1. A method for producing confectionery shell comprising the steps of: (i) applying a liquid food mold cavity and one or more pieces of solidified edible material having a composition different from the liquid food composition (ii) compressing the liquid food to the mold cavity wall using stamp, characterized a surface temperature below the temperature of the food liquid solidification, so as to shape and to provide at least partial solidification of edible liquid in the cavity and cause the displacement of the food liquid from the mold cavity, wherein at least a portion extruded edible liquid food is continuous with fluid inside the mold cavity (iii) removing the stamp from the mold cavity and (iv) removing the food liquid displaced from the mold cavity or material formed from extruded alimentary liquid passing through the scraping device outwards through the boundary of the mold cavity at two or more different directions naruzhu.2. The method of claim 1, wherein step (iv) comprises scraping devices passing outwards through the boundary of the mold cavity into two to four different directions naruzhu.3. The method of claim 1, wherein step (iv) comprises scraping devices passing outwards through the boundary of the mold cavity in four different directions naruzhu.4. A method according to any one of claims 1-3, characterized in that the angle θ scraping bottom scraping device of step (iv) with respect to the scraping direction is 20 ° or bolee.5. A method according to any one of claims 1-3, characterized in that use1. Способ получения оболочки кондитерского изделия, включающий стадии:(i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости(ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по
