RU2547311C1 - Plombier production method (versions) - Google Patents

Abstract

FIELD: food industry.

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

EFFECT: 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 for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skim milk powder, sugar, waffle waste, potato starch, vanillin and drinking water , pasteurization homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while feijoa swelling, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure at high pressure screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with actinidia 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure at when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzonera, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure under heating evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure at when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 agaroid 2.7 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature of not lower than 100 ° C, depressurizing 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while bloating pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while rambutan is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the acerola, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich oil, whole milk powder, skim milk powder, sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling up mama, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the Kiwano, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large cowl, cut by convection method to intermediate humidity, withstand pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapphire, cut it by convection method to intermediate humidity, withstand pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the eggplant, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the physalis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling cherry plums, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure under heating evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 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 plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

1. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, sb ik- to atmospheric pressure with simultaneous swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, rel pressure is aspirated to atmospheric pressure with simultaneous expansion of the drain, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel pressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressure is aspirated to atmospheric pressure with the simultaneous expansion of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, sat they dilute the pressure to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while expanding the icon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel pressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, sat pressure is increased 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 glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel the pressure is aspirated to atmospheric pressure with the simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. A method of producing ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, s depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. A method of producing ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous swelling of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous swelling of the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cornel is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel the pressure is aspirated to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s release pressure to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while javanese apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the cashew stalks, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the unabi expanding at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of tamarillo, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. A method for the production of ice cream, which involves preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel the pressure is aspirated to atmospheric pressure with the simultaneous expansion of mama, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, and is kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, sat pressure is increased to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with simultaneous expansion of the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with simultaneous expansion of the lychee, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the swelling of the kivano, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9- potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped The pressure to atmospheric pressure while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk of 3,2% of new fat content 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding large boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white saffron is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, and is kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, s depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water. before the release of the target product 1000 84. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel the pressure is aspirated to atmospheric pressure with the simultaneous expansion of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of ice cream, comprising preparing prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle waste, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, sandwich butter, whole milk powder, skimmed milk powder, granulated sugar, waffle wastes, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 sandwich oil 174.2 whole milk powder 54 skimmed milk powder 6.8 granulated sugar 135 waffle waste 4.9 potato starch 13.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000