RU2547322C1 - Method for production of "polyus" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared during methods implementation. Whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85%. One performs raw materials glazing with milk-chocolate glaze. One performs mixing whole milk condensed with sugar, sugar sand and drinking water at a weight ratio of 23:20:7 and cooking till sugar caramelisation to produce creme brulee syrup. One mixes 3.2%-fat milk, farm butter, whole milk condensed with sugar, low-fat milk condensed with sugar, dry defatted milk, creme brulee syrup, potato starch and drinking water. One performs pasteurisation, homogenisation, cooling and freezing. The glazed vegetal raw materials are introduced in the process of freezing. One performs packing and hardening to produce the target product. The ice cream is enriched with vegetal raw materials biologically active substances.

EFFECT: unique organoleptic properties due to pop-corn consistency of vegetal raw materials.

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 "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to obtain cream creme brulee, mixing milk 3, 2% fat, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling waiting, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pastes According to the invention, prepared apricots are cut, dried by convective 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 apricots, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio ce to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the melon, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective 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 the grapes, dried in the microwave field to achieve a solids content of not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the feijoa, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the plum, dried in a field Microwave 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 ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mango, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared pears are cut, dried by convective 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 pears, and dried in the field, according to the invention, sterilization, homogenization, cooling, milling, packing and hardening Microwave 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 ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scoronzer, dried in the field Microwave 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 ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the daikon, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the yacon, dried in the field Microwave 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 ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the topical sunflower, dried in the field Microwave 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 Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in the field Microwave 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 ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the kohlrabi, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio CCE with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the vegetable pepper is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective 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 carrots, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used as follows weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the wake present a weight ratio to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while the root parsnip is swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used to trace the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the oat root is swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure while pink apples are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio in m asse with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to intermediate humidity, 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 field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pepino, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the blueberries are expanded, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy Tew ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the lingonberries are expanded, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with awn ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, the pressure is released to atmospheric pressure with simultaneous expansion of the ion, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherries, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared javanese apples are cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of javanese apples, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared cashew stems are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure, while cashew stalks are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the next Relation by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, the sterilization, homogenization, cooling, freezing, packing and hardening is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of tamarillo, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the black coat, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the carambola, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of star apples, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following wearing by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jambolan, dried in the field Microwave 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 ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of strawberries, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with awn ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, dried cranberries, homogenization, cooling, milling, packing and hardening are dried by convective drying to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are expanded, and dried in a microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy s ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the blueberries bloom, and dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with awn ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the red mombin is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the mother prepared is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the mother, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight e with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing 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 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the field Microwave 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 ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the turf is swollen, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, and dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared lychees are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsat, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, the pressure is released to atmospheric with simultaneous swelling of the kiwano, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the field Microwave 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 ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayots are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling the chayotes, dried in a microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with accuracy New ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the zucchini, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared cucumbers are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the field, according to the invention, terization, homogenization, cooling, milling, packing and hardening Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while watermelon peels are swollen, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure, while large capsules are expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the white sapota is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio and by mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sapodilla, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the tomatoes, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the eggplants are expanded, dried in the field Microwave 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 ratio weight to within ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the physalis, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight all with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa According to the invention, the prepared papaya 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 the papaya, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight precision ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the yellow mombin is expanded, dried in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following Weighting with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective 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 barberry, dried in the microwave field to achieve a solids content of not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight, with ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the cherry plum, dried in the field Microwave 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 ratio by weight with t accuracy ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the field Microwave until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight ± 2%:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce cream syrup brulee, mixing 3.2% fat milk, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pa terization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apples, dried in the field Microwave until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared whole condensed milk with sugar, granulated sugar and drinking water are mixed in a weight ratio of 23: 20: 7 and boiled until caramelized sugar to form a cream of creme brulee.

Prepared milk of 3.2% fat, peasant butter, condensed whole milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective 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 apricots, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the melon, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the benincase, dried in the microwave field until the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurized to atmospheric pressure with simultaneous expansion of the lagenaria, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pumpkin, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling the grapes, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the rutabaga, and dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective 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 persimmons, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the feijoa, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to obtain cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the plum, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of peaches, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective 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 the mango, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective 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 actinidia, and dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective 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 the medlar, and dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective 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 pears, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective 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 the scorzone, dried in the microwave field to reach the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective 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 the daikon, dried in a microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. Method for the production of Polyus ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the topical sunflower, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Jerusalem artichoke, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and boiling until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of Polyus ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of production of ice cream "Pole", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective 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 the radish, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. The production method of the Polyus ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnip, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the vegetable pepper is expanded, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the beets, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective 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 carrots, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective 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 the root parsley, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. The production method of the Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the oat root, dried in the microwave field to achieving a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective 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 santol, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and boiling it until caramelized sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the herring, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while pink apples are expanded, dried in the microwave field to achieving a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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, depressurized to atmospheric pressure with simultaneous expansion of rambutan, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pulasan, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 intermediate humidity, 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 content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective 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 pepino, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter. 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 to a temperature of at least 100 ° C, depressurized to atmospheric while swelling blueberries, dried in the microwave field until the dry matter content is reached not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lingonberry, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the aonles are expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dogwood, dried in the microwave field until the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the sweet cherries are expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried using the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of the Javanese apples, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelized sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective 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 cashew stalks, dried in a microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of unabi, dried in a microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is expanded, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the black coat, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective 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 the carambola, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stellar apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion of stellar apples, dried in the microwave field to achieving a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the jambolan, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Polyus ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, and dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of strawberries, dried in a microwave field to reach the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cranberries, dried in a microwave field until the dry matter content is reached not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling until caramelizing sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 to a temperature of at least 100 ° C, depressurized to atmospheric while swelling blueberries, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective 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 the red mombin, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 the recipe components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelizing sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the mum prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of the mother, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the madrono, and dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field to achieving a solids content of at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field to reach the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelized sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the turkish delight, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective 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 the longan, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective 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 the lychee, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective 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 the langsat, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the kiwano, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. The production method of ice cream "Polyus", which includes the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective 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 squash, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayots are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the chayots are swollen, dried in the microwave field until the solids content is reached not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective 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 the zucchini, dried in the microwave field until the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 involves preparing prescription ingredients, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and boiling it until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective 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 the cucumbers, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of watermelon peels, dried in a microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to obtain cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large capsule is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while large capsules are expanded, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure while the white coat is expanded, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective 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 the sapodilla, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective 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 the tomatoes, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a ratio by weight of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the eggplant, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective 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 the physalis, dried in a microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the papaya, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field to achieve a solids content of at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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, depressurized to atmospheric pressure with simultaneous expansion of barberry, dried in a microwave field to achieve a dry matter content not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce cream of creme brulee, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, 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 when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the cherry plum, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 ice cream "Polyus", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23: 20: 7 and cooking until sugar is caramelized to obtain creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective 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 quince, dried in the microwave field until the content reaches solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 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 whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 23:20: 7 and cooking until caramelization of sugar to produce creme brulee syrup, mixing milk 3 , 2% fat, peasant butter, condensed whole milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, creme brulee syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective 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 apples, dried in the microwave field until reaching the content solids content of at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 360 peasant butter 73.8 condensed whole milk with sugar 41.8 condensed milk with sugar 122,4 skimmed milk powder 11,4 creme brulee syrup 90 potato starch 22.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000