A semi-processed product for the preparation of deep-frozen desserts having
creaminess and softness characteristics at temperatures below zero is
disclosed, preferably in the range between -15~C and -25~C, comprising:
monosaccharides in a percentage range between 60% and 80%; sweeteners in a
percentage range between 5% and 15%; milk proteins in a percentage range
between 5% and 10%; vegetable fibres in a percentage range between 0,5% and
5%. The percentage values are based on the total weight of the semi-processed
product.
