A food product comprising a sugar wafer preferably cone-shaped having a filling of a substantially water-free fat-based confectionery material and a process for preparing it which comprises filling the sugar wafer with the substantially water-free fat-based confectionery in a molten, semi-liquid or semi-solid mass, and allowing the filling to harden.
The present invention relates to an apparatus and a method as well as a system for extruding continuously molded bodies for producing filaments or staple fibers from an extrusion solution, such as a cellulose solution containing water, cellulose and tertiary amine oxide such as N-methylmorpholine N-oxide. In comparison with the methods known from the prior art, profitability can be increased in the production of continuously molded bodies (3) if the extrusion rate v is set to a value v=BT.sup.0.3310,000(1/r.sup.2). In a system, profitability can be enhanced if the number r of rows is r=[(B/v)10,000T.sup.0.33].sup.1/2. T is here the fiber titer in T dtex, v the extrusion rate in m/min, r the number of the rows of extrusion duct orifices (12), and B an operational parameter which is not more than 4 and at least 0.5.
