FrozenCone®

Especially the last point is of tremendous interest, and experience has shown that shells manufactured by the FCT method can stand storage at "high" temperatures considerably better than shells manufactured by the old traditional methods.

In fact, in several cases where comparisons have been possible, it showed that not only did the FCT shells resist a higher temperature, but apparently the quality of these shells seemed to improve rather than to deteriorate.

Shells kept at standard room temperatures through a year or more do not show any sign of discoloration, nor do they show any sign of fat bloom, and even tablets with an intricate filling like hazelnut paste stored under room temperature for more than a year prove no significant sign of deterioration.

The production process as patented by Aasted-Mikroverk and the original ideas are followed by further improvements and modifications.

The FrozenCone® Technology can today be nominated to be one of the most interesting and significant improvements within the technology of producing chocolate articles.