The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozzle body according to the invention has a nozzle exit, through which the coated confectionery product is discharged as stream; the stream of coated confectionery product being the frozen confectionery product at least partially coated with the coating substance. The nozzle body preferably comprises: —a frozen confection product channel communicating with at least one frozen confectionery inlet port and leading to the nozzle exit, —at least one coating supply channel communication with at least one coating inlet port and leading to at least one coating application chamber opening into the frozen confection product channel at a position upstream of the nozzle exit, and—a spreading tongue arranged downstream of the at least one coating application chamber and upstream of or forms part of the nozzle exit, said spreading tongue being adapted to distribute the coating substance onto the surface of the frozen confection and define the cross sectional shape of the stream of coated confectionery product. The invention also relates to a method for making a coated frozen confectionery product by co-extrusion.

A predetermined volume of ice-cream mix is provided to an ice cream making system or method. The ice-cream mix is cooled and whipped to form ice cream.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.

An apparatus for embedding objects in castings made in batch includes a base comprising a plurality of cavities for molding, each cavity corresponding to an item to be molded; a framework comprising a plurality of gripping mechanisms for suspending objects from the framework into the cavities for embedding the objects within the molded items, each gripping mechanism being configured to release a respective object upon actuation; and, a lifting mechanism transitionable for effecting actuation of the plurality of gripping mechanisms such that objects suspended by the gripping mechanisms are released. A method of casting includes partially filling a plurality of cavities with a liquid; suspending objects from a framework; simultaneously partially sinking the objects into the liquid in the cavities; releasing the objects from the framework after at least partially hardening of the liquid; and fully immersing the objects with the liquid.

An apparatus for embedding objects in castings made in batch includes a base comprising a plurality of cavities for molding, each cavity corresponding to an item to be molded; a framework comprising a plurality of gripping mechanisms for suspending objects from the framework into the cavities for embedding the objects within the molded items, each gripping mechanism being configured to release a respective object upon actuation; and, a lifting mechanism transitionable for effecting actuation of the plurality of gripping mechanisms such that objects suspended by the gripping mechanisms are released. A method of casting includes partially filling a plurality of cavities with a liquid; suspending objects from a framework; simultaneously partially sinking the objects into the liquid in the cavities; releasing the objects from the framework after at least partially hardening of the liquid; and fully immersing the objects with the liquid.

The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s. This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

The present invention concerns an ethanol with an alcohol by volume between 85% and 99%, and comprising a Hydroxy-Alkyl-Cellulose, the dosage of Hydroxy-Alkyl-Cellulose being limited so as to obtain a dynamic viscosity of less than 100 Pa.Math.s. This invention also concerns the use of such ethanol as combustible for cooking a foodstuff, or part of a foodstuff, in particular for safely cooking in the immediate vicinity of the person for whom the food is intended, so as to use cooking as a show.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

A novel frozen confection sauce composition comprising from 10 to 18 wt % vegetable fat that is solid at 4° C., from 24 to 32 wt % vegetable fat that is liquid at 4° C., from 5 to 10 wt % nut paste and from 30 to 40 wt % sugar. A novel frozen confection sauce composition for the reduction of sugar bloom.

The process involves feeding a base aerated frozen confection having an overrun of from 20-150% from a freezer to a static mixer, feeding a viscous flavorant or other ingredient having a free oil level of at least 10% to the static mixer to combine with the base frozen confection, and mixing them in the static mixer to obtain a frozen confection including the viscous flavorant or other ingredient which is homogeneous to the eye and taste and which preferably has fewer crystalline fat structures per air bubble, which means greater stability of the air bubbles. The invention is also reflected in reduced standard deviation in product fill weight and an improved distribution of air bubbles. The invention also is directed to the frozen aerated confection.