HAUGER RUDOLF,GUSTAV THORSTEN,CASTRILLON PAULA MORA
申请号：
NZ61960912
公开号：
NZ619609A
申请日:
2012.06.29
申请国别(地区):
NZ
年份:
2015
代理人:
摘要：
Disclosed is a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating a liquid chocolate； (ii) depositing the aerated liquid chocolate into a mould cavity； and (iii) pressing the aerated liquid chocolate in the mould cavity using a stamp having a surface temperature below the solidification temperature of the liquid chocolate so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer； wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2-M1)/M2 Gas content of aerated shell layer = M2 - M1/M2 where M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer.
