RU2544504C1 - Method for production of cream-and-coffee ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 3.2%-fat milk, 40%-fat cream, farm butter, dry whole milk, dry defatted milk, sugar sand, potato starch, gelatine, chicory extract and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction 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 in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared apricots are cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450

40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection to humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling benincase, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of the recipe component, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, granulated sugar , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumping up, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the rutabaga, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa swelling, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method until washed daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared peaches are cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure by simultaneously expanding peaches, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field to achieve a solids content of at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection before interstitial humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, butter to peasant, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pears are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure by simultaneously expanding pears, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extracts and potable starch pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection before daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure by simultaneously swelling the daikon, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the icon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of the recipe component, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, granulated sugar , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, 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 , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure by simultaneously expanding radishes, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnips swelling, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by collective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection before drying interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection met the house to intermediate humidity, is kept 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 at least 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared celery root, dried with convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized from the atmosphere with simultaneous expansion of the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sax one hundred sand, potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, made with convection meth the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection before interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of the recipe component, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, granulated sugar , potato starch, gelatin, chicory extract and drinking weight pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pitanga 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until: dry solids content of at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of aonl, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared javanese apples are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unaby swelling, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black boot, cut by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90

peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection before drying interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the babako, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection before interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the acerola, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract 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 at a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, which involves preparing a prescription component, mixing milk of 3.2% fat, cream of 40% fat, peeled butter, whole milk, skimmed milk powder, powdered milk , potato starch, gelatin, chicory extract and drinking water pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate delicacies, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut by a mother, cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of mama, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection before drying interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of cream and coffee ice cream, which involves preparing the recipe component, mixing 3.2% fat milk, 40% fat cream, peeled butter, whole milk powder, skimmed milk powder, sugar powder , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared turmeric, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45

skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking ash, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract 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 when heated to a temperature of at least 100 ° C, depressurized 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method until interstitial humidity, kept under pressure when maturing to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried using a convective method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large hood, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of a prescription component, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapot, dried by convection method about intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method until industrial daily humidity, kept under pressure when donning to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, 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, and the components are used with the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory and potable water extracts, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared eggplants are cut, dried by convection to humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection before interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used with the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract 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 not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and deposit, and the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with temporary quince swelling, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, gelatin, chicory extracts and drinking backs, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 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 persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or langsat, or kivano or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peel, or a large sapot, or a white sapot, or sapodilla, or tomatoes, silt eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of teas and 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 excess of the temperature of 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.

Prepared milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, chicory extract and drinking water are mixed in a recipe ratio, pasteurized, homogenized , cool and direct to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is 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 expanding the melon, 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, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory 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 humidity, kept for 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 at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk, skimmed milk powder, granulated sugar, potato starch, gelatin, extracts of chicory 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 at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under 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 at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under 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 at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under by heating, 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 add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mana, dry it in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory 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 humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling actinidia, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 35%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under by heating by heating 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 glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convection method to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke 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 blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under yes 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under by heating, 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept for pressure when heated 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 at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under by heating by heating 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 add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots 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 swelling carrots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, soaked they are pressurized 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 at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convection to an intermediate humidity, live 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 not less than 85%, glaze with chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convection to an intermediate humidity, live 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, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under 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 add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, kept under yes phenomenon, 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convection method 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 pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until a solids content of at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga 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 pitanga, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are 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 swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, and are held under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla 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 ions, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the Javanese apples are 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, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, soaked melt under pressure when heated to a 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 milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi 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 unabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept for when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convection method to an intermediate humidity, withstanding t 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 add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept for 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 add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the star apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept for d 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 add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, 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 at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako 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 swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while at the same time expanding the acerola, dry it in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory 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 m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while bloating blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the mum prepared by the mother is cut, dried by convection to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono 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 swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 madrono fifty chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept for 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 icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under by heating by heating 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 add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under by heating by heating 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 not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate wet and 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 at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat 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 langsate, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection method to an intermediate humidity, kept under by heating, 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the squash, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under by heating by heating 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 glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, 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, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convection method 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 large capsules 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, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapote is 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 expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory 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 humidity, kept for 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 with chocolate icing and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, and kept under when heated to a temperature of at least 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 add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept for d 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 not less than 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis 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 swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, 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 papaya, dry it in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch gelatin, extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is 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 expanding the quince, dry in the microwave field until the solids content is at least 35%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin , extracts of chicory and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 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 add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 chicory extract 90 apples fifty chocolate glaze fifty water before the release of the target product 1000