RU2544487C1 - Method for production of milk-and-coffee 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 raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. One mixes 40%-fat cream, low-fat milk condensed with sugar, defatted dry milk, waffle wastes, sugar sand, yacon extract, potato starch and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture the process of freezing. After freezing, the mixture is packaged and hardened to produce the target product.

EFFECT: improved organoleptic characteristics of ice cream.

87 c

Description

Method for the production of milk coffee ice cream (options).

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

A known method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, waffle waste, sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in the method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 apricots fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 melon fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and put into the mixture during milling, use the hood to extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 benincase fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lagenaria fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the solids content is not less than 85%, glaze it with chocolate icing and add it to the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pumpkin fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 grape fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 swede fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 persimmon fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 feijoa fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 plums fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 peaches fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mango fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 actinidia fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 loquat fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 agaroid 2.7 pears fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 agaroid 2.7 scorzoner fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood to extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 daikon fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 yacon fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the sunflower, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 sunflower fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and bring into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Jerusalem artichoke fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 stachis fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 radish fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 radish fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 turnip fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to an intermediate humidity, kept under d by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 kohlrabi fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 non-fat condensed milk with 170.7 sugar skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 vegetable pepper fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 49 granulated sugar 64,4 hood hood 90 potato starch 13.5 beet fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and bring into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 carrot fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root parsley fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root celery fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root parsnip fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 oat root fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood to extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 agaroid 2.7 santol fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 herring fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared prepared pink apples are cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pink apples fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 rambutan fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pulasan fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pitting fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pepino fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and bring into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 blueberries fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lingonberry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, the pressure is released to atmospheric pressure with the simultaneous swelling of the ions, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using a hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 aonla fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 dogwood fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 sweet cherry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 javanese apples fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Cashew stalks fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 unaby fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convective dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 tamarillo fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 black boot fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 carambola fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, using an extract yacon, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 star apples fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 jambolan fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 bilimbi fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 babaco fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 acerola fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 wild strawberries fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while swelling the dyes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 krasnika fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the hood extract, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cranberry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 blueberry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 red mombin fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, they relieve atmospheric pressure while swelling up the mamema, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mom fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 madrono fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared Malay apples are cut, convectively dried to an intermediate humidity, withstanding they are pressed 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 at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract yacon, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 malay apples fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mangosteen fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lokuma fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 longan fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lychee fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 langsat fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Kiwano fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding squash, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 squash fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared chayotes are dried by convection method to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the hood extract, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 chayotes fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 zucchini fifty 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 milk coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cucumbers fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 watermelon peels fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large hood, cut by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 big boot fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapote, cut by convection method to intermediate humidity, withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 white boot fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate glaze and add it to the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 sapodilla fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 tomatoes fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 eggplant fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 physalis fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the papaya, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate glaze and add it to the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 papaya fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during milling, use the hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 yellow mombin fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 of at least 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 barberry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and bring into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cherry fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cherry plum fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 quince fifty 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 milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 apples fifty 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 persimmons or feijoa or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon, or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries, and whether 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 krasniki, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or a mangosteen, or lokum, or a longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a large sapot, or a white sapot, or sapodilla, or tomatoes, or b aubergines, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince,

, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with chocolate icing, provided for by GOST 31457-2012.

An extract of an apple is prepared by analogy with an extract of chicory by preparing, cutting, frying, pouring drinking water in a ratio by weight of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared cream of 40% fat, non-fat condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, icon extract, potato starch and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 apricots fifty chocolate glaze fifty water before the release of the target product 1000. 2. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not below 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 melon fifty chocolate glaze fifty water before the release of the target product 1000. 3. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 an intermediate moisture content, kept under pressure when heated to temperatures at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 benincase fifty chocolate glaze fifty water before the release of the target product 1000. 4. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures at a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000. 5. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000. 6. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with ± 2% accuracy:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 grape fifty chocolate glaze fifty water before the release of the target product 1000. 7. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 swede fifty chocolate glaze fifty water before the release of the target product 1000. 8. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 persimmon fifty chocolate glaze fifty water before the release of the target product 1000. 9. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 feijoa fifty chocolate glaze fifty water before the release of the target product 1000. 10. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 plums fifty chocolate glaze fifty water before the release of the target product 1000. 11. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 peaches fifty chocolate glaze fifty water before the release of the target product 1000. 12. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mango fifty chocolate glaze fifty water before the release of the target product 1000. 13. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until a solids content of at least 85% is reached, glaze with chocolate icing and put into the mixture during freezing, use an extractor hood, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 actinidia fifty chocolate glaze fifty water before the release of the target product 1000. 14. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 loquat fifty chocolate glaze fifty water before the release of the target product 1000. 15. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pears fifty chocolate glaze fifty water before the release of the target product 1000. 16. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000. 17. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 e below 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 daikon fifty chocolate glaze fifty water before the release of the target product 1000. 18. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while the yacon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use the hood to extract, and use the components in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 yacon fifty chocolate glaze fifty water before the release of the target product 1000. 19. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 agaroid 2.7 sunflower fifty chocolate glaze fifty water before the release of the target product 1000. 20. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000. 21. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 stachis fifty chocolate glaze fifty water before the release of the target product 1000. 22. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 radish fifty chocolate glaze fifty water before the release of the target product 1000. 23. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 e below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 radish fifty chocolate glaze fifty water before the release of the target product 1000. 24. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 turnip fifty chocolate glaze fifty water before the release of the target product 1000. 25. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000. 26. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000. 27. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 beet fifty chocolate glaze fifty water before the release of the target product 1000. 28. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 carrot fifty chocolate glaze fifty water before the release of the target product 1000. 29. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of root parsley, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root parsley fifty chocolate glaze fifty water before the release of the target product 1000. 30. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components when the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root celery fifty chocolate glaze fifty water before the release of the target product 1000. 31. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use the hood extract, and use the components when the following mass ratio with an accuracy of ± 2%:
cream of 40% new fat 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 root parsnip fifty chocolate glaze fifty water before the release of target product 1000. 32. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 oat root fifty chocolate glaze fifty water before the release of the target product 1000. 33. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 santol fifty chocolate glaze fifty water before the release of the target product 1000. 34. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the herring, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 herring fifty chocolate glaze fifty water before the release of the target product 1000. 35. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pink apples fifty chocolate glaze fifty water before the release of the target product 1000. 36. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 rambutan fifty chocolate glaze fifty water before the release of the target product 1000. 37. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pulasan fifty chocolate icing water fifty
before the release of the target product 1000. 38. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pitanga fifty chocolate glaze fifty water before the release of the target product 1000. 39. A method for the production of milk and coffee ice cream, involving the preparation of prescription ingredients, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 pepino fifty chocolate glaze fifty water before the release of the target product 1000. 40. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 blueberries fifty chocolate glaze fifty water before the release of the target product 1000. 41. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
cream of 40% new fat 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000. 42. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used according to the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 aonla fifty chocolate glaze fifty water before the release of the target product 1000. 43. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 dogwood fifty chocolate glaze fifty water before the release of the target product 1000. 44. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000. 45. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000. 46. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components when the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000. 47. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 unaby fifty chocolate glaze fifty water before the release of the target product 1000. 48. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000. 49. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 black boot fifty chocolate glaze fifty water before the release of the target product 1000. 50. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 carambola fifty chocolate glaze fifty water before the release of the target product 1000. 51. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of star apples, is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the hood extract, and the components are used when the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 star apples fifty chocolate glaze fifty water before the release of the target product 1000. 52. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 jambolan fifty chocolate glaze fifty water before the release of the target product 1000. 53. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000. 54. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 babaco fifty chocolate glaze fifty water before the release of the target product 1000. 55. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 acerola fifty chocolate glaze fifty water before the release of the target product 1000. 56. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 wild strawberries fifty chocolate glaze
water fifty
before the release of the target product 1000. 57. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate moisture content, is kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until a solids content of at least 85% is reached, glaze with chocolate icing and introduced into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 krasnika fifty chocolate glaze fifty water before the release of the target product 1000. 58. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cranberry fifty chocolate glaze fifty water before the release of the target product 1000. 59. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 10 0 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 blueberry fifty chocolate glaze fifty water before the release of the target product 1000. 60. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 red mombin fifty chocolate glaze fifty water before the release of the target product 1000. 61. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mom fifty chocolate glaze fifty water before the release of the target product 1000. 62. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 madrono fifty chocolate glaze fifty water before the release of the target product 1000. 63. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 malay apples fifty chocolate glaze fifty water before the release of the target product 1000. 64. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000. 65. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lokuma fifty chocolate glaze fifty water before the release of the target product 1000. 66. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 e below 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 longan fifty chocolate glaze fifty water before the release of the target product 1000. 67. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using an extraction hood, and using components in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 lychee fifty chocolate glaze fifty water before the release of the target product 1000. 68. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 langsat fifty chocolate glaze fifty water before the release of the target product 1000. 69. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000. 70. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 squash fifty chocolate glaze fifty water before the release of the target product 1000. 71. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 , depressurize to atmospheric pressure while expanding the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 chayotes fifty chocolate glaze fifty water before the release of the target product 1000. 72. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 zucchini fifty chocolate glaze fifty water before the release of the target product 1000. 73. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 e below 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000. 74. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use components when the following mass ratio with an accuracy of ± 2%:
cream of 40% new fat 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000. 75. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 big boot fifty chocolate glaze fifty water before the release of the target product 1000. 76. A method for the production of milk and coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components when the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 white boot fifty chocolate glaze fifty water before the release of the target product 1000. 77. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000. 78. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000. 79. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the aubergines, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and use the components in the next weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 eggplant fifty chocolate glaze fifty water before the release of the target product 1000. 80. A method for the production of coffee and milk ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 physalis fifty chocolate glaze fifty water before the release of the target product 1000. 81. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 papaya fifty chocolate glaze fifty water before the release of the target product 1000. 82. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the hood extract, and use components the following mass ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000. 83. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with chocolate icing and added to the mixture during freezing, use the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 barberry fifty chocolate glaze fifty water before the release of the target product 1000. 84. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing 40% cream, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cherry fifty chocolate glaze fifty water before the release of the target product 1000. 85. A method for the production of milk and coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, 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 not heated below 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000. 86. A method for the production of milk and coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while quince is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use the hood extract, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 quince fifty chocolate glaze fifty water before the release of the target product 1000. 87. A method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use the hood extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
cream of 40% new fat 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 hood hood 90 potato starch 13.5 apples fifty chocolate glaze fifty water before the release of the target product 1000.