The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

The invention relates to a composition for coating a frozen confection, the composition comprising 10 to 50 wt. % dry glucose syrup with a DE (Dextrose Equivalent) below 40, and a total amount of mono and di-saccharides below 10 wt. %, and a water activity below 1.0 and 35 to 70 wt. % fat. The invention also relates to a process for making the composition.

An object of the present invention is to provide a soft fat and oil coating composition, the dripping time of which is short, and that enables efficient production of frozen confections. In the production of a frozen confection coated with a fat and oil composition that has a hardness of 200 to 1500 g as measured with a rheometer using a plunger having φ 5 mm at −18° C. at an intrusion rate of 5 cm/min, the time period during which the fat and oil composition drops can be shortened by forming the fat and oil composition so as to contain 0.1 to 3 wt % of fat and oil having a melting point of 50° C. or more and 0.05 to 3 wt % of an emulsifier having an HLB of 9 or less.

The invention relates to a composition for coating a frozen confection, the composition comprising, expressed in weight % (based on the total weight of the coating), 50 to 60 wt % of non-fat solids, 40 to 50 wt % of fat, which comprises a fat blend of hardening fat and liquid oil, wherein the fat blend consisting of 45 to 55 wt % of liquid fat and 55 to 45 wt % of hardening fat, and wherein the hardening fat comprises at least 8% anhydrous milk fat, preferably 8 to 22% milk fat, and wherein the composition is free from water. The invention also relates to a method for making the coating composition.

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

The present invention relates generally to the field of aerated fat-based confectionery material. One aspect of the invention provides an aerated fat-based confectionery material having a continuous lipid phase and a porosity of between 1 and 80%, wherein, at a temperature at which the lipid phase has a solid lipid content between 0.1 and 80, the fat-based confectionery material comprises gas bubbles having at least 50% of their surface occupied by crystals, the crystals comprising a glyceride selected from the group consisting of monoglycerides, diglycerides, triglycerides, esters of monoglycerides, esters of diglycerides and combinations of these. Further aspects of the invention are a confectionery product comprising an aerated fat-based confectionery material and a process for forming an aerated fat-based confectionery material.

It is herein described a cocoa based coating composition comprising a fat portion, said composition being liquid at room temperature, but rapidly solidifying when in contact with said cold or frozen food products, forming a cocoa coating or cocoa insertions, such as cocoa granules. It is also described the use of said composition as coating or insertion for cold or frozen food products.

The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20 C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below 15 C. and displays a solid fat content of 30-50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

In an illustrative embodiment, systems for designing and producing customized food products include receiving a request to design a customized food product containing a printed edible medium. The systems may calculate, based on product inventory at a preferred bakery, a preparation lead time for the food product where the product inventory includes availability of printed edible media substrates. The systems may present customization user interface screens that provide customization options for the food product. The systems may convert customization option selections made at the customization user interface screens into decorating instructions for the food product and transmit the decorating instructions to the bakery. The systems may determine a position in a preparation queue for the food product based in part on attributes of pending food product orders in a preparation queue at the bakery.