A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

System and method of forming multilayer confectionery

Disclosed is a method of forming gum, the method including providing a pair of moving walls including a first wall and a second wall; and sizing a gum mass into a gum sheet having a substantially uniform thickness between about 0.3 mm to 10 mm using the pair of walls, the gum mass maintaining substantially continuous contact with at least one of the walls before and after the sizing.

Advanced gum forming

The present invention includes a chain type cutting apparatus for continuous cutting of a rope of a center-filled consumable product into individual pieces, which includes a first continuous elongate rotary chain with a plurality of first open die cavity portions and a second continuous elongate rotary chain with a plurality of second open die cavity portions. The first and second die cavity portions are mutually engageable to form a closed die cavity about a rope of center filled consumable product, forming pieces. The invention incorporates four main variables, dwell time, chain length, chain speed and the number of closed die cavities in simultaneous engagement. These four variables can be altered to increase the output of the product, as well as maintain a satisfactory seal of the center-filled consumable product.

Improved chain cutter for continuously forming center-filled gum pieces

A method of manufacturing a comestible is provided including providing at least one manufacturing instrument configured to contact the comestible. A releasing agent is atomized and expelled from an expelling device. Application of pressure to the releasing agent is unnecessary to achieve the atomizing. The atomized releasing agent is applied to either a surface of the at least one manufacturing instrument configured to contact the comestible or to a surface of the comestible.

Method for manufacturing a comestible

PROBLEM TO BE SOLVED: To provide a system and method of making and packaging gum products.SOLUTION: Gum manufacturing methods and systems are provided including a set of rollers for compressive forming and sizing of a chewing gum in a single step. Heat transfer systems and methods for altering a temperature of chewing gum are also provided.

System and method of forming and sizing chewing gum and/or system and method of altering temperature of chewing gum

PROBLEM TO BE SOLVED: To provide a method for producing a chewing gum capable of stably producing even extremely small granular chewing gum chips with a simple installation, and to provide a device used therefor. SOLUTION: This method for producing chewing gum chips comprises forming notches on a chewing gum sheet 12 in the vertical direction based on the carrying direction, and subsequently drawing and simultaneously cutting the notched chewing gum sheet 12a in the parallel direction to the carrying direction to longitudinally and vertically cut the chewing gum sheet. A device for producing chewing gum chips 13 by continuously carrying and simultaneously longitudinally and laterally cutting a chewing gum sheet comprises a notching means 1 for forming notches on the chewing gum sheet in the vertical direction based on the carrying direction, and a cutting means 2 for drawing and simultaneously cutting the notched chewing gum sheet in the parallel direction to the carrying direction, thus longitudinally and laterally cutting the chewing gum sheet with the cutting means to produce the chips.

Production of chewing gum and device used therefor

PROBLEM TO BE SOLVED: To obtain a uniform confectionery capable of enjoying palate feeling of lemon pop and chewing gum by merely simply pouring water on powder comprising anhydrous glucose of specific particle size and chewing gum chips each with specific volume to effect mitigation of intense sweetness unique to the glucose SOLUTION: The objective powder for molded confectionery comprises (A) anhydrous glucose containing in volume The gum chips may be coated, as necessary, with a saccharide, starch, gum arabic, wax, shellac, calcium, oil and fat, milk, etc

Tsutsui Hideya

Papers

Production of chewing gum and device used therefor

Powder for molded confectionery