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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201304292UpriorityCriticalpatent/UA85455U/en
Publication of UA85455UpublicationCriticalpatent/UA85455U/en
Fondant-creamy sweets comprise powdered sugar, a fat component, pectine, milk products, citric acid, essences, a structure-forming agent, water. A liquid on the basis of boiling grape marc puree is used as the structure-forming agent in such a ratio of raw material ingredients, weight %:
methods of preparing soft or firm / semi-hard and soft cheese products and soft or firm / semi-hard cheese manufacturing systems, mature or unripened soft or firm / semi-hard cheese products and fluid paste