RU2546768C1 - Method for production of "polyus" 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 milk-chocolate glaze, mixing of 3.2%-fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, dry cheese milk whey, sugar sand, 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey whey powder, granulated milk powder potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apricots are cut, dried by convection method to intermediate in delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase 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 swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared lagenaria 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 with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the pumpkin swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection to intermediate moisture , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate temperature delicacies, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are 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 with feijoa swelling, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared plums are cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared peaches are cut, dried by convection method to intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared actinidium 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 with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 in imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared scorzoner 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 scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate temperature delicacies, 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 not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared yacon 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 the icon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Jerusalem artichoke 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 blooming Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 temperature delicacies, withstand pressure under heating to a temperature of at least 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 milk-chocolate glaze and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate moisture nostatic, 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 milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper 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 with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 in of lightness, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsley is cut, dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared celery root is cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared root parsnip is cut, dried by convection until industrial daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate temperature delicacies, 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 milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate moisture durability, 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 milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an interval full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous bloating of pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared rambutan 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 rambutan was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pepino cut, dried by convection method to intermediate heat delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pepino fifty milk chocolate glaze fifty

water until the desired product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of aonl, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate conditions, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method the specified humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate moisture durability, 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 milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tamarillo 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 tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared black boots are cut, dried using a convective method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carambola 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 with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared jambolan 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 jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared babako 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 the babako, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared strawberries 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 the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content of not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared dye dried by convection method to intermediate moisture , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to intermediate moisture , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared by mom cut, dried by convection method to intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mama, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared Malay apples are cut, dried by convection method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen 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 with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate temperature softeners, they are 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 milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared langsat is 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 with simultaneous expansion of the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch 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 temperature pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, prepared squash 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 squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared chayotes are dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the chayotes, dried in the microwave field to achieve a solids content of at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared zucchini cut, dried by convection method to intermediate in imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared large capsule is cut, dried by convection method until full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, cut the prepared white sap, cut by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla 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 sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared eggplant 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 with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared physalis 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 physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya 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 expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, dried in the microwave field until the solids content of not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince 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 quince, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, dry whey powder, sugar whey sand, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to an intermediate temperature delicacies, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows. Prescription components are prepared according to traditional technology. Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt and eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. 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 milk-chocolate glaze, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat content, unsalted butter, condensed whole milk with sugar, skimmed milk powder, powdered whey milk powder, granulated sugar, potato starch and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to 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 Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots 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 the apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey and potato starch and drinking milk water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while melon is swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, and kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, powdered whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa swelling, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, powdered whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mango, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder and sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared actinidia is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection to an intermediate humidity, and kept under pressure and heating 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, sugar, potato starch 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 at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The production method of the Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the icon, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey and potato starch and drinking milk water, pasteurization, homogenization, cooling, milling, 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, powdered whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, powdered whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. The Polyus ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots 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 the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under by heating, 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 milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root 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 oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring 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 herring, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing 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 blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. The Polyus ice cream production method, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, powdered whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convection to an intermediate humidity, and kept under pressure at 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 at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure and heating 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 milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch 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, and kept under pressure 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo 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 tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat 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 black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola 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 carambola, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch 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, and kept under pressure When heated to a temperature of 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 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan 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 jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 Whole condensed milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 and heating 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a 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 milk-chocolate glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono 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 swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch 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, and kept under pressure when heated to a temperature 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 milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried whey whey powder, granulated sugar, potato starch 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. The production method of the Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. The production method of the Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the Kiwano, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried whey whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. The production method of the Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, and kept under pressure and heating 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, and 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 milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white cowlings are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. The method of production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla 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 sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. The method of production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convection to an intermediate humidity, kept under pressure and heating 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow 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 yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. The method of production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk powder, powdered whey powder, sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure at warming to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole condensed milk with sugar, skimmed milk powder, dried milk whey powder, granulated sugar, potato starch 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 65,2 condensed whole milk with sugar 45.3 skimmed milk powder 18.9 dry whey whey 28,4 granulated sugar 88.4 potato starch 22.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000