RU2547402C1 - Method for production of creme brulee plombier ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of low-fat milk condensed with sugar, sugar sand and drinking water at a weight ratio equal to 23:20:7, the mixture cooking till sugar caramelisation to produce creme brulee syrup, mixing of 40%-fat cream, farm butter, condensed low-fat milk with sugar, dry whole milk, sugar sand, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurisation, homogenisation, cooling, freezing; the glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of 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 creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40% -of fat content, peasant butter, condensed non-fat milk, sugar, whole milk powder, granulated sugar, cream brulee, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezer filling, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogen According to the invention, the preparation, cooling, milling, packing and hardening are cut, prepared by convection drying to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkin is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until reaching solids content of at least 85%, glazed with milk glaze and introduced into the mixture during freezing; and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the feijoy, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the plum, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that, in a method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce syrup creme brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee, wheat flour, sodium caseinate and drinking water, pasteurization, hom according to the invention, the irrigation, cooling, freezing, packing and hardening is cut, prepared by convective drying to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidium, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pears, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the icon is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, caseinate. sodium and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared sunflower seeds by convective drying to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling of the topical sunflower, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used for the following mass ratio with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared turnip is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the vegetable pepper is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with accuracy s ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root bird, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with t accuracy ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, 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 of at least 100 ° C, depressurized to atmospheric pressure while the root celery is expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, 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 of at least 100 ° C, depressurized to atmospheric pressure, while the root parsnip is swollen, dried microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio e with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with accuracy s ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pepino, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling blueberries, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lingonberries are swollen, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the ion, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries are expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, 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 of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy Tew ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, 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, depressurized to atmospheric pressure with simultaneous expansion of the cashew stalks, dried the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the black coat, dried in in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy w ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared stellar apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the stellar apples are expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy Tew ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babaco is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the strawberries are expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, the pressure is released to atmospheric pressure while the dye is expanded, dried in the microwave field until it reaches solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cranberries, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of blueberries, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the red mombin, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with exactly ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom the genization, cooling, freezing, packing and hardening, according to the invention, is prepared by mum, cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mum, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, 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, depressurized to atmospheric pressure while the Malay apples are expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with awn ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the turf, and dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the kivano, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared chayots are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling chayotes, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the zucchini is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the watermelon peels are swollen, dried microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom the genization, cooling, milling, packing and hardening, according to the invention, is cut into a prepared large coat, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while large capsules are expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom the genization, cooling, milling, packing and hardening, according to the invention, is cut into prepared white boots, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the white boots, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2 %:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the tomatoes are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the eggplants are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the physalis, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field until reaching solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherry plum, dried in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing the non-fat condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream syrup -brulee, mixing cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, hom genization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are expanded, dried in a microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 apples fifty milk 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 the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

It is advisable to carry out the last specified operation at a pressure providing a liquid phase state of water and a slight temperature exceeding 100 ° С 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 glaze, provided for by GOST 31457-2012.

The prepared non-fat condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until sugar is caramelized to produce creme brulee syrup.

Prepared cream of 40% fat, peasant butter, condensed milk with sugar, whole milk powder, granulated sugar, cream brulee syrup, wheat flour, sodium caseinate and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent in 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 creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka and hardening, characterized in that the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling the melon, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling the grapes, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198
peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, f Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of feijoa, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the plums, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, asovka and hardening, characterized in that the prepared actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 loquat fifty milk glaze fifty water before the release of the target product 1000 15. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, dried in a microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared anchon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the icon is expanded, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared topisolnik is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topisolnik, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in a microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, asovka 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, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 turnip fifty milk glaze fifty water before the release of the target product 1000 25. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of vegetable pepper, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the beets, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 beet fifty milk glaze fifty water before the release of the target product 1000 28. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of carrots, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, and dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared herring is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 herring fifty milk glaze fifty water before the release of the target product 1000 35. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pink apples, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of rambutan, dried in a microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in a microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, asovka and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, asovka and hardening, characterized in that the prepared lingonberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the ion, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 aonla fifty milk glaze fifty water before the release of the target product 1000 43. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of cherries, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the Javanese apples, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cashew stalks, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of unabi, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared black coat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the black coat is expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared carambola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of carambola, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared stellar apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of stellar apples, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared jambolan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jambolan, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared babako is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the acerola, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, seasoning 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, relieve pressure to atmospheric while swelling strawberries, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared dye is convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the dye is swollen, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, seasoning and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in a microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 than 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the one prepared by the mother is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mother, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, and dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared langsat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 langsat fifty milk glaze fifty water before the release of the target product 1000 69. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared kiwano is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared squash is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared chayots are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling the chayotes, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of a large boot, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared white coat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the white coat is expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapodilla, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tomatoes, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared eggplant is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the eggplant, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of the physalis, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka and hardening, characterized in that the prepared papaya is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the papaya, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of creme brulee ice cream, which involves preparing the recipe components, mixing condensed non-fat milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the yellow mombin, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, asovka and hardening, characterized in that the prepared barberry is dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherry plum, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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 not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 quince fifty milk glaze fifty water before the release of the target product 1000 87. A method for the production of creme brulee ice cream, involving the preparation of prescription components, mixing condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing cream 40 % fat, peasant butter, condensed non-fat milk with sugar, whole milk powder, granulated sugar, creme brulee syrup, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, freezing, Asovka 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, depressurized to atmospheric pressure with simultaneous expansion of apples, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 198 peasant butter 64.6 condensed milk with sugar 167.7 whole milk powder 36 granulated sugar 7.1 creme brulee syrup 90 Wheat flour 9 sodium caseinate 4,5 apples fifty milk glaze fifty water before the release of the target product 1000