FIELD: food industry.
SUBSTANCE: multilayer frozen confectionary article contains at least one layer of frozen confectionary product, at least one layer of chocolate and at least one layer of sauce. At least one layer of sauce is selected from fruit sauce, soft gel, nut composition and caramel sauce. Sauce layer depth in the frozen confectionary product ranges from 0.5 to 3.0 mm. At least one layer of chocolate is present in frozen confectionary product at thickness from 0.5 to 3.0 mm. At least one layer of frozen confectionary product has thickness from 3.0 to 7.0 mm and overrun from 80 to 200 and is located between chocolate layer and layer of sauce. Layers of the frozen confectionary product, sauce and chocolate form annular parallel layers or spiral layers. At least one layer of sauce is applied on frozen confectionary product at temperature below +47 °C with viscosity of sauce at application temperature below +47 °C in range from 1.5 to 1.7 Pa·s. At least one layer of chocolate is applied on frozen confectionary product at temperature +45 °C at viscosity of chocolate at application temperature +45 °C in range from 1.0 to 1.4 Pa·s. Also disclosed is a method of making a multilayer frozen confectionary product.
EFFECT: invention allows to manufacture an article with acceptable design, to prevent overheating of ice-cream and thereby to reduce the amount of rejects during production.
11 cl, 4 dwg, 3 ex
