| http://www.w3.org/ns/prov#value | - A first aspect of the present invention is a cold confectionery and a method of preparing the same, wherein the cold confectionery is prepared by foaming a mixture to have an overrun in the range of 150% to 500%, and more preferably 200% to 500%, and cooling the mixture to a temperature of not higher than ???10??? C. The cold confectionery includes an extra-light texture providing desirable crisp
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