ПАЛЬЦЕР Стефан (GB),БАУЭР Вернер (CH),ЧИШОЛМ Хелен (CH),НИДЕРРАЙТЕР Герхард (CH),БОВЭ Никола (CH)
申请号：
RU2012151857/13
公开号：
RU2012151857A
申请日:
2011.04.15
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
1. A combined frozen confectionery product containing an ice cream core, completely coated with a chocolate-based shell, where the shell consists of an aerated chocolate composition with a density of 0.13 to 1.29 g / cm, preferably 0.13 to 0, 65 g / cm. 2. Confectionery product according to claim 1, characterized in that the shell has a thickness of from 3 to 20 mm, preferably from 4 to 10 mm. A confectionery product according to claim 1, characterized in that it has a volume of from 1 to 20 ml, preferably from 2 to 10 ml. A confectionery product according to claim 2, characterized in that it has a volume of from 1 to 20 ml, preferably from 2 to 10 ml. Confectionery product according to claim 1, characterized in that it further comprises a secondary, non-aerated shell / shell, completely surrounding the aerated chocolate shell. A confectionery product according to claim 2, characterized in that it further comprises a secondary, non-aerated shell / shell, completely surrounding the aerated chocolate shell. A confectionery product according to claim 3, characterized in that it further comprises a secondary, non-aerated shell / shell, completely surrounding the aerated chocolate shell. A confectionery product according to claim 4, characterized in that it further comprises a secondary, non-aerated shell / shell completely surrounding the aerated chocolate shell. A confectionery product according to any one of claims 1 to 8, characterized in that its core is selected from ice cream, mellorin, frozen yogurt, frozen mousse, frozen fudge, frozen custard, sorbet and fruit sorbet. 10. Confectionery product according to claim 9, characterized in that the core is made of frost1. Комбинированный замороженный кондитерский продукт, содержащий сердцевину из мороженого, полностью покрытую оболочкой на основе шоколада, где оболочка состоит из композиции на основе аэрированного шоколада с плотностью от 0,13 до 1,29 г/см, предпочтительно от 0,13 до 0,65 г/см.2. Кондитерское изделие по
