RU2544561C1 - Method for production of cream-and-coffee ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, girasol-sunflower extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

Description

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

A known method for the production of cream and coffee ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared apricots are cut, dried by convection method to intermediate moisture they are 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 chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, 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 the melting at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 benincase fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumping up, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convection to an intermediate moisture content live 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 chocolate glaze and add to the mixture during freezing, use the extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared rutabaga is cut, dried by convection method to an intermediate moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons 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 with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared plums are cut, 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 expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 peaches fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mango fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection to an intermediate moisture it, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pears 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 swelling the pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pears fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate moisture sponge, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the yacon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sunflower, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts 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 an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate moisture content and, 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 chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, 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 expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate moisture and, 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 chocolate glaze and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, 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 with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate in imperfections, 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 to achieve a dry matter content of at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate wet they are 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 at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley 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 the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 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 chocolate icing and introduced into the mixture during freezing , use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, 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 while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate moisture content and, they are 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 chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 santol fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling, use an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pink apples are cut, 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 while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate wet they are 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 chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate wet they are 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 chocolate icing and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pitting fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to an intermediate moisture content and, they are kept under pressure when heated to a temperature not lower than 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 chocolate glaze and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, they are pressurized 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 chocolate icing and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with chocolate icing and put into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, 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 while swelling the aonles, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using a hood sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 aonla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, 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 with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, 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 not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cashew stalks 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 swelling cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate in imperfections, withstand pressure under heating to a temperature of at least 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 chocolate icing and put into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 black boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate icing and add it to the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star 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 swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 acerola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate moisture spices, can withstand 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 at least 85%, glaze with chocolate icing and put into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during milling, use the extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, live under pressure when heated to a temperature of at least 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 chocolate icing and put into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, 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 while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the mums prepared by the mother are cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mamema, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay 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 with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar fishing line, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate moisture sponge, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate moisture content and, 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 at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, 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 while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate moisture content and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash are cut, dried by convection method to an intermediate moisture it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection to an intermediate moisture content melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, using extract of sunflower , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling zucchini, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method to intermediate moisture and, kept under pressure when heated to a temperature 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 chocolate glaze and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, 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 the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapote is cut, 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 while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during milling, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate moisture it is 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 at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection to an intermediate moisture spices, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate and put into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate moisture content and, they are 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 at least 85%, glazed with chocolate icing and introduced into the mixture during milling, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 papaya fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an intermediate in imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use a hood of topisolnik, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with chocolate icing and put into the mixture during freezing, using a sunflower extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, 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 while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, 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 swallowing cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, use an extract sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, 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 the quince swelling up, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate glaze and introduced into the mixture during freezing, using a sunflower extract , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 quince fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate moisture content and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, use extract of sunflower, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 apples fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

An extract of sunflower is prepared by analogy with an extract of chicory by preparing, cutting, frying, pouring drinking water in a ratio by weight of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, gelatin, extract of sunflower and drinking water are mixed in a recipe ratio, pasteurized, homogenized , cool and direct to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, and kept under pressure when heated roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and using components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared swede is cut, dried by convection to an intermediate humidity, kept under pressure when heated temperature to 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 chocolate glaze and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use a hood of sunflower, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure at evacuation to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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 not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk, skimmed milk powder, granulated sugar, potato starch, extract 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 the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower 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 swelling the topsoil, dry it in the microwave field until the solids content is at least 85%, glaze it with chocolate icing and add it to the mixture during freezing, use the topsoil extract, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during milling, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry the 5th microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated temperature to 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection to an intermediate humidity, and kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk of 3,2% of new fat content 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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, kept 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 not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure under heating temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 cream of 40% fat. 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is not less than 35%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while rambutan is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use a topsoil extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried to intermediate humidity, kept under pressure at evacuation to a temperature not lower than 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure under heating temperature to 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 chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperatures not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the next weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and using components the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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 not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and bring into the mixture during freezing, use the extract of sunflower and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convection to intermediate humidity, and kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use a topsoil extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is not less than 85%, based on chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 35%, glaze with chocolate icing and add to the mixture during milling, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and using components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure at evacuation 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a topsoil extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 for temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin 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 red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure at evacuation 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and using components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, skimmed milk powder, powdered whole milk, sugar, potato starch, and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees 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 lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, use a topsoil extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure at evacuation to a temperature of at least 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated temperature to 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 chocolate glaze and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the squash, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, skimmed milk powder, powdered whole milk, sugar, potato starch, 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 when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while chayotes are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, and kept under pressure at evacuation 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 not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convection to an intermediate humidity, and kept under pressure When heated to a temperature of at least 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sap is cut, dried by convection to an intermediate humidity, and kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, use the extract of sunflower, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing 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 chocolate icing and added to the mixture during freezing, use a topsoil extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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 chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following mass ratio with an accuracy of ± 2:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, use the extract of sunflower, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 for temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using extract of sunflower, and using components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to intermediate humidity, kept under pressure when heated To a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until a solids content of at least 85% is reached, glaze with chocolate icing and put into the mixture during freezing, use a topsoil extract, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, convectively dried to intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared quince 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 quince, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, use the extract of sunflower, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 pressure when heated boiling to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use a topsoil extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 sunflower extractor 90 apples fifty chocolate glaze fifty water before the release of the target product 1000