Abstract: The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.

Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.

Abstract: The invention relates to a frozen dessert, in particular a frozen dessert comprising a deformable container coated on the interior surface with a first solid fat-based edible composition to provide a shell, which shell is filled with a frozen confection and/or one or more ribbons of a second solid fat-based edible composition, wherein the one or more ribbons of a second solid fat-based edible composition are orientated vertically in relation to a base of the deformable container and topped with a lid of a third fat-based edible composition.

Abstract: The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.

Abstract: An aerated frozen confection coated in a coating, the frozen confection comprising a plurality of substantially flat faces, each substantially flat face having a radius of curvature substantially across the whole of the face of greater than 50 mm, and wherein the relatively flat faces meet to form edges, wherein substantially all or all of the edges have a radius of curvature of from 5 mm to 20 mm.

Abstract: The present invention is in the field of ice cream shaping, in particular it is relating to a mould for a frozen confectionery, suitable for creating a peelable frozen confectionery product. The present invention further relates to a shaped frozen confectionery product. There is still a need for an easy and effective mould that is suitable for making a peelable frozen confectionary product in a single mould without the need for a separate tool or device for making peeling lines, groves or other cuts. It is an object of the present invention to provide a mould for a frozen confectionery product that that makes grooves in the outer layer of a frozen confectionery products, especially peelable frozen confectionery products. We have found that a mould for frozen confectionery products comprising at least one inwardly protruding ridge, provides a tear line on peelable ice-cream made by said mould.

Abstract: Frozen aerated products are produced by i) providing two separate forming elements, ii) providing at least one open cavity on a surface each forming element, iii) providing filling devices for filling said cavities with a frozen aerated material, iv) filling two cavities, one on each moulding surface, with a frozen aerated material, wherein at least one of the cavities is filled with a frozen aerated product having an overrun of between 30% and 130%, this product is then allowed to expand outside its cavity, the two cavities are then moved opposite one another and the frozen aerated product in each cavity is pressed against the frozen aerated product in the other cavity.

Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.

Abstract: Frozen aerated products are produced by providing two forming elements, providing at least one open cavity on a surface of each forming element, providing filling means for filling said cavities with a frozen aerated material at a temperature higher than the temperature of the forming elements, filling two cavities, one on each forming element, with a frozen aerated material having an overrun of between 10% and 130%, allowing the frozen aerated material to expand outside its cavity and moving the two cavities opposite one another so that the frozen aerated material in each cavity is pressed against the frozen aerated material in the other cavity. A stick is placed between the two filled cavities before the frozen aerated material in each cavity is pressed against the frozen aerated material in the other cavity.

Abstract: Process for moulding a frozen aerated product including the step of filling a mould cavity with a frozen aerated product through a filling member; the mould cavity being a recess on a mould surface; the mould surface being at a temperature of below 0° C.; the filling member having an end part through which the ice cream is dispensed into the mould cavity; the end part being in contact with the mould surface; wherein the filling member includes a thermal insulation located at the end part of the filling member in contact with the mould surface; the thermal insulation being constituted by a material having a thermal conductivity of less than 2 W m?1 K?1; and the filling member being heated by a heating member upstream of the thermal insulation.

Abstract: A process for coating frozen confection stick products (20) is provided, the process comprising providing a chamber (2) having two open ends (3,4), two sides (5,6) and a base (7); providing at least one pair of apertures (10A-10D), wherein one aperture of each pair is located on each side of the chamber, and wherein the apertures are vertical slots; supplying a liquid coating material to each aperture thereby forming curtains of the liquid coating material (14A-14D); and conveying the frozen confection (20) through the chamber with the stick uppermost so that the frozen confection passes through the curtains of coating material. An apparatus for operating the process is also provided.

Abstract: A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

Abstract: Process for moulding a frozen aerated product comprising the step of filling a mould cavity with a frozen aerated product through filling means the mould cavity being a recess on a mould surface the mould surface being at a temperature of below 0° C. the filling means having an end part through which the ice cream is dispensed into the mould cavity, the end part being in contact with the mould surface characterised in that a thermal insulation is located at the end part of the filling means in contact with the mould surface. the thermal insulation being constituted by a material having a thermal conductivity of less than 2 W m?1 K?1 the filling means being heated by heating means upstream of the thermal insulation.

Abstract: Process for moulding a frozen edible product wherein a mould cavity is filled with the frozen edible product through an opening, the surface of the mould cavity being at a temperature in the AFT range or below, the frozen edible product being subsequently released from the mould cavity characterised in that part of the surface of the mould cavity is at a temperature in the AFT range.

Abstract: Frozen aerated products are produced by i) providing two separate forming elements, ii) providing at least one open cavity on a surface each forming element, iii) providing filling devices for filling said cavities with a frozen aerated material, iv) filling two cavities, one on each moulding surface, with a frozen aerated material, wherein at least one of the cavities is filled with a frozen aerated product having an overrun of between 30% and 130%, this product is then allowed to expand outside its cavity, the two cavities are then moved opposite one another and the frozen aerated product in each cavity is pressed against the frozen aerated product in the other cavity.