The present invention is in the field of ice cream shaping, in particular it is relating to a heated tool to imprint a pattern a frozen confectionery product, and especially a heated tool that melts away a channel of an outer coating layer of a frozen confectionery, thereby creating a peelable frozen confectionery product. It is an object of the present invention to provide a shaping tool that is suitable for making cleaner grooves in frozen confectionery products. We have found that a shaping tool that comprises of at least one heated element provides a molten channel in the outer surface of a frozen confection.

The invention relates to a shape of a food product designed for a better biting, sharing, and overall eating experience, where each section is easily bitten off, keeping sensitive teeth from hurting, or broken off for sharing. More particularly, the present invention relates to a food product shape that includes a plurality of base units of polyhedrons or curved geometric shapes wherein the connection between the base units provide shearability.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

A method of making a waffle for use with ice-cream, frozen yogurt, and similar frozen desserts structured and arranged to have a playful and unique shapes and a wide variety of fresh savory flavors including real strawberry, blueberry, banana, and cookie and candy bar flavors to please consumers by adding a wide range of delicious offerings to their choices of desserts.

A container for ice cream according to an exemplary embodiment of the present disclosure is an ice cream container having an inner space, in which ice cream is stored, formed by coupling between a container part and a cap part, and the container for ice cream includes: a container part which is formed of a material obtained by mixing polyethylene terephthalate (PET) and silicone resin in order to endow the same with elasticity and has a first coupling flange formed on the periphery thereof and a first grip portion formed on one side thereof; and a cap part which has a second coupling flange corresponding to the first coupling flange and has a second grip portion corresponding to the first grip portion and thus corresponds to the container part.

An apparatus and method for cutting frozen confection including a frame defining a product void for receiving a product at least partly coated, a set of side knives, at least two knives mounted on the frame opposite of the product void, wherein the knives are rotatable arranged on the frame such that they can be rotated into a product coating cutting position for cutting the coating on the side of the product and out of such a position to a non-engaging position to allow the product to be moved passed the knives, and an end knife for cutting the coating on the end of the frozen confection.

The invention provides a frozen confection product comprising a frozen confection and a flexible wrapper, wherein the inner material of the wrapper has a high water vapour transmission rate (WVTR) and a subsequent material has a low water vapour transmission rate (WVTR). The use of the frozen confection product reduces the amount of frost present on the surface of a frozen confection during storage.

The invention is directed to a confection package comprising of a handle (8), a planar sheet (7) and a plastic mould product. The plastic mould product (1) comprises of a space (2) for a confection fluidly separated from a space (3) for one end of a handle (6), and a horizontal planar surface (5). An offset intermediate part (11, 22) of the handle (6) is sealed at its upper end (13) to the planar cover sheet (7) and at its lower end (14) to an upper end (15) of a wall part (16) of the plastic mould product (1) which wall part (16) horizontally separates the space (2) for a confection from the space (3) for one end of a handle (6). The upper end (13) of the handle (6) is positioned above the planar surface (5).

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The invention addresses the problem of providing an oily food for inhibiting water migration in frozen confectionery, the oily food being highly versatile and more effective in inhibiting water migration and being capable of application by spraying. The problem can be solved by use of an oily food for inhibiting water migration in frozen confectionery, the oily food satisfying the following requirements: 1. having a yield value of 1.7 to 12 Pa at 40 C.; 2. having plastic viscosity of 70 to 260 mPa.Math.s at 40 C.; 3. having a value of yield value/plastic viscosity of 10 or greater; and 4. having an oil content of 44 to 80 wt %.