ICE CREAM-FILLED WAFER

PROBLEM TO BE SOLVED: To provide a wafer whose texture is not deteriorated also after stored for a long period and which can be used for new type ice cream-filled water, and to provide a method for producing the same. SOLUTION: This wafer has a chocolate coating having a thickness of at least 300μm...

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Bibliographische Detailangaben
Hauptverfasser:	ONOE FUMITOSHI, KUWABARA SHUICHI, MASUDA HIROSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a wafer whose texture is not deteriorated also after stored for a long period and which can be used for new type ice cream-filled water, and to provide a method for producing the same. SOLUTION: This wafer has a chocolate coating having a thickness of at least 300μm on the wafer surface contacting with the ice cream. COPYRIGHT: (C)2004,JPO