| 摘要 |
<p>A process for the manufacture of a food product comprising: (i) applying batter to a frozen food inner core to form a food core; (ii) setting the batter; (iii) freezing the food core; (a) enrobing the frozen food core with an adhesion agent, the adhesion agent being at a temperature of from 0 to 20 °C, wherein the adhesion agent has a viscosity of from 0.1 to 6 Pas at 20 °C, a setting point of from 40 °C and 90 °C and a water binding capacity of from 0.3 to 5g water per gram dry matter; (b) coating the enrobed food core with a particulate coating; and (c) freezing the food product.</p> |
