| 摘要 |
<p>Disclosed is a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating a liquid chocolate; (ii) depositing the aerated liquid chocolate into a mould cavity; and (iii) pressing the aerated liquid chocolate in the mould cavity using a stamp having a surface temperature below the solidification temperature of the liquid chocolate so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2-M1)/M2 Gas content of aerated shell layer = M2 - M1/M2 where M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer.</p> |
