| 摘要 |
A new layered dessert, includes heat treated ingredients (7, 8, 9) consisting of mousse, creme, jelly and/or a sauce. The novel feature is their continuous, sterilised coating layer of chocolate or fat-based glaze, with a thickness of 0.1-3 mm, the ingredients may also be separated by the glaze (10, 11). The ingredients have a Bostwick viscosity below 8 cm. Also claimed is a method of making the dessert, where the ingredients are filled from an ultra-hygienic or antiseptic machine. Each glazing layer is applied by a single-material spray system at a spraying pressure of 5-200 bar and a temperature of 20-60 degrees C. A plant for applying the layer, comprises two connected lines, one a batch-operated manufacturing line, and one a continuously-operated spraying line. |
