| 摘要 |
A method of producing substantially dry rehydratable ice milk confections comprises subjecting a relatively thin layer of a liquid or semi-solid ice milk confection to reduced pressure to increase its thickness by foaming it and heating the foamed layer under reduced pressure to dry it to a moisture content of less 4% by weight. The ice milk confection mix may be an ice cream, sherbert or custard mix. The dried layer may be converted into particulate or powdered form in which form the confection may be used to coat breakfast cereals, (e.g. corn and puffed wheat and rice) cookies, biscuits, doughnuts, pies, cakes and crackers. |
