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RU2018129033A - METHOD FOR PRODUCING ICE CREAM - Google Patents

METHOD FOR PRODUCING ICE CREAM Download PDF

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Publication number
RU2018129033A
RU2018129033A RU2018129033A RU2018129033A RU2018129033A RU 2018129033 A RU2018129033 A RU 2018129033A RU 2018129033 A RU2018129033 A RU 2018129033A RU 2018129033 A RU2018129033 A RU 2018129033A RU 2018129033 A RU2018129033 A RU 2018129033A
Authority
RU
Russia
Prior art keywords
powder
ice cream
cognac
butter
drinking water
Prior art date
Application number
RU2018129033A
Other languages
Russian (ru)
Inventor
Елена Васильевна Каныгина
Евгений Викторович Афанасьев
Original Assignee
Открытое акционерное общество "Новосибирский хладокомбинат"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Открытое акционерное общество "Новосибирский хладокомбинат" filed Critical Открытое акционерное общество "Новосибирский хладокомбинат"
Priority to RU2018129033A priority Critical patent/RU2018129033A/en
Publication of RU2018129033A publication Critical patent/RU2018129033A/en

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Claims (4)

Способ производства мороженого, предусматривающий подготовку рецептурных компонентов, смешивание молока сухого цельного, масла сливочного, сахарного песка, полуфабриката шоколадной глазури, вафельных отходов, стабилизатора и питьевой воды, пастеризацию, гомогенизацию, охлаждение, фризерование,A method for the production of ice cream, involving the preparation of prescription components, mixing whole milk powder, butter, granulated sugar, chocolate glaze, wafer waste, stabilizer and drinking water, pasteurization, homogenization, cooling, freezing, фасовку и закаливание, отличающийся тем, что при смешивании добавляют заменитель молочного жира, какао порошок и натуральный ароматизатор «Коньяк»,packaging and hardening, characterized in that when mixing add milk fat substitute, cocoa powder and natural flavor "Cognac", при этом компоненты используют при следующем соотношении по массе с точность ±2%:while the components are used in the following ratio by weight with an accuracy of ± 2%: сахар-песокgranulated sugar 160160 молоко сухое цельноеwhole milk powder 9696 сухая молочная сывороткаwhey powder 1010 заменитель молочного жираmilk fat substitute 6060 сливочное маслоbutter 4949 какао-порошокcocoa powder 2020 измельченный вафельный стаканground waffle glass 9-149-14 измельченная шоколадная глазурьground chocolate icing 5-105-10 стабилизатор-эмульгаторemulsifier stabilizer 55 ароматизатор натуральный «Коньяк»natural flavor “Cognac” 0,450.45 вода питьеваяdrinking water до выхода целевого продукта 1000before the release of the target product 1000
RU2018129033A 2018-08-06 2018-08-06 METHOD FOR PRODUCING ICE CREAM RU2018129033A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2018129033A RU2018129033A (en) 2018-08-06 2018-08-06 METHOD FOR PRODUCING ICE CREAM

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2018129033A RU2018129033A (en) 2018-08-06 2018-08-06 METHOD FOR PRODUCING ICE CREAM

Publications (1)

Publication Number Publication Date
RU2018129033A true RU2018129033A (en) 2020-02-06

Family

ID=69415801

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2018129033A RU2018129033A (en) 2018-08-06 2018-08-06 METHOD FOR PRODUCING ICE CREAM

Country Status (1)

Country Link
RU (1) RU2018129033A (en)

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FA93 Acknowledgement of application withdrawn (no request for examination)

Effective date: 20210809