RU2546625C1 - Method for production of "zilite" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze. One performs mixing of whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and the mixture cooking till sugar caramelisation to produce creme brulee syrup. Then one performs mixing of defatted milk, dry defatted milk, dry cheese whey, sugar sand, creme brulee syrup, gelatine and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. In various versions of the method vegetal raw materials are represented by apricots, 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, pepper, beet-roots, carrots, parsley, celery, parsnip, oyster plant, santol, salak, apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, cashew fruit stems, common jujube, tamarillo, sapote, carambola, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, mombins, mammee apple, madrono, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, sapodilla, tomatoes, aubergines, physalis, papaya, barberries, cherries, cherry plums or quince.EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.87 cl

Description

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

A known method of producing ice cream "Zilite", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain cream of brulee syrup, mixing skim milk, Skimmed milk powder, whey powder, granulated sugar, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for production duction of ice cream - M .: Agropromizdat, 1998, 13-80 with)..

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

This result is achieved by the fact that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing skim milk, skim milk powder, whey powder, granulated sugar, granulated sugar, cream creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, agree but to the invention, the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apricots are swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared melon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared beninase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared pumpkin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pumpkin is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared grapes are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling persimmons, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to clearly invention prepared feijoa cut, dried convection method to an intermediate humidity is maintained under pressure while heating to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field until the content. solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the plums are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared mangoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the mango is expanded, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared actinidium is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared medlar is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the medlar is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pears are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared scorzoner is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared anchon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the anchor, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sunflower, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Jerusalem artichoke is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared stachis is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling of stachis, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the radish is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the radish is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the turnips are expanded, dried in the microwave field until the dry matter content reaches at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared kohlrabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the vegetable pepper is expanded, dried in the microwave field until the solids content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the carrots are expanded, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root parsley is swollen, dried in the microwave field until a dry matter content of at least 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared root celery is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root parsnip is swollen, dried in the microwave field until the solids content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the oat root, and dried in the microwave field until the solids content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the herring is swollen, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared pink apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared pulasan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared pitanga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pitanga is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to 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, depressurized to atmospheric pressure while swelling the pepino, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the blueberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cowberries are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the aones are swollen, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the dogwood is expanded, dried in the microwave field until the dry matter content reaches at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the sweet cherries are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in a microwave field until a dry matter content of at least 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the stalk is casually swollen, dried in the microwave field until the solids content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared unabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin. 4.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared black sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the black boots are expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared carambola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the carambola is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of star apples, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared babako is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared acerola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared strawberries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the strawberries are swollen, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared dye is dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the dye is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cranberries are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared blueberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the blueberries bloom, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to The invention prepared by mom is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling mom, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the madrono is swollen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared Malay apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the mangosteen is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, dried in a microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice-cream production method, which provides for “preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce syrup creme brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, syrup creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to As per the invention, the prepared longan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared kiwano is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the kiwano is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared squash is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in a microwave field to achieve a dry matter content of at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared chayots are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the chayots are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the zucchini is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cucumbers, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the watermelon peels are expanded, dried in the microwave field until the solids content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared large capsule is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the large capsule is expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared white capsule is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the white capsule is expanded, dried in the microwave field until a dry matter content of at least 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to 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, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the tomatoes are expanded, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, prepared eggplants are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the eggplants are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, and dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared papaya is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the papaya is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in the microwave field until the dry matter content is not less than 85 %, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared barberry is dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the barberry, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared quince is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the quince is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the Zilite ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup - brulee, mixing skim milk, skimmed milk powder, whey powder, granulated sugar, granola cream and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to According to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

Prepared whole condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until caramelized sugar to form a cream of creme brulee.

Prepared skim milk, skimmed milk powder, raw whey powder, granulated sugar, granulated creme brulee syrup, gelatin and drinking water are mixed in the 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. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricot the sesa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is not cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared benin the basics are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of benincase, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagen they are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pumpkin swelling, dried in a microwave field to a dry matter content of at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared wine hell is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared swede cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of swede, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmon cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijo cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with feijoa swelling, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in a microwave field to a dry matter content of at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Persian ki are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actin they cut the ideia, dry it by convective method to an intermediate humidity, keep it under pressure when heated to a temperature of at least 100 ° C, depressurize it to atmospheric pressure while expanding actinidia, dry it in the microwave field until the dry matter content is at least 85%, glaze with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 creme brulee syrup 203.4 gelatin 4.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared mushma cut the moon, convectively dry it to an intermediate humidity, maintain it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while expanding the medlar, dry it in the microwave field until the solids content is at least 85%, glaze with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears cut, dried by convective method to an intermediate humidity, maintained, under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scoria it is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzonera, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared by daiko n cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the anchor, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream-creme brulee, milk mixing skim, skim milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis the sunflower is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topin the granule is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the dry matter content is at least 85%, glazed with milk-chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared c cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radish, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish they are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with swelling of turnips, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared col abi are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable chopped pepper, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glaze milky - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets they are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared carrots they are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root chopped parsley, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root howl celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root Parsnip howl is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oatmeal cut the root, convectively dry it to an intermediate humidity, hold it under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric while swelling the oat root, dry it in the microwave field until the solids content is at least 85%, glaze milky with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Santo l cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared roses chopped apples, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pink apples bloating, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 creme brulee syrup 203.4 gelatin 4.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared ramp The tan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutan, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pool cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared nourishment gu are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepin about cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared black they are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cowberry they are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the aonles, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cornel cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cornel, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared skull They cut the nudes, convectively dried them to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming sweet cherries, dried in the microwave field until the solids content was not less than 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared javans some apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared fruit cashew legs are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of the cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. The method of production of Zilite ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated sugar, creme brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the unabi prepared cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding unabi, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamar the hill is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skimmed milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black They cut the sapphire, dry it with a convective method to an intermediate humidity, hold it under pressure when heated to a temperature of at least 100 ° C, depressurize it to atmospheric pressure while expanding the black boot, dry it in the microwave field until the solids content is at least 85%, glaze it with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared the bola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carambola, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stars chopped apples, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of star apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jamb olan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared bilim bi are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babak about cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acero cut the moon, convectively dry it to an intermediate humidity, hold it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while expanding the acerola, dry it in the microwave field until the solids content is at least 85%, glaze with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared land they cut it into nickels, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content of at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red The icu is dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries they are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are swollen, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blue The ica is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of blueberries, dried in a microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red chopped mombin, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared by mother cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mama, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madro but cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that prepared small apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of “Zilite” ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango the mill is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Turkish delight they are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. The method of production of "Zilite" ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skimmed milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared long n cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. The method of production of “Zilite” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, 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 the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langs they are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kivan about cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared patis Sons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. The method of production of Zilite ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tea We dry it by convective method to an intermediate humidity, maintain it under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric pressure while expanding the tea leaves, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared zucchini ki are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumber we cut, dry by convective method to intermediate humidity, withstand pressure under heating to a temperature of at least 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 with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon crusts are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared They cut the bottoms, convectively dry them to an intermediate humidity, keep them under pressure when heated to a temperature of at least 100 ° C, release the pressure to atmospheric conditions while expanding the big caps, dry them in the microwave field until the solids content is at least 85%, glaze them with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white the sapota is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the white sapota is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapod illa is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the dry matter content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomato we cut, dry by convective method to intermediate humidity, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. The method of production of ice cream "Zilite", which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared can be cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in a microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physical cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papayas cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding papaya, dried in a microwave field until the solids content is at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared yellow the th mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with milk - with chocolate icing and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barba rice is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in a microwave field to a dry matter content of at least 85%, glazed with milk-chocolate glaze and contribute to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. The method of production of Zilite ice cream, which involves the preparation of prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing skimmed milk , skim milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granulated cream, brulee syrup, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cherry plum cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with swelling of cherry plum, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. The method of production of Zilite ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing skim milk , skimmed milk powder, whey powder, granulated sugar, granola cream, gelatin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. The method of production of “Zilite” ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized, with cream of creme brulee, mixing milk skimmed, skimmed milk powder, whey powder, granulated sugar, granulated creme brulee, gelatin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples and cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in a microwave field to a dry matter content of at least 85%, glazed with milk chocolate with glaze and added to the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 540 skimmed milk powder 19,4 dry whey whey 28,4 granulated sugar 13 creme brulee syrup 203.4 gelatin 4.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000