RU2557222C1 - Method for production of "malvina" creamy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. Then one mixes 3.2%-fat milk, unsalted butter, condensed low-fat milk with sugar, dry whole milk, dry defatted milk, sugar sand, potato starch, vanillin and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured product is packed and hardened.

EFFECT: improved organoleptic properties of ice cream.

87 cl

Description

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

A known method of producing ice cream "Malvina" cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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 cream “Malvina” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, powdered sugar , potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apricots are cut, dried by convective method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method until the specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method until industrial specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared mangoes are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method until industrial weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the icon, dried in the microwave field until the dry matter content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topisunnik, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method until industrial specified humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method until specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method until industrial specified 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%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pink apples bloating at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pepino cut, dried by convective method until industrial weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while bloating cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tamarillo, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method until industrial daily 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 not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, 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, depressurized to atmospheric pressure while swelling the dye, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate in of lightness, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture in the freezing process, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mother cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared madrono cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method until interstitial 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%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method until specified 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 not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared lychees are cut, dried by convection method full-time 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 not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method until industrial specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash cut, dried by convection method to pr interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayots are dried by convective method to an intermediate of lightness, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convective method until specified humidity, kept under pressure when heated to a temperature of not lower than 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%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method 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 solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large capsule, cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method until interstitial 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%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swallowing cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method full-time 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 the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing “Malvina” ice cream, cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar sand, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt 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 that ensures the liquid phase state of water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely warm the material to the specified temperature.

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

Prepared milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin 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. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under by heating, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convection to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of cream "Malvina" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of cream "Malvina" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. Method for the production of cream “Malvina” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of cream "Malvina" ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of cream “Malvina” ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. Method for the production of cream "Malvina" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of cream "Malvina" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convection method to an intermediate humidity, soak melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, aged they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the root parsnip is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the herring, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sand 88.2 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while bloating pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection method to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature! not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared paste is cut, dried by convection to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° С, the pressure is released to atmospheric pressure with the simultaneous expansion of the ions, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000. 47. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000. 48. Method for the production of cream “Malvina” ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing 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 not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, kept under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, kept under d when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dyes, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cockpit fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° С, pressure is reduced to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection method to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry it in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under phenomenon when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white cowboy is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of cream “Malvina” ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the dry matter content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of cream "Malvina" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared physalis is cut, dried by convection to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%;
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of cream “Malvina” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of cream “Malvina” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, whole milk powder, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 607.5 unsalted butter 78.8 condensed milk with sugar 45 whole milk powder 22.5 skimmed milk powder 14.9 granulated sugar 88.2 potato starch 13.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000