Confectionery fat, extruded base, freshly prepared, with a temporary flexibility and enhanced melt-in-mouth properties, and dispensing method thereof.

摘要

A confectionery fat-based formed by at least a stretch of a material confectionery fat-based filament extruded, wherein at least one strand of extrudate is capable of being physically handled while exhibiting a temporary flexibility, wherein the extruded filament is formed by a ratio of the surface area to mass, greater than 8.0 cm2 per gram unit with at least one strand having a continuous total length exceeding 80 mm, at least one filament has a curled configuration forming a continuous strand of a plurality of curls which is screwed on itself at random on a receiving surface without the strand breaking.