This invention refers to a composition of the coating of frozen confectionery product, the composition being expressed as a percentage by weight based on the total coating weight, from 35 to 75%,By weight of non -tertiary fat preferably 40 to 65%,By weight of non -tertiary fat comprising a mixture of medium soft fat and liquid oil, and from 25 to 65%,By weight of non -fatty solids preferably from 35 to 60%,By weight of non -fatty solids, where the coating composition comprises less than 35%,By weight of saturated fatty acids preferably less than 30%,By weight of saturated fatty acids, from 15 to 50%,By weight, preferably 18 to 30% of monounsaturated fatty acids and less than 10%,Preferably less than 5% of polyunsaturated fatty acids, and since the average soft fat is above 40%,Preferably between 50 to 70% of solid fat content to 20% C, and an average soft fat has from 54 to 60% saturated fatty acids, and the fat blending in the crystalline coating is based on a first and second crystallization steps at a temperature below -15%c and seizes NTA a solid fat content from 30 to 50% within 2 minutes after crystallisation and a solid fat content from 40 to 70% after 60 minutes of crystallisation. The invention also refers to a process for producing this composition and to a frozen confectionery product at least partial Coated with composition.a presente invenção se refere a uma composição de revestimento de produto de confeitaria congelado, sendo que a composição compreende, expressados em porcentagem em peso com base no peso total do revestimento, de 35 a 75%, em peso, de gordura não interesterificada, de preferência, de 40 a 65%, em peso, de gordura não interesterificada que compreende uma blenda de gordura macia média e óleo líquido, e de 25 a 65%, em peso, de sólidos não gordurosos, de preferência, de 35 a 60%, em peso, de sólidos não gordurosos, sendo que a composição de revestimento compreende menos que 35%, em peso, de ácidos graxos saturados, de preferência, menos
