Composite confection products

Abstract

The invention relates to a composite confection product comprising a fat-based confectionery composition; a frozen confection composition; and a baked confectionery item; wherein the fat-based confectionery composition is arranged to separate the frozen confection composition from the baked confectionery item; and wherein the fat-based confectionery composition comprises: fat in an amount of 35 to 60 wt%; calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (D50) particle size of 1.2 to 8 microns; sugars in an amount of 2 to 45 wt%; non-fat cocoa solids in an amount of 5 to 20 wt%; skimmed milk powder in an amount of 0 to 5 wt%; and emulsifier in an amount of 0.1 to 2 wt%; and wherein the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fat-based confectionery composition forms a coating on the inner surface, wherein the coating has a thickness of 0.2 to 2 mm; or wherein the baked confectionery item is an essentially planar wafer or biscuit having a first face and a second face, and the fat-based confectionery composition forms a coating on at least one of the faces, wherein the coating has a thickness of 0.2 to 5 mm.

Description

[0001] COMPOSITE CONFECTION PRODUCTS

[0002] Field of the invention

[0003] The invention relates to composite confection products which comprise a fat-based confectionery composition, a baked confectionery item, and a frozen confection composition.

[0004] Background of the invention

[0005] Composite confection products are very popular with consumers. Examples of composite confection products include cones and sandwiches. Cones consist of an edible baked container (such as a wafer cone) filled with ice cream, and optionally topped with sauce and / or additions (such as nuts or chocolate pieces). Sandwiches consist of one or more flavours of ice cream sandwiched between two biscuits or wafers.

[0006] An important feature of such composite products is the contrast in texture between the creamy, soft ice cream and the crispy wafer / biscuit. However, it is difficult to maintain this texture contrast after an extended storage period of several weeks, as water migration from the frozen confection to the wafer / biscuit means that the crispness is lost. This can ultimately lead to a soggy wafer / biscuit component - something consumers tend to find unacceptable, and perceive as a loss of quality.

[0007] Fat-based confectionery compositions are used as a moisture barrier in composite confection products such as wafer cones filled with ice cream. For example, WO 2019 / 081629 A 1 relates to a coating composition comprising a specific fat or fat blend for use as a moisture barrier coating in frozen confection, and GB 947,672 discloses treating cones with a liquid colloidal dispersion (preferably comprising fat, cocoa solids, sugar and milk solids) to aid in preservation of crispness in baked cones or cups. It has been found, however, that a loss of crispness in the baked product occurs during storage (due to water transfer from the adjacent frozen confection composition) with the fat-based confectionery compositions currently in use. Therefore, improvements in this area would be desirable. Summary of the invention

[0008] The inventors have found that a fat-based confectionery composition comprising calcium carbonate can preserve the crispness of a baked confectionery item. Thus, in a first aspect, the present invention relates to a composite confection product comprising:

[0009] • a fat-based confectionery composition;

[0010] • a frozen confection composition; and

[0011] • a baked confectionery item; wherein the fat-based confectionery composition is arranged to separate the frozen confection composition from the baked confectionery item; and wherein the fat-based confectionery composition comprises:

[0012] - fat in an amount of 35 to 60 wt%;

[0013] - calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1 .2 to 8 microns;

[0014] - sugars in an amount of 2 to 45 wt%;

[0015] - non-fat cocoa solids in an amount of 5 to 20 wt%;

[0016] - skimmed milk powder in an amount of 0 to 5 wt%;

[0017] - emulsifier in an amount of 0.1 to 2 wt%.

[0018] In a second aspect, the invention relates to a process for manufacturing a composite confection product, particularly the composite confection product of the first aspect, the process comprising the steps of:

[0019] (a) applying a fat-based confectionery composition to a baked confectionery item;

[0020] (b) dosing a frozen confection composition such that the frozen confection composition is separated from the baked confectionery item by the fat-based confectionery composition.

[0021] In a third aspect, the present invention relates to use of a fat-based confectionery composition to coat a surface of a baked confectionery item, wherein the fat-based confectionery composition comprises:

[0022] - fat in an amount of 35 to 60 wt%;

[0023] - calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1 .2 to 8 microns;

[0024] - sugar in an amount of 2 to 45 wt%; non-fat cocoa solids in an amount of 5 to 20 wt%; skimmed milk powder in an amount of 0 to 5 wt%; emulsifier in an amount of 0.1 to 2 wt%.

[0025] Detailed description

[0026] The invention relates to a composite confection product. The composite confection product comprises a fat-based confectionery composition; a frozen confection composition; and a baked confectionery item. The fat-based confectionery composition is arranged to separate the frozen confection composition from the baked confectionery item.

[0027] In one preferred embodiment, the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fat-based confectionery composition forms a coating on the inner surface. The fat-based confectionery composition of the present invention can provide an especially even coating (i.e. one which provides better coverage, and / or has fewer defects). The coating preferably has a thickness of at least 0.2 mm, at least 0.3 mm, or even at least 0.4 mm. The coating preferably has a thickness of no more than 2 mm, no more than 1.6 mm, or even no more than 1.2 mm. The thickness of the coating is measured at the midpoint of the container wall (i.e. for a cone this will be halfway between the tip of the cone and the open top of the cone). It will be appreciated that a thicker “plug” of coating may form at the tip of a cone as a result of the manufacturing process.

[0028] The inner surface of such a baked confectionery item is the surface closest to the frozen confection. Although not necessary, it is possible for the fat-based confectionery composition to form a coating on the outer surface in addition to the inner surface. An example of such a baked confectionery container is a wafer cone, although it will be appreciated that the container does not need to have a conical shape. In this type of composite product, the inner surface of the wafer cone is coated with the fat-based confectionery composition, and a frozen confection composition is contained within the cone such that the fat-based confectionery composition coating separates the frozen confection composition from the wafer cone. In an alternative embodiment, the baked confectionery item is an essentially planar wafer or biscuit having a first face and a second face, wherein the fat-based confectionery composition forms a coating on at least one of the faces (i.e. the first face, the second face, or both the first and second faces). The coating preferably has a thickness of at least 0.2 mm, at least 0.3 mm, or even at least 0.4 mm. The coating preferably has a thickness of no more than 5 mm, no more than 2 mm, or even no more than 1 mm. The thickness of the coating is measured at the centre of the face.

[0029] An example of a composite produce comprising this type of baked confectionery item is a sandwich wherein a filling of frozen confection composition is contained between two biscuits or wafers that are at least partially coated with a fat-based confectionery composition. In this type of composite product, the faces of the biscuits or wafers that are in contact with the frozen confection composition filling are coated with the fat-based confectionery composition. As such the frozen confection composition is separated from the baked confectionery item by the fat-based confectionery composition coating.

[0030] The fat-based confectionery composition comprises fat in an amount of at least 35 wt%, preferably at least 40 wt%, or even at least 42 wt%. The fat-based confectionery composition comprises fat in an amount of no more that 60 wt%, preferably no more than 55 wt%, or even no more than 52 wt%.

[0031] The fat may be obtained from natural sources such as plant, seed and dairy products, or fractions thereof, or prepared synthetically. Exemplary fats and oils include: palm oil, palm oil fractions such as palm stearin, palm kernel oil, cocoa butter, cocoa butter replacer, cocoa butter equivalent, coconut oil, high oleic liquid oils, sunflower oil, safflower, canola oil, corn oil, olive oil, cottonseed oil, flax seed oil, almond oil, soybean oil, grapeseed oil, rice bran oil, hemp seed oil, sesame oil, peanut oil, butter oil, and mixtures thereof.

[0032] The fat preferably comprises coconut oil, for example in combination with other fats such as palm oil or sunflower oil. It is preferred that at least 40 wt%, more preferably at least 50 wt% of fat is coconut oil. Up to 100 wt% of the fat may be coconut oil. The fat-based confectionery composition preferably comprises coconut oil in an amount of at least 17.5 wt%, or even at least 20 wt%. The fat-based confectionery composition preferably comprises coconut oil in an amount of no more than 30 wt%, or even no more than

[0033] 27.5 wt%.

[0034] The fat-based confectionery composition preferably comprises sunflower oil, for example in combination with coconut oil or palm oil. It is preferred that up to 50 wt% of the fat is sunflower oil, for example 10 to 50 wt%, or even 20 to 50 wt%. Where sunflower oil is used, the fat-based confectionery composition preferably comprises sunflower oil in an amount of at least 17.5 wt%, or even at least 20 wt%. The fat-based confectionery composition preferably comprises sunflower oil in an amount of no more than 30 wt%, or even no more than 27.5 wt%. It is particularly preferred that the sunflower oil is high oleic sunflower oil.

[0035] The fat-based confectionery composition comprises calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1.2 to 8 microns. The fat-based confectionery composition comprises calcium carbonate in an amount of at least 5 wt%, preferably at least 10 wt%. The fat-based confectionery composition comprises calcium carbonate in an amount of no more than 40 wt%, preferably no more than 35 wt%, or even no more than 30 wt%.

[0036] Calcium carbonate means natural ground or precipitated calcium carbonate. Calcium carbonate does not mean calcium carbonate having porous particles, i.e. particles having intraparticle pores and a specific surface area of from 15 m2 / g to 200 m2 / g, such as surface reacted calcium carbonate disclosed in US 2020 / 0187538 A1. The calcium carbonate particles preferably have a specific surface area of from 1 m2 / g to 12 m2 / g, from 1.5 m2 / g to 11 m2 / g, or even from 2.0 m2 / g to 10 m2 / g.

[0037] The calcium carbonate has a median diameter (Dso) particle size of of from 1 .2 microns to 8 microns, preferably from 1.3 microns to 6 microns, more preferably from 1.4 microns to 5 microns, more preferably from 1.4 microns to 1.6 microns. The median diameter (Dso) particle size an be measured using a Malvern Mastersizer 2000 Laser Diffraction System, and indicates a diameter value such that 50% by volume of the particles have a diameter of less than this value. The fat-based confectionery composition comprises sugars in an amount of 2 to 45 wt%. As used herein the term “sugars” refers to monosaccharides, disaccharides, and mixtures thereof. Monosaccharides include glucose, fructose, galactose, and allulose. Disaccharides include sucrose, lactose, and trehalose. Some ingredients commonly included in fat-based confectionery compositions may contribute to the amount of sugars in the fat-based confectionery composition. For example, skimmed milk powder is typically 35 wt% milk protein and 52 wt% lactose.

[0038] Low levels of sugars may be desirable from a nutritional standpoint, as consumers are typically keen to reduce the amount of sugars they consume. An advantage of the present invention is that a portion of the sugars typically present in fat-based confectionery compositions are replaced by calcium carbonate. The fat-based confectionery composition comprises sugars in an amount of no more than 45 wt%, preferably no more than 40 wt%, no more than 35 wt%, or even no more than 30 wt%. However, very low levels of sugars may have a negative impact on the flavour of the fatbased confectionery composition. Therefore, the fat-based confectionery composition comprises sugars in an amount of at least 2 wt%, preferably at least 5 wt%, at least 8 wt%, or even at least 10 wt%.

[0039] The fat-based confectionery composition comprises non-fat cocoa solids in an amount of 5 to 20 wt%, preferably in an amount of 7 to 18 wt%. The non-fat cocoa solids are preferably provided by cocoa powder or cocoa mass (sometimes called cocoa liquor).

[0040] The fat-based confectionery composition comprises skimmed milk powder in an amount of 0 to 5 wt%. As such it will be appreciated that skimmed milk powder is an optional ingredient. It is included if the fat-based confectionery composition is a milk chocolate type composition, but will not be present if the fat-based confectionery composition is a dark chocolate type composition. The fat-based confectionery composition preferably comprises skimmed milk powder in an amount of 1 to 5 wt%.

[0041] The fat-based confectionery composition comprises emulsifier in an amount of 0.1 to 2 wt%, and preferably 0.2 to 1 wt%. The composite confection product may be made by any suitable process. A preferred process for manufacturing the composite confection comprise the steps of:

[0042] (a) applying a fat-based confectionery composition to a baked confectionery item;

[0043] (b) dosing a frozen confection composition such that the frozen confection composition is separated from the baked confectionery item by the fat-based confectionery composition.

[0044] As set out above, in a preferred embodiment the baked confectionery item is a baked confectionery container having an inner surface and an outer surface. Thus, it is preferred that step (a) comprises applying the fat-based confectionery composition to the inner surface of the baked confectionery container. It is further preferred that step (b) comprises dosing the frozen confection composition into the baked confectionery container such that the frozen confection composition is separated from the inner surface of baked confectionery container by the fat-based confectionery composition.

[0045] The fat-based confectionery composition is preferably applied to the baked confectionery item by spraying. However, it is also possible to apply the fat-based confectionery composition by dipping or enrobing (especially if the baked confectionery item is a biscuit or wafer). Alternatively, step (a) of the process described above may comprise filling the baked confectionery container with the fat-based confectionery composition, and then removing all but a coating layer of the fat-based confectionery composition by suction (i.e. the suction removes the majority of the fat-based confectionery composition leaving behind a layer of the fat-based confectionery composition as a coating on the inner surface of the baked confectionery container).

[0046] The present invention also relates to use of a fat-based confectionery composition to coat a surface of a baked confectionery item, wherein the fat-based confectionery composition comprises:

[0047] - fat in an amount of 35 to 60 wt%;

[0048] - calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1 .2 to 8 microns;

[0049] - sugar in an amount of 2 to 45 wt%;

[0050] - non-fat cocoa solids in an amount of 5 to 20 wt%; skimmed milk powder in an amount of 0 to 5 wt%; emulsifier in an amount of 0.1 to 2 wt%.

[0051] As set out above, in one preferred embodiment the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fat-based confectionery composition is used to coat the inner surface. In an alternative embodiment, the baked confectionery item is an essentially planar wafer or biscuit having a first face and a second face, wherein the fat-based confectionery composition forms a coating on at least one of the faces. As such the invention preferably relates to use of a fat-based confectionery composition to coat a surface or a face of a baked confectionery item.

[0052] Unless otherwise specified, numerical ranges expressed in the format "from x to y" are understood to include x and y, and in specifying any range of values or amounts, any particular upper value or amount can be associated with any particular lower value or amount.

[0053] Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”. As used herein, the indefinite article “a” or “an” and its corresponding definite article “the” means at least one, or one or more, unless specified otherwise.

[0054] Figures

[0055] By way of example, the present invention is illustrated with reference to the following figures, in which:

[0056] Figure 1 is a plot of permeability vs time for the fat-based confectionery compositions of Example 1 ;

[0057] Figure 2 is a plot of permeability vs time for the fat-based confectionery compositions of Example 2.

[0058] Examples

[0059] The examples are intended to illustrate the invention and are not intended to limit the invention to those examples perse. Preparation of fat-based confectionery compositions

[0060] Ingredients (excluding fat and emulsifier) were added to the pre-heated (50°C) grinding chamber of a ball mill, and mixed, kneaded, and refined until the Dv90 of the particles was less than 30 pm (as measured using a Draper external digital micrometer). Fat (and, where present, emulsifier) were heated to 45°C, and added to the refined mixture to form a dispersion. The resultant fat-based confectionery composition was removed from the mill, cooled to -25°C and stored.

[0061] Coating of cardboard discs with fat-based confectionery composition

[0062] The fat-based confectionery composition was heated to 40°C, and mixed thoroughly. Cardboard discs with a diameter of 10 cm were cut, and accurately weighed. The discs were placed on an orbital shaker, and approximately 7 g of fat-based confectionery composition was deposited on the centre of the disc, and spread gently towards the circumference. The speed of the shaker was increased to high for several minutes to assist with even spreading of the fat-based confectionery composition across the surface of the disc. To further assist even spreading, a hot air gun was used at low speed and temperature to ensure that the entire surface was covered in a uniform manner. The coated discs were removed from the shaker and allowed to dry, before being accurately weighed to allow the weight of the coating to be calculated. The samples (coated cardboard discs) were placed in a climate controlled cabinet operating at 4°C for at least an hour prior to any measurements being made.

[0063] Measurement of permeability

[0064] Water permeability was measured using an automated triple chamber permeability measurement system (WVTR Meter mk VI, from Versaperm). This system has 3 cups housed inside a climate controlled cabinet. To measure permeability, the bottom of each cup was filled with water, and a sample (coated cardboard disc; prepared as described above) placed on the lip of each cup with the coated side facing upwards. The samples were secured by attaching the top part of the cup, which isolates the sample from the external atmosphere. During the measurement period (set as 25 days, and run until equilibrium was reached - typically at around 20 days), dry nitrogen was passed over the surface of the sample at 100 ml / min, and the cabinet was operated at -18°C (i.e. the temperature of a typical domestic freezer). The moisture content of the nitrogen leaving the sample chamber was measured, allowing determination of the sample permeability.

[0065] Moisture analysis of cones

[0066] Cones were removed from the freezer and held at room temperature for 5 minutes. The ice cream filling was scraped out and discarded. The cones were broken into fragments and the coating was removed by scraping. The fragments were ground using a grinder mill, and a portion of the ground fragments was accurately weighed, and placed in an oven for 24 hours. The samples were removed from the oven and placed in a dessicator to cool down before being re-weighed to allow the moisture content to be calculated.

[0067] Example 1

[0068] Fat-based confectionery compositions were prepared using the method outlined above. These compositions had the formulations as set out in Table 1. Sample A did not contain calcium carbonate. Sample 1 was identical to Sample A, except that calcium carbonate (Dso = 1.5 pm) replaced 20 wt% of the sucrose.

[0069] Table 1 : fat-based confectionery compositions

[0070] Water permeability was measured as set out above. The results are shown in Figure 1 . The coating of Sample 1 is less permeable to water than that of Sample A. This demonstrates that the presence of calcium carbonate in the fat-based confection composition results in a coating with improved barrier properties. Example 2

[0071] Fat-based confectionery compositions having the formulations as set out in Table 2 were prepared using the method outlined above. Samples 2 and 3 were identical to Sample B, except that calcium carbonate (Dso = 1.5 pm) replaced some of the sucrose in these compositions.

[0072] Table 2: fat-based confectionery compositions

[0073] Water permeability was measured as set out above. The results are shown in Figure 2 (permeability data for Sample 2 was not collected for the 25 day time point). The coatings containing calcium carbonate are less permeable to water than the samples which do not contain calcium carbonate. This demonstrates that the presence of calcium carbonate in the fat-based confection composition results in a coating with improved barrier properties. Furthermore, increasing the amount of calcium carbonate (from 20 wt% to 40 wt%) makes this effect more pronounced.

[0074] Example 3

[0075] Further fat-based confectionery compositions having the formulations as set out in Table 3 were prepared using the method outlined above.

[0076] Table 3: fat-based confectionery compositions Sample C did not contain calcium carbonate. Samples 4, 5, and 6 were identical to Sample C, except that calcium carbonate (Dso = 1.5 pm) replaced some of the sucrose in these compositions.

[0077] The fat-based confectionery compositions of Table 3 were sprayed onto the internal surface of wafer cones. Three different amounts of coating were investigated: 6.5 g, 9.5 g, and 11 g. The outer surface of the cones was protected by a sleeve. The coated cones were subsequently filled with -120 ml of ice cream, and the top sealed with a lid. The cones were hardened, and then stored in a freezer for several weeks. The moisture content of the cones was periodically determined (for triplicate samples at each time point) as described above.

[0078] Table 4: moisture content of cones with 6.5 g coating

[0079] The results for 6.5 g of coating are shown in Table 4. A moisture content of 12% or more corresponds to a soggy cone. Cones coated with 6.5 g of Sample C were already soggy after 8 weeks of storage (and consequently not assessed beyond this time point). In contrast, cones coated with 6.5 g of Samples 4 to 6 were not soggy at this time point, and this was still true even after 14 weeks of storage.

[0080] Cones coated with 9.5 g of Sample C were already soggy (i.e. having a moisture content of 12% or more) after 10 weeks of storage. Cones coated with 11 g of Sample C fared little better, and were already soggy (i.e. having a moisture content of 12% or more) after 11 weeks of storage. In contrast, cones coated with either 9.5 g or 11 g of Samples 4 to 6 were not soggy at either of these time points, and this was still true even after 19 weeks of storage. The crispiness of the cones was periodically assessed in tasting sessions, with the samples being assessed as very crispy, crispy, acceptable, unacceptable, or soggy. High-quality, very crispy / crispy cones have a moisture content below about 7%. Above this, the crispiness is still initially assessed as acceptable until the moisture content increases further, after which it is assessed as unacceptable / soggy. The crispiness of cones coated with 6.5 g of Samples 4 to 6 was judged to be acceptable after 8 weeks of storage, with Samples 5 and 6 scoring highly for crispiness. Indeed, Sample 5 and 6 were still scoring highly for crispiness even after 11 weeks of storage. This demonstrates that even thin coatings comprising calcium carbonate are effective at preventing moisture absorption from the ice cream.

[0081] Cones coated with either 9.5 g or 11 g of Samples 4 to 6 were judged to be crispy / very crispy after 13 weeks of storage. Indeed, Sample 5 and 6 were still scoring highly for crispiness even beyond this time point (up to 17 weeks for Sample 6, and up to 19 weeks for Sample 5). This demonstrates that increasing that coatings comprising calcium carbonate are effective at preventing moisture absorption from the ice cream, and this effect is more pronounced as the thickness of the coating increases.

Claims

Claims1 . A composite confection product comprising:• a fat-based confectionery composition;• a frozen confection composition; and• a baked confectionery item; wherein the fat-based confectionery composition is arranged to separate the frozen confection composition from the baked confectionery item; and wherein the fat-based confectionery composition comprises:- fat in an amount of 35 to 60 wt%;- calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1.2 to 8 microns;- sugars in an amount of 2 to 45 wt%;- non-fat cocoa solids in an amount of 5 to 20 wt%;- skimmed milk powder in an amount of 0 to 5 wt%;- emulsifier in an amount of 0.1 to 2 wt%; and wherein the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fat-based confectionery composition forms a coating on the inner surface, wherein the coating has a thickness of 0.2 to 2 mm; or wherein the baked confectionery item is an essentially planar wafer or biscuit having a first face and a second face, and the fat-based confectionery composition forms a coating on at least one of the faces, wherein the coating has a thickness of 0.2 to 5 mm.

2. The composite confection product as claimed in claim 1 , wherein the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fat-based confectionery composition forms a coating on the inner surface, wherein the coating has a thickness of 0.3 to 1.6 mm.

3. The composite confection product as claimed in claim 1 , the baked confectionery item is an essentially planar wafer or biscuit having a first face and a second face, and the fat-based confectionery composition forms a coating on at least one of the faces wherein the coating has a thickness of 0.3 to 2 mm.

4. The composite confection product as claimed in any one of claims 1 to 3, wherein the fat-based confectionery composition comprises the skimmed milk powder in an amount of 1 to 5 wt%.

5. The composite confection product as claimed in any one of claims 1 to 4, wherein the fat-based confectionery composition comprises the fat in an amount of 40 to 55 wt%.

6. The composite confection product as claimed in any one of claims 1 to 5, wherein the fat comprises coconut oil, and preferably wherein from 50 to 100 wt% of the fat is coconut oil.

7. The composite confection product as claimed in any one of claims 1 to 6, wherein the fat-based confection composition comprises sunflower oil, and up to 50 wt% of the fat is sunflower oil.

8. The composite confection product as claimed in claim 7, wherein the sunflower oil is high oleic sunflower oil.

9. The composite confection product as claimed in any one of claims 1 to 8, wherein the fat-based confection composition comprises the sugars in an amount of 5 to 30 wt%.

10. The composite confection product as claimed in any one of claims 1 to 9, wherein the fat-based confection composition comprises the non-fat cocoa solids in an amount of 7 to 18 wt%.

11. A process for manufacturing a composite confection product as claimed in any one of claims 1 to 10 comprising the steps of:(c) applying a fat-based confectionery composition to a baked confectionery item;(d) dosing a frozen confection composition such that the frozen confection composition is separated from the baked confectionery item by the fat-based confection composition.

12. The process as claimed in claim 11 , wherein the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and step (a) comprises applying the fat-based confectionery composition to the inner surface of the baked confectionery container.

13. The process as claimed in claim 12, wherein step (b) comprises dosing the frozen confection composition into the baked confectionery container such that the frozen confection composition is separated from the inner surface of baked confectionery container by the fat-based confectionery composition.

14. Use of a fat-based confectionery composition to coat a surface of a baked confectionery item, wherein the fat-based confectionery composition comprises:- fat in an amount of 35 to 60 wt%;- calcium carbonate in an amount of 5 to 40 wt%, wherein the calcium carbonate has a median diameter (Dso) particle size of 1 .2 to 8 microns;- sugar in an amount of 2 to 45 wt%;- non-fat cocoa solids in an amount of 5 to 20 wt%;- skimmed milk powder in an amount of 0 to 5 wt%;- emulsifier in an amount of 0.1 to 2 wt%; wherein the coating of the fat-based confectionery composition on the surface of the baked confectionery item has a thickness of from 0.2 to 2 mm.

15. Use as claimed in claim 14, wherein the baked confectionery item is a baked confectionery container having an inner surface and an outer surface, and the fatbased confectionery composition is used to coat the inner surface.

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