Nestec S.a.

Societe Des Produits Nestle S.a.

Charles-Austin Sunderland

Alfred Yoakim

Andre Noth

Christian Dufort

André Noth

John Green

Alain Fournet

Louis De Labauve D'Arifat

Olivier Amiel

The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

Reduced sugar wafer

The invention relates to a machine for preparing a cooled food product, comprising: &#x2014;a receiving seat (), for accommodating an essentially cup-shaped container, comprising a heat exchange element () having a heat exchange contact surface () arranged to be in contact with an outer surface of a side wall () of the container when the container is placed in the machine, &#x2014;a cooling unit () arranged for cooling the heat exchange element () and, &#x2014;a stirring unit () connectable to a stirring member () and arranged for driving the stirring member () in at least one rotational movement; wherein it comprises &#x2014;means for measuring the temperature of the product while being prepared, &#x2014;a control unit for automatically setting output parameters according to input parameters received by the control unit and compared to threshold values stored in the unit; &#x2014;wherein the output parameters comprises: at least one rotational velocity of the stirring member and the cooling power of the cooling unit, and &#x2014;wherein the input parameters comprises any one or more of: the measured product temperature, the stirring time.

Machine and system for preparing a cooled food product with aerated or whipped texture in controlled manner

An iced-confectionary article coated with a layer of cooked batter, in particular in the form of a popsicle. This article is prepared by dipping a precooled iced confection center, fitted with a stick, into an aerated meringue-like liquid frying batter, cooking the batter and then hardening and freezing of the article.

Coated frozen confectionery article and method for making it

A composite product which includes an ice confectionery substance, particularly an ice cream, and a pastry is prepared by superposing brick or filo pastry so that a layered pastry product is formed which has alternating layers of pastry and a fat, the layered pastry product is shaped for containing an ice confectionery substance and baked, and an ice confectionery is introduced therein after applying a moisture-barrier substance so that the ice confectionery is separated from the baked pastry by the moisture-barrier substance.

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Laversines, France

Charles-Austin Sunderland