The present invention provides an apparatus for producing frozen confectionery products, the apparatus comprising a mixing chamber, the mixing chamber having: at least one frozen confection inlet connectable to a source of a frozen confection; at least one sauce inlet connectable to a source of sauce; and an outlet, wherein the at least one sauce inlet is positioned between the at least one frozen confection inlet and the outlet, characterised in that the mixing chamber is rotatable. The present invention provides a process for producing frozen confectionery products, the process comprising: providing the foregoing apparatus; supplying a frozen confection to the at least one frozen confection inlet; supplying a sauce to the at least one sauce inlet; and extruding the frozen confection and sauce from the outlet, characterised in that the mixing chamber is rotated thereby to distribute the sauce randomly throughout the frozen confection.

A mould arrangement for moulding ice cream products includes an upper metal plate, and a plurality of mould pockets that each protrude from a bottom side of the upper metal plate. An insulation plate is arranged adjacent the bottom side of the upper metal plate and the plurality of mould pockets extend through the lower insulation plate.

Cold desserts incorporating gelatin-based (gummy) components are provided in this paper. In particular, stick-mounted cold desserts, edible-cone cold desserts, and container-served desserts with gelatin-based components are described. The gelatin-based components of these desserts are made from gelatin-based candy material that is specially-formulated for consumption at cold temperatures. The gelatin-based components may be used with other components of a cold dessert such as with flavored water ice, ice cream, sherbet, sorbet, and the like as described throughout this paper.

The invention is directed to a confection package comprising of a plastic mould product (1) comprising a horizontal planar surface (5), a first recess space (2) for a confection, a second recess space (3) for one end of a handle (6), a planar cover sheet (7), a volume of a freezable or frozen confection (8) as present within the first recess space (2), and a handle (6). An intermediate part (11) of the handle (6) is positioned below planar cover sheet (7) and positioned in a third recess space (20) provided with a base surface (15) on which the intermediate part (11) of the handle rests. The base surface (15) is provided with one or more grooves (22).

A method of producing a food product (10) includes preparing a first mixture by combining protein, water, egg, oil, and lecithin. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining the first mixture, water, wheat flour, sweetener, protein isolate, a leavening agent, and salt. The second mixture is mixed for a second period of time, and then baked to form the food product.

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. in some embodiments, the device can include a handle assembly and a variable-volume chamber configured to store at least a portion of the fluid substance, the variable-volume chamber removably connected to the handle assembly. A cover can be removably coupled with the handle assembly. The cover can have an open end and a closed end and can at least partially define a mold cavity for molding the freezable substance.)

A stick insertion device (1) for inserting a stick (11) into an ice cream product (3) extruded from an extrusion jet (7) and having a height seen in the extrusion direction (9) of the extrusion jet (7), and at least one end surface (5) which is substantially parallel to the extrusion direction (9) and into which the stick (11) is inserted with orientation substantially perpendicular to the extrusion direction (9), wherein the stick insertion device (1) comprises: a stick pusher (15), capable of making a linear and reciprocating movement, an actuator (17) with a first and a secondary outer position, used to activate the stick pusher (15), a servo mechanism (19) for controlling the actuator's (17) movement, a control unit (21), connected to the servo mechanism (19), characterised in that the stick insertion device (1) comprises at least one sensor (23) for measurement of the stick's (11) position in relation to the ice cream product's (3) height, horizontal position in relation to the ice cream products (3) end surface (5) and angle (65) in relation to the ice cream products (3) end surface (5), that the control unit (21) is connected to the at least one sensor (23) and the servo mechanism (19), that the control unit (21) is configured to control the servo mechanism's (19) stroke length based on signals from the at least one sensor (23), and that the control unit (21) is configured to control the servo mechanism's (19) start time and end time for the insertion of the stick (11) based on signals from the aforementioned at least one sensor (23).

The invention is a windowed cornet package having a cornet package (10) into which the ice cream, prepared from any kind of dried and fresh fruit according to the consumer preferences, is placed, characterized in that it comprises a window (20) located on said cornet package (10) and a transparent barrier (30) connected with said window (20).

The invention is a windowed cornet package having a cornet package (10) into which the ice cream, prepared from any kind of dried and fresh fruit according to the consumer preferences, is placed, characterized in that it comprises a window (20) located on said cornet package (10) and a transparent barrier (30) connected with said window (20).

The invention relates to an easy-to-tear cornet package (A) used for packaging the cone-shaped cornet-type ice creams. The invention is characterized in that the cornet package (A) is easily separated from the cornet ice cream by correct and wide-area tearing of the upper tear line (5) and lower tear line (6), both of which have the concave form, after pulling the holding protrusion (4) situated between the upper curve (2) and lower curve (3) which are inwardly formed on the outer edge line (1) forming the opening portion.