Methods of producing shaped, embossed, or decorated confectionery chocolate products by using chilled forming, shaping, or embossing devices.

Method of shaping chocolate products

The present disclosure provides an apparatus and method for the continuous production of center-filled confectionery products. The apparatus may include an extruder for forming a continuous extrudate having a plurality of center-filled confectionery ropes. The apparatus may also include a forming device for forming individual confectionery pieces, and sealed center-filled confectionery pieces in particular. The forming device provides improved coordination and control of extrudate formation and extrudate feed into the forming device. The apparatus and method of the present disclosure increases product output and reduces the amount of unacceptable product.

Apparatus for producing a center-filled confectionery and method

A method of and apparatus for making individual dough pieces that are of substantially constant size and shape. The method includes the steps of forming a continuous dough rope and laying it on a horizontally-moving conveyor belt. The rope then passes between a pair of horizontally-reciprocating cutting elements which, when closed, cut a dough piece form the rope's end portion. The closed pair of cutting elements also forms a mold having an open top. While the dough piece is momentarily within the mold, a tamping plate is brought vertically downward into contact with the piece, thereby giving it a preselected size and shape. In another particularly preferred embodiment, a channel is formed in the continuous rope's top surface that is subsequently filled with discrete morsels. When the tamping plate is brought into contact with the dough piece, the plate presses the morsels firmly into the dough piece's outer surface. Also disclosed are several embodiments of apparatus specifically adapted for carrying out the above-described method in a high-speed manufacturing environment.

Method of and apparatus for producing individual dough pieces of substantially constant size and shape

A nozzle assembly used in manufacture of decorative food to branch respective flows (A, B) of two or more kinds of liquid food materials having different colors into many flows and direct them to predetermined locations of a mold, characterized in that an upper nozzle plate (11), and one or more lower nozzle plates (12, 13) provided contiguous to an underside of the plate (11) are provided, and that the respective plates each comprise two or more spaced passages (11a, 11b), the respective passages of the plate (11) each directing one kind of material in a horizontal direction and being provided with one or more communication holes (11a', 11b'), each of which communicates to a corresponding one of the passages of the lower nozzle plates, the respective passages of the lower nozzle plates being provided with one or more feed holes for feeding one kind of material to a mold of one unit, and one or more passages of the lower nozzle plates being horizontal guide passages (12a, 13b) for directing one kind of material in a horizontal direction, the number of feed holes (12a', 13b') provided in the horizontal guide passages being larger than that of the communication holes which are provided in one of the passages of the nozzle plate (11) communicating to the respective horizontal guide passages; a method of manufacturing decorative food using the assembly; and decorative chocolate.

Method of manufacturing decorative food, nozzle assembly and decorative chocolate

The present invention is directed to a packaged frozen product, comprising (a) an edible frozen matrix, and (b) a fat based ganache coating comprising a compound coating, an edible oil, and water that is applied to at least one surface of the edible frozen matrix, wherein the fat based ganache coating has a penetration hardness at -5 °C of from about 4,400 to about 12,000 grams of force.

Fat based ganache coating for the surface of packaged frozen products

Verfahren und vorrichtung zum formen von bonbons o.dgl. aus einem massestrang

The invention relates to an apparatus for the continuous forming of high density, seamless candies from a strand of confectionary material provided with a viscous filling. Candy blanks are first cut from an incoming soft strand and then pressed into candy pieces of the desired shape. The apparatus includes cooperative complementally formed pairs of separating teeth as well as pairs of members for shaping the candy and stamping chambers arranged in a rotating rotor.

Herbert Bovians

Papers

Verfahren und vorrichtung zum formen von bonbons o.dgl. aus einem massestrang

Method and apparatus for the continuous production of candies from a strand of confection

Method for production of candies from a strand of confection