| 摘要 |
A process for coating a food product (10) comprises applying a coating (14) of aerated liquid confectionery material and applying a coating (15) or relatively unaerated liquid confectionery material. The liquid confectionery material used may be chocolate. Since unaerated chocolate generally melts less easily than aerated chocolate providing the product with an outer coating reduces the risk of chocolate melting in someone's fingers. Several other advantages also result from the inventive process. Since aerated chocolate is generally paler than unaerated chocolate, the coating of relatively unaerated chocolate improves the colour of the item. Moreover, since aeration can improve taste in some cases, a product coated in accordance with the invention could have improved taste without a deterioration in appearance or handling/shelf life characteristics. Yet a further advantage of coating a product in accordance with the inventive process is that, since aerated chocolate is generally more viscous than unaerated chocolate, a thick coating of aerated chocolate could be applied at much lower cost than unaerated chocolate but at the same time achieving substantially the same consumer appeal as for a "thick" chocolate coating. |
