Crisp and crunchy reconstituted biscuit composed of fragments of baked
biscuit, agglomerated within a binder comprising at least one
carbohydrate and fat, the biscuit having the characteristic feature of
preserving its crunchiness during storage at a negative temperature.
Also, composite frozen confectioneries that include a biscuit and a
frozen confectionery mass in contact therewith. The frozen confectionery
thus obtained has the advantage of the contrast in texture between the
creaminess of the frozen confectionery mass and the crunchiness of the
biscuit, even after a long storage at freezing temperature. Finally, a
process for preparing such a biscuit.
