ГУСТАВ Торстен (GB),БАУЭР Сандра (DE),ШУЛЬЦ Майкл (DE)
申请号：
RU2011118059/13
公开号：
RU2011118059A
申请日:
2011.05.05
申请国别(地区):
RU
年份:
2012
代理人:
摘要：
1. A method of manufacturing a multilayer shell of a confectionery product, including:! a) depositing the first food fluid material into a mold cell； ! b) depositing at least one other food fluid material onto a first food fluid material； and! c) stamping food fluid materials in a mold cell using a stamp whose surface temperature is lower than the solidification temperature of each of the food fluid materials to form at least two shell layers； ! moreover, the ratio of the apparent viscosity of each food fluid material onto which one or more other food fluid materials are directly deposited, to the value of the apparent viscosity of this other food fluid material or materials is 0.8 or less, or 1.5 or more, and viscosities are measured at a shear rate of 5 1 / s and at a temperature of the fluid material 40 ° C. ! 2. The method according to claim 1, in which the ratio of the apparent viscosity of each food fluid material, on which one or more other food fluid materials are directly deposited, to the apparent viscosity of this other food fluid material or materials is 0.5-0.7 or 2.0-3.5. ! 3. The method according to claim 1, in which a second food-grade fluid material is deposited on the first food fluid in step b), and the first and second fluid materials are stamped in step c) to form a shell containing two layers. ! 4. The method according to claim 3, in which the ratio of the apparent viscosity of the first and second food fluid materials is 0.5-0.7. ! 5. The method according to claim 3, in which the ratio of the values of the apparent viscosity of the first and second food fluid material1. Способ изготовления многослойной оболочки кондитерского изделия, включающий: ! а) отсадку первого пищевого текучего материала в ячейку формы； ! б) отсадку по меньшей мере одного другого пищевого текучего материала на первый пищевой текучий материал； и ! в) штамповку пищевых текучих материалов в ячейке формы с использованием штампа, температура поверхности которого ниже темпе
