 1,000 kg
When preparing a mixture of Vladimir cream, a mixture of Vladimir ice cream, a mixture of flavored Vladimir cream, a mixture of Vladimir cream brulee cream, a mixture of Vladimir chocolate cream, a mixture of Vladimir milk and a mixture of Vladimir chocolate milk, coconut oil with a milk fat content of at least 99 can be used along with butter , 90%, and the content of coconut oil is taken as constituting 10-50% of the required amount of butter according to the recipe.

When preparing a creamy Vladimir mixture, sugar can be used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3 , 50%, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo 2.00%, solids 84.00%, coconut oil, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49.982
Whole Milk - 630,000
Drinking water - 82,692
Premium wheat flour - 7,500
Import butter - 49.375
Coconut Oil - 37,500
Vanillin - 0,100
Cremodan - 2,500
When preparing the mixture, Vladimir ice cream can use granulated sugar with a beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3 , 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, imported butter with milk fat content 82.00%, somo 2.00%, solids 84.00%, coconut oil with a milk fat content of 99.90% and solids of 99.90%, vanillin, cremodan with the following content per 1000 kg of cheese ia, kg:
Sugar sand - 140,351
Skimmed milk powder - 49.879
Whole Milk - 620,000
Drinking water - 35.379
Premium wheat flour - 7,500
Import butter - 94,792
Coconut Oil - 50,000
Vanillin - 0,100
Cremodan - 2,000 kg
When preparing a flavored creamy Vladimir mixture, sugar can be used with 99.75% beet sugar and 99.75% solids, skimmed milk powder with 96.00% somo and 96.00% solids, whole milk with milk fat 3.60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00 %, coconut oil with a milk fat content of 99.90% and solids of 99.90%, dye pineapple, cream Odan, pineapple flavor with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140.350
Skimmed milk powder - 49.579
Whole Milk - 630,000
Drinking water - 77,280
Premium wheat flour - 7,500
Premium peasant oil - 54,976
Coconut Oil - 37,500
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
When preparing a mixture of creamy creme brulee Vladimir can use granulated sugar with a content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with a content milk fat 3.40%, somo 8.10% and solids 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, oil coconut with a milk fat content of 99.90% and solids of 99.90%, creme brulee syrup with a milk fat content of 3.91%, somo 9.20%, beets between primary sugar 59.91% solids and 73.02%, gelatin at the following content per 1000 kg of feed, kg:
Sugar sand - 60,285
Skimmed milk powder - 37.863
Whole Milk - 600,000
Drinking water - 61,321
Premium peasant oil - 50,031
Coconut Oil - 37,500
Creme Brulee Syrup - 150,000
Gelatin - 3,000
When preparing a mixture of creamy Vladimir chocolate, you can use granulated sugar with beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat 3.60%, somo 8.10% and solids 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, coconut oil with with a milk fat content of 99.90% and a solids content of 99.90%, cocoa with a solids content of 94.00%, cremodan with the following holding per 1000 kg of raw materials, kg:
Sugar sand - 150.376
Skimmed condensed milk - 29,995
Whole Milk - 630,000
Drinking water - 74,653
Premium peasant oil - 54,976
Coconut Oil - 37,500
Cocoa - 20,000
Cremodan - 2,500
The preparation of the mixture can be carried out in accordance with the formulations, which are calculated on the basis of the actual availability of raw materials and their composition, moreover, the mixture is filtered at a temperature of 35-45 ^o C to remove insoluble lumps of raw materials and various mechanical impurities from the mixture; pasteurization of the mixture outside the pasteurized-cooling plant is carried out at a temperature of from 80 to 85 ^o C with a holding time of from 50 to 60 s, or pasteurization of the mixture in a tubular pasteurizer is carried out at a temperature of 80 to 85 ^o C with a holding of 50-60 s, or at a temperature of 92 to 95 ^o C with maintaining the indicated temperatures during the movement of the mixture in the tubular channels for at least 3-5 s, and / or when the mixture passes through the tubular channels at least 10% of their total length, or pasteurization in a batch apparatus is carried out at temperature 68-72 ^o C with exposure from 25 to 30 minutes, at a temperature of 73-77 ^o C with a holding time of 15 to 20 minutes, at a temperature of 78-82 ^o C with a holding time of 8 to 10 minutes, at a temperature of 83-87 ^o C with a holding time of 3 to 5 minutes, homogenization on a one-stage homogenizer for the milk mixture is carried out at a pressure of from 12.5 to 15.0 MPa, cream mixture from 10.0 to 12.5 MPa, ice cream from 7.0 to 9.0 MPa and on a two-stage pressure homogenizer at the first stage corresponds to the pressure for each type of mixture on a single-stage homogenizer, the pressure in the second stage for all types of mixture is from 4.5 to 5.0 MPa, milling of the mixture bred at a temperature of from -2.3 to -4.5 ^o C depending on the composition of the mixture, moreover, when freezing the mixture in freezers of periodic action, overrun for milk ice cream is at least 50%, when freezing the mixture in freezers of periodic action, overrun for cream ice cream and ice cream is at least 60%, when milling the mixture in freezers of periodic action, overrun for fruit ice cream is at least 40%, when freezing the mixture in freezers, overrun of ice cream is about t 60 to 120%, the packaged ice cream is quenched in an air stream with a temperature of from -25 to -37 ^o C, mainly in containers with liners made of plastic film, and after hardening, the temperature of the packaged ice cream is not higher than -10 ^o C, and the tempering of bulk ice cream is carried out when the air temperature is not higher than -18 ^o C, also mainly in containers with liners made of plastic film, and after hardening, the temperature of the weight ice cream is not higher than 12 ^o C, while before storage, the packaged ice cream is filled up they are stored in quenching chambers or storage chambers for 24 to 36 hours

 In the manufacture of coffee ice cream and ice cream with chicory, coffee and chicory are introduced into the mixture in the form of an aqueous extract or chicory is used as an extract with a solids content of 70.0%, the mass fraction of which is at least 1% by weight of the ice cream; in the production of creme brulee ice cream, dairy with the addition of at least 10% creme brulee syrup is used as the main raw material; in the manufacture of chocolate ice cream, milk is used as the main raw material with at least 1% cocoa powder or at least 3.5% chocolate or chocolate cake mix.

 In the production of ice cream, in which chicken eggs or egg powder is used, the contents of chicken eggs are ground with sugar and introduced into the mixture before pasteurization, and when using egg powder, the latter is mixed with dry ingredients and introduced into a mixing bath; in the production of nut ice cream, nuts are used in the form of a paste with sugar, which is added to the milk base with a content of at least 6% of nuts in a pureed form relative to the weight of the finished ice cream, and in the production of ice cream with nuts, nuts are used in crushed form; in the production of ice cream with fruits and berries, strawberries and / or raspberries and / or black currants and / or cherries and / or apples and / or aronia and / or apricots and / or are used as fruits and berries. peaches, and / or tangerines, and / or plums, and / or cranberries, while when milling the mixture in continuous freezers, the fruits and berries are added to the cooled mixture with vigorous stirring immediately before freezing, and when freezing the mixture in periodic freezers or ice makers , fruits and berries contribute before finished by freezing or into ready-made ice cream immediately after it leaves the freezer; in the production of ice cream with chocolate and waffle chips, the latter is introduced at the end of the freezer during milling of the mixture in the batch freezers, during the freezing of the mixture in the continuous freezers, the chocolate and wafer chips are added immediately after milling; in the production of ice cream with candied fruits and raisins, the latter is added to the mixture during freezing or in the finished ice cream; in the manufacture of ice cream with vitamin C, an aqueous solution of vitamin C is used, which is introduced into the cooled mixture immediately before freezing at the rate of 399-401 g per 1 ton of ice cream, and vitamin C is used in the form of a concentrate, which is introduced into the measured bath of the freezer of periodic action or in the receiving tank of a milling cutter of continuous action.

In the production of multilayer ice cream, two types of ice cream are used with layers of ice cream uneven in color; in the production of ice cream, methyl cellulose, potato carboxymethyl starch, gelatin, pectin, agaroid, gelling starch, flour are used as a stabilizer, while the methyl cellulose solution is introduced into a cooled mixture, using caramel syrup with sugar to prevent crystallization of sucrose with sugar weighing no more than 6% by weight of ice cream or invert syrup, and after cooling or during cooling, citric acid and / or tartaric acid are added to the mixture and aromatic substances; in the production of aromatic ice cream use a solution of sugar and a stabilizer in water, which is pasteurized at a temperature of 73-77 ^o C for 28-32 min, filtered and cooled to a temperature of 2 to 6 ^o C, and 50% is introduced into the chilled sugar base before milling - a solution of food acid, as well as solutions of aromatic and coloring substances; in the production of amateur ice cream - Snezhinka milk-based ice cream, corn starch weighing at least 3% by weight of the product is used as stabilizer, while starch is introduced into the mixture in dry form, pasteurization of the mixture is carried out at a temperature of 91-95 ^o C exposure of 13-17 minutes, and with the introduction of pre-gelatinized starch in the hot mixture, pasteurization of the mixture is carried out at a temperature of 88-92 ^o C with an exposure of 8-12 minutes

 In the production of Antarctica ice cream, milk raw materials and invert syrup can be used, and gelling starch in an amount of at least 2.5% by weight of the product is used as stabilizer; in the production of ice cream "Polyus" use dairy raw materials, granulated sugar, gelling starch; in the production of Snegurochka ice cream, a protein concentrate obtained by ultrafiltration in an amount of not less than 3% by weight of the product is used, and the whey protein concentrate is added dry to the harvesting bath, pre-mixed with sugar; in the production of Sportivnaya ice cream, dairy raw materials, granulated sugar, and a stabilizer are used; in the production of "Coffee" ice cream, milk raw materials, granulated sugar, natural coffee and a stabilizer are used, and coffee for making coffee extracts is at least 3% of the mass of the ice cream mixture; in the production of Vesnee ice cream, dairy raw materials are used as the main raw material, honey and birch sap are used as flavoring agent, moreover, honey is used in an amount of not less than 13% of the mass of the finished product, which is introduced into the harvesting bath, and birch sap is used in the amount of not less than 8%, which is introduced at the end of pasteurization or in a chilled mixture.

When producing ice cream acidophilus "snowball" and "freshness" as the main raw material is whey, skimmed milk or buttermilk to acidify and ferment prepared on pure cultures of Lactobacillus acidophilus, wherein the starter introduced in an amount of 5-7%, cooled to 38-42 ^o C the mixture and is acidified to an acidity of 80-100 ^o T, and the sourdough is used with an acidity of 130-170 ^o T; in the production of Kislinka ice cream, yeast prepared using kefir mushrooms is used, the yeast being introduced into a mixture cooled to 28-32 ^o C and sour for 16-30 hours to an acidity of 75-85 ^o T; in the production of Coffee with Cream ice cream, coffee in the amount of not less than 4% by weight of the ice cream mixture is used as a flavoring filler; in the production of Summer ice cream, a mixture containing skim milk or whey, granulated sugar and a stabilizer is used.

 In the production of “Aroma of tea” ice cream, milk raw materials with the addition of tea extract are used as the main raw materials, while the mass of dry tea is at least 1% by weight of the product; in the production of fruit-and-berry ice cream - “Cranberry fortified” ice cream during pasteurization, cranberry puree and a stabilizer solution are introduced into sugar syrup, while pre-pasteurized walnut or almond praline or cinnamon in the form of a fine grinding powder, flavor filler is used as a flavoring filler injected into a cold ice cream mixture before milling, and after milling, a concentrated aqueous solution of vitamin C is introduced.

 In the production of summer cream, chocolate glaze is used, and puree and cherry juice are used as the main raw materials; in the production of Penguin ice cream, along with the use of a stabilizer and granulated sugar as the main raw material, food acids and chocolate icing are used.

In the production of Fruit Ice cream, natural fruit juices or mashed potatoes are used as the main raw materials, while citric or tartaric acid and water are used along with the stabilizer, granulated sugar, and citric acid is introduced before quenching in chilled at 4-6 ^o C mixture; in the production of vegetable-based ice cream - Tomato ice cream, tomato juice, mashed potatoes or pasta are used as the main raw materials, while the mass fraction of tomato solids in ice cream is at least 1% by weight of the product; in the production of carrot fortified ice cream, mashed boiled carrots are used as the main raw material; moreover, along with the use of a stabilizer, granulated sugar, citric acid and vitamin C are used to make the mixture, and carrot puree and stabilizer are introduced into pasteurized sugar syrup, and before milling a solution of vitamin C and a solution of citric acid are introduced into the mixture; in the production of ice cream produced from fruits, berries or vegetables with the addition of a milk base, for example, sherbet, fruit and berry with a high mass fraction of sucrose and the addition of at least 10% cream mixture from the total mass of the product are used as the base, and the cream mixture injected into the fruit immediately before freezing with thorough stirring at a temperature of 4-6 ^o C.

In the production of ice cream "Dniester", "Stolichnoye dairy", "Stolichnoe creamy", fruit and berry mixes are used as the main raw materials, mixed in different ratios, respectively, with skim milk mixture, cream or ice cream mixes of standard composition, while as fruit and berry raw materials use mashed potatoes and juices of raspberries, strawberries, quinces and other fruits and berries with a pronounced taste and aroma, fruit and berry raw materials are mixed with skim milk, or creamy, or ice cream mixtures directly before milling at a temperature of mixtures 4-6 ^o C.

In the production of strawberries with cream, strawberry mixed in equal proportions with a high-fat 20% milk mixture is used as the main raw material, and strawberry raw materials are produced from fresh or frozen strawberries, granulated sugar, citric acid, methyl cellulose and water, and strawberry raw materials are mixed with a high-fat milk mixture immediately before milling at a temperature of 4-6 ^o C; in the production of sweet and sour ice cream, fruit and berry is used as the main raw material with the addition of condensed microbiologically fermented cheese whey with an acidity of not more than 300 ^o T, dry and condensed curd, dry demineralized cheese or curd whey, and methyl cellulose is used as a stabilizer in an amount of 0.05% or pectin in an amount of 0.1% or flour - 1.0%; in the production of Guna ice cream, dairy with the addition of fruit and berry syrup is used as the main raw material; in the production of Smorodinka ice cream, the main raw materials are fruit and berry puree of black currant and apples, ice-cream mixture with added granulated sugar and flour as stabilizer, and puree of black currant and apples is used in a ratio of 1: 3, and ice-cream mixture injected into the fruit just before the start of freezing.

 In the production of Prune ice cream, prune puree with a mixture of creamy ice cream is used as the main raw material, and nuts or cinnamon are used as a flavoring filler, and grated nuts or cinnamon are introduced into the ice cream mixture before milling.

In the production of ice cream "Apricots with cream" as the main raw materials use apricots with the addition of a mixture of creamy ice cream; in the production of Yaroslavna ice cream, dairy with the addition of vegetable is used as the main raw material: beets, tomatoes, carrots, and the vegetable raw materials are introduced into the mixing bath before pasteurization simultaneously with other components, or the vegetable raw materials are introduced into sugar syrup at a temperature of 88-92 ^o C ; In the production of Original ice cream, various types of raw milk are used as the main raw materials with the addition of cottage cheese whey and vegetables, the vegetable raw materials being introduced into the mixing bath before pasteurization, and the raw milk is mixed with the whey and vegetable in chilled form immediately before milling.

In the production of Golden Autumn ice cream, curd whey with the addition of vegetables is used as the main raw material: beets, carrots, tomatoes; in the production of ice cream using chicken eggs, for example, Extra ice cream, skimmed milk powder with the addition of eggs is used as the main raw material; in the production of ice cream "Citrus" chicken egg proteins are used as raw materials with the addition of natural citrus extracts, essences and oils, and the mixture is pasteurized at a temperature of 63-67 ^o C for 28-32 min; in the production of fruit and protein ice cream, fruit and berry juice with the addition of chicken eggs is used as the main raw material, and pasteurization of the mixture is carried out at a temperature of 63-67 ^o C for 25-35 minutes

In the production of Moskovskoye ice cream, yolks of fresh chicken eggs are used, and before being added to the mixture, the yolks are ground with sugar, and the pasteurization of the mixture is carried out at a temperature of 68-72 ^o C for 13-17 minutes; in the production of Gogol-Mughal ice cream, yolks of fresh chicken eggs are used; in the production of multilayer ice cream, for example, Filevskoye ice cream is used as the main raw material in a sundae mixture of two varieties that differ in color; in the production of Zabava ice cream, the main raw materials used are milk, or cream, or ice cream of two corresponding varieties that differ in color.

 In the production of Surprise ice cream, a layer of fruit and chocolate ice cream is used as the main raw material; in the production of special-purpose ice cream, ice cream with sorbitol and xylitol for diabetics, xylitol or sorbitol is used as a sweetener; In the production of Vivacity ice cream, the clarified curd whey with the addition of blackcurrant puree is used as the main raw material, and the mixture is saturated with oxygen during freezing.

In the production of “Sour-milk” ice cream, dairy raw materials are used as the main raw material, into which yeast prepared on pure cultures of lactic acid bacteria str is introduced. citraoris, str. dextanicus, str. cremoris with the addition of fruit and berry raw materials, and fermentation is carried out at a temperature of 26-30 ^o C for 10-12 hours, and in the process of freezing the mixture is saturated with oxygen.

 In the manufacture of ice cream containing confectionery fat, for example, Novinka ice cream, skim milk with the addition of confectionery fat is used as the main raw material; in the production of Tikhiy Don ice cream, buttermilk, various types of raw milk with the addition of confectionery fat are used as the main raw materials, and potato gelling starch is used as a stabilizer; in the production of Donskoy ice cream, buttermilk, various types of raw milk, fruit and berry puree with the addition of confectionery fat of not more than 5% are used as the main raw materials; in the production of Rostovskoye and Kazachok ice cream, milk is used as the main raw material with the addition of confectionery fat, while along with milk raw materials, whey or cottage cheese whey concentrates use a mass fraction of not more than 3% relative to the weight of the product.

In the manufacture of ice cream in waffle products, the latter can be made by delivering raw materials, which use flour, starch, which are pre-sieved through a sieve, as well as sugar, salt and soda, which are dissolved in water and filtered through a gauze filter, vegetable oil, which also filtered through a sieve, and chicken eggs, which are pre-checked on an ovoscone, and when preparing the dough, cold drinking water is poured into the dough machine, the flour is poured, sugar syrup, eggs, and solution are added odes, salt, oil and other types of raw materials according to the recipe, moreover, flour is used with a low gluten content of 25 to 32% and the dough is whipped for 15-20 minutes, after which the dough is passed through a washing machine or sieve, while the temperature of the dough is maintained not exceeding 15 ^o C, and when preparing the dough, it is added pre-soaked in warm water with a temperature of 30-35 ^o C, left for swelling for 20-25 minutes and wiped wafer production in the amount of 1: 3 or wafer production waste the tween is dried, crushed and added to the dough in the form of flour, and when using waste, they determine the content of dry substances in them until the clove, and the lock and analysis of the waste is carried out from each type of waffle product separately, or the waffle dough is mixed on a pre-prepared water-fat emulsion using baking phosphatide concentrate as an emulsifier, which was warmed to 50 ^o C and whipped for 5 minutes in a shake up machine, whereupon attitude of polutorokratnoe th to the phosphatide concentrate of hot water with a temperature of 90 ^o C and whipped around 8 min and then in small portions at 5 ÷ 8 receptions make sevenfold amount of cold water to the weight of the concentrate, and after the addition of each portion of water was stirred until a homogeneous emulsion, for to prepare the dough, the required amount of the prepared emulsion, melange, oil and soda, 10% of the total amount of water are loaded into the kneading machine and mixed for several seconds, after which salt, the remaining water are added and then in two or three yem flour.

 Moreover, after adding each portion of flour, the dough is mixed and wafer products are made in the form of sheet wafers, or waffle cups, or waffle tubes, or waffle cones, or waffle mugs by baking, moreover, sheet wafers are baked on tunnel automatic lines with gas heating or on hand presses with electric heating, while the pre-prepared liquid consistency dough is pumped to a machine with automatic adjustment of the amount of incoming dough, while with baking, grease with ghee or beeswax, when baking sheet wafers in hand presses, electric heating is turned on 30-40 minutes before starting work, when baking, the upper plate of the heated press is opened and both plates of the press are greased with vegetable or ghee, then the dough is poured onto the bottom plate and the upper plate is closed, while the influx of dough is removed from the edges with a knife, baking is performed for 2-3 minutes, after which the upper press plate is opened, the edges of the wafer are cut and the wafer sheet is removed from the press, after which the released press is They call it dough and repeat the cycle, and after baking, the wafer sheets are cut to the size of ice cream briquettes on a waffle maker with cutting knives or cutting wire and placed in trays or boxes, and wafer cups and waffle cones are baked on automatic and semi-automatic machines with gas or electric heating by heating in for 45 minutes with the closed position of the semiautomatic device of the external molds and then for 15 minutes of the internal molds.

 Moreover, they start baking wafer cups an hour after turning on the semiautomatic device, while filling the movable bath-tray with the test, grease the internal and external forms with ghee or vegetable oil, raise the hot top plate with punches, bring the dough tray under it, lower the upper plate with immersion punches into the dough with uniformly enveloping the dough on the hot surface of the punches, after which the plate with punches is raised again and the tray with the dough is moved to its original position, then the upper plate is lowered they are inserted into the nests of the matrix, fixed in the lower position and the process is repeated, while the bath is constantly replenished with dough, and during baking with a knife, the influx of dough on the edges of the molds is removed, while the upper plate is raised and lowered at least four times to release the generated steam, after which is tightly closed and after 155-160 seconds the baking process is completed, the upper plate is lifted and the excess baked dough is removed from the surface of the molds with a knife, then the outer side molds are pushed open with a lever, the cups are taken out from the molds and put into trays, after which the molds are shifted and the baking cycle is repeated, and the wafer rolls are baked on electric presses or gas ovens for sheet wafers, and after baking, each wafer sheet is cut into two equal parts, a wooden rolling pin is placed on the hot surface of the wafer sheet roll a wafer sheet onto a rolling pin and get two wafer rolls 120 mm long each.

 In the manufacture of ice cream cakes, all types of seasoned ice cream can be used for ice cream, and for decoration - cream, and / or cream and / or berries whipped with sugar and / or fresh fruits and / or canned fruits and / or chocolate, and / or a kernel of nuts and / or a kernel of sweet almonds, and / or candied fruits, and / or cookies, and / or biscuit, and / or waffles, and / or marmalade, and / or jam, and / or crushed caramel, and / or icing, including chocolate, moreover, ice cream cakes are made by packing ice cream portions, filling them with molds, hardening Nia and extract the individual portions of manufacturing semi finishing and finishing, but this time with the metal molds or trays, circular, oval, square, rectangular or in the form of ring capacity corresponding to the weight portion with the overrun of the ice cream.

The molds are filled with freshly frozen ice cream with the exception of the formation of voids inside the portions and careful leveling of the ice cream surface, after which the filled molds are covered with a lid or parchment or glassine to prevent contamination during the hardening process, the molds are frozen with ice cream in a brine generator with a brine temperature of no higher than minus 25 ^o C either in hardening chambers on shelves or in freezers, and after quenching, the portions of ice cream removed from the molds are placed in metal tray and sent to the hardening chamber for short-term storage until the cakes are transferred to the workshop, moreover, the tray is lined with glassine or parchment before ice cream is placed in it, and the ice cream is covered with a sheet of paper on top and the lid is covered with a lid, the ice cream is finished with finishing raw materials for 2 -3 min to prevent thawing of ice cream, after which each cake is placed in a paper capsule, packed in a box or trays with tight-fitting lids, after which boxes or trays with cake sent to the storage chamber, with boxes of the same type or cakes of different types placed in boxes or trays and a label with the name of the product, the number of cakes, net weight, batch number, date of manufacture, name of the master manufacturer, glued on paper boxes on each box or tray. tape, and the trays are sealed.

In the manufacture of cakes, pastries and ice cream cakes, semi-finished products can be used for decoration, including cream, which is made from butter and condensed milk, or from a mixture of ice cream - cream or ice cream, butter and beet sugar, and the cream is produced by pasteurization mixture of condensed milk with water at a temperature of 85 ^o C for 5 min and subsequent cooling to 32-35 ^o C temperature, after which the cooled mixture was poured vanillin or aromatic edible oils, kaches who've used lemon or orange or tangerine.

The butter, cut into small pieces, is placed in a creamer, where the chilled mixture of condensed milk with water is added in small portions during whipping, and the whipping is completed after mixing the cream components to obtain a homogeneous consistency or the whipping is done manually with a metal whisk, or the cream is prepared by adding sugar to chilled creamy or ice cream mixture, followed by heating until sugar is dissolved, after which prepared butter is put into cream-beater and in essays whipping added gradually heated mixture with sugar, whipping is continued until a homogeneous elastic mass, to obtain a chocolate cream whipping is added to the end of the molten on a water bath at a temperature of 40-50 ^o C chocolate in an amount of 10-12 g per 1 kg of a cream, or as a semi-finished product, whipped cream with sugar is used, which is prepared by pasteurizing cream at a temperature of 63 ^o C for 30 minutes, applying stabilizer solution during pasteurization, cooling the cream after pasteurization and to a temperature of 3-5 ^o C, leaving for 24 hours to ripen, add vanillin and food coloring and whipping cream at a temperature not higher than 3-5 ^o C until the cream volume increases by 2.0-2.5 times, and at the end whipping with continuous stirring, add powdered sugar pre-sifted through a sieve, while whipping is carried out until a homogeneous consistency is obtained, or jelly is used as a semi-finished product, which is prepared by washing the agar in running water for 2-3 hours, dissolving sugar in water, add yeah and while heating, and after dissolving agar make caramel syrup or invert sugar and heated to reflux with removal of the foam as it is formed, after which the hot solution is filtered and cooled to 40 ^o C, is added an aromatic essence, citric acid as a 50% solution in hot water and a dye, or instead of agar, edible gelatin is used per 10 kg of agar 17 kg of gelatin, moreover, the gelatin solution is added to the syrup at a temperature not exceeding 70 ^o C, and when using gelatin, sugar syrup together with molasses on heated to a boil, cooled to a temperature of 70 ^o C, add gelatin and maintained at this temperature for 30 minutes, and then add the essence, citric acid and dye, pour the jelly into baking sheets, cool to a temperature of 20 ^o C, cut into slices and slices of the desired shape and sizes and used in the manufacture of cakes and pastries from ice cream.

 In the manufacture of ice cream, “popsicle” can use eskimogenerators with wrapping machines, which are used to prevent paper breakage with one adjustable roller adjacent to the paper unwound from the roll from different sides and a dampener with a telescoping PTFE roller, which are installed in front of the wrapping support tray, which, in in turn, they are performed with raised sides, shortened with a corresponding increase in the distance between the tray and the pulling rollers, and the pulling rollers t with a corrugated surface with a height of protrusions not exceeding 0.03 mm, and the suction tubes to remove washing water from the cells of the eskimogenerator carousel are detachable on the rubber joints in length to prevent them from breaking when the hydraulic pump of the eskimogenerator is disconnected.

 In the manufacture of ice cream in cups, they can use a filling machine with a bored axle box of the machine engagement unit with the hardening chamber chamber, and bearings are installed in the axle box and in the housing of the traction lever of the broach unit and conveyor fixing under the dispensers of the machine, and the end part of the fixing assembly interacting with the eccentric dogs and places of engagement with the eccentric are strengthened by welding of an alloy or alloys from the Sormait group, the leverage of the suction cups and the lever of rotation of the rotor in the hopper they are made of steel, and the pistons for squeezing ice cream into cups and cup inserts in disc slots are made of fluoroplastic.

 In the manufacture of ice cream in briquettes, a filling machine with an autonomous drive of the discharge conveyor and an electric reducer can be used, moreover, the discharge conveyor is made with plastic plates, and the loading conveyor of the machine is made of flat stainless steel plates.

 When decorating cakes and / or cakes, and / or cupcakes with ice cream, cream, cream, the latter can be applied to products in the form of an ornament, at least some of the elements of which are coated on top with glaze.

 The technical result provided by the specified set of features consists in improving the quality of products while increasing its output due to a qualitative improvement in the process of mixing the components while reducing labor and energy costs, as well as time.

 The method of processing raw materials and the production of ice cream from it with storage and preparation for sale is as follows. The main raw materials, including bulk and liquid components, including drinking water are delivered, acceptance, unloading, sorting, weighing, cooling, processing, preparation of a mixture in the mixing tank consisting of the main raw materials, flavoring agent, stabilizer, filtering, pasteurization are carried out , homogenization, cooling, storing the mixture, freezing, adding additives, hardening, dosed packaging, packaging, stacking in piles in the refrigerator, keeping it in and transporting the finished product duct for implementation. The sugar-containing component and / or other prescription bulk materials are fed into a liquid or emulsion or emulsion-suspension mixture prepared from at least a portion of the prescription amount of components containing liquid and prepared at least at the time of their submission to the mixing vessel; and / or natural and / or synthesized emulsion components, and / or their composition. Bulk supply is carried out from a level overlying the relative to the upper surface of the tank level with a feed velocity vector whose vertical component is reduced, and the horizontal component, including radial and / or tangential in plan, is increased with approaching the surface of the above medium in containers, and, at least, with a partial two-dimensional or three-dimensional divergent distribution of the velocity vectors of particles of loose particles in the approach zones and their entry into the above medium in the container, while At least, the bulk ones are fed continuously uniformly, or continuously with a change in the feed rate per unit time, or intermittently-pulse, or in portions, including, at least partially, before and / or after feeding the missing to the full prescription quantity into the mixing tank the above liquid and / or natural and / or synthesized emulsion components and / or compositions thereof, or the process of supplying at least a portion of the bulk to the mixing tank, at least partially combine with the introduction of additional ceiling elements within prescribed formulation amounts of liquid or emulsion or emulsion-suspension mixture, or at least part of the soluble or insoluble bulk introduced respectively in pre-dissolved or slurried in a mixing vessel.

 To prepare the mixture, colorant and / or flavor are additionally used.

As the main raw material, milk or fruit or vegetable raw materials are used, or food colors and / or flavorings are additionally used to prepare the mixture. As a stabilizer, food agar and / or agaroid, edible sodium alginate, and / or edible gelatin, and / or sodium caseinate, and / or water-soluble methyl cellulose, and / or dry apple pectin, and / or potato starch gelling are used as a stabilizer. When used as a stabilizer of flour and / or corn starch, the pasteurization temperature is 85-95 ^o C. Coffee, and / or chicory, and / or creme brulee syrup, and / or cocoa products, and / or chicken eggs, and / or pralines, and / or fruit and berry juices, mashed potatoes. As additives, whole fruits and berries are used, and / or slices, and / or nuts slices, and / or chocolate-wafer crumbs, and / or raisins, and / or candied fruits. As food colorants, natural food grade concentrated elderberry and / or aronia and / or blackcurrant and / or grape and / or grape and / or beetroot powder and / or beet and tea dye and / or carrot concentrate are used. Arovaniline and / or vanillin and / or vanilla and / or ethyl vanillin are used as flavoring agents. Whole cow milk and / or skimmed milk and / or condensed whole milk with sugar and / or whole cow’s milk powder and / or skimmed milk powder and / or cream from cow’s milk and / or or whey. As fruit and berry raw materials, fruits and / or berries and / or products of their processing are used. As vegetable raw materials, carrots and / or beets, and / or tomatoes, melons and / or products of their processing are used.

Sugar is delivered in bags filled with 75-85% of their capacity. After weighing, they are stacked on pallets in rows in height with the location on the edge of each row of at least one bag in a direction transverse to the direction of the remaining bags of this row. In each overlying row, a bag stacked across the rest of the bags of this row is positioned on the other edge with respect to a bag stacked transverse in the underlying row. Shipment of sugar for processing in bags is served by a lifting device on an overlying floor in a room located above the room in which a mixing tank for preparing the mixture is installed. Both rooms communicate with each other by a supply pipe with a receiving hopper in its upper part located in the overlying room and placed in the lower part of the inclined section, the axis of which is located at a variable angle to the horizon, varying from a maximum value equal to the angle of inclination of the upper axis part or upper half of the pipe to a minimum value, tending to zero or passing through zero and acquiring the opposite value, and having an outlet located in the tank. Mount the top of the feed pipe
vertically or with a deviation from the vertical in the range from 0 ^o to 45 ^o . When preparing the mixture, granulated sugar is poured from the bags into the hopper of the feed pipe and through its outlet into the mixing tank.

Whole milk is delivered in tankers with a capacity of 3.5-4 tons and / or flasks with a capacity of 38 l with shelter to prevent temperature increase in the summer and freezing in the winter. After delivery, an analysis of the milk is carried out, in which its quantity, density, acidity, temperature and fat content are determined, and an organoleptic evaluation of the milk is performed. After delivery, milk from tankers through a pipeline or from flasks is poured into a receiving bath and / or brine-cooled storage tanks. Milk is used with an acidity not exceeding 21 ^o T and sent to production either immediately or pasteurized at a temperature of 75 ^o C or 85 ^o C for 15-20 and 3-5 minutes, respectively, and then cooled to a temperature of +1 ^o C- -2 ^o C and stored at this temperature for no more than a day with constant stirring with stirrers to prevent fat sludge.

Powdered milk is delivered in metal and / or combined cans, and / or in plywood drums, and / or in cardboard boxes, in which bags of sub-parchment, or of waxed, or waxed paper, or of plastic films are placed. Powdered milk is used whole and / or non-fat with a content of 4-7% moisture, 93-96% solids of milk and at least 25% fat, the acidity of the reconstituted milk powder with a content of 12% solids of 20-22 ^o T, and skimmed milk powder - 21-22 ^o T. Powdered milk in cans, plywood drums and cardboard boxes with plastic liners is stored at a temperature of 1-10 ^o C and relative humidity not exceeding 85% for no more than 8 months. Powdered milk in plywood drums and cardboard boxes with liners made of parchment or waxed or waxed paper is stored at a temperature of 1-20 ^o C for no more than 3 months. Butter is used unsalted or peasant of the highest grade with a fat content of 82.5% and 72.5%, respectively, water of 16 and 25%, respectively, and a somo content in peasant oil of 2.5%. Butter is delivered in cardboard, or wooden, or plywood boxes lined with parchment and stored at a temperature of -18 ^o C and a relative humidity of 80-85% from 6 to 12 months. Before preparing the mixture, the butter is melted on removable heated grids, which are made of tubes with a diameter of 20 mm and distribution tubes with a diameter of 80 mm, in which steam is passed to ensure the temperature of the tubes is 40-80 ^o C.

When milk is accepted, it is sorted depending on the physicochemical and bacteriological parameters, followed by its separation into first, second and non-sorted varieties, after which milk is purified from mechanical impurities by filtration using a filter material, or using a milk separator. Milk is purified after preliminary heating to a temperature of 35-45 ^o C, or cold milk is cleaned without heating when the milk acidity is higher than 18 ^o C and the total number of microorganisms in 1 ml is not higher than 500 thousand cells, or milk is purified by bactofugation to remove up to 98% of the microorganisms contained in it by increasing the rates of centralization without using heat treatment. The cooling of the milk lead to 2-4 ^o C.

When preparing a creamy mixture, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with a milk fat content of 3.50 %, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo 2.00%, solids 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49,030
Whole Milk - 630,000
Drinking water - 75,458
Premium wheat flour - 7,500
Import butter - 95,061
Vanillin - 0,100
Cremodan - 2,500
In the preparation of the ice cream mixture, sugar is used with beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3.60 %, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, imported butter with milk fat content 82.00%, somo 2.00%, solids 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skim condensed milk - 48.610
Whole Milk - 620,000
Drinking water - 25,732
Premium wheat flour - 7,500
Import butter - 155,707
Vanillin - 0,100
Cremodan - 2,000
In the preparation of a flavored creamy mixture, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with a milk fat content of 3, 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, pineapple dye, cremodan, pineapple flavor with the following content per 1000 kg of raw material, kg:
Sugar sand - 140.350
Skimmed milk powder - 48.234
Whole Milk - 630,000
Drinking water - 64,452
Premium wheat flour - 7,500
Peasant oil of the highest grade - 106.649
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
In the preparation of a mixture of creamy creme brulee, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder containing somo 96.00% and solids 96.00%, whole milk containing milk fat 3.40%, somo 8.10% and solids 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, cream syrup brulee with a milk fat content of 3.91%, somo 9.20%, beet sugar 59.91% and solids 73.02%, gelatin with the following content per 1000 kg of raw materials, kg:
Sugar sand - 60.285 kg
Skimmed milk powder - 36.518
Whole Milk - 600,000
Drinking water - 48,493
Premium peasant oil - 101,704
Creme Brulee Syrup - 150,000
Gelatin - 3,000
In the preparation of a creamy chocolate mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with 96.00% somo content and 96.00% solids, whole milk with milk fat content 3, 60%, somo - 8.10% and solids - 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo - 2.50%, solids - 75.00%, cocoa with a solids content of 94.00%, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 150.376
Skimmed milk powder - 28.649
Whole Milk - 630,000
Drinking water - 61.826
Peasant oil of the highest grade - 106.649
Cocoa 20,000
Cremodan - 2,500
In the preparation of the milk mixture, sugar is used with beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk fat content of 3.50 %, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo 2.00%, solids 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 155,388
Skimmed milk powder - 43.168
Whole Milk - 720,000
Drinking water - 58,393
Premium wheat flour - 7,500
Import butter - 11.951
Vanillin - 0,100
Cremodan - 3,500
In the preparation of the milk chocolate mixture, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3, 70%, somo 8.10% and solids 11.80%, drinking water, premium wheat flour, imported butter with 82.00% milk fat, somo 2.00%, 84.00% solids, cocoa with a solids content of 94.00%, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 175,438
Skimmed milk powder - 23.621
Whole Milk - 720,000
Drinking water - 39,746
Premium wheat flour - 7,500
Import butter - 10.195
Cocoa - 20,000
Cremodan - 3,500
When preparing a fruit-and-berry mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, drinking water, premium wheat flour, apple puree with a solids content of 10.00%, citric acid with the following content 1000 kg of raw materials, kg:
Sugar sand - 260,651
Drinking water - 408.349
Premium Wheat Flour - 30,000
Apple Puree - 300,000
Citric Acid - 1,000
When preparing a mixture of Vladimir cream, a mixture of Vladimir ice cream, a mixture of flavored Vladimir cream, a mixture of Vladimir cream brulee cream, Vladimir chocolate cream mixture, Vladimir milk mixture and Vladimir milk chocolate mixture, coconut oil with a milk fat content of at least 99 is used along with butter, 90%, and the content of coconut oil is taken as constituting 10-50% of the required amount of butter according to the recipe. In the preparation of the Vladimir cream mixture, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with milk fat content 3, 50%, somo 8.10% and solids 11.60%, drinking water, premium wheat flour, imported butter with 82.00% milk fat content, somo 2.00%, 84.00% solids, oil coconut, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49.982
Whole Milk - 630,000
Drinking water - 82,692
Premium wheat flour - 7,500
Import butter - 49.375
Coconut Oil - 37,500
Vanillin - 0,100
Cremodan - 2,500
When preparing the mixture, Vladimir ice cream uses granulated sugar with a beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3, 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, imported butter with milk fat content 82.00%, somo 2.00%, solids 84.00%, oil coconut with a milk fat content of 99.90% and solids of 99.90%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49.879
Whole Milk - 620,000
Drinking water - 35.379
Premium wheat flour - 7,500
Import butter - 94,792
Coconut Oil - 50,000
Vanillin - 0,100
Cremodan - 2,000
In the preparation of a flavored creamy Vladimir mixture, sugar is used with beet sugar content of 99.75% and solids of 99.75%, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk fat content 3 , 60%, somo 8.10% and solids 11.70%, drinking water, premium wheat flour, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00% , coconut oil with a milk fat content of 99.90% and solids of 99.90%, dye pineapple, cremodan, ar matizator pineapple with the following content per 1000 kg of raw material, kg:
Sugar sand - 140.350
Skimmed milk powder - 49.579
Whole Milk - 630,000
Drinking water - 77,280
Premium wheat flour - 7,500
Premium peasant oil - 54,976
Coconut Oil - 37,500
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
When preparing a mixture of creamy creme brulee of Vladimir, sugar is used with beet sugar content of 99.75% and solids of 99.75%, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk content fat 3.40%, somo 8.10% and solids 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, coconut oil with a milk fat content of 99.90% and a dry matter content of 99.90%, creme brulee syrup with a milk fat content of 3.91%, somo 9.20%, beetroot sugar - 59.91% and solids 73.02%, gelatin in the following content per 1000 kg of raw materials, kg:
Sugar sand - 60,285
Skimmed milk powder - 37.863
Whole Milk - 600,000
Drinking water - 61,321
Premium peasant oil - 50,031
Coconut Oil - 37,500
Creme Brulee Syrup - 150,000
Gelatin - 3,000
In the preparation of the Vladimir chocolate cream mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk fat content 3 , 60%, somo 8.10% and solids 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo 2.50%, solids 75.00%, coconut oil with a content milk fat 99.90% and solids 99.90%, cocoa with a solids content of 94.00%, cremodane with the following content 1000 kg of raw material in kg:
Sugar sand - 150.376
Skimmed condensed milk - 29,995
Whole Milk - 630,000
Drinking water - 74,653
Premium peasant oil - 54,976
Coconut Oil - 37,500
Cocoa - 20,000
Cremodan - 2,500
The preparation of the mixture is carried out in accordance with the formulations, which are calculated based on the actual availability of raw materials and its composition. The mixture is filtered at a temperature of 35-45 ^o C to remove from the mixture insoluble lumps of raw materials and various mechanical impurities. The pasteurization of the mixture outside the pasteurized-cooling plant is carried out at a temperature of from 80 to 85 ^o C with an exposure of 50 to 60 seconds. The pasteurization of the mixture in a tubular pasteurizer is carried out at a temperature of from 80 to 85 ^o C with a holding time of 50-60 s, or at a temperature of from 92 to 95 ^o C with the maintenance of the indicated temperatures during the movement of the mixture in the tubular channels for at least 3-5 s, and / or when the mixture passes through tubular channels at a site of at least 10% of their total length. Pasteurization in a batch apparatus is carried out at a temperature of 68-72 ^o C with an exposure of 25 to 30 minutes, at a temperature of 73-77 ^o C with an exposure of 15 to 20 minutes, at a temperature of 78-82 ^o C with an exposure of 8 to 10 minutes , at a temperature of 83-87 ^o C with a shutter speed of 3 to 5 minutes

Homogenization on a single-stage homogenizer for the milk mixture is carried out at a pressure of from 12.5 to 15.0 MPa, cream mixture from 10.0 to 12.5 MPa, ice cream from 7.0 to 9.0 MPa and on a two-stage pressure homogenizer at the first stage corresponds to the pressure for each type of mixture on a single-stage homogenizer, the pressure at the second stage for all types of mixture from 4.5 to 5.0 MPa. Milling of the mixture is carried out at a temperature of from -2.3 to -4.5 ^o C depending on the composition of the mixture. When milling the mixture in batch freezers, overrun for milk ice cream is at least 50%. When milling the mixture in batch freezers, the overrun for cream ice cream and ice cream is at least 60%. When milling the mixture in periodic freezers, overrun for fruit ice cream is at least 40%. When milling the mixture in continuous freezers, the overrun of ice cream is from 60 to 120%. Packed ice cream is quenched in a stream of air with a temperature of from -25 to -37 ^o C, mainly in containers with liners made of plastic film. After hardening, the temperature of the packaged ice cream is not higher than -10 ^o C. Hardening of weighted ice cream is carried out at an air temperature of not higher than -18 ^o C, also mainly in containers with liners made of plastic film. After hardening, the temperature of bulk ice cream is not higher than -12 ^o C. Before storage, the packaged ice cream is topped up in quenching chambers or storage chambers for 24 to 36 hours.

 In the production of coffee ice cream and ice cream with chicory, coffee and chicory are introduced into the mixture in the form of an aqueous extract, or chicory is used as an extract with a solids content of 70.0%, the mass fraction of which is at least 1% by weight of the ice cream. In the production of creme brulee ice cream, dairy with the addition of at least 10% creme brulee syrup is used as the main raw material.

 In the manufacture of chocolate ice cream, milk is used as the main raw material with the addition of at least 1% cocoa powder or at least 3.5% chocolate or chocolate cake mix. In the production of ice cream, in which chicken eggs or egg powder is used, the contents of the chicken eggs are ground with sugar and introduced into the mixture before pasteurization, and when using egg powder, the latter is mixed with dry ingredients and introduced into a mixing bath. In the production of nut ice cream, nuts are used in the form of a paste with sugar, which is added to the milk base with a content of at least 6% of nuts in a pureed form relative to the weight of the finished ice cream. In the production of ice cream with nuts, crushed nuts are used. In the manufacture of ice cream with fruits and berries, strawberries and / or raspberries and / or black currants and / or cherries and / or apples and / or aronia and / or apricots and / or are used as fruits and berries. peaches, and / or tangerines, and / or plums, and / or cranberries. When milling the mixture in continuous freezers, the fruits and berries are introduced into the cooled mixture with vigorous stirring immediately before milling. Milling of the mixture in batch freezers or ice makers, fruits and berries are introduced before the end of the freezing or in the finished ice cream immediately after it leaves the freezer. In the manufacture of ice cream with chocolate and waffle chips, the latter is introduced at the end of the freezing during milling of the mixture in batch freezers. When milling the mixture in continuous freezers, chocolate-wafer chips are added immediately after milling. In the production of ice cream with candied fruits and raisins, the latter is added to the mixture during freezing or in the finished ice cream. In the manufacture of ice cream with vitamin C, an aqueous solution of vitamin C is used, which is introduced into the chilled mixture immediately before freezing at the rate of 399-401 g per 1 ton of ice cream. Vitamin C is used in the form of a concentrate, which is introduced into the measured bath of the freezer of periodic action or in the receiving tank of the freezer of continuous action. In the production of multilayer ice cream, two types of ice cream are used with layers of ice cream uneven in color. In the production of ice cream, methyl cellulose, carboxymethyl potato starch, gelatin, pectin, agaroid, gelling starch, flour are used as a stabilizer. The methyl cellulose solution is added to the chilled mixture. When using sugar syrup, to prevent the crystallization of sucrose, caramel molasses weighing no more than 6% by weight of ice cream or invert syrup are used together with sugar.

After cooling or during cooling, citric acid and / or tartaric acid and aromatic substances are added to the mixture. In the production of aromatic ice cream, a solution of sugar and a stabilizer in water is used, which is pasteurized at a temperature of 73-77 ^o C for 28-32 min, filtered and cooled to a temperature of 2 to 6 ^o C. 50% are introduced into the cooled sugar base before milling - solution of food acid, as well as solutions of aromatic and coloring substances. In the production of amateur ice cream - Snezhinka milk-based ice cream, corn starch weighing at least 3% by weight of the product is used as a stabilizer, while starch is introduced into the mixture in dry form. The pasteurization of the mixture is carried out at a temperature of 91-95 ^o C with an exposure of 13-17 minutes With the introduction of pre-gelatinized starch in the hot mixture, pasteurization of the mixture is carried out at a temperature of 88-92 ^o C with an exposure of 8-12 minutes

 In the production of Antarctica ice cream, milk raw materials and invert syrup are used, and gelling starch in an amount of at least 2.5% by weight of the product is used as stabilizer. In the production of ice cream, Polyus uses dairy raw materials, granulated sugar, gelling starch. In the production of Snegurochka ice cream, a protein concentrate obtained by ultrafiltration in an amount of not less than 3% by weight of the product is used, and the whey protein concentrate is added dry to the harvesting bath, pre-mixed with sugar.

In the production of Sportivnaya ice cream, dairy raw materials, granulated sugar, and a stabilizer are used. In the production of "Coffee" ice cream, dairy raw materials, granulated sugar, natural coffee and a stabilizer are used. Coffee for making coffee extracts is at least 3% of the mass of the ice cream mixture. In the production of Vesnee ice cream, dairy raw materials are used as the main raw material, honey and birch sap are used as a flavoring filler. Honey is used in an amount of at least 13% by weight of the finished product, which is introduced into the harvesting bath. Birch sap is used in an amount of at least 8%, which is introduced at the end of pasteurization or in a chilled mixture. In the production of acidophilic ice cream "Snezhok" and "Freshness", whey, skim milk or buttermilk are used as the main raw materials and fermented with sourdough prepared on pure acidophilus bacillus cultures. Ferment is added in an amount of 5-7% to a mixture cooled to 38-42 ^o C and fermented to an acidity of 80-100 ^o T, and the ferment is used with an acidity of 130-170 ^o T. In the production of Kislinka ice cream, use kefir ferment fungi, moreover, the leaven is introduced into a mixture cooled to 28-32 ^o C and sour for 16-30 hours to an acidity of 75-85 ^o T. During the production of ice cream "Coffee with cream" coffee is used as a flavoring filler in an amount of at least 4% by weight of the mixture of ice cream.

 In the production of Summer ice cream, a mixture containing skim milk or whey, granulated sugar and a stabilizer is used. In the production of “Aroma of tea” ice cream, milk raw materials with the addition of tea extract are used as the main raw materials, while the mass of dry tea is at least 1% by weight of the product. In the production of fruit-and-berry ice cream - “Cranberry fortified” ice cream during pasteurization, cranberry puree and a stabilizer solution are introduced into sugar syrup. As a flavoring filler, pre-pasteurized walnut or almond praline or cinnamon is used in the form of a fine grinding powder. Taste filler is introduced into a cold ice cream mixture before milling, and a concentrated aqueous solution of vitamin C is introduced before milling.

In the production of Letnoye ice cream, chocolate icing is used, and puree and cherry juice are used as the main raw materials. In the production of Penguin ice cream, along with the use of a stabilizer and granulated sugar as the main raw material, food acids and chocolate icing are used. In the production of Fruit Ice cream, natural fruit juices or purees are used as the main raw materials, while citric or tartaric acid and water are used along with the stabilizer and granulated sugar. Citric acid is introduced before quenching in a mixture cooled to 4-6 ^° C.

 In the production of vegetable-based ice cream - Tomato ice cream, tomato juice, mashed potatoes or pasta are used as the main raw materials. The mass fraction of solids of tomatoes in ice cream is at least 1% by weight of the product. In the production of carrot fortified ice cream, mashed potatoes made from boiled carrots are used as the main raw materials. Along with the use of a stabilizer, granulated sugar is used to formulate the mixture with citric acid and vitamin C, and carrot puree, the stabilizer is introduced into pasteurized sugar syrup. Before milling, a solution of vitamin C and a solution of citric acid are added to the mixture.

In the production of ice cream produced from fruits, berries or vegetables with the addition of a milk base, for example, sherbet, fruit and berry with a high mass fraction of sucrose and the addition of at least 10% cream mixture from the total mass of the product are used as the base. The cream mixture is introduced into the fruit and berry just before freezing with thorough mixing at a temperature of 4-6 ^o C. In the production of ice cream "Dniester", "Stolichnoye dairy", "Stolichnoe creamy" fruit and berry mixed in different ratios are used as the main raw materials respectively, with skim milk mixture, cream or ice cream mixtures of standard composition. As fruit and berry raw materials use mashed potatoes and juices of raspberries, strawberries, quinces and other fruits and berries that have a pronounced taste and aroma. Fruit and berry raw materials are mixed with skim milk or cream, or ice cream mixtures immediately before milling at a temperature of the mixtures 4-6 ^o C.

In the production of strawberries with cream, strawberry mixed in equal proportions with a high-fat 20% milk mixture is used as the main raw material. Strawberry raw materials are produced from fresh or frozen strawberries, granulated sugar, citric acid, methyl cellulose and water. Strawberry raw materials are mixed with a high-fat milk mixture immediately before freezing at a temperature of 4-6 ^o C. In the production of Sour-Sweet ice cream, fruit and berry is used as the main raw material with the addition of condensed microbiologically fermented cheese whey with an acidity of not more than 300 ^o T, dry and condensed curd, dry demineralized cheese or curd whey. As a stabilizer use methyl cellulose in an amount of 0.05% or pectin in an amount of 0.1% or flour - 1.0%. In the production of Guna ice cream, dairy with the addition of fruit and berry syrup is used as the main raw material. In the production of Smorodinka ice cream, the main raw materials are fruit and berry puree of black currant and apples, a filling mixture with the addition of granulated sugar, and flour as a stabilizer. Puree of blackcurrant and apples is used in a ratio of 1: 3, and the ice cream mixture is introduced into the fruit-berry mixture immediately before the freezing.

In the production of Prunes ice cream, prune puree with the addition of a creamy ice cream mixture is used as the main raw material. As a flavoring filler, nuts or cinnamon are used. Grated nuts or cinnamon are added to the ice cream mixture before milling. In the production of ice cream "Apricots with cream", apricots with the addition of a mixture of cream ice cream are used as the main raw material. In the production of ice cream "Yaroslavna" as the main raw materials used dairy with the addition of vegetables: beets, tomatoes, carrots. Vegetable raw materials are introduced into the mixing bath simultaneously with other components before pasteurization, or vegetable raw materials are introduced into sugar syrup at a temperature of 88-92 ^o C. In the production of Original ice cream, various types of raw milk are used as the main raw materials with the addition of curd whey and vegetables. Vegetable raw materials are introduced into the mixing bath before pasteurization. Dairy raw materials are mixed with whey and vegetable in a chilled form immediately before freezing. In the production of Golden Autumn ice cream, cottage cheese whey with the addition of vegetables: beets, carrots, tomatoes is used as the main raw material. In the production of ice cream using chicken eggs, for example, Extra ice cream, skimmed milk powder with the addition of eggs is used as the main raw material. In the production of Citrus ice cream, chicken egg proteins with the addition of natural citrus extracts, essences and oils are used as raw materials. The pasteurization of the mixture is carried out at a temperature of 63-67 ^o C for 28-32 minutes

In the production of Fruit and Protein ice cream, fruit and berry juice with the addition of chicken egg proteins is used as the main raw material. The pasteurization of the mixture is carried out at a temperature of 63-67 ^o C for 25-35 minutes In the production of ice cream "Moscow" use the yolks of fresh chicken eggs. Before introducing into the mixture, the yolks are ground with sugar. The pasteurization of the mixture is carried out at a temperature of 68-72 ^o C for 13-17 minutes In the production of Gogol-Mughal ice cream, yolks of fresh chicken eggs are used. When producing multi-layer ice cream, for example, Filevskoye ice cream, the main raw material is a sundae mixture of two varieties that differ in color.

 In the production of Zabava ice cream, the main raw materials used are milk, or cream, or ice cream of two corresponding varieties that differ in color. In the production of Surprise ice cream, a layer of fruit and chocolate ice cream is used as the main raw material. In the production of special-purpose ice cream, ice cream with sorbitol and xylitol for diabetics, xylitol or sorbitol is used as a sweetener.

In the production of Vivacity ice cream, the clarified curd whey with the addition of blackcurrant puree is used as the main raw material. During freezing, the mixture is saturated with oxygen. In the production of “Sour-milk” ice cream, dairy raw materials are used as the main raw material, into which yeast prepared on pure cultures of lactic acid bacteria str is introduced. citraoris, str. dextanicus, str. cremoris with the addition of fruit and berry raw materials. Fermentation is carried out at a temperature of 26-30 ^o C for 10-12 hours. During the freezing process, the mixture is saturated with oxygen. In the manufacture of ice cream containing confectionery fat, for example, Novinka ice cream, skim milk with the addition of confectionery fat is used as the main raw material.

 In the production of Tikhiy Don ice cream, buttermilk, various types of raw milk with the addition of confectionery fat are used as the main raw materials. As a stabilizer, potato gelling starch is used. In the production of Donskoy ice cream, buttermilk, various types of raw milk, fruit and berry puree with the addition of confectionery fat of not more than 5% are used as the main raw materials. In the production of Rostovskoye and Kazachok ice cream, dairy with the addition of confectionery fat is used as the main raw material. Along with milk raw materials, concentrates of cheese or curd whey are used with a mass fraction of not more than 3% relative to the weight of the product.

In the manufacture of ice cream in waffle products, the latter are made by delivering raw materials, which use flour, starch, which are pre-sieved through a sieve, as well as sugar, salt and soda, which are dissolved in water and filtered through a gauze filter, vegetable oil, which is also filtered through a sieve, and chicken eggs, which are pre-checked on the ovoscone. When preparing the dough, cold drinking water is poured into the dough-proofing machine, flour is poured, sugar syrup, eggs, soda solution, salt, oil and other types of raw materials are added according to the recipe. Flour is used with a low gluten content of 25 to 32% and the dough is whipped for 15-20 minutes. The dough is passed through a washing machine or sieve. The test temperature is maintained at a temperature not exceeding 15 ^o C. When preparing the test, pre-soaked in warm water with a temperature of 30-35 ^o C, left for swelling for 20-25 minutes and rubbed in the wiper machine in the amount of 1: 3 or waste, are added to it. wafer production is dried, crushed and added to the dough in the form of flour. When using waste, they determine the content of dry matter in them until they lock. Locking and analysis of the waste is carried out separately from each type of wafer product, or the wafer dough is kneaded on a pre-prepared water-in-oil emulsion using baking phosphatide concentrate as an emulsifier, which is heated to 50 ^o C and beat for 5 minutes in a whipping machine. Then add one and a half times in relation to the phosphatide concentrate the amount of hot water with a temperature of 90 ^o C and beat for about 8 minutes Then in small portions in 5-8 doses make seven times the amount of cold water to the weight of the concentrate. After adding each portion of water, the mass is stirred until a homogeneous emulsion is formed.

 To prepare the dough, the required amount of prepared emulsion, melange, oil and soda, 10% of the total amount of water are loaded into a kneading machine and mixed for several seconds. After this salt is added, the remaining water and then flour in two to three doses. After making each serving of flour, the dough is mixed and wafer products are made in the form of sheet wafers, or waffle cups, or wafer rolls, or waffle cones, or waffle mugs by baking. Sheet wafers are baked on gas-fired tunnel lines or on electrically heated hand presses. A pre-prepared liquid consistency dough is pumped to a machine with automatic adjustment of the amount of incoming dough. The plates are baked with ghee or beeswax before baking. When baking sheet wafers in hand presses, electric heating is turned on 30-40 minutes before starting work. When baking, the upper plate of the heated press is opened and both plates of the press are greased with vegetable or ghee. Dough is poured onto the bottom plate and the top plate is closed. The influx of dough in the edges is removed with a knife, baking is carried out for 2-3 minutes, after which the upper press plate is opened. The edges of the wafer are cut off and the wafer sheet is removed from the press, after which the released press is poured with dough and the cycle is repeated. After baking, sheet wafers are cut to the size of ice cream briquettes on a wafer with cutting knives or cutting wire and placed in trays or boxes. Wafer cups and waffle cones are baked on automatic and semi-automatic machines with gas or electric heating by heating the external molds for 45 minutes with the semiautomatic device closed and then internal molds for 15 minutes. In baking wafer cups, they start one hour after turning on the semiautomatic device. A movable bath-tray is filled with dough, the internal and external forms are greased with ghee or vegetable oil, the hot top plate with punches is lifted, a bath with dough is placed under it, the upper plate is lowered with the punches immersed in the dough with uniform dough covering the hot surface of the punches. Then they again raise the plate with punches and the tray with the dough is moved to its original position.

 Then the upper plate is lowered into the nests of the matrix, fix it in the lower position and repeat the process. The tray is constantly replenished with dough, and in the process of baking with a knife, the influx of dough on the edges of the molds is removed. To release the generated steam, the upper plate is raised and lowered at least four times, after which it is tightly closed and after 155-160 s the baking process is completed. The upper plate is lifted and the knife removes excess baked dough from the surface of the molds. Then, using the lever, the outer side molds are pushed open, the finished cups are removed from the molds and stacked in trays. After this, the molds are shifted and the baking cycle is repeated. Wafer rolls are baked on electric presses or gas ovens for sheet wafers. After baking, each wafer sheet is cut into two equal parts, a wooden rolling pin is placed on the hot surface of the wafer sheet, a wafer sheet is rolled onto a rolling pin and two wafer tubes are produced with a length of 120 mm each.

 In the manufacture of ice cream cakes, all types of seasoned ice cream are used, and for decoration, cream, and / or cream and / or berries whipped with sugar and / or fresh fruits and / or canned fruits and / or chocolate, and / or a kernel of nuts and / or a kernel of sweet almonds, and / or candied fruits, and / or cookies, and / or biscuit, and / or waffles, and / or marmalade, and / or jam, and / or crushed caramel, and / or icing, including chocolate. Ice cream cakes are made by filling portions of ice cream, filling them with molds, hardening and extracting individual portions, making semi-finished and finished products. In this case, metal forms or trays of round, oval, square, rectangular cross-section or in the form of a ring with a capacity corresponding to the portion weight, taking into account the overrun of ice cream, are used. The molds are filled with freshly frozen ice cream with the exception of the formation of voids inside the portions and careful leveling of the ice cream surface. Filled forms are covered with a lid or parchment or glassine to prevent contamination during the hardening process.

The hardening of the forms with ice cream is carried out in a brine generator with a brine temperature not higher than minus 25 ^o C or in quenching chambers on shelves, or in freezers. After quenching, the portions of ice cream extracted from the molds are placed in metal trays and sent to the quenching chamber for short-term storage before transferring the cakes to the workshop. The tray before laying ice cream in it is lined with glassine, or parchment, and on top of the ice cream is covered with a sheet of paper. The tray is closed with a lid, the finishing of ice cream with finishing raw materials is carried out for 2-3 minutes to prevent thawing of ice cream. After each cake is placed in a paper capsule, packed in a box or trays with tight-fitting lids. Boxes or trays with cakes are sent to the storage room. Cakes of the same type or cakes of different types are placed in boxes or trays, and a label is placed on each box or tray with the name of the product, the number of cakes, net weight, batch number, production date, name of the master manufacturer, the boxes are glued with paper tape, and the trays are sealed.

In the manufacture of cakes, pastries and ice cream cakes, semi-finished products are used for decoration, including cream, which is made from butter and condensed milk or from a mixture of ice cream - cream or ice cream, butter and beet sugar. A cream is produced by pasteurizing a mixture of condensed milk with water at a temperature of 85 ^o C for 5 min and then cooling to a temperature of 32-35 ^o C. After that, vanillin or edible aromatic oils are used in the cooled mixture, which are used as lemon or orange , or tangerine. The butter, cut into small pieces, is placed in a creamer, where a chilled mixture of condensed milk with water is added in small portions during the whipping process. The whipping is completed after mixing the components of the cream to obtain a homogeneous consistency or the whipping is done manually with a metal whisk, or the cream is prepared by adding sugar to a chilled creamy or ice cream mixture, followed by heating until the sugar is dissolved. Prepared butter is added to the creamer and in the process of whipping, the heated mixture with sugar is gradually added. Beating is continued until a uniform elastic mass is obtained.

To obtain a chocolate cream, chocolate melted in a water bath at a temperature of 40-50 ^o C is added to the end of whipping in an amount of 10-12 g per 1 kg of cream, or whipped cream with sugar, which is prepared by pasteurizing cream at a temperature, is used as a semi-finished product 63 ^o C for 30 min, applying stabilizer solution during pasteurization, cooling the cream after pasteurization to a temperature of 3-5 ^o C, leaving for 24 hours to ripen, add vanillin and food coloring and whipping cream at a temperature of e above 3-5 ^o C to increase the amount of cream by 2.0-2.5 times. At the end of beating, with continuous stirring, sugar powder previously sifted through a sieve is added. Beating is carried out until a homogeneous consistency is obtained, or jelly is used as a semi-finished product for decoration, which is prepared by washing the agar in running water for 2-3 hours, dissolving sugar in water, adding agar and heating. After dissolving the agar, caramel syrup or invert sugar is added and heated to boiling to remove foam as it forms. The hot solution is filtered and cooled to 40 ^o C, add aromatic essence, citric acid in the form of a 50% solution in hot water and dye, or instead of agar, edible gelatin is used per 10 kg of agar 17 kg of gelatin. The gelatin solution is added to the syrup at a temperature not exceeding 70 ^o C, and when using gelatin, the sugar syrup together with molasses is heated to boiling, cooled to a temperature of 70 ^o C, gelatin is introduced and kept at this temperature for 30 minutes. Then add the essence, citric acid and dye, the jelly is poured into baking sheets, cooled to a temperature of 20 ^o C, cut into slices and slices of the desired shape and size and used in the manufacture of cakes and pastries from ice cream.

 In the manufacture of ice-cream, “popsicle” uses popsicle generators with wrapping machines, which are performed to prevent paper breakage with one adjustable roller adjacent to the paper being unwound from the roll from one side and a pacifier with a folding roller made of PTFE, which are installed in front of the wrapping support tray, which, in its the turn is performed with increased sides, shortened with a corresponding increase in the distance between the tray and the pulling rollers. The pulling rollers are performed with a corrugated surface with a height of protrusions not exceeding 0.03 mm. The suction tubes to remove washing water from the cells of the eskimogenerator carousel are split along the length of the rubber joints to prevent breakage when the hydraulic pump of the eskimogenerator is disconnected.

 In the manufacture of ice cream in glasses, a filling machine with a bored axle box of the machine engagement unit with the hardening chamber chamber is used. Bearings are installed in the axle box, as well as in the housing of the traction lever of the drive unit and the conveyor fixing, under the dispensers of the machine. The end part of the fixing dogs interacting with the eccentric of the broaching unit and the engagement points with the eccentric are strengthened by welding of an alloy or alloys from the Sormait group, the suction arm linkage levers and the rotor rotation lever in the dispenser hopper are made of steel, and the pistons for squeezing ice cream into cups and cup inserts in nests for disks - from ftoroplast.

 In the manufacture of ice cream in briquettes, a filling machine with an autonomous drive of the discharge conveyor and an electric reducer is used. The conveyor unloading is performed with plastic plates. The loading conveyor of the machine is made of stainless steel flat plates.

 When decorating cakes and / or cakes, and / or muffins made of ice cream with cream butter, the latter is applied to products in the form of an ornament, at least some of the elements of which are coated with glaze on top.

Claims (17)

 1. A method of producing ice cream, comprising preparing a mixture in a container containing prescription components: the main raw materials, including liquid, soluble soluble and insoluble components, including a sugar-containing component, flavoring agent and stabilizer, filtering the resulting mixture, pasteurization, homogenization, cooling, milling , hardening and packaging, characterized in that the sugar-containing component and / or other bulk components are fed into the cooked, at least part of the recipe The mixture is in the container, and the bulk flow is carried out from a level that is higher than the upper surface of the container and has a feed-rate vector whose vertical component is reduced, and the horizontal component, including the radial and / or tangential one, is increased with increasing to the surface of the above mixture in the tank, and at least with a partial two-dimensional or three-dimensional divergent distribution of the velocity vectors of particles of loose particles in the approach zones and their entry into the above mixture in the tank, while at least part of the bulk is fed continuously uniformly, or continuously with a change in the flow rate per unit time, or intermittently-pulse, or in portions, including at least partially up to and / or after supplying to the mixing tank the recipe components that are missing to the full amount, or the process of supplying at least part of the granular to the mixing tank is at least partially combined with the introduction of an additional amount of com onentov, or at least part of the soluble or insoluble bulk introduced respectively in pre-dissolved or slurried in a mixing vessel.  2. The method according to claim 1, characterized in that for the preparation of the mixture additionally use a dye and / or flavor. 3. The method according to claim 1, characterized in that the main raw materials used are raw milk or fruit, or vegetable, or for the preparation of the mixture, food colors and / or flavorings are additionally used, moreover, food agar and / or or agaroid, edible sodium alginate, and / or edible gelatin, and / or sodium caseinate, and / or water-soluble methyl cellulose, and / or dry apple pectin, and / or gelling potato starch, and when used as a stabilizer, flour and / or corn starch t mperatura pasteurization at 85 - 95 ^o C, as a flavor filler used coffee and / or chicory, and / or syrup tiramusu and / or cocoa products, and / or chicken eggs and / or nuts, pralines, and / or fruit and berry juices, mashed potatoes, as additives, use whole and / or sliced fruits and berries, and / or nuts slices, and / or chocolate and waffle chips, and / or raisins, and / or candied fruits, as food colors use natural colorant natural food elderberry, and / or chokeberry, and / or blackcurrant, and / or grape and / or beetroot powder and / or beet-tea dye and / or carrot concentrate, arovanilin, and / or vanillin, and / or vanilla, and / or ethyl vanillin are used as flavoring, whole cow milk is used and / or skim milk, and / or whole milk condensed with sugar, and / or cow's milk powder, and / or cow's milk powder skim, and / or cream from cow's milk, and / or milk whey, as fruit and berry raw materials use fruits and / or berries and / or products of their processing, in carrots and / or beets, and / or tomatoes, melons and / or their processed products are used as vegetable raw materials. 4. The method according to claim 1, characterized in that the granulated sugar is delivered in bags filled with 75 - 85% of their capacity, and after weighing, they are stacked on pallets in rows in height with at least one bag located on the edge of each row in the direction transverse to the direction of the remaining bags of this row, and in each overlying row, the bag laid across the rest of the bags of this row is placed on the other edge relative to the bag laid across in the underlying row, and when shipped for processing sugar in the hearth bags they are lifted by a lifting device to an overlying floor in a room located above the room in which a mixing tank for preparing the mixture is installed, both rooms communicating with each other by a supply pipe with a receiving hopper in its upper part, located in the overlying room, and inclined in its lower part section, the axis of which is located at a variable angle to the horizon, varying in the range from the maximum value equal to the angle of inclination of the axis of the upper part or upper half of the pipe to a minimum th value tending to zero or rolling through zero, and acquires the inverse value, and having an outlet located in the vessel, the upper part of the feed tube is mounted vertically or with a deviation from the vertical in the range from 0 to 45 ^o, and in the preparation of a mixture of sugar they are poured from the bags into the hopper of the feed pipe and through its outlet to the mixing tank. 5. The method according to claim 1, characterized in that the delivery of whole milk is carried out in tankers with a capacity of 3.5 to 4 tons and / or flasks with a capacity of 38 l with shelter to prevent temperature increase in the summer and freezing in the winter, and after delivery produce analysis of milk, in which its quantity, density, acidity, temperature and fat content are determined, and an organoleptic evaluation of milk is made, and after delivery, milk from tankers by pipeline or from flasks is transferred to a receiving bath and / or storage tanks with brine cooling, while milk is used with an acidity not exceeding 21 ^o T and sent to production either immediately or pasteurized at a temperature of 75 or 85 ^o C for 15–20 and 3–5 min, respectively, and then cooled to a temperature (+1) - (-2) ^o C and stored at this temperature for no more than a day with constant stirring with stirrers to prevent fat sludge; milk powder is delivered in metal and / or combined cans, and / or in plywood drums, and / or in cardboard boxes, in which bags of sub-parchment, or of waxed or waxed paper, or of plastic films are placed; milk powder is used whole and / or non-fat with a content of 4 to 7% moisture, 93 to 96% of milk solids and not less than 25% fat, the acidity of reconstituted milk powder with a content of 12% solids of 20-22 ^o T, and skimmed milk powder 21 - 22 ^o T, while powdered milk in cans, plywood drums and cardboard boxes with plastic liners is stored at a temperature of 1 - 10 ^o C and a relative humidity of 85% not more than 8 months, and powdered milk in plywood drums and cartons with parchment inserts a, or paraffin, wax paper or stored at a temperature of 1 - 20 ^o C of not more than 3 months; butter is used unsalted or peasant of the highest grade with a fat content of 82.5 and 72.5%, respectively, water of 16 and 25%, respectively, and a somo content in peasant oil of 2.5%, and the butter is delivered in cardboard or boardwalk , or plywood boxes lined with parchment and stored at a temperature of -18 ^o C and a relative humidity of 80 - 85% for 6 to 12 months, and before preparing the mixture, the butter is melted on removable heated grids, which are made of tubes with a diameter of 20 mm and distribution tubes diameter 80 mm, in which steam is passed with a temperature of the tubes 40 - 80 ^o C. 6. The method according to claim 1 or 5, characterized in that when receiving milk, it is sorted depending on the physicochemical and bacteriological parameters, followed by its separation into first, second grade and non-sorted, after which milk is purified from mechanical impurities by filtration using filter material, or using a milk separator, moreover, milk is cleaned after pre-heating to a temperature of 33 - 45 ^o C, or cold milk is cleaned without heating at a milk acidity above 18 ^o C and the total number of microorganisms in 1 ml not exceeding 500 thousand cells, or milk is purified by bactofugation to remove up to 98% of the microorganisms contained in it by increasing centralization rates without using heat treatment, and the milk is cooled to 2-4 ^o C. 7. The method according to any one of claims 1 to 6, characterized in that when preparing the cream mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with 96.00% somo content and solids 96.00%, whole milk with a milk fat content of 3.50%, somo - 8.10% and solids - 11.60%, drinking water, premium wheat flour, imported butter with a content of milk fat 82, 00%, somo - 2.00%, dry matter - 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49,030
Whole Milk - 630,000
Drinking water - 75,458
Premium wheat flour - 7,500
Import butter - 95,061
Vanillin - 0,100
Cremodan - 2,500
8. The method according to any one of claims 1 to 6, characterized in that when preparing the ice cream mixture, sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with a milk fat content of 3.60%, somo - 8.10% and solids - 11.70%, drinking water, premium wheat flour, imported butter with a content of milk fat 82, 00%, somo - 2.00%, solids - 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skim condensed milk - 48.610
Whole Milk - 620,000
Drinking water - 25,732
Premium wheat flour - 7,500
Import butter - 155,707
Vanillin - 0,100
Cremodan - 2,000
9. The method according to any one of claims 1 to 6, characterized in that when preparing a flavored creamy mixture, sugar sand with beet sugar content of 99.75% and solids of 99.75% is used, skimmed milk powder with somo content of 96.00% and dry solids 96.00%, whole milk with a milk fat content of 3.60%, somo - 8.10% and dry solids - 11.70%, drinking water, premium wheat flour, premium peasant oil with milk fat content 72.50%, somo - 2.50%, solids - 75.00%, dye pineapple, cremodan, pineapple flavor when blowing content per 1000 kg of raw materials, kg:
Sugar sand - 140.350
Skimmed milk powder - 48.234
Whole Milk - 630,000
Drinking water - 64,452
Premium wheat flour - 7,500
Peasant oil of the highest grade - 106.649
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
10. The method according to any one of claims 1 to 6, characterized in that when preparing a mixture of creamy creme brulee use granulated sugar with beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo 96, 00% and solids 96.00%, whole milk with a milk fat content of 3.40%, somo - 8.10% and solids 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50% , somo - 2.50%, solids - 75.00%, creme brulee syrup with a milk fat content of 3.91%, somo - 9.20%, beet sugar - 59.91% and solids - 73.02%, gelatin in the following content per 1000 kg of raw materials, kg:
Sugar sand - 60,285
Skimmed milk powder - 36.518
Whole Milk - 600,000
Drinking water - 48,493
Premium peasant oil - 101,704
Creme Brulee Syrup - 150,000
Gelatin - 3,000
11. The method according to any one of claims 1 to 6, characterized in that in the preparation of a creamy chocolate mixture, sugar sand with a beet sugar content of 99.75% and solids of 99.75% is used, skimmed milk powder with a somo content of 96.00% and solids 96.00%, whole milk with a milk fat content of 3.60%, somo - 8.10% and solids - 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo - 2.50%, solids - 75.00%, cocoa with a solids content of 94.00%, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 150.376
Skimmed milk powder - 28.649
Whole Milk - 630,000
Drinking water - 61.826
Peasant oil of the highest grade - 106.649
Cocoa - 20,000
Cremodan - 2,500
12. The method according to any one of claims 1 to 6, characterized in that in the preparation of the milk mixture sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, skimmed milk powder with somo content 96.00% and solids 96.00%, whole milk with a milk fat content of 3.50%, somo - 8.10% and solids - 11.60%, drinking water, premium wheat flour, imported butter with a content of milk fat 82, 00%, somo - 2.00%, solids - 84.00%, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 155,388
Skimmed milk powder - 43.168
Whole Milk - 720,000
Drinking water - 58,393
Import butter - 11.951
Premium wheat flour - 7,500
Vanillin - 0,100
Cremodan - 3,500
13. The method according to any one of claims 1 to 6, characterized in that the preparation of milk chocolate mixture uses sugar sand with a beet sugar content of 99.75% and a solids content of 99.75%, skimmed milk powder with a somo content of 96.00% and dry matter 96.00%, whole milk with a milk fat content of 3.70%, somo - 8.10% and dry matter - 11.80%, drinking water, premium wheat flour, imported butter with a content of milk fat 82, 00%, somo - 2.00%, solids - 84.00%, cocoa with a solids content of 94.00%, cremodan at the following content per 1000 kg s Darya, kg:
Sugar sand - 175,438
Skimmed milk powder - 23.621
Whole Milk - 720,000
Drinking water - 39,746
Premium wheat flour - 7,500
Import butter - 10.195
Cocoa - 20,000
Cremodan - 3,500
14. The method according to any one of claims 1 to 6, characterized in that in the preparation of the fruit and berry mixture sugar is used with sugar content of beet sugar 99.75% and solids 99.75%, drinking water, premium wheat flour, mashed potatoes apples with a solids content of 10.00%, citric acid with the following content per 1000 kg of raw materials, kg:
Sugar sand - 260,651
Drinking water - 408.349
Premium Wheat Flour - 30,000
Apple Puree - 300,000
Citric Acid - 1,000
15. The method according to any one of claims 1 to 6, characterized in that in the preparation of the creamy Vladimir mixture, the Vladimir ice cream mixture, the flavored Vladimir cream mixture, the Vladimir cream brulee cream mixture, the Vladimir cream chocolate mixture, the Vladimir milk mixture and the milk chocolate mixture in Vladimir, along with butter, coconut oil with a milk fat content of at least 99.90% is used, and the content of coconut oil is taken to be 10-50% of the amount of cream required by the recipe oils. 16. The method according to p. 15, characterized in that when preparing a creamy Vladimir mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder containing 96.00% somo and 96 dry solids , 00%, whole milk with a milk fat content of 3.50%, somo - 8.10% and solids - 11.60%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo - 2.00%, solids - 84.00, coconut oil, vanillin, cremodan with the following content per 1000 kg of raw materials, kg:
Sugar sand - 140,351
Skimmed milk powder - 49.982
Whole Milk - 630,000
Drinking water - 82,692
Premium wheat flour - 7,500
Import butter - 49.375
Coconut Oil - 37,500
Vanillin - 0,100
Cremodan - 2,500
when preparing the mixture, Vladimir ice cream uses granulated sugar with a beet sugar content of 99.75% and 99.75% solids, skimmed milk powder with a somo content of 96.00% and 96.00% solids, whole milk with a milk fat content of 3, 60%, somo - 8.10% and solids - 11.70%, drinking water, premium wheat flour, imported butter with a milk fat content of 82.00%, somo - 2.00%, solids - 84, 00%, coconut oil with a milk fat content of 99.90% and solids of 99.90%, vanillin, cremodan with the following content per 1000 kg of raw material, g:
Sugar sand - 140,351
Skimmed milk powder - 49.879
Whole Milk - 620,000
Drinking water - 35.379
Premium wheat flour - 7,500
Import butter - 94,792
Coconut Oil - 50,000
Vanillin - 0,100
Cremodan - 2,000
in the preparation of a flavored creamy Vladimir mixture, sugar is used with beet sugar content of 99.75% and solids of 99.75%, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk fat content 3 , 60%, somo - 8.10% and solids - 11.70%, drinking water, premium wheat flour, premium peasant oil with a milk fat content of 72.50%, somo - 2.50%, solids - 75.00%, coconut oil with a milk fat content of 99.90% and a solids content of 99.90%, pineapple dye, cream , Pineapple flavor next content per 1000 kg of feed, kg:
Sugar sand - 140.350
Skimmed milk powder - 49.579
Whole Milk - 630,000
Drinking water - 77,280
Premium wheat flour - 7,500
Premium peasant oil - 54,976
Coconut Oil - 37,500
Pineapple Dye - 0.015
Cremodan - 2,500
Pineapple flavor - 0,300
in the preparation of a mixture of creamy creme brulee Vladimir use sugar sand with a beet sugar content of 99.75% and solids of 99.75%, skimmed milk powder with a content of somo of 96.00% and solids of 96.00%, whole milk with milk content fat 3.40%, somo - 8.10% and solids - 11.50%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo - 2.50%, solids - 75.00 %, coconut oil with a milk fat content of 99.90% and solids of 99.90%, creme brulee syrup with a milk fat content of 3.91%, somo - 9.20%, beets total sugar - 59.91% and solids - 73.02%, gelatin with the following content per 1000 kg of raw materials, kg:
Sugar sand - 60,285
Skimmed milk powder - 37.863
Whole Milk - 600,000
Drinking water - 61,321
Premium peasant oil - 50,031
Coconut Oil - 37,500
Creme Brulee Syrup - 150,000
Gelatin - 3,000
in the preparation of a creamy chocolate chocolate mixture, sugar is used with sugar content of 99.75% beet sugar and 99.75% solids, skimmed milk powder with somo content of 96.00% and 96.00% solids, whole milk with milk fat content 3 , 60%, somo - 8.10% and solids - 11.70%, drinking water, premium peasant oil with a milk fat content of 72.50%, somo - 2.50%, solids - 75.00%, coconut oil with a milk fat content of 99.90% and a solids content of 99.90%, cocoa with a solids content of 94.00%, cremodan with the following content AANII per 1000 kg of raw material in kg:
Sugar sand - 150.376
Skimmed condensed milk - 29,995
Whole Milk - 630,000
Drinking water - 74,653
Premium peasant oil - 54,976
Coconut Oil - 37,500
Cocoa - 20,000
Cremodan - 2,500
17. The method according to any one of claims 1 to 16, characterized in that the preparation of the mixture is carried out in accordance with the formulations, which are calculated based on the actual availability of raw materials and their composition, and the mixture is filtered at a temperature of 35 - 45 ^o C to remove insoluble lumps of raw materials and various mechanical impurities; pasteurization of the mixture outside the pasteurized cooling plant is carried out at a temperature of 80 - 85 ^o C with a holding of 50-60 s, or pasteurization of the mixture in a tubular pasteurizer is carried out at a temperature of 80 - 85 ^o C with a holding of 50-60 s, or at a temperature of 92 - 95 ^o C with maintaining the indicated temperatures during the movement of the mixture in the tubular channels for at least 3 to 5 s, and / or when the mixture passes through the tubular channels in a section of at least 10% of their total length, or pasteurization in a batch apparatus is carried out at a temperature of 68 - 72 ^o C with a shutter speed of 25-30 minutes, at a pace a temperature of 73 - 77 ^o C with a shutter speed of 15 - 20 min, at a temperature of 78 - 82 ^o C with a shutter speed of 8 - 10 min, at a temperature of 83 - 87 ^o C with a shutter speed of 3 - 5 min, homogenization on a single-stage homogenizer for the milk mixture is carried out at pressure 12.5 - 15.00 MPa, cream mixture 10.0 - 12.5 MPa, ice cream 7.0 - 9.0 MPa and on a two-stage pressure homogenizer at the first stage corresponds to the pressure for each type of mixture on a single-stage homogenizer, pressure on a second stage for all types of mixtures of 4.5 - 5.0 MPa frizerovanie mixture is carried out at a temperature of from -2,3 to -4,5 ^o C in dependence depending on the composition of the mixture, moreover, when freezing the mixture in the freezers of periodic action, overrun for milk ice cream is at least 50%, when freezing the mixture in the freezers of periodic action overrun for cream ice cream and ice cream is at least 60%, when freezing the mixture in the freezers of periodic action overrun for fruit and berry ice cream is at least 40%, when milling the mixture in continuous freezers, the overrun of ice cream is 60 - 120%, the packaged ice cream is quenched in a stream e air temperature from -25 to -37 ^o C, mainly in containers with liners made of plastic film, and after hardening, the temperature of packaged ice cream is not higher than -10 ^o C, and hardening of weight ice cream is carried out at air temperature not higher than -18 ^o C, also predominantly in containers with liners made of plastic film, and after hardening the temperature of the weight ice cream is not higher than -12 ^o C, while before storage the packaged ice cream is topped up in quenching chambers or storage chambers for 24 - 36 hours 18. The method according to any one of claims 1 to 13, 15 and 16, characterized in that in the manufacture of coffee ice cream and ice cream with chicory, coffee and chicory are introduced into the mixture in the form of an aqueous extract, or chicory is used as an extract with a solids content 70.0%, the mass fraction of which is at least 1% of the mass of ice cream; in the production of creme brulee ice cream, dairy with the addition of at least 10% creme brulee syrup is used as the main raw material; in the production of chocolate ice cream, milk is used as the main raw material with at least 1% cocoa powder or at least 3.5% chocolate or semi-finished chocolate; in the production of ice cream, in which chicken eggs or egg powder is used, the contents of the chicken eggs are ground with sugar and introduced into the mixture before pasteurization, and when using egg powder, the latter is mixed with dry ingredients and introduced into the mixing bath; in the production of nut ice cream, nuts are used in the form of a paste with sugar, which is added to the milk base with a content of at least 6% of nuts in a pureed form relative to the weight of the finished ice cream, and in the production of ice cream with nuts, nuts are used in crushed form, in the production of ice cream with fruits and berries as fruits and berries use strawberries and / or raspberries, and / or black currants, and / or cherries, and / or apples, and / or aronia, and / or apricots, and / or peaches, and / or tangerines, and / or plums, and / or cranberries, at when freezing the mixture in continuous freezers, the fruits and berries are added to the cooled mixture with vigorous stirring immediately before freezing, and when freezing the mixture in periodic freezers or ice makers, the fruits and berries are added before the freezing or to the finished ice cream immediately after it leaves the freezer; in the production of ice cream with chocolate and waffle chips, the latter is introduced at the end of the freezer during milling of the mixture in the batch freezers, during the freezing of the mixture in the continuous freezers, the chocolate and wafer chips are added immediately after milling; in the production of ice cream with candied fruits and raisins, the latter is added to the mixture during freezing or in the finished ice cream; in the manufacture of ice cream with vitamin C, an aqueous solution of vitamin C is used, which is introduced into the chilled mixture immediately before freezing at the rate of 399-401 g per 1 ton of ice cream, and vitamin C is used as a concentrate, which is introduced into the measured bath of the freezer of periodic action or in a receiving continuous freezer tank; in the production of multilayer ice cream, two types of ice cream are used with layers of ice cream uneven in color; in the production of ice cream, methyl cellulose, potato carboxymethyl starch, gelatin, pectin, agaroid, gelling starch, flour are used as a stabilizer, while the methyl cellulose solution is introduced into a cooled mixture; when using sugar syrup, to prevent sucrose crystallization, caramel molasses weighing no more than 6% by weight of ice cream or invert syrup are used together with sugar, and after cooling or during cooling citric acid and / or tartaric acid and aromatic substances are added to the mixture; in the production of aromatic ice cream use a solution of sugar and a stabilizer in water, which is pasteurized at a temperature of 73 - 77 ^o C for 28 - 32 minutes, filtered and cooled to a temperature of 2 - 6 ^o C, and 50% are introduced into the chilled sugar base before milling a solution of food acid, as well as solutions of aromatic and coloring substances; in the production of amateur ice cream - Snezhinka milk-based ice cream, corn starch weighing at least 3% by weight of the product is used as stabilizer, while starch is introduced into the mixture in dry form, pasteurization of the mixture is carried out at a temperature of 91 - 95 ^o C exposure of 13 to 17 minutes, and with the introduction of pre-gelatinized starch in the hot mixture, pasteurization of the mixture is carried out at a temperature of 88 - 92 ^o C with an exposure of 8 to 12 minutes 19. The method according to any one of claims 1 to 6 and 15, characterized in that in the production of ice cream "Antarctica" milk raw materials and invert syrup are used, and gelling starch in an amount of at least 2.5% by weight of the product is used as stabilizer; in the production of ice cream "Polyus" use dairy raw materials, granulated sugar, gelling starch; in the production of Snegurochka ice cream, a protein concentrate obtained by ultrafiltration in an amount of not less than 3% by weight of the product is used, and the whey protein concentrate is added dry to the harvesting bath, pre-mixed with sugar; in the production of Sportivnaya ice cream, milk raw materials, granulated sugar, and a stabilizer are used; in the production of “Coffee” ice cream, milk raw materials, granulated sugar, natural coffee and a stabilizer are used, and coffee for making coffee extracts is at least 3% of the mass of the ice cream mixture; in the production of Vesnee ice cream, dairy raw materials are used as the main raw material, honey and birch sap are used as flavoring agent, moreover, honey is used in an amount of not less than 13% of the mass of the finished product, which is introduced into the harvesting bath, and birch sap is used in the amount of not less than 8%, which is introduced at the end of pasteurization or in a chilled mixture; in the production of acidophilic ice cream "Snezhok" and "Freshness", milk whey, skim milk or buttermilk are used as the main raw material and fermented with sourdough prepared on pure cultures of acidophilic bacillus, and the sourdough is added in an amount of 5 - 7% in a chilled to 38 - 42 ^o C mixture and sour until acidity of 80 - 100 ^o T, and the sourdough is used with an acidity of 130 - 170 ^o T; in the production of Kislinka ice cream, yeast prepared using kefir mushrooms is used, and the yeast is introduced into a mixture cooled to 28 - 32 ^o C and sour for 16 - 30 hours to an acidity of 75 - 85 ^o T; in the production of Coffee with Cream ice cream, coffee in the amount of not less than 4% by weight of the ice cream mixture is used as a flavoring filler; in the production of Summer ice cream, a mixture containing skim milk or whey, granulated sugar and a stabilizer is used; in the production of ice cream "Tea Aroma", milk raw materials with the addition of tea extract are used as the main raw materials, while the mass of dry tea is at least 1% by weight of the product; in the production of fruit-and-berry ice cream - “Cranberry fortified” ice cream during pasteurization, cranberry puree and a stabilizer solution are introduced into sugar syrup, while pre-pasteurized nut or almond praline or cinnamon in the form of a fine grinding powder, flavor filler is used as a flavoring filler injected into a cold mixture of ice cream before milling, and after milling, a concentrated aqueous solution of vitamin C is introduced; in the production of summer cream, chocolate glaze is used, and puree and cherry juice are used as the main raw materials; in the production of Penguin ice cream, along with the use of a stabilizer and granulated sugar as the main raw material, food acids and chocolate icing are used; in the production of Fruit Ice cream, natural fruit juices or purees are used as the main raw material, while citric or tartaric acid and water are used along with the stabilizer, granulated sugar, and citric acid is introduced before quenching in chilled to 4-6 ^o C mixture; in the production of vegetable-based ice cream - Tomato ice cream, tomato juice, mashed potatoes or pasta are used as the main raw materials, while the mass fraction of tomato solids in ice cream is at least 1% by weight of the product; in the production of carrot fortified ice cream, boiled carrot puree is used as the main raw material; moreover, along with the stabilizer, granulated sugar, citric acid and vitamin C are used to make the mixture, and the carrot puree, stabilizer is introduced into pasteurized sugar syrup, and before milling a solution of vitamin C and a solution of citric acid are introduced into the mixture; in the production of ice cream produced from fruits, berries or vegetables with the addition of a milk base, for example, sherbet, fruit and berry with a high mass fraction of sucrose and the addition of at least 10% cream mixture from the total mass of the product are used as the base, and cream the mixture is introduced into fruit immediately before freezing with thorough mixing at a temperature of 4 - 6 ^o C; in the production of ice cream "Dniester", "Stolichnoye dairy", "Stolichnoye creamy" as the main raw materials, fruit and berry mixes are used, mixed in different ratios, respectively, with skim milk mixture, cream or ice cream mixtures of standard composition, while as fruit and berry raw materials use mashed potatoes and juices of raspberries, strawberries, quinces and other fruits and berries with a pronounced taste and aroma, fruit and berry raw materials are mixed with skim milk or cream, or ice cream mixtures directly Before frizerovaniem mixtures thereof at a temperature of 4 - 6 ^o C; in the production of strawberry and cream ice cream, strawberry mixed in equal proportions with a high-fat 20% milk mixture is used as the main raw material, and strawberry raw materials are produced from fresh or frozen strawberries, granulated sugar, citric acid, methyl cellulose and water, and strawberry raw materials are mixed with high-fat milk mixture immediately before milling at a temperature of 4 - 6 ^o C; in the production of sweet and sour ice cream, fruit and berry is used as the main raw material with the addition of condensed microbiologically fermented cheese whey with an acidity of not more than 300 ^o T, dry and condensed curd, dry demineralized cheese or curd whey, and methyl cellulose is used as a stabilizer in an amount of 0.05% or pectin in an amount of 0.1% or flour - 1.0%; in the production of Guna ice cream, dairy with the addition of fruit and berry syrup is used as the main raw material; in the production of Smorodinka ice cream, the main raw materials are fruit and berry puree of black currant and apples, icing mixture with added sugar and flour as a stabilizer, and puree of black currant and apples is used in a ratio of 1: 3, and the filling mixture injected into fruit just before the start of freezing; in the production of Prune ice cream, prune puree with a mixture of creamy ice cream is used as the main raw material, and nuts or cinnamon are used as a flavoring filler, and grated nuts or cinnamon are added to the ice cream mixture before milling; in the production of ice cream "Apricots with cream" as the main raw materials use apricots with the addition of a mixture of creamy ice cream; in the production of Yaroslavna ice cream, dairy with the addition of vegetable is used as the main raw material: beets, tomatoes, carrots, and the vegetable raw materials are introduced into the mixing bath before pasteurization simultaneously with other components, or the vegetable raw materials are introduced into sugar syrup at a temperature of 88 - 92 ^o C ; in the production of Original ice cream, various types of raw milk are used as the main raw materials with the addition of cottage cheese whey and vegetables, the vegetable raw materials being introduced into the mixing bath before pasteurization, and the raw milk is mixed with the whey and vegetable in chilled form immediately before milling; in the production of Golden Autumn ice cream, curd whey with the addition of vegetables is used as the main raw material: beets, carrots, tomatoes; in the production of ice cream using chicken eggs, for example, Extra ice cream, skimmed milk powder with the addition of eggs is used as the main raw material; in the production of ice cream "Citrus" chicken egg proteins are used as raw materials with the addition of natural citrus extracts, essences and oils, and pasteurization of the mixture is carried out at a temperature of 63 - 67 ^o C for 28 - 32 minutes; in the production of Fruit and Protein ice cream, fruit and berry juice with the addition of chicken eggs is used as the main raw material, and pasteurization of the mixture is carried out at a temperature of 63 - 67 ^o C for 25 - 35 minutes; in the production of Moskovskoye ice cream, yolks of fresh chicken eggs are used, and before being added to the mixture, the yolks are ground with sugar, and the mixture is pasteurized at a temperature of 68 - 72 ^o C for 13 - 17 minutes; in the production of Gogol-Mughal ice cream, yolks of fresh chicken eggs are used; in the production of multilayer ice cream, for example, Filevskoye ice cream is used as the main raw material in a sundae mixture of two varieties that differ in color; in the production of Zabava ice cream, milk or cream or ice cream of two corresponding varieties differing in color is used as the main raw material; in the production of Surprise ice cream, a layer of fruit and chocolate ice cream is used as the main raw material; in the production of special-purpose ice cream, ice cream with sorbitol and xylitol for diabetics, xylitol or sorbitol is used as a sweetener; in the production of Bodrost ice cream, the clarified curd whey with the addition of blackcurrant puree is used as the main raw material, and the mixture is saturated with oxygen during the freezing process; in the production of Sour-milk ice cream, dairy raw materials are used as the main raw material, into which yeast prepared on pure cultures of lactic acid bacteria str.citraoris, str. dextanicus, str. cremoris with the addition of fruit and berry raw materials, and fermentation is carried out at a temperature of 26 - 30 ^o C for 10 to 12 hours, and in the process of freezing the mixture is saturated with oxygen; in the manufacture of ice cream containing confectionery fat, for example, Novinka ice cream, skim milk with the addition of confectionery fat is used as the main raw material; in the production of Tikhiy Don ice cream, buttermilk, various types of raw milk with the addition of confectionery fat are used as the main raw materials, and potato gelling starch is used as a stabilizer; in the production of Donskoy ice cream, buttermilk, various raw milk, fruit and berry puree with the addition of confectionery fat of not more than 5% are used as the main raw materials; in the production of Rostovskoye and Kazachok ice cream, milk is used as the main raw material with the addition of confectionery fat, while along with milk raw materials, whey or cottage cheese whey concentrates use a mass fraction of not more than 3% relative to the weight of the product. 20. The method according to any one of claims 1 to 19, characterized in that in the manufacture of ice cream in wafer products, the latter are made by delivering raw materials, which are flour, starch, which are pre-sieved through a sieve, as well as sugar, salt and soda, which are dissolved in water and filtered through a gauze filter, vegetable oil, which is also filtered through a sieve, and chicken eggs, which are preliminarily tested on an ovoscone, and when preparing the dough, cold drinking water is poured into a dough sprinkler, filled with m ku, add sugar syrup, eggs, soda solution, salt, oil and other types of raw materials according to the recipe, moreover, the flour is used with a low gluten content of 25 - 32% and the dough is whipped for 15 to 20 minutes, after which the dough is passed through a washing machine or a sieve, while the temperature of the dough is maintained not exceeding 15 ^o C, and when preparing the dough, it is added pre-soaked in warm water with a temperature of 30 - 35 ^o C, left for swelling for 20 - 25 minutes and the wafer production wastes rubbed in the washing machine in to 1: 3 or the wafer production wastes are dried, crushed and added to the dough in the form of flour, and when using the waste, they determine the content of dry substances in them until they lock, and the lock and analysis of the waste is carried out separately for each type of wafer product, or kneading the wafer dough to produce preformed water-fat emulsion using a baking phosphatide concentrate as an emulsifier, which was warmed to 50 ^o C and whipped for 5 minutes in a shake up machine, then then added polutorokratnoe towards phosphatide concentrate of hot water with a temperature of 90 ^o and whipped around 8 min and then in small portions at 5 - 8 receptions make sevenfold amount of cold water to the weight of the concentrate, and after the addition of each portion of water was stirred until a homogeneous emulsions; to prepare the dough, the required amount of prepared emulsion, melange, oil and soda, 10% of the total amount of water are loaded into the kneading machine and mixed for several seconds, after which salt, the remaining water are added and then flour in two or three doses, after each portion of flour is added the dough is mixed and wafer products are made in the form of sheet wafers, or waffle cups, or waffle tubes, or waffle cones, or waffle circles by baking, moreover, sheet wafers are baked on the tunnel automatically x lines with gas heating or on hand presses with electric heating, while the pre-prepared liquid consistency dough is pumped into the machine with automatic adjustment of the amount of incoming dough, while the plates are greased with ghee or beeswax before baking; when baking sheet wafers in manual presses, electric heating is turned on 30 to 40 minutes before work starts; when baking, the upper plate of the heated press is opened and both plates of the press are greased with vegetable or ghee, then the dough is poured onto the lower plate and the upper plate is closed, while the influx of dough remove from the edges with a knife, bake for 2 to 3 minutes, after which the upper press plate is opened, the edges of the wafer are cut and the wafer sheet is removed from the press, after which the freed press is poured with dough and the cycle is repeated, and after baking, the sheets whether by the size of the briquettes of ice cream they cut on a wafer with cutting knives or cutting wire and put them in trays or boxes, and wafer cups and waffle cones are baked on vending machines and semiautomatic devices with gas or electric heating by heating for 45 minutes when the semi-automatic outdoor form is closed matrices and then within 15 minutes of internal molds, moreover, they start baking wafer cups an hour after turning on the semiautomatic device, while the test tray is filled with a movable tray-tray, inside The outer and outer forms are greased with ghee or vegetable oil, the hot top plate with punches is lifted, a dough tray is placed under it, the upper plate is lowered with the punches immersed in the dough with the dough uniformly enveloped on the hot surface of the punches, and then the plate with punches and the tray are lifted again the test is moved to its original position, then the upper plate is lowered into the nests of the matrix, fix it in the lower position and repeat the process, while the bath is constantly replenished with dough, and in the process of baking with a knife the influx of dough on the edges of the molds is wrinkled, while to release the generated steam, the upper plate is raised and lowered at least four times, then tightly closed and after 155 - 160 seconds the baking process is completed, the upper plate is lifted and the excess baked dough is removed from the surface of the molds , then with the help of the lever the outer side molds are pushed, the finished cups are removed from the molds and put into trays, after which the molds are shifted and the baking cycle is repeated, and the wafer rolls are baked on electric presses or gas echah sheet for wafers, and after baking each wafer sheet is cut into two equal parts, is applied to a wooden rolling pin hot surface of the wafer sheet is rolled wafer sheet on a rolling pin to give two wafer rolls 120 mm in length each. 21. The method according to any one of claims 1 to 19, characterized in that in the manufacture of ice cream cakes all kinds of seasoned ice cream are used, and for decoration, cream and / or cream and / or berries whipped with sugar and / or fresh fruits and / or canned fruits and / or chocolate and / or a kernel of nuts and / or a kernel of sweet almonds and / or candied fruits and / or cookies and / or biscuit and / or waffles and / or marmalade, and / or jam, and / or crushed caramel, and / or icing, including chocolate, moreover, ice cream cakes are made by filling portions ice cream, filling them with molds, hardening and extracting individual portions, manufacturing semi-finished and finished products, using metal molds or trays of round, oval, square, rectangular cross-section or in the form of a ring with a capacity corresponding to the portion weight, taking into account the overrun of ice cream, fill the forms with freshly frozen ice cream with the exception of the formation of voids inside the portions and carefully leveling the surface of the ice cream, after which the filled forms are covered with a lid or parchment, or rgaminom to avoid contamination during hardening, tempering molds with ice cream produced in the brine generator with brine temperature not higher than minus 25 ^o C or quenching chambers on the shelves or in the freezers, and after hardening demolding cream servings are placed in metal trays and sent to the hardening chamber for short-term storage until the cakes are transferred to the production workshop, and the tray is lined with glassine or parchment before putting ice cream in it, and it is frozen on top cover with a sheet of paper, and cover the tray with a lid, finish the ice cream with finishing raw materials for 2 to 3 minutes to prevent thawing of the ice cream, after which each cake is placed in a paper capsule, packaged in a box or trays with tight-fitting lids, after which boxes or trays with cakes sent to the storage chamber, and in the boxes or trays they place cakes of the same type or cakes of different types and a label with the name of the product, the number of cakes, net weight is glued to each box or tray, Omer party, date of manufacture, manufacturer's name wizard, boxes paste over with a paper tape, and seal up the trays. 22. The method according to any one of claims 1 to 19, characterized in that in the manufacture of cakes, pastries and cupcakes of ice cream use semi-finished products for decoration, including cream, which is made from butter and condensed milk or from a mixture of ice cream - cream or ice cream, butter and beet sugar, and the cream is produced by pasteurizing a mixture of condensed milk with water at a temperature of 85 ^o C for 5 min and then cooling to a temperature of 32 - 35 ^o C, after which vanilla is introduced into the cooled mixture ying or edible aromatic oils, which are used as lemon, or orange, or tangerine butter, cut into small pieces, are placed in a cream beaker, where the chilled mixture of condensed milk with water is added in small portions during whipping, and the whipping is completed after mixing the components of the cream upon obtaining a homogeneous consistency, either beating is done manually with a metal whisk, or the cream is prepared by adding sugar to a chilled creamy or ice-cream mixture, followed by by heating to dissolve the sugar, after which the prepared butter is added to the creamer and during the whipping process, the heated mixture with sugar is gradually added, whipping is continued until a homogeneous elastic mass is obtained, and to obtain chocolate cream, melted in a water bath at a temperature of 40-50 is added to the end of whipping ^o C chocolate in an amount of 10 - 12 g per 1 kg of cream, or whipped cream with sugar, which is prepared by pasteurizing cream at a temperature of 63, is used as a semi-finished product ^o C for 30 min, making stabilizer solution during pasteurization, cooling the cream after pasteurization to a temperature of 3 - 5 ^o C, leaving for 24 hours to ripen, add vanillin and food coloring and whipping cream at a temperature not exceeding 3 - 5 ^o C until the cream volume increases by a factor of 2.0 - 2.5, and at the end of whipping with continuous stirring, sugar powder pre-sifted through a sieve is added, while whipping is done until a homogeneous consistency is obtained, or jelly is used as a semi-finished product to finish It is prepared by washing the agar in running water for 2 to 3 hours, dissolving sugar in water, adding agar and heating, and after dissolving the agar, caramel syrup or invert sugar is added and heated to boiling to remove foam as it forms, after which a hot solution filtered and cooled to 40 ^o C, is added an aromatic essence, citric acid as a 50% solution in hot water and dye, or agar is used instead of gelatin based on 10 kg of 17 kg of gelatin agar, and gelatin sol was added to the syrup at a temperature neprevyshyuschey 70 ^o C, and when using a gelatin sugar syrup together with molasses is heated to boiling, cooled to 70 ^o C, making gelatin and kept at this temperature for 30 minutes and then added essence, citric acid and colourant , jelly is poured into baking sheets, cooled to a temperature of 20 ^o C, cut into plates and slices of the desired shape and size and used in the manufacture of cakes and pastries from ice cream.  23. The method according to any one of claims 1 to 6, characterized in that in the manufacture of ice cream "popsicle" use popsicle generators with wrapping machines, which are performed to prevent paper breakage adjacent to the paper unwound from a roll from different sides with one adjustable roller and a dampener with a telescoping PTFE roller, which is installed in front of the wrapping support tray, which, in turn, is performed with raised sides, shortened with a corresponding increase in the distance between the tray and the rollers broaches, and broach rollers are made with a corrugated surface with a height of protrusions not exceeding 0.03 mm, and suction tubes to remove washing water from the cells of the eskimogenerator carousel are detachable on the rubber joints in length to prevent them from breaking when the hydraulic pump of the eskimogenerator is disconnected.  24. The method according to claim 20, characterized in that in the manufacture of ice cream in cups, a filling machine with a bored axle box of the machine engagement unit with the hardening chamber chamber is used, and in the axle box, as well as in the housing of the traction lever of the broach unit and conveyor fixing under the dispensers of the machine, bearings, moreover, the end part of the locking dogs interacting with the eccentric of the pulling unit and the eccentric engagement sites are strengthened by welding of an alloy or alloys from the sormite group, suction arm linkage rods and lever the torus in the hopper of the dispenser is made of steel, and the pistons for squeezing ice cream into cups and cup inserts in the disc slots are made of fluoroplastic.  25. The method according to any one of claims 1 to 6, characterized in that in the manufacture of ice cream in briquettes, a filling machine with an autonomous drive of the discharge conveyor and an electric reducer is used, wherein the discharge conveyor is made with plastic plates, and the loading conveyor of the machine is made of flat plates of of stainless steel.  26. The method according to p. 21 or 22, characterized in that when decorating cakes and / or cakes and / or cupcakes with ice cream, cream, the latter is applied to products in the form of an ornament, at least some of the elements of which are coated with glaze on top.