| 摘要 |
A biscuit has a greatest dimension of approximately 40mm and is coated with an even layer of icing with a thickness of up to 1.5mm. The icing is applied to give a consistent appearance by feeding the biscuit through a vertically descending film of molten icing, where the film has been produced by pumping the icing through an elongate aperture extending transversely of the path of travel of the biscuit. The thickness of the coating over substantially the entire area of the coating is preferably within 25% of the average thickness of the coating. The biscuit may be annular in shape with an external diameter of 25-40 mm and an internal diameter of 9-12 mm. |
