| 摘要 |
A comestible product, in particular confectionary 100, comprises a plurality of frangible portions 120 which extend outwardly from a breakage initiation region 110 and which terminate in free ends 130. A recess or concavity 160 is provided between the breakage initiation region 110 and a plane through the apices 140 of the frangible portions. Accordingly when the product is placed on a flat surface with the recess or concavity 160 adjacent the surface, a manual force applied to the breakage initiation region 110 causes controlled breakage of the frangible portions 120. The breakage initiation region may be a region of weakness formed by a reduced cross-sectional area or a modified composition such as an aerated region. The product may be a chocolate, an ice-cream or ice cube. The product is preferably formed by moulding and a suitable mould is disclosed. The product may be formed as a number of similar products joined together along defined breakage regions (Figs 7-9). The product may include a filling and/or inclusions. |
