RU2544519C1 - Method for production of milk-chocolate ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to ice cream production technology. The milk-chocolate ice cream production methods envisage 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 solid vegetal fat, mixing of 3.2%-fat milk, farm butter, whole milk condensed with sugar, dry defatted milk, sugar sand, chocolate glaze semi-product, waffle wastes, potato starch 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: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

87 cl

Description

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

A known method for the production of milk-chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 by the fact that in the method for the production of milk chocolate ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening according to the invention, prepared apricots are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried convectively m method to intermediate 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin 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 pumping up, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection meth ode to 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 solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared rutabaga is cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with swelling of the swede, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared persimmons 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 persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared feijoa 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 with feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared plums are cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared peaches are cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared mangoes 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 simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared actinidia is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pears are cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared daikon 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 sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle wastes, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared yakon cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the anchor, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topisolnik cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of sunflower, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared Jerusalem artichoke is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared stachis 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 expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared radish 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 expansion of radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared radish is cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared kohlrabi cut, dried convection by the method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared vegetable pepper is cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of 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 at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets 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 with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared carrots are cut, dried convection by an explicit method to intermediate humidity, they are 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared prepared parsley root, cut, dried t using a convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, su by convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, su using a convective method to intermediate humidity, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and apply into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared oat root is cut, dried to by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Santol cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared herring 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 expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pink apples are cut, dried to by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared rambutan cut, dried convection by an even method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared prepared pulasan cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pitanga is cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pepino cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection 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 blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared prepared aonla cut, dried 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 ions, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared dogwood is cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared sweet cherries are cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared unabi cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling unabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tamarillo cut, dried Conve active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while black boots are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried active 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 carambola, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared jambolan cut, dried Conve active method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared bilimbi cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared babako cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is dried by convective meth ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature of not lower than 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 solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried to by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, they are 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mom cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mamema, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared madrono cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of madrono, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turkish delight 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 the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan 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 with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared langsat cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared kiwano cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared squash cut, dried Conve active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayots are dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while blooming chayotes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared zucchini cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while zucchini is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, prepared cucumbers 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 with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried to by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large sapot is cut, dried to by the convective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of large capsules, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapot is cut, dried using an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried active method to intermediate 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 solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried convection 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 tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared eggplants are cut, dried Conve active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared physalis cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya 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 expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared yellow mombin cut, dried to by an injective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of a yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convective meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling barberry, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries 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 while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared plum, dried convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince is cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze , waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared 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 swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

Then the plant material is dried in the microwave field until the solids content is at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

Prepared milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of milk-chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared apricots are cut, dried by convection to an intermediate wet they are 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 solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection method to an intermediate moisture they are 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 at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
milk 3.2% o-fat 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convection to an intermediate humidity, aged they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of milk-chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of milk-chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, 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 feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk, sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango 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 with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convection method to an intermediate moisture content they are 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 not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared yakon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the yacon, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sunflower, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convection to an intermediate moisture nos., they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convection method to an intermediate humidity and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection to an intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convection to an intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, 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 root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery 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 the simultaneous expansion of root celery, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip 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 root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convection method to an intermediate humidity and, they are 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 at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 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 solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pitanga is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection method to intermediate humidity and, they are 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 the solids content is not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, keeping they are pressurized 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 at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, 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 with simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 in conditions, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling black boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 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 solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate moisture content they are 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 solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. Method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection to an intermediate imperfections, 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 dry matter content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 moisture content they are 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples 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 while swelling Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity and, they are 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 solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convection to an intermediate moisture they are 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 solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. A method for the production of milk chocolate ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling the zucchini, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cucumbers are cut, dried by convection to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared watermelon peels are cut, dried by convection to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white coat is cut, dried by convection method to an intermediate temperature durability, 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 of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. A method of producing milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, dried by convection to an intermediate humidity and, they are kept under pressure when heated 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 at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convection to an intermediate moisture spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while eggplant is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the physalis is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch 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 and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convection to an intermediate in delicacies, are 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 at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, chocolate cake mix, waffle waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is 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 barberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat 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 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cherries are cut, dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swallowing cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince 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 the quince swelling, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. A method for the production of milk chocolate ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole condensed milk with sugar, skimmed milk powder, granulated sugar, semi-finished chocolate glaze, wafer waste, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 peasant butter 18,4 condensed whole milk with sugar 45 skimmed milk powder 33.5 granulated sugar 129.2 prefabricated chocolate glaze eighteen waffle waste 4.9 potato starch 13.5 apples fifty solid vegetable fat fifty water before the release of the target product 1000