RU2543795C1 - Method for production of creme brulee dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 28:53:19, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry whole milk, dry defatted milk, sugar sand, creme brulee syrup, gelatine, wheat flour and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: invention allows to produce ice cream enriched with biologically active substances of vegetal raw materials and having unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

87 cl

Description

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

A known method of producing ice cream milk creme brulee, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, th Mogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.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 creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour, etc. drinkable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of apricots , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the next weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared benincase, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared lagenaria, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lagenaria , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the rutabaga , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared persimmons, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling persimmons , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the feijoa swells , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while peaches are expanded , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared actinidia, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared medlar, convectively dried to an intermediate humidity, pressurized when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling the medlar , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pears , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the daikon , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the anchor , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sunflower seeds by convective drying to an intermediate humidity, pressurized when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling the sunflower seeds , dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared Jerusalem artichoke by convection drying to intermediate humidity, withstand pressure under heating to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while swelling the Jerusalem artichoke , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the wake present a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the stachis is expanded , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, sugar, sand and drinking water in a weight ratio of 28:53:19 and cooking until caramelizing sugar to obtain creme brulee syrup, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation shenii by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared radish, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the radish , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared turnip, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnip , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the next Relation by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for further short weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared carrots, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared parsley root, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion root parsley, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used dissolved in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 parsley root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared root celery, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion celery root, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used zuyut the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are lzuyut the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion oat root, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol , dried in the microwave until the solids content is not less than 85%, glazed with solid vegetable fat 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared herring, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling herring , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared rambutan, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while rambutan is expanded , dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared pulasan, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pulasan , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared pitanga, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling the pitanga , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio a weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lingonberries are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared aonla, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of aonla , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared dogwood, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherries by convective drying to an intermediate humidity, pressurized when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while swelling cherries , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used and the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cashew stems cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and I use the components in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared unabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared tamarillo, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling tamarillo , dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion black boots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at eduyuschem weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared carambola, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of carambola , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared star apples, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion star apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used and the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared jambolan, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling jambolan , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared bilimbi, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling bilimbi , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the acerola , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared strawberries, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling strawberries , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of blueberries, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared red mombin, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion red mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components use In the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut, prepared by mother, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling mom , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared madrono, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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, relieve pressure to atmospheric pressure with simultaneous expansion Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared mangosteen, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared turkish delight by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling turf , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the lychee , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared langsat, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the langsat , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kiwano, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling kiwano , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric while the chayotes are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water. pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio in m sse to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large coat, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion large boots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared white coat, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion white boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used when uyuschem weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sapodilla, convectively dried to an intermediate humidity, kept under pressure when 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 not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tomatoes , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the eggplants are swollen , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following m a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared physalis, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling physalis , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared papaya, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling papaya , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following relation Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared yellow mombin, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared cherries, convection-dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherry plum , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared quince, convection-dried to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling quince , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples , dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apples fifty solid vegetable fat 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 plums, or peaches, 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 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, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, 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 moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt and eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. 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 at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

Prepared whole condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 28:53:19 and boiled until sugar is caramelized to obtain creme brulee syrup.

Prepared milk of 3.2% fat, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water are mixed in a recipe ratio, pasteurized, homogenize, cool and send 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 (87)

1. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, 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, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in a field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apricots fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the melon, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 melon fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 benincase fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lagenaria fifty solid vegetable fat 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 components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the grapes, dried in the microwave field to achieve a solids content of at least 85%, glaze with solid vegetable fat and add 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization itation, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 persimmon fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, cream brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenization phase, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of feijoa, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 feijoa fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion of plums, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 actinidia fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the medlar, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 loquat fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pears, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pears fifty solid vegetable fat 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 components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared scoronzer is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scoronzer, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 scorzoner fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 daikon fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared yacon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the anchor, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yacon fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topical sunflower, dried in the field Microwave until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with Stu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sunflower fifty solid vegetable fat 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 components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 stachis fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 radish fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of kohlrabi, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with exactly Tew ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carrot fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsley fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio ce to within ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio in m sse to within ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 root parsnip fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with Stu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method of producing ice cream milk creme brulee, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, 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 of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with exactly Tew ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method of manufacturing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of rambutan, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of blueberries, dried in the microwave field to achieve a solids content of at least 85%, glaze with solid vegetable fat and add 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. A method for the production of creme brulee milk ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lingonberry, dried in a microwave field to achieve a solids content of at least 85%, glaze with solid vegetable fat and add 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the ion, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of creme brulee milk ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherries, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the Javanese apples, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio awn ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cashew stalks, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ochnostyu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Cashew stalks fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method for the production of creme brulee milk ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tamarillo, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the black coat, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with accuracy Strongly ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carambola, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of star apples, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio awn ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jambolan, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. A method for the production of creme brulee milk ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. A method for the production of creme brulee milk ice cream, comprising preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion of strawberries, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. A method for the production of creme brulee milk ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, and dried in the microwave field to achieving a solids content of at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cranberries, dried in the microwave field to achieving a solids content of at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. A method for the production of creme brulee milk ice cream, comprising preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of blueberries, dried in the microwave field to achieving a solids content of at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method for the production of milk cream creme brulee, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the dry matter content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with NOSTA ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the mum prepared by the mother is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the mum, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that 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, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with t chnostyu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. A method for the production of creme brulee milk ice cream, comprising preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turf, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 longan fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of the lychee, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, and dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. A method for the production of creme brulee milk ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the kiwano, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. A method for the production of creme brulee milk ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling it until caramelized sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while simulating chayotes, dried in the microwave field to achieving a solids content of at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the watermelon peels, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with Stu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large coat, and dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with Stu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared white sapot is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the white sapota is expanded, dried in the microwave field until the dry matter content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with accuracy ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapodilla, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the tomatoes, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, freezing, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the eggplant, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the physalis, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 physalis fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the papaya, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method for the production of milk cream creme brulee ice cream, comprising preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, 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 lower than 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with Stu ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field to achieving a solids content of at least 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 barberry fifty solid vegetable fat 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 whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes cation, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherry plum, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. A method of producing ice cream milk creme brulee, which includes preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 28:53:19 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. A method for the production of milk cream creme brulee ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, condensed whole milk, sugar, whole milk powder, skimmed milk powder, granulated sugar, creme brulee syrup, gelatin, wheat flour and drinking water, pasteurization, homogenes itation, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples, dried in the field Microwave until a dry matter content of not less than 85% is glazed with solid vegetable fat and added 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 360 peasant butter 9,4 condensed whole milk with sugar 54 whole milk powder 27 skimmed milk powder 28.1 granulated sugar 88.6 creme brulee syrup 90 gelatin 1.8 Wheat flour 13.5 apples fifty solid vegetable fat fifty water before the release of the target product 1000