FIELD OF THE INVENTION

The present invention relates to a method for manufacturing a dessert item, to a dessert item, obtainable by such a method, and to a nozzle for such a method and/or for at least partially obtaining such a dessert.

TECHNICAL BACKGROUND

A dessert item may be served with multiple layers such as with a bilayer structure. The multiple layers provide several advantages. For example, the layered structure of the dessert item provides an appealing appearance, and a multi-sensory experience in terms of taste and texture. Thus, it is desired that the layers do not mix with each other and that a specific form of the layers is preserved over a long period, especially until consumption. A popular dessert item with multiple layers comprises a fermented dairy mass, such as yogurt, as a first or main layer. On top of this first layer, a second layer comprising a specific ingredient, such as a fruit preparation or chocolate, is arranged. The second layer is typically only a thin layer, and, in particular, distinguishes the dessert item from other dessert items.

For preserving the layered structure of the dessert item, the fermented dairy mass has a sufficient texture, i.e. has a relative high viscosity, such as a Cenco Viscosity or Bostwick consistency of lower than 6cm. Thus, the fermented dairy mass has a viscosity effecting enough resistance or support for preventing that the second layer, which is applied on top of the first layer, penetrates into the first layer. However, for effecting the sufficient texture, the fermented dairy mass may include additional (i.e. added) texturizing agents (gums, pectin, starches, gelatin, etc.), which are often not desired by the consumer. Namely, the addition of texturizing agents may lead, in particular, to an unpleasant mouthfeel. Further, the addition of texturizing agents often prevents that a specific denomination, such as the yogurt denomination, under a specific regulation is achieved. This is in particular true for French regulation (e.g Decret n°88-1203 du 30 decembre 1988). However, if the dessert item uses a fermented dairy mass that does not include any added texturizing agents, the layered structure is negatively affected. More specifically, due to the so effected lower viscosity of the fermented dairy mass and the high difference of density between the two layers, the dosing of the second layer on top of the first layer leads to the penetration of the second layer into the first layer, which comprises the low texture fermented dairy mass. In other words, the low texture fermented dairy mass does not provide enough resistance or support for the dosing of a mass, such as a fruit mass comprising fruit pieces, on top of it. Especially, after dosing, the dessert item would have a disadvantageous arrangement of the layers. This happens in particular when a nozzle doses, with a single channel and with a single opening, the mass of the second layer over the first layer of the fermented dairy mass in such a way that the central axis of the channel is located along the central axis of the container of the dessert item.

For example, the second (top) layer would extend heterogeneously, such as vertically into the first layer, shaping an uneven second layer. Thus, it is difficult to achieve homogenous layers. Further, the uneven second layer extending into the first layer would be visible from the top of the final dessert item (i.e. through the opening of the respective container), from the bottom of the final dessert item (i.e. through the bottom of a transparent container), and from a side of the final dessert item (i.e. through a wall of a transparent container). Thus, the final dessert item is not visually appealing and exhibits undesirable patterns. In addition, the vertical penetration of the second layer into the first layer leads to a partial mixing of the layers, negatively affecting the taste experience.

Furthermore, in order to have an appealing visual appearance of the dessert item and a multitexture experience, the second layer, e.g. a fruit preparation, looks like crushed pieces on top of the first layer and, therefore, preferably comprises heterogeneous pieces in terms of size and shape. Dosing of such a second layer is difficult, since it needs to be ensured that the pieces are gently dosed onto the first layer. Otherwise, the pieces easily penetrate the first layer, leading to uneven layers. However, with an automatic dosing nozzle a gentle deposition is difficult to be achieved, since these nozzles are configured to manufacture at a high production rate. A common way to reduce the flow at the outlet of the nozzle and, thus, to gently dose the mass is to use a multi-channel nozzle. This also avoids dripping/leakage of the respectively dosed mass. However, it is difficult to use a multi-channel nozzle with relatively large pieces to be dosed, since these pieces easily cause a clogging of the nozzle. This is in particular true for pieces of a fruit preparation, since such fruit pieces are large and fibrous. For example, in a nozzle with two channels, the nozzle is quickly subject to a clogging phenomenon. Further, in multi-channel nozzles preferable path issues are observed. A nozzle with only a single channel may avoid these clogging and preferable path issues. However, the provision of such a nozzle leads to dripping and overdosage issues. Further, since such a nozzle is equipped with a piston shutter, the piston expulses a high volume of the product when closing, amplifying these undesirable issues. In addition, the expulsion speed with such a nozzle with a piston shutter is out of control.

A further technical challenge is to form the second layer (top layer) to cover the whole surface of the first layer with a precise quantity. For that purpose, it is important to avoid overdosage or product leakage and dripping from the nozzle. Indeed, dripping leads to dirty industrial lines and related hygienic issues, and leads to cleaning of the production line and loss of raw material. Hence, dripping results in time and economical waste as well as hygienic issues. Dripping also leads to excess dosing of the second layer.

JP2004113019 discloses that the filling of a fruit preparation on top of a fermented milk with common nozzles leads to the penetration of the fruit preparation into the white base. This patent application proposes to solve this problem by increasing the viscosity of the fermented milk by the addition of texturizing ingredients (gums, pectin, starches, gelatin). However, the addition of texturizing ingredients leads to an unpleasant mouthfeel and prevents from obtaining the yogurt denomination pursuant to French regulation.

Therefore, it is an object of the present invention to provide a method for manufacturing a dessert item, a dessert item, obtainable by such a method, and a nozzle which overcome the aforementioned drawbacks. That is, it is in particular an object of the present invention to provide a dessert item, which is easier to be manufactured, has an improved visual appearance, is perceived more natural, and provides an improved sensory experience, especially a multi-sensory experience in terms of taste and texture. In particular, it is also an object of the present invention to provide a dessert item with a shortened ingredient list, such as a "clean label" dessert item.

These and other objects, which become apparent upon reading the following description, are solved by the subject matter of the independent claims. The dependent claims refer to preferred embodiments of the invention.

SUMMARY OF THE INVENTION

According to the invention, a method for manufacturing a chilled dessert item (i.e. a multilayer dessert item) is provided. The method comprises the following consecutive steps: supplying a container with a filling device, the container comprising a bottom, a top and a side wall extending from the bottom to the top, wherein the side wall comprises an inner wall so that at least the bottom and the inner wall define a hollow body, dosing a first mass, which is a fermented dairy mass and/or any plant-based nondairy analogue of a fermented dairy mass, and which does not comprise any added texturizing agents, into the container in order to form a first layer of the first mass in the container, dosing a second mass, which is a pieces-containing liquid or pasty mass, and which comprises edible pieces, into the container with a nozzle that rotates relative to the container around a rotation axis in order to form a second layer of the second mass on top of the first layer, wherein the nozzle doses the second mass along a dosing direction that intersects the inner wall of the side wall so that at least part of the second mass is dosed directly onto the inner wall of the side wall.

The "fermented dairy mass" is made from milk from a non-human mammal, e.g. from a cow or other domestic animal (goat, etc.). The "fermented dairy mass" may comprise, in addition to the milk, other dairy ingredients. For example, these dairy ingredients include one or more of the following: milk fat, milk powder, skim milk, milk proteins, dairy curd, cream, buttermilk and combinations thereof. Dairy curd corresponds to the dairy coagulum, optionally strained, which is obtained by treating dairy ingredients such as milk with rennet and/or lactic acid strains. Examples of suitable milk proteins include casein, caseinate, casein hydrolysate, whey, whey hydrolysate, whey concentrate, whey isolate, milk protein concentrate, milk protein isolate, and combinations thereof. Furthermore, the milk protein may include, for example, sweet whey, acid whey, a- lactalbumin, p-lactoglobulin, bovine serum albumin, acid casein, caseinates, a-casein, P-casein, and/ory-casein. For example, the "fermented dairy mass" is a fermented dairy product, such as yogurt.

The "plant-based non-dairy analogue of a fermented dairy mass" is free from any dairy ingredients, including milk, and, in particular, mimics the texture and visual properties of a fermented dairy mass. The "plant-based non-dairy analogue" may comprise one or more of the following: water, one or more plant-based milks, one or more plant-based creams, one or more plant-based pastes, non-dairy proteins, and combinations thereof.

Examples of plant-based milks include almond milk, banana milk, cashew milk, chestnut milk, coconut milk, hazelnut milk, flaxseed milk, hemp seed milk, lupin milk, oat milk, pea milk, peanut milk, pine nut milk, pistachio milk, rice milk, sesame seed milk, sunflower seed milk, walnut milk and mixtures thereof. Examples of plant-based pastes include almond paste, cashew paste, peanut paste, walnut paste and mixtures thereof. Examples of plant-based creams include almond cream, coconut cream, soy cream and mixtures thereof. Examples of non-dairy proteins include fungal proteins, plant proteins and seaweed proteins. Examples of plant proteins include adzuki bean proteins, barley proteins, canola proteins, chickpea proteins, fava bean proteins, hemp proteins, mung bean proteins, oat proteins, pea proteins, potato proteins, pumpkin seed proteins, rapeseed proteins, rice proteins, soy proteins, sunflower seed proteins, wheat proteins and mixtures thereof. For example, the plant-based non-dairy analogue of a fermented dairy product may be a plant-based non-dairy yogurt analogue.

The first mass may be a hybrid mass, i.e. the first mass may be, or consist of, both the fermented dairy mass and any plant-based non-dairy analogue of a fermented dairy mass. As such, the first mass may be based on dairy ingredients, e.g. cow milk, and plant-based non- dairy ingredients, especially plant-based milk, plant-based cream, plant-based pastes or even plant proteins.

Preferably, the first mass is not frozen. In particular, the first mass is not a frozen confection. Examples of frozen confection include ice cream, sorbet, sherbet, frozen yogurt, gelato, and mellorine.

A "added texturizing agent" is to be understood as an agent that is added to a food product in order to increase the texture (mouthfeel, etc.) of the food product. Adding the texturizing agent to the food product typically effects that the viscosity of the food product is increased. The "added texturizing agents" may include one or more components of the list consisting of gums, agar, pectin, starches, and gelatin. Examples of gum include acacia gum, cellulose gum, gellan gum, locust bean gum, guar gum, carboxymethylcellulose, tara gum etc. For avoidance of doubt, this definition excludes the naturally-occurring texturizing agents that could be naturally present in the ingredients of the dessert item, especially its first mass and its second mass, e.g. pectin of fruits.

The dosing step of the first mass is preferably carried out at a dosing temperature in the range from 10°C to 25°C, in particular from 10°C to 18°C, preferably at 15°C. The dosing step of the second mass is preferably carried out at a dosing temperature in the range from 10°C to 25°C, in particular from 10°C to 18°C, preferably at 15°C. In general, the dosing temperature of the first mass may be identical to or different from the dosing temperature of the second mass.

The nozzle does not dose the second mass only onto the free surface of the first layer. The "free surface" is to be understood as the surface of the first mass, which surface is not contacting the container (except on its edges), when the container contains only the first mass. Typically, the free surface is an undisturbed and/or horizontally extending surface that is, typically, effected under the influence of gravity. Onto the first layer's free surface, the second layer is formed. Instead of dosing the first mass only onto said free surface, the nozzle doses (in particular lays) the second mass at least partially onto the inner wall of the side wall. Thus, part of the second mass exits the nozzle and directly attaches to the inner wall, in particular effecting a gentle deposition of the second mass over the first layer of the first mass. This direct attachment of part of the second mass to the inner wall advantageously effects that the second mass, and thus the second layer, is less supported on the first layer. In particular, an adhesion force between the inner wall and said part of the second mass reduces a force of the second layer, which acts on the first layer due to the weight force and/or momentum of the second mass. Hence, the penetration of the second layer into the first layer is reduced, even though the first layer is, in particular due to the absence of added texturizing agents, a low-viscous first mass. The dosing of the second mass thus particularly enables to achieve homogenous layers, in particulara homogenous second (top) layer. Consequently, the dessert item is not only perceived more natural but also easierto be manufactured. Moreover, the desired shape of the layers of the dessert item can be better maintained, thereby also providing an improved visual appearance and a tasteful dessert item.

Preferably, the first mass has a Cenco viscosity of not more than 9.5cm, preferably not more than 9.0cm, more preferably not more than 8.5cm, when measured for 60 seconds at its dosing temperature. Preferably, the first mass may have a Cenco viscosity of at least 7.0cm, preferably of at least 7.5cm or 8.0cm or 8.5cm, when measured for 60 seconds at its dosing temperature. The second mass may have a Cenco viscosity of at least 4cm, preferably at least 4.5cm or 5.0cm or 5.5cm or 6.0cm or 6.5cm or 7.0cm, and preferably of not more than 8.0cm or 7.5cm or 7.0cm or 6.5cm or 6.0cm or 5.5cm or 5.0cm when measured for 60 seconds at its dosing temperature. The Cenco viscosity (i.e. Bostwick consistency) is measured with a consistometer, such as a (Bostwick) consistometer from the company CSC scientific company, Inc. The consistometer is a long trough comprising, at one end of the trough, a gated section that is separated from the remaining trough by a gate. To use the consistometer, the sample is filled into the gated section, wherein, subsequently, the gate is opened. Once the gate is opened, it is measured to which predetermined notch on the trough the sample flows under its own weight in a given time. Each predetermined notch has a respective number that corresponds to the respective Cenco viscosity. As provided above, the cenco viscosity is measured for 60s. This time corresponds to the time where the sample (i.e. the first mass or the second mass) is allowed to flow in the consistometer before measuring the viscosity. As mentioned above, the Cenco viscosity of the sample (i.e. the first mass or the second mass) is measured at its dosing temperature, especially in the range from 10°C to 25°C, preferably from 10°C to 18°C. More preferably, the Cenco viscosity of the sample (i.e. the first mass or the second mass) is measured at 15°C. Moreover, the cenco viscosity of the firs mass and the second mass is measured within the 60 seconds after sampling at the nozzle level (i.e. just after dosing of the respective mass).

The first mass may have a dynamic viscosity of lower than 800 mPa.s, preferably in the range from 300 to 750 mPa.s, more preferably of 400 mPa.s. Preferably, said dynamic viscosity is measured at a temperature which is equal to the dosing temperature of the first mass, preferably the dosing temperature is in the range of from 10°C to 25°C, preferably from 10°C to 18°C, more preferably at 15°C. Preferably, said dynamic viscosity is measured at a shear rate in the range from 100 to 600 s-1, preferably in the range from 100 to 400 s-1, more preferably at 200 s-1. A shear rate of 200s-l corresponds to the standard shear rates encountered in the pipes of an industrial line.

In particular, the first mass may have a dynamic viscosity lower than 800 mPa.s at a shear rate of 200s-l at its dosing temperature, preferably of 15°C. More preferably, the first mass 7 may have a dynamic viscosity ranging from 300 mPa.s to 750 mPa.s at a shear rate of 200 s-1 and at its dosing temperature, preferably of 15°C, and at a shear rate of 200 s-1. Even more preferably, the first mass may have a dynamic viscosity of 400mPa.s at a shear rate of 200 s-1 and at its dosing temperature, preferably of 15°C.

The first mass may have a Pseudo-plastic behavior, and/or, under the process-related shear stress, the dynamic viscosity values may be lower than 800 mPa.s (such as from 300 to 750 mPa.s or such as 400mPa.s), at 15°C and at 200 s-1 shear rate.

The dynamic viscosity may be measured by means of a rheometer. Such a rheometer may rotate a probe in a liquid sample, wherein the viscosity is determined by measuring the force - or torque - needed to turn the probe. Preferably, the dynamic viscosity of the first mass is measured by means of a rheometer, preferably Physica MCR 101 rheometer (Anton Paar, GmbH, Graz, Austria), equipped with coaxial cylinders, preferably coaxial cylinder CC24. Moreover, the the dynamic viscosity of the first mass is preferably measured within 24 hours following the manufacture of the dessert item.

For example, the dynamic viscosity of the first mass is measured as follows. The sample of the first mass is stored at the dosing temperature, preferably at 15° C for a minimum of 2 hours prior to measurement. Then, the sample is gently stirred in a circular motion 3 times before transferring a standard cylindrical sample holder of a rheometer, preferably Physica MCR 101 rheometer (Anton Paar, GmbH, Graz, Austria), with coaxial cylinders preferably coaxial cylinder CC24. Flow curves with controlled shear rate ramp from 0 to 600 s-1 (linear increase) may be obtained at the targeted dosing temperature, preferably 15°C+/-0.1. Especially, the viscosity is measured using RheoPlus software (Anton Paar GmbH, Graz, Austria) in terms of Pa*s at a targeted shear rate, preferably 200s-l and at a targeted temperature, preferably 10° C.

During the dosing step of the second mass, the nozzle rotates relative to the container around a rotation axis in order to form a second layer of the second mass on top of the first layer of the first mass. In particular, this rotation is key to ensure that the second mass covers the totality of the surface of the first layer in the shape of a thin layer. In particular, the nozzle rotates relative to the container around the rotation axis with at least one full rotation (i.e. with a rotation angle of at least 360°). By "full rotation", it is understood a rotation of 360°. Preferably, the nozzle rotates relative to the container around the rotation axis with at least one full rotation and at most one full rotation plus sixth of a full rotation (i.e. with a rotation angle of 360° to 360°+60°). More preferably, the nozzle rotates relative to the container around the rotation axis with at least one full rotation and at most one full rotation plus eighth of a full rotation (i.e. with a rotation angle of 360° to 360°+60°.of 360° to 360°+45°). Most preferably, the nozzle rotates relative to the container around the rotation axis with only one full rotation (i.e. with a rotation angle of 360°). For example, the rotation axis is parallel to the central axis of the container and/or vertical. These rotation ranges allows to provide, even with a nozzle with a single outlet channel, a second layer made of the second mass which is thin and covers at the same time the totality of the surface of the first layer of the first mass.

The density of the first mass may be lower than the density of the second mass. Especially, the second mass is not a low-density layer (e.g. aerated topping) and has a higher density than the first mass. Hence, the second mass, contrary to an aerated topping (e.g. dairy foam), does not float over the first mass after dosing. Actually, due to its higher density, the second mass has rather tendency to protrude/penetrate into the first mass (and vice versa) during dosing of the second mass with a standard method. The method according to the invention overcomes the precited issues, despite this difference of density between the first mass and the second mass. Especially, limited or even no protrusion/penetration of the second into the IO first mass is observed during dosing of the second mass when using the method according to the invention.

The edible pieces may have different sizes and/or different shapes. In other words, the edible pieces may be heterogeneous in terms of size and/or shape. Hence, due to the heterogeneous and, thus, unequal edible pieces the second layer and, thus, the dessert item is even more visually appealing and provides an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture.

Each of the edible pieces may have a length in the range from 1mm to 20mm. Thus, a consumer of the dessert item can see the edible pieces with her or his own eyes. Hence, the dessert item makes a very fresh and appealing visual appearance and an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture.

The second mass may comprise edible pieces of large size, i.e. having a length of 5mm to 20mm, preferably of 5mm to 15mm. Preferably, the second mass comprises at least 50%, preferably 80% of edible pieces having length of 5mm to 20mm, preferably of 5mm to 15mm. The invention enables the gentle dosing of a second mass with large edible pieces and avoids the abovementioned drawbacks related to the dosing of masses comprising large edible pieces. In particular, limited or even no protrusion/penetration of the second into the first mass is observed during dosing of the second mass when using the method according to the invention.

The edible pieces may comprise, and preferably consist of, fruit pieces and/or vegetable pieces. In particular, the fruit pieces and/or vegetable pieces still have a fibrous structure so that, in particular, the dessert item makes a very fresh and appealing visual appearance and provides an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture. Thus, the dessert item looks in particular better than standard dessert items, which use a mass consisting of fruit and/or vegetable puree. For example, the fruit pieces and/or vegetable pieces may be arranged in the second layer in such a way that the second layer looks like crushed fruits and/or crushed vegetables. The second mass may consist of the edible pieces, especially fruit pieces and/or vegetable pieces, a substance for making the mass liquid or pasty and optionally, added sugar. The second mass, including its edible pieces, may be clean-label, such as a clean label fruit and/or vegetable preparation. By "cleanlabel", it is understood that the second mass may be free from any artificial additives (i.e. nonnatural), preferably free from any additives, except added sugar. Especially, the second mass does not comprise artificial additives such as one or more of the following: artificial added colouring agents, artificial added texturizing agents, artificial preservatives, artificial added flavors, genetically modified ingredients, hardened fats, and combinations thereof. Preferably, the second mass does not comprise additives such as one or more of the following: added colouring agents, added texturizing agents, preservatives, added flavors, genetically modified ingredients, hardened fats, and combinations thereof. A preservative is a substance or a chemical that is added to prevent decomposition by microbial growth or by undesirable chemical changes. Hardened fats are obtained during fat hardening, in which hydrogenation saturates with hydrogen and in the presence of a catalyst (e.g. nickel), the double bonds of the unsaturated fatty acid remainders; from the polyunsaturated fatty acid glycerol ester (e.g., in plant oils), glycerol ester of saturated fatty acids are produced; thereby oils are transformed into hardened fats.

In addition to the edible pieces, the second mass may comprise a substance for making the mass liquid or pasty and optionally, added sugar. "Added sugar" is to be understood as any sugar-containing ingredient (e.g., sucrose, honey, marple syrup) that is added to the second mass, mainly to improve its sweetness; "added sugar" excludes any sugar naturally present in the ingredients of the second mass (i.e. in the edible pieces and in the substance for making the mass liquid). Especially, in a preferred embodiment, the second mass does not comprise any additional ingredients or compositions in addition to the edible pieces, added sugar and the substance for making the mass liquid or pasty. For example, additional ingredients or compositions include added thickening agents (e.g guar gum, pectin...), colors, flavours, preservatives, etc. Preferably, the substance for making the mass liquid or pasty is a liquid or pasty fruit and/or vegetable composition such as fruit puree, vegetable puree, compote, fruit preparation, vegetable preparation, fruit juice, vegetable juice etc. The substance for making the mass liquid or pasty, preferably the liquid or pasty fruit and/or vegetable composition (i.e. the liquid or pasty fruit and/or vegetable carrier or matrix) advantageously effects the liquid or pasty state of the second mass. Further, the substance for making the mass liquid or pasty, preferably the liquid or pasty fruit and/or vegetable composition facilitates that the second mass flows easily during dosing. Also, the substance for making the mass liquid or pasty, preferably the liquid or pasty fruit and/or vegetable composition, also called "vehicle", effects that the second mass is advantageously and easily dosed directly onto the inner wall, thereby also reducing the penetration of the second layer into the first layer in the dosing method. In a more preferred embodiment, the second mass consists of the following ingredients: at least one fruit preparation with pieces, at least one fruit puree, and optionally added sugar. For example, the second mass may consist of the following ingredients: a apricot preparation with pieces, an apple puree, and sugar.

The second mass may be from 10% to 30%, preferably 20%, of the total mass dosed into the container. The total mass consists of the first mass and the second mass. Thus, a very appealing dessert item proving an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture can be achieved. For example, only a relatively small quantity of the second mass is dosed, such as 25g.

The first mass may be from 70% to 90%, preferably 80%, of the total mass dosed into the container. Thus, a very appealing and dessert item providing an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture can be achieved, while the relative high quantity of the first mass provides, in particular, a high amount of healthy nutrients. For example, the quantity of the first mass is 95g.

The container may comprise a central axis, wherein the dosing direction may be inclined to the central axis of the container at a dosing angle, wherein the dosing angle is, in particular, in the range from 30° to 60°, preferably from 30° to 55°, more preferably from 35° to 50°, wherein the dosing angle is most preferably 30°, 35°, 45° or 50°. The central axis of the container may be perpendicular to the bottom of the container and/or may extend parallel to the vertical and/or may be parallel to or congruent with the symmetrical axis of the container. The vertical is the direction aligned with the direction of the force of gravity. Hence, the container can be positioned to extend, with its central axis, along the vertical, making the dosing into the container easy. For example, the rotation axis is parallel to the central axis of the container and/or vertical or, in other words, the dosing direction may be inclined to the rotation axis in order to form the dosing angle. The nozzle may comprise a feeding channel adapted to provide the second mass, and an outlet channel adapted to dose at least part of the second mass, provided by the feeding channel, into the container, wherein the nozzle comprises a feeding channel adapted to provide the second mass, and an outlet channel adapted to dose at least part of the second mass, provided by the feeding channel , into the container, wherein the outlet channel extends along a direction that is inclined to the vertical and/or to the feeding channel in order to dose the second mass along the dosing direction, and/or wherein, in the cross-section of the outlet channel, the outlet channel preferably has an inside width, which is larger than the length of each of the edible pieces.

Especially, the second mass, which exits the outlet channel, is the second mass, which is dosed by the nozzle along the dosing direction. Having the outlet channel is in particular advantageous for preventing clogging phenomena. Preferably, the nozzle comprises only one outlet channel. It does not comprise any other outlet channels than the single outlet channel. In particular, the nozzle comprises only one outlet channel connected to the feeding channel. The feeding channel is upstream to the outlet channel, in respect to the direction of the flow of the second mass within the nozzle. Thus, the outlet channel is arranged to dose all of the second mass, which is provided by the feeding channel. Preferably, the nozzle comprises only one feeding channel. In other words, the nozzle is not a multi-channel nozzle. Only one outlet channel is in particular advantageous for a simple and compact design of the nozzle and reduces preferable path issues, since the second mass can exit the feeding channel only via the single outlet channel. Further, the single outlet channel reduces clogging in the nozzle. Moreover, a single outlet channel is advantageous for the dosing of masses comprising large edible pieces and prevents the drawbacks relating to the use of a multi-channel nozzle. In particular, it enables the dosing a mass with large edible pieces though a large enough channel without encountering clogging or preferably path issues, including through a restricted container opening. In the cross-section of the outlet channel, the outlet channel may have an inside width (e.g. an inside diameter), which is larger than the length of each of the edible pieces, advantageously at most two times larger. Preferably, the inside width is at least larger than the longest (largest) edible piece. For example, the inside width ranges from 10mm to 18mm, preferably from 12mm to 16mm, more preferably from 12mm to 14mm. Especially, the outlet channel may extend along a direction that is inclined to the vertical and/or to the feeding channel (i.e. to a longitudinal axis of the feeding channel) in order to dose the second mass along the dosing direction. Hence, the outlet channel can very easily set and/or adjust the dosing direction, in particular without orientating other parts of the nozzle and/orthe container. For example, the outlet channel may be adapted to be selectively movable into each of the above-mentioned dosing angles.

In a preferred example, the inside width, e.g. the inside diameter, of the feeding channel is at least of the same size as the inside width, e.g. the inside diameter, of the outlet channel. Hence, in particular clogging phenomena can be reduced and, thus, an advantageous dosing is achieved.

During the dosing step of the second mass, the distance between the outlet channel and the inner wall of the side wall may be such that the second mass intersects only the inner wall before intersecting the surface of the first layer of the first mass during the dosing step of the second mass. This may ensure a gentle and precise deposition of the second mass.

The nozzle may comprise an actuator arranged to be moved between an open position, which permits exit of the second mass from the feeding channel into the outlet channel, and a closed position, in which a wall portion of the actuator prevents exit of the second mass from the feeding channel into the outlet channel, wherein the wall portion is arranged to traverse the second mass that exits from the feeding channel into the outlet channel, when the actuator moves from the open position into the closed position. In other words, the wall portion is, in the closed position, arranged to close the interface between the feeding channel and the outlet channel (for example, said interface is an inlet opening of the outlet channel), wherein, when moving the actuator from the open position into the closed position (and vice versa), the wall portion moves along this interface and, thus, traverses the second mass flowing through this interface. Since the wall portion traverses said second mass when the actuator moves from the open position into the closed position, the wall portion displaces substantially no second mass into the outlet channel; that is, when moving from the open position into the closed position of the actuator, substantially no second mass is moved to penetrate the outlet channel. Thus, the problems of overdosing and dripping are reduced, making the manufacturing of the dessert item more efficient. In particular, a dead volume in the outlet channel can be easily prevented. Further, it is not required to use a piston shutter in order to dose the second mass.

In a preferred embodiment, the wall portion of the actuator is not horizontal and/or not a disk plate.

The wall portion may comprise a cutting element arranged to cut through the second mass that exits from the feeding channel into the outlet channel, when the wall portion traverses the second mass. For example, the cutting element may be located at the level of the edge of the wall portion that leads the motion (e.g., if the closing motion is done from the right to the left, a left part of the wall portion would lead the motion and, thus, the cutting element would be on the left part of the wall portion), and/or may be formed as a cutting edge of the wall portion; for example, a (peripheral) edge of the wall portion comprises the cutting edge. Thus, when the actuator moves from the open position into the closed position, the cutting element effects that pieces, which extend both into the outlet channel and out of the outlet channel into the feeding channel, are cut in such a way that only the part of these pieces, which extends into the outlet channel, is dosed by the outlet channel into the container. For example, the cutting element may be formed to cut at least through fibers of fruit and/or vegetable pieces. Accordingly, a very precise dosage of the second mass is achieved, and dripping issues are overcome or at least significantly reduced.

The actuator may comprise the feeding channel. In particular, the feeding channel may be integrally formed with the actuator. Thus, a very compact nozzle, which comprises the actuator, is formed. Further, actuating the actuator may thus simultaneously actuate the feeding channel, which opens the possibility for moving the feeding channel, such as an inlet of the feeding channel, with an upstream channel (i.e. a supply channel), which provides the second mass for the feeding channel. Thus, dosing can be made even more precise.

The actuator may be rotatable about an actuator rotation axis in order to move the actuator between the open position and the closed position. Hence, the actuator and, thus, the wall portion can be very easily moved, in particular without requiring much space. Further, the rotary actuation facilitates a very fast reaction of the actuator, thereby making the dosage very precise. Preferably, the actuator rotation axis is parallel to, or congruent with, the rotation axis of the nozzle and/or the container, preferably the rotation axis of the nozzle. Hence, the nozzle can be made very compact.

In an embodiment, the nozzle that doses the second mass is different from the nozzle or dosing device that doses the first mass. In particular, the nozzle that doses the second mass is provided separately from the nozzle or dosing device that doses the first mass. This ensures a simple and compact design for the nozzle that doses the second mass. In particular, this is advantageous for the dosing of a second mass that comprises large edible pieces.

According to a further aspect of the invention, a dessert item (i.e. a multilayer dessert item) is provided. The dessert item is obtainable by the method as explained above and comprises: a container with a bottom, a top and a side wall extending from the bottom to the top, wherein the side wall comprises an inner wall so that at least the bottom and the inner wall define a hollow body, a first mass, which is a fermented dairy mass and/or any plant-based non-dairy analogue of a fermented dairy mass, and which does not comprise any added texturizing agents, dosed into the container in order to form a first layer of the first mass in the container, a second mass, which is a pieces-containing liquid or pasty mass, and which comprises edible pieces, dosed into the container in order to form a second layer of the second mass on top of the first layer, wherein at least part of the second mass is dosed directly onto the inner wall of the side wall.

Hence, a dessert item is provided, which has an improved visual appearance, provides an improved sensory experience, especially a multi-sensory experience, in terms of taste and texture, and is more natural. Preferably, the first mass protrudes from a plane of the first layer with not more than 5mm, preferably not more than 3mm, more preferably not more than 1mm, wherein, before the second layer is formed on top of the first layer, the free surface of the first layer lies in said plane. The "free surface" is to be understood as the surface of the first mass, which surface is not contacting the container (except on its edges), when the container contains only the first mass. Typically, the free surface is an undisturbed and/or horizontally extending surface that is, typically, effected under the influence of gravity. Onto the first layer's free surface, the second layer is formed. In other words, the boundary surface between the first layer and the second layer may, due to the thrust exerted by the second mass dosed into the container, forms an uneven surface so that the second mass partially extends between the so formed projections of this uneven surface, wherein each of these projections has a height, which is measured from said plane, of not more than 5mm, preferably not more than 3mm. Hence, the dessert item comprises an improved visual appearance, since the view onto the second mass is less obstructed by the first mass, especially when the second mass has a low thickness/height. In other words, the method and dessert of the present invention avoid the problem that the second mass is no more or less visible due to the first mass.

Additionally or alternatively, the first layer may be dosed up to a height, wherein a crosssection at each point of at least 90%, preferably at least 95%, more preferably at least 98%, of this height does not comprise second mass. Hence, the penetration of the second layer into the first layer is significantly reduced, and the layers are very homogenous layers, providing, in particular, an improved visual appearance, while still having a more natural dessert item.

The thickness of the second layer may be at least or equal to 2mm, preferably at least or equal to 3mm or 4mm or 5mm or 6mm or 7mm or 8mm. The thickness of the second layer may be at least or equal to 2mm, preferably at least or equal to 3mm or 4mm or 5mm or 6mm or 7mm or 8mm and/or wherein the thickness of the second layer may be at most or equal to 10mm, preferably at most or equal to 9mm or 8mm or 7mm or 6mm or 5mm. The thickness of the second layer may be measured along the height and/or central axis of the container. In other words, the present invention facilitates a second layer with a low thickness, which still has a good visibility on top of the first layer, since the second mass extends only to a very small extent into the first layer. According to a yet further aspect of the invention, a nozzle for a method as explained above and/or for at least partially obtaining a dessert item as explained above is provided. The nozzle is adapted to dose a pieces-containing liquid or pasty mass (i.e. a pieces mass, e.g. the above- mentioned second mass), which comprises edible pieces, into a container with a bottom, a top and a side wall extending from the bottom to the top, wherein the side wall comprises an inner wall so that at least the bottom and the inner wall define a hollow body; the nozzle is further adapted to rotate relative to said container around a rotation axis in order to form a layer of the second mass in the container; the nozzle is further adapted to dose the second mass along a dosing direction that intersects the inner wall of the side wall so that at least part of the second mass is dosed directly onto the inner wall of the side wall of the container.

The nozzle may be adapted to rotate relative to said container around the rotation axis with with at least one full rotation (i.e. with a rotation angle of at least 360°). By "full rotation", it is understood a rotation of 360°. Preferably, the nozzle may be adapted to rotate relative to said container around the rotation axis with at least one full rotation and at most one full rotation plus sixth of a full rotation (i.e. with a rotation angle of 360° to 360°+60°). More preferably, the nozzle may be adapted to rotate relative to said container around the rotation axis with at least one full rotation and at most one full rotation plus eighth of a full rotation (i.e. with a rotation angle of 360° to 360°+60°.of 360° to 360°+45°). Most preferably, the nozzle may be adapted to rotate relative to said container around the rotation axis with only one full rotation (i.e. with a rotation angle of 360°). For example, the rotation axis is parallel to the central axis of the container and/or vertical.

The nozzle may be adapted to dose a pieces-containing liquid or pasty mass which comprises edible pieces as described above. In particular, it may be adapted for dosing a pieces- containing liquid or pasty mass which comprises edible pieces having a length of 5mm to 20mm, preferably of 5mm to 15mm. Preferably, the second mass may comprise at least 50%, preferably 80% of edible pieces having length of 5mm to 20mm, preferably of 5mm to 15mm. The invention enables the gentle dosing of a mass comprising large edible pieces and avoids the abovementioned drawbacks related to the dosing of a mass comprising large edible pieces. In particular, limited or even no protrusion/penetration of the mass comprising large edible pieces into another mass is observed during dosing of said mass with large edible pieces onto the surface of another mass when using the method according to the invention.

The above description of the nozzle with respect to the method applies analogously to the nozzle of the yet further aspect of the invention.

In particular, the nozzle may comprise a feeding channel adapted to provide the second mass, and an outlet channel adapted to dose at least part of the second mass, provided by the feeding channel, into the container. Hence, the second mass, which exits the outlet channel, is the second mass, which is dosed by the nozzle along the dosing direction. Having the outlet channel is in particular advantageous for preventing clogging phenomena. Preferably, the nozzle comprises only one outlet channel. It does not comprise any other outlet channels than the single outlet channel. In particular, the nozzle comprises only one outlet channel connected to the feeding channel. The feeding channel is upstream to the outlet channel, in respect to the direction of the flow of the second mass within the nozzle. Thus, the outlet channel is arranged to dose all of the second mass, which is provided by the feeding channel. Preferably, the nozzle comprises only one feeding channel. In other words, the nozzle is not a multi-channel nozzle. Only one outlet channel is in particular advantageous for a simple and compact design of the nozzle and reduces preferable path issues, since the second mass can exit the feeding channel only via the single outlet channel. Further, the single outlet channel reduces clogging in the nozzle. Moreover, a single outlet channel is advantageous for the dosing of mass comprising large edible pieces and prevents the drawbacks relating to the use of a multi-channel nozzle. In particular, it enables the dosing a mass with large edible pieces through a large enough channel without encountering clogging or preferably path issues, including through a restricted container opening. In the crosssection of the outlet channel, the outlet channel may have an inside width (e.g. an inside diameter), which is larger than the length of each of the edible pieces, advantageously at most two times larger. Preferably, the inside width is at least larger than the longest (largest) edible piece. For example, the inside width is in the range from 10mm to 18mm, preferably from 12mm to 16mm, more preferably from 12mm to 14mm.

The outlet channel may extend along a direction that is inclined to the vertical and/or to the feeding channel (i.e. to a longitudinal axis of the feeding channel) in order to dose the second mass along the dosing direction. In particular, the outlet channel may extend along a direction that is inclined to the vertical and/or to the feeding channel according to a dosing angle in the range from 30° to 60°, preferably from 30° to 55°, more preferably from 35° to 50°, wherein the dosing angle is most preferably 30°, 35°, 45° or 50°. Hence, the outlet channel can very easily set and/or adjust the dosing direction, in particular without orientating other parts of the nozzle and/or the container. For example, the outlet channel may be adapted to be selectively movable into each of the above-mentioned dosing angles.

In a preferred example, the inside width, e.g. the inside diameter, of the feeding channel is at least of the same size as the inside width, e.g. the inside diameter, of the outlet channel. Hence, in particular clogging phenomena can be reduced and, thus, an advantageous dosing is achieved.

The nozzle may be adapted to dose the pieces-containing liquid or pasty mass such that the distance between the outlet channel and the inner wall of the side wall allows the pieces- containing liquid or pasty mass to intersect only the inner wall before intersecting any other surface. This ensures a gentle and precise deposition of the pieces-containing liquid or pasty mass.The nozzle may comprise an actuator arranged to be moved between an open position, which permits exit of the second mass from the feeding channel into the outlet channel, and a closed position, in which a wall portion of the actuator prevents exit of the second mass from the feeding channel into the outlet channel, wherein the wall portion is arranged to traverse the second mass that exits from the feeding channel into the outlet channel, when the actuator moves from the open position into the closed position. In other words, the wall portion is, in the closed position, arranged to close the interface between the feeding channel and the outlet channel (for example, said interface is an inlet opening of the outlet channel), wherein, when moving the actuator from the open position into the closed position (and vice versa), the wall portion moves along this interface and, thus, traverses the second mass flowing through this interface. Since the wall portion traverses said second mass when the actuator moves from the open position into the closed position, the wall portion displaces substantially no second mass into the outlet channel; that is, when moving from the open position into the closed position of the actuator, substantially no second mass is moved to penetrate the outlet channel. Thus, the problems of overdosing and dripping are reduced, making the manufacturing of the dessert item more efficient. In particular, a dead volume in the outlet channel can be easily prevented. Further, it is not required to use a piston shutter in order to dose the second mass.

In a preferred embodiment, the wall portion of the actuator is not horizontal and/or not a disk plate.

The wall portion may comprise a cutting element arranged to cut through the second mass that exits from the feeding channel into the outlet channel, when the wall portion traverses the second mass. For example, the cutting element may be located at the level of the edge of the wall portion that leads the motion (e.g., if the closing motion is done from the right to the left, said left part would lead the motion and, thus, the cutting element would be on the left part of the wall), and/or may be formed as a cutting edge of the wall portion; for example, a (peripheral) edge of the wall portion comprises the cutting edge. Thus, when the actuator moves from the open position into the closed position, the cutting element effects that pieces, which extend both into outlet channel and out of the outlet channel into the feeding channel, are cut in such a way that only the part of these pieces, which extends into the outlet channel, is dosed by the outlet channel into the container. For example, the cutting element may be formed to cut at least through fibers of fruit and/or vegetable pieces. Accordingly, a very precise dosage of the second mass is achieved, and dripping issues are overcome or at least significantly reduced.

The actuator may comprise the feeding channel. In particular, the feeding channel may be integrally formed with the actuator. Thus, a very compact nozzle, which comprises the actuator, is formed. Further, actuating the actuator may thus simultaneously actuate the feeding channel, which opens the possibility for moving the feeding channel, such as an inlet of the feeding channel, with an upstream channel (i.e. a supply channel), which provides the second mass for the feeding channel. Thus, dosing can be made even more precise.

The actuator may be rotatable about an actuator rotation axis in order to move the actuator between the open position and the closed position. Hence, the actuator and, thus, the wall portion can be very easily moved, in particular without requiring much space. Further, the rotary actuation facilitates a very fast reaction of the actuator, thereby making the dosage very precise. Preferably, the actuator rotation axis is parallel to, or congruent with, the rotation axis of the nozzle and/or the container, preferably the rotation axis of the nozzle. Hence, the nozzle can be made very compact.

DESCRIPTION OF A PREFERRED EMBODIMENT

In the following, the invention is described exemplarily with reference to the enclosed figures, in which

Figure 1A is a schematic side view of a container at the beginning of a dosing cycle in a preferred embodiment of the method according to the invention;

Figure IB is a schematic top view of the container shown in figure 1A;

Figure 2A is a schematic side view of the container shown in figures 1A and IB in a more advanced phase (after 315° relative rotation) of the dosing cycle;

Figure 2B is a schematic top view of the container shown in figure 2A;

Figure 3A is a schematic side view of the container shown in figures 1A, IB, 2A, 2B in an end phase of the dosing cycle;

Figure 3B is a schematic top view of the container shown in figure 3A;

Figure 4 is a schematic cross-sectional (side) view of a preferred embodiment of a nozzle used in the method according to the invention;

Figure 5A is a schematic cross-sectional view of an optional actuator for selectively stopping the dosing of the second mass by the nozzle, wherein the actuator is in a closed position; and Figure 5B is a schematic cross-sectional view of the actuator of figure 5A in an open position.

Figure 6A is a picture of a dessert comprising a yogurt mass and a pieces-containing raspberry mass manufactured with a method according to the invention.

Figure 6B is a picture of a dessert comprising a yogurt mass and a pieces-containing raspberry mass prepared with a method using a standard nozzle for dosing the pieces- containing raspberry mass.

Figure 7A is a picture of a dessert comprising a yogurt mass having a cenco viscosity of 10.5cm and a pieces-containing apricot mass manufactured with a method according to the invention.

Figure 7B are pictures (different views) of a dessert comprising a yogurt mass having a cenco viscosity of 8.5 and a pieces-containing apricot mass manufactured with a method according to the invention.

Figure 8 is a picture of a dessert comprising a yogurt mass sand a pieces-containing blueberry mass manufactured with a method according to the invention.

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In the present specification, all numerical ranges should be understood to include each whole integer within the range.

In the present specification, the terms "Cenco viscosity" and "Bostwick consistency" are used interchangeably.

Figures 1A, IB, 2A, 2B, and 3A, 3B show a dessert item 1 (i.e. a dessert product), in particular a chilled dessert item, obtainable or obtained with a method according to a preferred embodiment of the invention.

The dessert item 1 comprises a container 2 with a bottom 3, a top and a side wall extending from the bottom 3 to the top, wherein the side wall comprises an inner wall 4. Hence, at least the bottom 3 and the inner wall 4 define a hollow body. This hollow body is adapted to contain the (multilayer) dessert, i.e. at least the below described first layer and second layer. Preferably, the hollow body has a diameter of at least 50mm, preferably a diameter between 50mm and 80mm. More preferably, the hollow body has a diameter of 60mm. The inner wall 4 preferably extends from the bottom 3. The inner wall 4 is arranged to face the hollow body or the inside of the container 2, i.e. the space, which is adapted to contain the dessert. The side wall of the container 1 may also comprise an outer wall 5. By way of the outer wall 5 the container 2 and, thus, the dessert item 1 can be grasped, e.g. by the hand of a consumer. The outer wall 5 thus faces to an outside of the container 2, i.e. away from the hollow body of the container 2. The side wall may be a circumferential side wall. The side wall comprises the inner wall 4 and the outer wall 5 on opposite sides, i.e. on a front side (outer wall 5) and a back side (inner wall 4). The bottom 3 may be a bottom wall, wherein the side wall extends along a longitudinal axis of the container 2 (e.g. its central axis) and from said bottom wall to the top. The bottom 3, e.g. said bottom wall, may comprise an inner wall and/or an outer wall so that also this inner wall of the bottom 3 defines the hollow body. The inner wall of the bottom 3 faces the hollow body, wherein the outer wall of the bottom 3 faces away from the hollow body, i.e. towards an outside of the container 2. The outer wall of the bottom 3 may be the part of the container 2 upon which the dessert item 1, and thus the container 2, stands, such as in order to consume the dessert item 1 and/or display the dessert item 1. The container 1 may comprise an opening 6, wherein the top of the container 1 preferably comprises the opening 6. The opening 6 may be arranged opposite the bottom 3. Preferably, the inner wall 4, in particular its distal end, delimits the opening 6. The opening 6 provides access to the dessert contained in the container 2. That is, the opening 6 is in particular adapted such that the dessert can be dosed within the container and such that the dessert can be delivered through the opening 6 to be consumed by a consumer of the dessert item 1. For example, the opening 6 is adapted such that the dessert can be spooned via the opening 6. The container 2 may further comprise a lid and/or a cap for closing the opening 6. The lid is preferably attached to the opening 6 in such a way that substantially no air, in particular oxygen, can enter from the outside of the container 2 via the opening 6 to the inside of the container 2. In particular, the lid is attached to the opening 6 in order to prevent the dessert inside of the container 2 from degrading. The opening 6 may have a width or diameter in the range from 30mm to 60mm, preferably from 40mm to 50mm, such as 45mm. The opening 6 may be, or may be part of, a restricted opening. The restricted opening may be tapered so that the restricted opening tapers towards the top of the container and/or in a direction away from the bottom 3. For example, a tapered end of the restricted opening comprises the opening 6. The nozzle may operate despite the restricted opening. Hence, the dessert item may be obtained even in presence of a restricted opening.

The container 2 is not limited to a specific form or shape. For example, the container 2 has a cross-section, which has a circular, elliptical, polygonal, and/or rectangular shape. The container 2 may be a transparent and/or opaque container. For example, the bottom 3 and/or the sidewall comprising the inner wall 4 and the outer wall 5 are at least in part transparent. The container 2 is not limited to a specific material. For example, the container 2 is made of glass, paper and/or a thermoplastic material (e.g. polystyrene, Polylactic acid, PET, plastic). In a preferred embodiment, the container 2 is a jar, such as a glass jar.

In the method for manufacturing the dessert item 1, a filling device (e.g. a container supply device) supplies the container 2. The filling device is in particular adapted to supply a plurality of containers 2 in order to manufacture a plurality of dessert items 1, respectively. In particular, the filling device may supply the plurality of containers 1 in such a way that a plurality of dessert items 1 is processed simultaneously or successively. The filling device is preferably an automatic device, which is controlled by a (electronic) control unit.

A first mass 7, which is a fermented dairy mass (such as yogurt) and/or any plant-based nondairy analogue of a fermented dairy mass, is dosed into the container 2, which is supplied by the filling device. For example, a dosing device, such as in the form of a nozzle, doses the first mass 7 into the container 2. This dosing device may be arranged above the filling device. The first mass 7, being dosed into the container 2, is thus preferably dosed onto the bottom 3 and comes into contact with the inner wall 4 and is dosed up to the specific height. When dosing the first mass 7 into the container 2, the dosing device and the container 2 may move relative to one another. While dosing the first mass 7 into the container 2, the dosing device and the container 2 may rotate relative to one another, and/or the dosing device and the container 2 may move towards or away from one another. For example, only the dosing device or only the container 2 remains stationary, while the respective other one moves, i.e. rotates and/or moves away or towards the respective other one.

The first mass 7 thus forms a first layer in the container 2. The first layer of first mass 7 extends in particular horizontally. Once dosed into the container 2, the first layer in particular comprises a free surface 71. The free surface 71 in particular extends between two opposing portions of the inner wall 4. The free surface 71 may extend horizontally and/or substantially straightly. With the container 2 containing only the first mass 7, a free space is formed above the first mass 7 and in the container 2. The free space is in particular delimited by the free surface 71 and a part of the inner wall 4, which part is delimited by and above said free surface 71. The free space has a dimension adapted such that a topping in the form of a second layer can be dosed into the free space.

The first mass 7 is not frozen. In particular, the first mass 7 is not a frozen confection. Examples of frozen confection include ice cream, sorbet, sherbet, frozen yogurt, gelato, and mellorine.

The first mass 7 does not comprise any added texturizing agents. The first mass 7 is thus a low (or light) texture fermented dairy mass. Preferably, the protein and/or fat content of the first mass 7 is such that the first mass 7 has a low texture, i.e. in particular has a low viscosity. Thus, the first mass 7 preferably does not comprise a high protein content and/or contains a low- fat content.

For example, the protein content of the first mass may be at least 2% by weight, preferably at least 2.5% by weight or at least 3.0% by weight or at least 3.5% by weight or at least 4% by weight or at least 4.5% by weight, and/or the protein content may be at most 8% by weight, preferably at most 7.5% by weight or at most 7% by weight or at most 6.5% by weight or at most 6% by weight or at most 5.5% by weight or at most 5% by weight or at most 4.5% by weight or at most 4% by weight. Especially, the protein content of the first mass ranges from 3% to 6% by weight, preferably from 3% to 5% by weight, more preferably from 4% to 5% by weight.

For example, the fat content of the first mass may be at least 1.5% by weight, preferably at least 2% by weight or at least 2.5% by weight or at least 3% by weight or at least 3.5% by weight, and/or the fat content may be at most 7% by weight, preferably at most 6.5% by weight or at most 6% by weight or at most 5.5% by weight or at most 5% by weight or at most 4.5% by weight or at most 4% by weight or at most 3.5% by weight or at most 3% by weight. Especially, the fat content of the first mass ranges from 3% to 6% by weight, preferably from 3% to 5% by weight. Preferably, the fat consists essentially of dairy fat.

The total solids of the first mass 7 may be at least 20%, preferably at least 22%, and/or at most 30%, preferably at most 25% or at most 23%. Especially, the total solids of the first mass ranges from 20 to 30%, preferably from 20% to 25%, more preferably from 22% to 23%.

Without the added texturizing agents (gums, pectin, starches, gelatin, etc.), the first mass 7 has, in particular, a very pleasant texture and a natural quality. In a preferred embodiment, the first mass 7 comprises or consists of yogurt. More preferably, the first mass 7 comprises or consists of a stirred yogurt. For example, the yogurt may fulfill the requirements of yogurt denomination pursuant to different regulations (Decret n°88-1203 du 30 decembre 1988+codex Stan A-lla-1975), in particular of the French regulation (Decret n°88-1203 du 30 decembre 1988+). The first mass 7 may be quite fluid and/or a fluid stirred fermented dairy mass. In particular, the first mass 7 may have a Cenco viscosity of not more than 9.5cm, preferably not more than 9.0cm, more preferably not more than 8.5cm when measured for 60 seconds at its dosing temperature. Preferably, the first mass 7 may have a Cenco viscosity of at least 7.0cm, preferably of at least 7.5cm or 8.0cm or 8.5cm, when measured for 60 seconds at its dosing temperature.

In particular, the first mass 7 may have a dynamic viscosity of lower than 800 mPa.s, preferably in the range from 300 to 750 mPa.s, more preferably of 400mPa.s. Preferably, said dynamic viscosity is measured at a temperature which is equal to the dosing temperature of the first mass, preferably the dosing temperature is in the range of from 10°C to 25°C, preferably from 10°C to 18°C, more preferably at 15°C. Preferably, said dynamic viscosity is measured at a shear rate in the range from 100 to 600 s-1, preferably in the range from 100 to 400 s-1, more preferably at 200 s-1.

In particular, the first mass 7 may have a dynamic viscosity lower than 800 mPa.s at a shear rate of 200s-l at its dosing temperature, preferably of 15°C. More preferably, the first mass 7 may have a dynamic viscosity ranging from 300 mPa.s to 750 mPa.s at a shear rate of 200 s-1 and at its dosing temperature, preferably of 15°C, and at a shear rate of 200 s-1. Even more preferably, the first mass 7 may have a dynamic viscosity of 400mPa.s at a shear rate of 200 s-1 and at its dosing temperature, preferably of 15°C.

The first mass 7 may have a Pseudo-plastic behavior, and/or, under the process-related shear stress, the dynamic viscosity values may be lower than 800 mPa.s (such as from 300 to 750 mPa.s or such as 400mPa.s), at 15°C and at 200 s-1 shear rate.

Preferably, the dynamic viscosity of the first mass 7 is measured by means of a rheometer, preferably Physica MCR 101 rheometer (Anton Paar, GmbH, Graz, Austria), equipped with coaxial cylinders, preferably coaxial cylinder CC24. Moreover, the dynamic viscosity of the first mass 7 is preferably measured within 24 hours following the manufacture of the dessert item 1.

For example, the dynamic viscosity of the first mass 7 is measured as follows. The sample of the first mass 7 is stored at the dosing temperature, preferably at 15° C for a minimum of 2 hours prior to measurement. Then, the sample is gently stirred in a circular motion 3 times before transferring a standard cylindrical sample holder of a rheometer, preferably Physica MCR 101 rheometer (Anton Paar, GmbH, Graz, Austria), with coaxial cylinders preferably coaxial cylinder CC24. Flow curves with controlled shear rate ramp from 0 to 600 s-1 (linear increase) may be obtained at the targeted dosing temperature, preferably 15°C+/-0.1. Especially, the viscosity is measured using RheoPlus software (Anton Paar GmbH, Graz, Austria) in terms of Pa*s at a targeted shear rate, preferably 200s-l and at a targeted temperature, preferably 15° C.

The density of the first mass may be lower than the density of the second mass.

After dosing the first mass 7 into the container 1 in order to form the first layer, a second mass 8 is dosed. The second mass 8 is a pieces-containing liquid or pasty mass 8 and, thus, comprises edible pieces, such as fruit pieces and/or vegetable pieces. Additionally, the edible pieces may also comprise other pieces, such as chocolate pieces and/or cereal pieces and/or grain pieces. The edible pieces are shaped in such a way that a consumer of the dessert item 1 can see the edible pieces with her or his own eyes. The edible pieces may be obtained by (coarsely) cutting (and thus not liquefying) and/or breaking a whole piece, such as a whole fruit and/or a whole vegetable. In particular, the edible pieces may have different sizes and/or different shapes, and/or each of the edible pieces may have a length in the range from 1 mm to 20 mm. Thesecond mass 8 may have edible pieces having a length of 5mm to 20mm, preferably of 5mm to 15mm. Preferably, the second mass may comprise at least 50%, more preferably at least 80% of edible pieces having length of 5mm to 20mm, preferably of 5mm to 15mm. In addition to the edible pieces, the second mass 8 may comprise sugar and/or a liquid or pasty fruit and/or vegetable composition (i.e. a liquid or pasty fruit and/or vegetable carrier or matrix, also called a "vehicle") such as fruit puree, vegetable puree, compote, fruit preparation, vegetable preparation, etc. Preferably, the second mass does not comprise any additional ingredients or compositions in addition to the edible pieces, sugar and liquid or pasty fruit and/or vegetable composition.

A nozzle 80 doses the second mass 8 into the container 1. The nozzle 80 may be the beforementioned dosing device, i.e. may be integrally formed with the dosing device that doses the first mass 7, or may be also provided separately from this dosing device. Preferably, the nozzle 80 that doses the second mass 8 is different from the nozzle that doses the first mass 7. In particular, the nozzle 80 is provided separately from the dosing device that doses the first mass 7. The nozzle 80 rotates relative to the container 2 around a rotation axis 81 in order to form a second layer of the second mass 8 on top of the first layer, which consists of the first mass 7. The second layer may be dosed in such a way that the second layer is a thin layer. For example, the thickness of the second layer may be at least or equal to 2mm, preferably at least or equal to 3mm or 4mm or 5mm or 6mm or 7mm or 8mm. and/or may be at most or equal to 10mm, preferably at most or equal to 9mm or 8mm or 7mm or 6mm or 5mm. The nozzle 80 may be adapted to compress the second mass 8 (inside of the nozzle 80) upon thrust during dosing. The second layer may form a top layer of the dessert item 1. The second layer of the second mass 8 is formed amongst others on the free surface 71 of the first mass 7. The second mass 8 is dosed into, and thus formed in, the free space above the first layer formed by the first mass 7. With the relative rotation between the nozzle 80 and the container 2, it is in particular enabled that the second layer can easily completely cover the first layer, such as the free surface 71. That is, the second layer may be arranged to completely cover the first layer and/or the free surface 71 of the first mass 7. The relative rotation between the nozzle 80 and the container 2 may be facilitated in a number of ways. For example, the nozzle 80 may rotate around the rotation axis 81, while the container 2 remains stationary. Alternatively, the container 2 may rotate around the rotation axis 81, while the nozzle 80 remains stationary. It may be also possible that both the container 2 and the nozzle 80 rotate around the rotation axis 81 (e.g. one clockwise and the respective other one anti-clockwise) in order to rotate relative to one another. As the second mass 8 is dosed, the nozzle 80 and/or the container 2 may be moved away from or towards to one another. For example, the nozzle 80 may be arranged to move in an up and down fashion in order to move away from or towards the container 2.

According to the invention, the nozzle 80 doses the second mass 8 along a dosing direction 82 that intersects the inner wall 4, as shown in figures 1A, 2A, and 3A. The dosing direction 82 is such that at least part of the second mass 8 is directly dosed onto the inner wall 4, i.e. on a portion of the inner wall 4 that is not in contact with the first mass 7. For example, the dosing direction 82 is inclined to a central axis of the container 2 (e.g. an axis being perpendicular to the bottom (wall) 3 and/or corresponding to the symmetrical axis of the container 2 and/or being parallel to the vertical) and/or to the rotation axis 81 at a dosing angle 83. The dosing angle 83 may be in the range from 30° to 60°, preferably from 30° to 55°, more preferably from 35° to 50°. In a particularly preferred embodiment, the dosing angle is 30°, 35°, 40°, 45°, or 50°. Thus, the nozzle 80 doses the second mass 8 along the inner wall 4 of the container 2 while the container 2 and/or the nozzle 80 are relatively rotating around the rotation axis 81 (i.e. both the container 2 and the nozzle 80 are rotating, or the nozzle 80 or the container 2 is rotating solely). As shown in figures 1A, 2A and 3A, the dosing direction 82 may be such that the second mass 8 is dosed into the angle formed by the (initially) free surface 71 and the inner wall 4. In particular, in the beginning of the respective dosing cycle, as shown in figures 1A and IB, i.e. when the container 2 only contains the first mass 7 as the first layer, the second mass 8 exiting (or being discharged from) the nozzle 80 does not hit only the free surface 71, but at least partially hits onto the inner wall 4. Thus, the second mass 8 attaches to the inner wall 4 during the relative rotation between the nozzle 80 and the container 2 in a particularly advantageous manner. Namely, due to this attachment of the second mass 8 to the inner wall 4, the first mass 7 does not need or partially need to support, or to resist against, the whole weight of the second mass 8 and, thus, of the so formed second layer. Further, the momentum (i.e. the impulse) of the second mass 8 is only partially transferred to the first layer of the fermented mass 7. Consequently, the second mass 8 is gently dosed on top of the first layer, providing, in particular, homogenous layers.

With the nozzle 80 dosing along the dosing direction 82, the vertical penetration of the second mass 8 into the first layer, i.e. the first mass 7, is reduced, thereby improving the quality of the dessert item 1. In particular, an interface between the first layer and the second layer may substantially correspond to the free surface 71. The position, where the second mass 8 is directly dosed onto (i.e. directly hits) the inner wall 4 is preferably next or adjacent to the opening 6. When the second layer is formed on top of the first layer, a free space may be formed above the second layer, in particular between the free surface of the second layer and the opening 6. During dosing of the second mass 8 into the container 2, the nozzle 80 may extend, as shown in figures 1A, 2A, and 3A, into the container 2. In other embodiments, it may be also possible that the nozzle 80 does not extend into the container 2 during dosing of the second mass 8; as such, in particular the distal end of the nozzle 80 is not arranged inside of the container 2, when the nozzle 80 doses the second mass 8. The nozzle 80 may be adapted such that an at least 360° relative rotation around the rotation axis 81 is sufficient to form the second layer of second mass 8 on top of the first layer, in particular such that a closed second layer is formed covering the whole free surface 71 of the first mass 7. The nozzle 80 may be adapted such that a relative rotation with more than 360° around the rotation axis 81, e.g. 360°+45°, forms the second layer of second mass 8 on top of the first layer. In particular, the nozzle 80 may be adapted such that a relative rotation with at least 360°, preferably 360° to 360°+60°, more preferably 360° to 360° to 360°+45° around the rotation axis 81 is sufficient to form the second layer of second mass 8 on top of the first layer. Most preferably, the nozzle 80 may be adapted such that relative rotation with 360° is sufficient to form the second layer of second mass 8 on top of the first layer.

The method thus manufactures a dessert item 1, which comprises the first layer consisting of the first mass 7 and the second layer consisting of the second mass 8. Thus, the dessert item 1 is, for example, a bilayer dessert item. The dessert item 1 may also have more than two layers, i.e. the dessert item 1 may be a multilayer dessert item. For example, the dessert item 1 comprises an optional bottom layer, onto which the first layer is formed. This bottom layer may be dosed onto and/or arranged on the bottom 3. Preferably, the second mass 8 represents, in the final product of the dessert item 1, from 10% to 30%, preferably 20%, of the total mass (i.e. first mass 7 and second mass 8) dosed into the container 2. Preferably, the first mass 7 represents, in the final product of the dessert item 1, from 70% to 90%, preferably 80%, of the total mass dosed into the container 2. Preferably, the first mass 7 protrudes from a plane, preferably horizontal plane, of the first layer (i.e. this plane is such that the free surface 71 of the first layer, when the second layer is not yet formed on top of the first layer, lies in said plane) with not more than 5mm, preferably not more than 3mm, more preferably not more than 1mm. In other words, dosing of the second mass 8 on top of the first layer effects that the first layer (i.e. its free surface 71) is only to a small extent made uneven. With the method for manufacturing the dessert item 1, it is in particular possible to obtain a dessert item 1, in which substantially each cross section, which comprises the inner wall 4 and the first mass 7, does not comprise second mass 8. That is, the first layer is dosed up to the height, wherein a cross-section at each point of at least 90%, preferably at least 95%, more preferably at least 98% of this height does not comprise second mass 8. In otherwords, said cross-section comprises in the inside of the container 2 substantially only the first mass 7. The cross-section in particular extends in a cutting plane substantially parallel to the horizontal and/or the bottom 3, such as perpendicular to the central axis of the container 2.

The nozzle 80 may comprise a feeding channel 84 adapted to provide the second mass 8, e.g. delivered to the feeding channel 84 from a source dedicated for the second mass 8. Further, the nozzle 80 may comprise an outlet channel 85 adapted to dose at least part of, and preferably all of, the second mass 8, which is provided by the feeding channel 84. Thus, the outlet channel 85 is arranged downstream of the feeding channel 84 with respect to a flow (or stream) of the second mass 8. The second mass 8 is thus discharged by the outlet channel 85 into the container 2. Preferably, the nozzle 80 comprises only one outlet channel 85 and/or only one feeding channel. The nozzle 80 may comprise a discharge opening 86, through which the second mass 8 is discharged into the container 2. The outlet channel 85 may comprise the discharge opening 86. Preferably, the outlet channel 85 is adapted to dose the second mass 8 along the dosing direction 82. Thus, the outlet channel 85 may at least in part extend along the dosing direction 82 and, preferably, to the tip of the outlet channel 85. The tip of the outlet channel 85 may comprise the discharge opening 86 and/or may be defined according to the dosing direction 82. The outlet channel 85 may be inclined (or tilted) to the feeding channel 84. This inclination preferably corresponds to the dosing angle 83. Thus, by having the outlet channel 85 inclined to the feeding channel 84, the dosing direction 82 can be provided. Further, the outlet channel 85 being arranged in an inclined manner provides the advantage of an improved control of the flow speed of the second mass 8 discharged from the outlet channel 85 into the container 2. The feeding channel 84 may extend along and/or parallel to the vertical axis and/or the rotation axis 81. The nozzle 80 may comprise a filling unit, such as a piston filler, which is adapted to move the second mass 8 through the nozzle 80, in particular through one or more channels (e.g. the feeding channel 84 and/or the outlet channel 85), so that the second mass 8 is dosed or expulsed into the container 2. The filling unit is in particular adapted to control the dosing (flow) speed of the second mass 8, in particular at the outlet 86. The nozzle 80 (or the filling unit) may comprise a drive unit, such as a servo drive ("brushless") drive unit, wherein this drive unit is arranged to drive the filling unit to dose the second mass 8 at a specific dosing speed; the dosing speed is preferably such that the second mass 8 will follow the dosing direction 82.

As shown in figure 4, the nozzle 80 or system may comprise an actuator 87. The actuator 87 effects, in particular, that the second mass 8 is dosed by the nozzle 80 in the correct quantity, and that dripping from the nozzle 80 is reduced. In particular, the actuator 87 is arranged to selectively seal (or unseal) the nozzle 80 in order to stop (or allow) a dosing of the second mass 8. The actuator 87 may function as a valve. Thus, the actuator 87 is in particular adapted to selectively allow or stop a stream of second mass 8 (e.g. a fruit preparation) through the outlet channel 85 and into the container 2. The actuator 87 is arranged to be moved between an open position and a closed position. Figure 5A exemplarily shows the closed position of the actuator 87, and figure 5B exemplarily shows the open position of the actuator 87. The open position of the actuator 87 permits that the second mass 8 can exit from the feeding channel 84 into the outlet channel 85. Thus, the open position of the actuator 87 facilitates that second mass 8 is dosed into the container 2.

In the closed position of the actuator 87, a wall portion 871 of the actuator 87 prevents that second mass 8 can exit (i.e. flow) from the feeding channel 84 into the outlet channel 85. Thus, in the closed position of the actuator 87, the wall portion 871 in particular fully covers an inlet opening 851 of the outlet channel 85; the inlet opening 851 is in particular arranged on an interface between the channels 84, 85. That is, in the open position of the actuator 87, the second mass 8 can enter, via the inlet opening 851, the outlet channel 85 and is discharged subsequently, via the discharge opening 86, from the outlet channel 85. Hence, in the closed position of the actuator 87, it is prevented that second mass 8 can flow beyond or past the wall portion 871 and into the inlet opening 851. The wall portion 871 is arranged in such a way that the wall portion 871 traverses the second mass 8 that exits from the feeding channel 84 into the outlet channel 85, when the actuator 87 moves between the open position and the closed position, in particular from the open position into the closed position. Hence, as the wall portion 871 moves to cover the inlet opening 851, the wall portion 871 traverses (i.e. moves through) the flow of second mass 8 flowing, via the inlet opening 851, into the outlet channel 85. In other words, the wall portion 871 moves along the inlet opening 851 and/or along the interface between the channels 84, 85 during the movement of the actuator 87 between the closed position and the open position, in particular from the open position into the closed position. With this arrangement, it is thus possible that the dosage with the nozzle 80 can be quickly stopped, in particular without the wall portion 871 displacing second mass 8 into the outlet channel 85 and, thus, into the container 2. Hence, a precise dosing is achieved and dripping is reduced. In the closed position of the actuator 87, the wall portion 871 may extend into the channel 85. In the open position of the actuator 87, the second mass 8 can move from the feeding channel 84 past the wall portion 871 into the outlet channel 85 in order to be discharged into the container 2. In the open position, the wall portion 871 thus only partially or not at all covers, or exposes (partially or fully), the inlet opening 851. For example, the actuator 87 comprises an opening 872, which is at least in part delimited by the wall portion 871. In the open position of the actuator 87, the second mass 8 thus exits from the feeding channel 84 by way of the opening 872 and the inlet opening 851 into the outlet channel 85. In the open position of the actuator 87, the opening 872 may overlap or coincide with the inlet opening 851. In the closed position, the opening 872 is moved away from the inlet opening 851, such as to a position adjacent to the delimitation of the inlet opening 851. In this position, the opening 872 is preferably arranged to no more overlap or coincide with the inlet opening 851.

The wall portion 871 may comprise a cutting element. The cutting element is arranged such that the cutting element cuts through the second mass 8 that exits from the feeding channel 84 into the outlet channel 85, when the wall portion 871 traverses the second mass 8, in particular when the actuator 87 moves from the open position into the closed position. As such, a very precise dosing with the nozzle 80 is achieved and dripping is reduced. The cutting element may be formed in a peripheral edge of the wall portion 871. The cutting element may be arranged such that, when the actuator 87 is in the open position, the cutting element points to the second mass 8 flowing from the feeding channel 84 into the outlet channel 85. In particular, the cutting element may be formed in the wall portion 871 in such a way that the cutting element moves along the interface between the channels 84, 85 and/or along the inlet opening 851, in particular along the delimitation of the inlet opening 851.

As shown in figure 4 and figures 5A and 5B, the actuator 87 may comprise the feeding channel 84. In particular, the feeding channel 84 may be integrally formed with the actuator 87. For example, the actuator 87 is or comprises a hollow element, wherein at least an unfilled space, formed by the hollow element, forms the feeding channel 84. The actuator 87 may comprise a (circumferential) wall 873, which delimits the feeding channel 84 and/or the unfilled space of the hollow element. Preferably, the wall 873 comprises the wall portion 871 and/or the opening 872. For example, the opening 872 is formed in the wall 873 in order to provide at least the wall portion 871. In general, the wall portion 871 may be arranged at a tip, such as on a lower tip, of the actuator 87 or of the hollow element. Moving the actuator 87 between the open position and the closed position may effect that also the feeding channel 84 moves. This may be in particular the case if, in an optional configuration, the feeding channel 84 is integrally formed with the actuator 87, such as when formed by the hollow element. In the open position of the actuator 87, the feeding channel 84 may then connect to a source such that second mass 8 can be delivered from the source, e.g. by way of a supply channel 88 (also called "pieces-containing liquid or pasty mass or fruit preparation channel or tube", preferably connected to a supply unit), into the feeding channel 84; in the closed position of the actuator 87, the feeding channel 84 may then be disconnected from this source so that is prevented that second mass 8 flows from the source into the feeding channel 84. Hence, overdosing into the feeding channel 84 can be effectively prevented.

The wall portion is 871 is not horizontal and/or not a disk plate.

The actuator 87 may be movable along and/or around one more axis in order to be moved between the open position and closed position, in particular from the open position into the closed position. Preferably, the actuator 87 is rotatable around an actuator rotation axis 874 in order to move the actuator 87 between the open position and the closed position, in particular from the open position into the closed position. For example, by moving the actuator 87 by 180° around the actuator rotation axis 874, the actuator 87 may be moved into the closed position or the open position. Hence, dosing by the nozzle 80 can be very precisely stopped with the actuator 87. The actuator rotation axis 874 may be parallel to the rotation axis 81 and/or to the vertical. Alternatively, the actuator rotation axis 874 may be congruent with, i.e. coincide with, the rotation axis 81 and/or the vertical. The rotation axis 81 refers to rotation axis 81 of the container and/or the nozzle 80, preferably the rotation axis 81 of the nozzle. A drive unit (not illustrated), e.g. comprised by the nozzle 80, may be arranged to move the actuator 87 between the closed position and the open position. The drive unit may be functionally connected to a (electronic) control unit (not illustrated). The nozzle 80 may comprise a nozzle body (a nozzle cover) 89, which receives the actuator 87 such that the actuator 87 is movable between the open position and the closed position, in particular from the open position into the closed position. The nozzle body 89 thus remains stationary, when the actuator 87 moves between the open position and the closed position, in particular from the open position into the closed position. The nozzle body 89 may be arranged to rotate around the rotation axis 81 in order to rotate the nozzle 80 relative to the container 2 around the rotation axis 81. Preferably, the nozzle body 89 comprises the outlet channel 85. For example, the outlet channel 85 may extend through the nozzle body 89 and/or may be integrally formed with the nozzle body 89.

It should be clear to a skilled person that the embodiments shown in the figures are only preferred embodiments.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1: Methods for measuring Cenco viscosity & Dynamic viscosity

1.1 Cenco Viscosity of the yogurt mass and the pieces-containing mass

The Cenco viscosity of the samples was measured with a consistometer, such as a Bostwick consistometer from the company CSC scientific company, Inc. The Cenco viscosity of the samples (i.e yogurt mass or pieces-containing mass) at 15°C was measured within 60 seconds after sampling at the nozzle level (i.e. just after dosing of the respective mass). The samples (i.e yogurt mass or pieces-containing mass) were filled into the gated section of the consistometer, wherein, subsequently, the gate is opened. Once the gate were opened, it was measured to which predetermined notch on the trough the sample flows under its own weight in 60 seconds at 15°C. Each predetermined notch has a respective number that corresponds to the respective Cenco viscosity. Therefore, the Cenco viscosity was determined out of the notch reached by the sample after flowing for 60 seconds at 15°C. 1.2 Dynamic viscosity of the yogurt mass

The samples of the yogurt mass were stored at 15°C for a minimum of 2 hours prior to measurement. Then, the samples were gently stirred in a circular motion 3 times before transferring a standard cylindrical sample holderof a Physica MCR 101 rheometer (Anton Paar, GmbH, Graz, Austria), equipped with coaxial cylinders CC24. Flow curves with controlled shear rate ramp from 0 to 600 s-1 (linear increase) were obtained at 15°C+/-0.1. Especially, the viscosity was measured using RheoPlus software (Anton Paar GmbH, Graz, Austria) in terms of Pa*s at shear rate of 200s-l and at a temperature of 15° C.

Example 2: Preparation of a dessert comprising a yogurt mass as first layer and a pieces- containing apricot mass as top layer.

A dessert A according to the invention was prepared. Especially, the dessert A comprises two layers: a first layer consisting of 96g of a yogurt mass, a top layer consisting of 24g of a pieces-containing apricot mass.

First, the yogurt mass was prepared. Especially, a yogurt premix was first prepared by mixing the different ingredients disclosed in table 1 for lh at 10°C.

Table 1

Thereafter, the yogurt premix was pre-heated at 70°C. The yogurt premix underwent a pasteurization step at a temperature of 92°C for 6 minutes followed by a homogenization step at a pressure of 380/70 bars at 70°C. The obtained pasteurized and homogenized premix was cooled down to 43°C and inoculated with a starter culture comprising Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to obtain an inoculated yogurt premix. After inoculation, the inoculated yogurt premix was fermented at 43°C until reaching a pH of 4.6 to obtain a yogurt curd. The yogurt curd was smoothed with a filter at a flow rate of 6500L/h at 12°C to obtain a yogurt mass. The yogurt mass was then maintained at 15°C.

The nutritional value of the yogurt mass is provided in table 2:

Table 2

The yogurt mass has a Cenco viscosity of 8.5 cm when measured for 60 seconds at 15°C and has a dynamic viscosity of 400 mPa.s at 15°C and at a shear rate of 200 s-1.

In parallel, a pieces-containing apricot mass was prepared by mixing the ingredients disclosed in table 3.

Table 3

The pieces-containing apricot mass has a Cenco viscosity of 7.0cm when measured for 60 seconds at 15°C.

Thereafter, the two masses were filled in a container as follows.

Especially, a yogurt container comprising a bottom, a top and a side wall extending from the bottom to the top was provided. Especially, the side wall of the yogurt container comprises an inner wall so that the bottom and the inner wall defines a hollow body having diameter of 60mm.

The yogurt container, especially its hollow body of the container, was filled with 96 g yogurt mass to provide a first layer consisting of the yogurt mass. This step was performed at a temperature of 15°C.

The yogurt container, especially its hollow body already filled with the yogurt mass, was subsequently filled with 24g of a pieces-containing apricot mass.

Especially, the pieces-containing apricot mass was dosed at 15°C above the yogurt mass with a nozzle and as described in the figures and the specification.

In particular, depending on the configuration chosen, the nozzle may comprise a feeding channel with an outlet channel, an actuator with a wall portion and/or a cutting element as provided in the examples and the figures. The actuator may comprise the feeding channel.

In addition, the pieces-containing apricot mass was dosed above the yogurt mass with a method as described in the figures and the specification.

In particular, the pieces-containing apricot mass was dosed along a dosing direction that intersects the inner wall of the yogurt container so that a part of the pieces-containing apricot mass was dosed directly onto the inner wall directly onto the inner wall of the side wall of the yogurt container. For example, the dosing direction was inclined to the central axis of the yogurt container at an angle of 30°. This dosing step was performed while the rotative nozzle was rotating relative to the yogurt container.

After dosing the pieces-containing apricot mass, a dessert A comprising two layers was obtained, especially a first layer consisting of a yogurt mass and a top layer consisting of a pieces-containing apricot mass. No or limited dripping, overdosage, clogging and preferable path phenomena in relation with the pieces-containing apricot mass were observed during the dosing step.

After dosing, the yogurt container was sealed with a lid and the dessert A is stored at 6°C. The yogurt mass represents 80% of the total mass of the dessert A and the pieces-containing apricot mass represents 20% of the total mass of the dessert A.

The obtained dessert A exhibited two distinct visible horizontal layers with no or limited protrusion/penetration of the first mass into the second mass, and vice versa (Figure 7A). Hence, the dessert A had an appealing appearance and provided a multi-sensory experience in terms of taste and texture due to the contrasting texture & taste of the yogurt mass and the pieces-containing apricot mass. Example 3: Preparation of a dessert comprising a yogurt mass as first layer and a pieces- containing blueberry mass as top layer.

A dessert B according to the invention was prepared as described in Example 1 but with some differences compared to dessert A.

The pieces-containing apricot mass of dessert A was substituted by a pieces-containing blueberry mass in dessert B.

Especially, the pieces-containing blueberry mass was prepared by mixing the ingredients provided in table 4.

Table 4

The pieces-containing blueberry mass has a Cenco viscosity of 5.5cm when measured for 60 seconds at 15°C.

The pieces-containing blueberry mass was dosed on top of the yogurt mass with a dosing direction which was inclined to the central axis of the yogurt container at an angle of 50°.

No or limited dripping, overdosage, clogging and preferable path phenomena in relation with the pieces-containing blueberry mass were observed during the dosing step.

The obtained dessert B exhibited two distinct visible horizontal layers with limited protrusion/penetration of the first mass into the second mass, and vice versa (Figure 8). Hence, the dessert B had an appealing appearance and provided a multi-sensory experience in terms of taste and texture due to the contrasting texture & taste of the yogurt mass and the pieces-containing blueberry mass.

Example 4: Impact of the dosing method of the fruit mass on the visual appearance of the final dessert.

A dessert C was prepared according to the method provided in Example A. The pieces- containing apricot mass of Example A was substituted by a pieces-containing raspberry mass.

Especially, a pieces-containing raspberry mass was prepared by mixing the ingredients disclosed in table 3.

Table 5

The pieces-containing raspberry mass had a Cenco viscosity of 7.0cm when measured for 60 seconds at 15°C.

A dessert D was prepared according to the method used to prepare dessert C. However, the dosing of the pieces-containing raspberry mass was performed with a conventional nozzle instead of the nozzle according to the invention. By "conventional nozzle", it is understood a nozzle comprising a single channel, a single opening which are parallel to the vertical. Especially, the pieces-containing raspberry mass is dosed over the first layer of the yogurt mass in such a way that the central axis of the channel is located along the central axis of the yogurt container.

The obtained dessert C exhibited two distinct visible horizontal layers with no or limited protrusion/penetration of the yogurt mass into the pieces-containing raspberry mass, and vice versa (cf. Figure 6A).

On the contrary, the obtained dessert D did not exhibit two homogeneous distinct visible horizontal layers as expected all around the container (cf. Figure 6B). Especially, we can notice a protrusion/penetration of the yogurt mass into the pieces-containing raspberry mass, and vice versa (Figure 6B). The pieces-containing raspberry mass is not visible through some sections of the yogurt container wall due to the protrusion of yogurt mass between the yogurt container wall and the pieces-containing raspberry mass (Figure 6B). Based on the foregoing, the visual appearance of dessert D is not appealing, and this appearance negatively impacts the sensory experience of the dessert during its consumption. Hence, the method according to the invention and the use of the nozzle according to the invention are key to provide two distinct visible horizontal layers with no or limited protrusion/penetration phenomenon between the two masses.

Example 5: Impact of the Cenco viscosity of the first mass on the visual appearance of the final dessert.

The dessert A was prepared according to the method provided in Example 1.

A dessert E was prepared according to the method provided in Example 1 for dessert A, but the yogurt mass was prepared such that a cenco viscosity of 10.5cm was obtained when measured for 60s at 15°C.

The obtained dessert A exhibited two distinct visible horizontal layers with no or limited protrusion/penetration of the yogurt mass into the pieces-containing apricot mass, and vice versa (cf. Figure 7A).

On the contrary, the obtained dessert E did not exhibit two homogeneous distinct visible horizontal layers as expected all around the container (cf. Figure 7B). Especially, we can notice a protrusion/penetration of the yogurt mass into the pieces-containing apricot mass, and vice versa (Figure 7B). The pieces-containing apricot mass is not visible through some sections of the yogurt container wall due to the protrusion of yogurt mass between the yogurt container wall and the apricot-containing raspberry mass (Figure 7B, left). Based on the foregoing, the visual appearance of dessert E is not appealing, and this appearance negatively impacts the sensory experience of the dessert during its consumption.

Hence, the cenco viscosity of the first mass should not be too high to provide two distinct visible horizontal layers with no or limited protrusion/penetration phenomenon between the two masses.