Composite frozen confections

Abstract

A reformed biscuit product suitable for forming composite frozen compositions comprises a solid mixture of a particulate cooked biscuit material and a cocoa butter equivalent type of confectionery fat is described; the process for manufacturing it comprises coating the particles with the fat, compacting the mixture of particulate biscuit and fat in an agglomerate of the shape of a receptacle or coating and maintaining the shape of the compacted mixture by solidification of the fat; also described is a process for manufacturing a composite frozen confection comprising a reformed biscuit product formed into a cone containing ice cream.

Description

technical field

[0001] The present invention relates to a coating or receptacle, a composite frozen confection, in particular an ice cream cone, comprising the coating or receptacle, and a method for the preparation of such a composite frozen confection.

[0002] In the field of ice desserts, new eating experiences and new textures are required. Particularly attractive is the contrast in texture between the soft aerated ice confection and the coating or receptacle formed of crispy material (biscuit material) for the frozen confection. Background technique

[0003] Composite ice confections are known consisting of ice cream in combination with crispbread or wafers, especially those made of ice cream surrounded by wafers or filled with ice cream, such as cakes, bars and cones, cigars or sandwiches Types of compound ice desserts. These products must include a system for impermeability of the shortbread or wafer from the moisture from the ice cream in order to avoid losing its...

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