RU2544576C1 - Method for production of milk-and-coffee ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: apricots are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of apricots, additionally dried in microwave field till dry substances content is no less than 85% and glazed with milk-chocolate glaze. One mixes 40%-fat cream, low-fat milk condensed with sugar, defatted dry milk, waffle wastes, sugar sand, dandelion roots extract, potato starch and drinking water to produce a mixture. Then one performs pasteurisation, homogenisation, cooling and freezing. One proceeds with glazed apricots introduction in the process of freezing with subsequent packing and hardening to produce the target product. The components are used at the following weight ratio with accuracy of ± 2%: 40%-fat cream - 78.8; low-fat milk condensed with sugar - 170.7; defatted dry milk - 40.1; waffle wastes - 4.9; sugar sand - 64.4; dandelion root extract - 90; potato starch - 13.5; apricots - 50; milk-chocolate glaze - 50; water till the target product yield is equal to 1000. Apricots may be replaced by melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapote, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapote, white sapote, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.

EFFECT: expansion of the range of ice-cream enriched with vegetal raw material biologically active substances.

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

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

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, wafer waste, sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while bloating pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dyes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, use a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother, cut, convection-dried to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, pressure is reduced to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, use the extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, use a dandelion root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with milk-chocolate glaze and add it to the mixture during milling, use a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, use extract of dandelion root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, using a dandelion root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

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

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of milk and coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, waffle waste, granulated sugar, extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, using a root extract dandelion, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 78.8 condensed milk with sugar 170.7 skimmed milk powder 40.1 waffle waste 4.9 granulated sugar 64,4 extract of dandelion root 90 potato starch 13.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or 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 turnip, 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, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, 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 mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

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

Claims (87)

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