LEBLEU, Anne-Cecile, Agnes,CORSARO, Pietro Goffredo,PREVOST, Loic,RICCO, Massimilliano
申请号：
PH12017500822
公开号：
PH12017500822A1
申请日:
2017.05.04
申请国别(地区):
PH
年份:
2017
代理人:
摘要：
The present invention relates to a layered frozen confectionery product comprising at least one a layer of frozen confection, at least one layer of chocolate and at least one layer of sauce. The sauce in the sauce layer has a viscosity of between 1.2 and 1.7 Pa.s at a temperature below +47oC and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm. The chocolate in the chocolate layer has a viscosity of between 1.0 and 1.4 Pa.s at a temperature of +45oC and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm, and the frozen confection layer has a thickness of between 3.0 and 7.0 mm and an overrun between 80 and 200 and is positioned between the chocolate and sauce layer. The invention also relates to a method for making such a product.
