RU2544080C1 - Method for production of creme brulee creamy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-and-chocolate glaze. One performs mixing low-fat milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and cooking till sugar caramelisation to produce creme brulee syrup. One mixes 3.2%-fat milk, farm butter, dry whole milk, sugar sand, waffle wastes, creme brulee syrup, potato starch and drinking water. The mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture the process of freezing. The mixture is packaged and hardened to produce the target product.

EFFECT: improved organoleptic characteristics of ice cream.

87 cl

Description

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

A known method for the production of ice cream cream creme brulee, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, s.13-47).

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

This result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling curing, milling, 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, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in a microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 while the melon is swollen, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared beninase 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 benincase, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling the grapes, dried in the microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared rutabaga 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 rutabaga, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization. homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons 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 persimmons, dried in a microwave field until the content of dry societies reaches at least 85%, they are glazed with milk-chocolate icing and added to the mixture about the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2% :

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 the feijoa, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared plums 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 plum, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared mangoes 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 mango, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared actinidium 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared medlar 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 medlar is expanded, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared pears 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 pears, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared scorzoner 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 scorzone, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared yakon 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 while the yacon is expanded, dried in the microwave field until reaching the content of dry societies is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared topisolnik 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 topsunnel, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke 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 Jerusalem artichoke, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening according to the invention, the prepared radish 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 radish, dried in the microwave field until it reaches the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared radish 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 radish, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, cut prepared kohlrabi, 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 kohlrabi, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 while the vegetable pepper is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared carrots 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 carrots, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature 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 milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy Tew ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared root celery 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 celery root, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling curing, milling, packing and hardening, according to the invention, the prepared root parsnip 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 root parsnip, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared oat root 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 oat root, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared santol 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 santol, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared herring 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 herring, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, 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, 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 milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared blueberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric while swelling blueberries, dried in the microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, 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 swelling the lingonberries, dried in the microwave field until the dry content is reached substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared ion 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 ion, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling curing, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared sweet 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 while the sweet cherries are expanded, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, 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, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, 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 milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy s ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared unabi 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 unabi is expanded, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared tamarillo 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 tamarillo is expanded, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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, the pressure is released 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 milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared carambola 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 carambola, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of ice cream creme brulee, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling curing, milling, packing and hardening, according to the invention, 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 while the star apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 while swelling the jambolan, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 while swelling the bilimbi, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared babaco 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 babaco, dried in the microwave field until reaching the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared acerola 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 acerola is expanded, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared strawberries 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 strawberries, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, 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 a microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cranberries, dried in a microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared blueberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling blueberries, dried in the microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the solids content is not less than 85%, they are glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy 2%:

3.2% fat milk 540 3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, they are cut by a mother, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is relieved to atmospheric while the mother is expanded, dried in a microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization. homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono 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 madrono, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy w ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared Malay apples 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 Malay apples are expanded, dried in the microwave field until the solids content is not less than 85%, they are glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 the turkish delight, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared langsat 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 langsat, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing milk of 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water. pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano 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 swelling of the kivano, dried in microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight e to within ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, 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 the squash, dried in the microwave field until solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared chayots are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling the chayots, dried in the microwave field until dry substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 while the zucchini is expanded, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, 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 reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, 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, depressurized to atmospheric pressure while the watermelon peels are expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, cut the prepared large hoods, 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 expanding the large boots, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared white coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, the pressure is released to atmospheric pressure while the white coat is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization. homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapodilla, dried in the microwave field until the solids content is not less than 85%, they are glazed with milk-chocolate icing and the mixture is introduced in the freezing process, and the components are used in the following weight ratio awn ± 2%:

3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared tomatoes 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 tomatoes, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared papaya 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 papaya, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 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 milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method 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 barberry, dried in the microwave field until the dry content is reached substances not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 cherries, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, cut prepared cherry plum, 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 cherry plum, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, milling, packing and hardening, according to the invention, 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 microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce syrup creme brulee, mixing 3.2% fat milk, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening, according to the invention, the prepared apples 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 apples, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk-chocolate glaze 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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, 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 not less than 85% and glazed with milk-chocolate glaze, provided for by GOST 31457-2012.

The prepared non-fat condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until sugar is caramelized to produce creme brulee syrup.

Prepared milk of 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared apricots 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 apricots, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared melon is cut, dried by convective method 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 a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared beninase 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 benincase, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of cream creme brulee ice cream, which includes preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared pumpkin 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 pumpkin is expanded, and dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, sugar, sand and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk of 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while the grapes are swollen, dried in the microwave field until the dry matter content reaches at least 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared rutabaga 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 rutabaga, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmon, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared feijoa 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 feijoa, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared plums are cut, dried by convective method 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 plums, and dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of cream creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, and dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and composites are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, and dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 while the medlar is swollen, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freeze-drying, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared pears 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 while swelling the pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared scorzoner 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 scorzoner, and dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared daikon is cut, dried by convective method 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 daikon, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared anchon 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 icon is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 the topical sunflower, and dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, and dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared radish 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 radish, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared radish is cut, dried by convective method 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 a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared kohlrabi 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 swelling the kohlrabi, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while the vegetable pepper is expanded, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that 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 dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 the simultaneous expansion of carrots, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. A method of producing cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared root parsley 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 root parsley, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared root celery 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 root celery, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared root parsnip 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 root parsnip, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared santol 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 santol, dried in a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared pink 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 while pink apples are expanded, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing and added to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared rambutan 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 rambutan, dried in a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, and dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pepino, dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 while swelling blueberries, dried in the microwave field until the dry matter content reaches at least 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared lingonberry is dried by convective method 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 lingonberry, dried in the microwave field until the dry matter content reaches at least 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared aonlou 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 at the same time swelling of the aonl, dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared dogwood is cut, dried by convective method 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 dogwood, dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared sweet 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 while the sweet cherries are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared Javanese apples 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 Javanese apples, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cashew stalks, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared black sapphire 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 black boot is swollen, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 the carambola, dried in the microwave field until the solids content is not less than 35%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared stellar apples 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 while swelling stellar apples, and dried in the microwave field until the solids content is reached not less than 65%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 while swelling the bilimbi, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in a microwave field until a dry matter content of at least 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared acerola is cut, dried by convective method 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 acerola, and dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, relieve pressure g to atmospheric while swelling strawberries, dried in the microwave field until dry matter is reached less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, and dried in the microwave field until the dry matter content is at least 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while the cranberries are expanded, dried in the microwave field until the solids content is not less than 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the solids content is not less than 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a ratio by weight of 25:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the preparation 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, depressurized to atmospheric pressure with simultaneous expansion of the mother, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared madrono is deposited, 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 madrono, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared Malay apples are sliced, 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 swollen, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the dry matter content is not less than 85% glazed with milk chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while swelling the turkish delight, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the longan, and dried up the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared langsat is cut, dried by convective method to intermediate humidity, can withstand pressure under heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsat, and dried in the microwave field until the dry matter content is reached less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared kiwano 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 swelling the kiwano, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 the squash, dried in a microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the chayotes are expanded, dried in the microwave field until the dry matter content reaches at least 85% , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while the zucchini is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 the cucumbers, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of a large booty, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared white bonnet 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 bonnet is expanded, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of 12%:
3.2% fat milk 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. A method for the production of cream creme brulee ice cream, comprising preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared tomatoes are sliced, 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 tomatoes are expanded, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, 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 while the eggplants are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 while swelling the physalis, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared papaya 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 papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in a microwave field until a dry matter content of at least 85% is reached , glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries are expanded, dried in a microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 the quince, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of cream creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelizing sugar to produce creme brulee syrup, mixing milk 3.2% fat, peasant butter, whole milk powder, granulated sugar, waffle waste, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening characterized in that 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 while the apples are expanded, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk-chocolate icing 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 540 peasant butter 85.8 whole milk powder 42,4 granulated sugar 89.8 waffle waste 4.9 creme brulee syrup 90 potato starch 13.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000