FROZEN AERATED CONFECTION AND ITS MANUFACTURING PROCESS
Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising: milk/dairy or vegetable fat 1 to 15 % (w/w), preferably 3 to 12%; milk solids non fat 0 to 20% (w/w), preferably 3 to 12%; sugar and other sweeteners 0.01 to 35 % (w/w); vegetable protein...
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| creator | JUDGE, DAVID JOHN BIALEK, JADWIGA MALGORZATA UNDERDOWN, JEFFREY |
| description | Process for manufacturing a frozen aerated confection and comprising the steps of producing a premix comprising: milk/dairy or vegetable fat 1 to 15 % (w/w), preferably 3 to 12%; milk solids non fat 0 to 20% (w/w), preferably 3 to 12%; sugar and other sweeteners 0.01 to 35 % (w/w); vegetable proteins 0 to 5% (w/w) flavours 0 to 5 % (w/w); water 30 to 85 % (w/w) 0.25 to 15 % by weight (expressed as dry plasma over the wet premix) of an enriched plasma fraction is added to the premix freezing and aerating the premix to an overrun of 20 to 150%. |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FROZEN AERATED CONFECTION AND ITS MANUFACTURING PROCESS |
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