RU2537576C1 - Method for production of creme brulee dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. One proceeds with mixing 3.2%-fat milk, fancy butter, dry cream, low-fat condensed milk with sugar, sugar sand, waffle wastes, wheat flour and drinking water at a weight ratio equal to 550:16.9:10:125.4:159.7:5.4:20:112.6 and cooking till sugar caramelisation to produce creme brulee syrup. One performs mixing 3.2%-fat milk, fancy butter, dry milk, low-fat condensed milk with sugar, sugar sand, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

86 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method for the production of ice cream milk creme brulee, providing for the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream of creme brulee, mixing milk with 3.2% fat, butter amateur cream, dried cream, non-fat condensed milk with sugar, sugar eska, wafer waste, syrup caramel cream, flour and drinking water, pasteurization, homogenization, cooling, frizerovanie, packing and tempering (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, s.13-47).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved by the fact that in the method for the production of ice cream milk creme brulee, which provides for the preparation of prescription components, mixing milk of 3.2% fat, amateur cream butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2 % fat, amateur butter, dried cream, low-fat sgu milk sugar, sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling apricots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the melon, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lagenaria, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the pumpkin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until the solids content is not less than 85%, glazed with sugar and mixed s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and mixed in s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing milk of 3.2% fat, amateur cream butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk sg sugar, sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding peaches, dried in a microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mango, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%;

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the daikon, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the topisolnik, dried in the microwave field until the solids content is not less than 85%, glaze sugar m and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, drying in the microwave field until the solids content is at least 85%, glaze with sugar and FNF in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in a microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and mixed frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the radish, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze sugar and introduced into the mixture during frizerovaniya and components are used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and mixed in s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze sugar and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze comfort sugar and add to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, eyes sugar and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze sugar m and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding herring, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is at least 85%, glaze sugar and introduced into the mixture during frizerovaniya and components are used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling rambutane, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into frizerovaniya admixture process and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with filled with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the pepino, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in frizerovaniya essays and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Javanese apples, dry in the microwave field until the solids content is not less than 85%, glaze sugar ohm and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with Hare and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the unabi prepared is cut, dried by convection to intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boot is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling black boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is at least 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze sugar ohm and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glaze with sugar and making into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, the prepared acerola is cut according to the invention, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding acerola, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to es in frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cranberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture as a percentage frizerovaniya se and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in otsesse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze sugar set and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the mother prepared is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling Malay apples, dry in the microwave field until the solids content is at least 85%, glaze over Harom and contribute to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the mangosteen, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making yat into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and mixed in s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the longan, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, dried by convection to intermediate humidity, and kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the langsate, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to frizerovaniya admixture process and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the Kiwano, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and making into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in percent sse frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into frizerovaniya admixture process and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze sugar m and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large cowl is chopped, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze sugar m and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sap is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and are mixed in an frizerovaniya process and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glaze with sugar and making in the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to cm Referring frizerovaniya in the process, and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into frizerovaniya admixture process and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with filled with sugar, granulated sugar, waffle wastes, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glaze with sugar and mix s during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze sugar m and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding cherries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling cherry plum, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, sugar, waffle waste, wheat flour and drinking water in a ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3, 2% fat, amateur butter, dried cream, nonfat milk with poured with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection to intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the quince, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture Processes frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen quince fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lychee, or lansat, or kivano, or squash, or chayotes, or zucchini, or cucumbers, or watermelon peels, or a big cowboy, or a white cowboy, or a sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum, quince, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

Prepared milk of 3.2% fat, amateur butter, dried cream, non-fat condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water are mixed in a weight ratio of 550: 16.9: 10: 125.4 : 159.7: 5.4: 20: 112.6 and boil until caramelization of sugar to obtain creme brulee syrup.

Prepared milk with a 3.2% fat content, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, creme brulee syrup, wheat flour and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (86)

1. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, buttermilk waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the comp The components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen apricots fifty sugar fifty water before the release of the target product 1000 2. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, milk waste, syrup, creme brulee, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are The user in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen melon fifty sugar fifty water before the release of the target product 1000 3. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, gel wastes, cream brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and Ponents are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, milk waste, cream brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and Ponents are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, buttermilk waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components Use in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method of producing ice cream milk creme brulee, which includes preparing prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, flavored waste products, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are The user in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, milk waste, cream brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the rutabaga, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the component You use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, milk waste, cream brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components Use in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, gelatinous waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the component You use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen feijoa fifty sugar fifty water before the release of the target product 1000 10. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components and use in the following ratio by weight urgency ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen plums fifty sugar fifty water before the release of the target product 1000 11. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the compo cients are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and nents are used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen actinidia fifty sugar fifty water before the release of the target product 1000 14. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen loquat fifty sugar fifty water before the release of the target product 1000 15. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components and use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pears fifty sugar fifty water before the release of the target product 1000 16. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and mponenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen daikon fifty sugar fifty water before the release of the target product 1000 18. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components and use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen yacon fifty sugar fifty water before the release of the target product 1000 19. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sunflower is cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezers man, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen radish fifty sugar fifty water before the release of the target product 1000 23. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen radish fifty sugar fifty water before the release of the target product 1000 24. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen turnip fifty sugar fifty water before the release of the target product 1000 25. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the comp nent is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen kohlrabi fifty sugar fifty water before the release of the target product 1000 26. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezer process Nia, and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen beet fifty sugar fifty water before the release of the target product 1000 28. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen carrot fifty sugar fifty water before the release of the target product 1000 29. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process of fr of sulfur, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root parsley fifty sugar fifty water before the release of the target product 1000 30. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the process frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root celery fifty sugar fifty water before the release of the target product 1000 31. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture e frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen root parsnip fifty sugar fifty water before the release of the target product 1000 32. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezers man, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen oat root fifty sugar fifty water before the release of the target product 1000 33. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphely waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen santol fifty sugar fifty water before the release of the target product 1000 34. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the component used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen herring fifty sugar fifty water before the release of the target product 1000 35. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezer process ny, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pink apples fifty sugar fifty water before the release of the target product 1000 36. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and onenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen rambutan fifty sugar fifty water before the release of the target product 1000 37. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the compo cients are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pulasan fifty sugar fifty water before the release of the target product 1000 38. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pitanga fifty sugar fifty water before the release of the target product 1000 39. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen pepino fifty sugar fifty water before the release of the target product 1000 40. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used Use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen blueberries fifty sugar fifty water before the release of the target product 1000 41. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lingonberry fifty sugar fifty water before the release of the target product 1000 42. A method of manufacturing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen aonla fifty sugar fifty water before the release of the target product 1000 43. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen dogwood fifty sugar fifty water before the release of the target product 1000 44. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sweet cherry fifty sugar fifty water before the release of the target product 1000 45. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezer process tion, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen javanese apples fifty sugar fifty water before the release of the target product 1000 46. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when not heated to a temperature below 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the process of frieze control, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen unaby fifty sugar fifty water before the release of the target product 1000 48. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and nents are used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen tamarillo fifty sugar fifty water before the release of the target product 1000 49. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and bring into the mixture in the freezer process ia, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen black boot fifty sugar fifty water before the release of the target product 1000 50. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and nents are used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen carambola fifty sugar fifty water before the release of the target product 1000 51. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, relieve atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture in the freezer process tion, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen star apples fifty sugar fifty water before the release of the target product 1000 52. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur cream, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and mponenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen jambolan fifty sugar fifty water before the release of the target product 1000 53. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen bilimbi fifty sugar fifty water before the release of the target product 1000 54. A method of producing ice cream milk creme brulee, which involves the preparation of prescription components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babaco, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen babaco fifty sugar fifty water before the release of the target product 1000 55. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while at the same time expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen acerola fifty sugar fifty water before the release of the target product 1000 56. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and nents are used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen wild strawberries fifty sugar fifty water before the release of the target product 1000 57. A method of manufacturing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen krasnika fifty sugar fifty water before the release of the target product 1000 58. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, apelite waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cranberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components comfort with the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cranberry fifty sugar fifty water before the release of the target product 1000 59. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen blueberry fifty sugar fifty water before the release of the target product 1000 60. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture in the freezer process tion, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen red mombin fifty sugar fifty water before the release of the target product 1000 61. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the mum prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mom fifty sugar fifty water before the release of the target product 1000 62. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component Options used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen madrono fifty sugar fifty water before the release of the target product 1000 63. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during the freeze tion, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen malay apples fifty sugar fifty water before the release of the target product 1000 64. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and mponenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen mangosteen fifty sugar fifty water before the release of the target product 1000 65. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the component you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lokuma fifty sugar fifty water before the release of the target product 1000 66. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and nts are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen longan fifty sugar fifty water before the release of the target product 1000 67. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the lychee, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components and polzujut the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen lychee fifty sugar fifty water before the release of the target product 1000 68. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the compo cients are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen langsat fifty sugar fifty water before the release of the target product 1000 69. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen Kiwano fifty sugar fifty water before the release of the target product 1000 70. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur cream, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and to mponenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen squash fifty sugar fifty water before the release of the target product 1000 71. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphely waste, syrup creme brulee, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until a solids content of at least 85% is reached, glaze with sugar and introduced into the mixture during milling, and the components are used call at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen chayotes fifty sugar fifty water before the release of the target product 1000 72. A method of manufacturing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the compo Nentes are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen zucchini fifty sugar fifty water before the release of the target product 1000 73. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cucumbers fifty sugar fifty water before the release of the target product 1000 74. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezers man, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen watermelon peels fifty sugar fifty water before the release of the target product 1000 75. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezers man, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen big boot fifty sugar fifty water before the release of the target product 1000 76. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sap is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen white boot fifty sugar fifty water before the release of the target product 1000 77. A method of manufacturing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and nents are used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen sapodilla fifty sugar fifty water before the release of the target product 1000 78. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the composition you use the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen tomatoes fifty sugar fifty water before the release of the target product 1000 79. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and to mponenty used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen eggplant fifty sugar fifty water before the release of the target product 1000 80. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the compo cients are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen physalis fifty sugar fifty water before the release of the target product 1000 81. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the component s is used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen papaya fifty sugar fifty water before the release of the target product 1000 82. A method for the production of ice cream milk creme brulee, which involves the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezers man, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen yellow mombin fifty sugar fifty water before the release of the target product 1000 83. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with sugar and introduced into the mixture during freezing, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen barberry fifty sugar fifty water before the release of the target product 1000 84. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelic waste, cream creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cherry fifty sugar fifty water before the release of the target product 1000 85. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen cherry plum fifty sugar fifty water before the release of the target product 1000 86. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing 3.2% fat milk, amateur butter, dried cream, condensed milk with sugar, granulated sugar, waffle waste, wheat flour and drinking water in the ratio by weight of 550: 16.9: 10: 125.4: 159.7: 5.4: 20: 112.6 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk with 3.2% fat, amateur butter, dried cream, condensed non-fat milk with sugar, granulated sugar, aphelica waste, creme brulee syrup, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are use in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 495 amateur butter 15,2 dry cream 9 condensed milk with sugar 112.9 granulated sugar 53.7 waffle waste 4.9 creme brulee syrup 90 Wheat flour eighteen quince fifty sugar fifty water before the release of the target product 1000