| abstract |
A process for the preparation of yogurt based freeze-dried foodstuffs, said process being characterized in that it comprises the steps of cold mixing the ingredients homogeneously; prefreezing the ingredients and adding to them a gas at a percentage in the range between 10 and 50% of the initial volume of said ingredients, shaping the product so obtained into the desired shape; deep-freezing the product so shaped at a temperature between -20 DEG C. and -40 DEG C.; and freeze-drying the product so obtained down to a residual moisture between 3% and 8% as determined by the Karl Fisher method. The invention also relates to the products so obtained. |