УСТРОЙСТВО И СПОСОБ ПОЛУЧЕНИЯ ЧАШЕОБРАЗНЫХ СЪЕДОБНЫХ ПРОДУКТОВ

Группа изобретений относится к пищевой промышленности и касается способа и устройства для получения чашеобразных съедобных продуктов, в частности оболочек шоколадных полых корпусов, при котором жидкая шоколадная масса в заданном количестве дозируется в углубление, образованное в пресс-форме, вслед за этим штампующий элемент погружается в шоколад и после истечения заданного времени нахождения снова удаляется. Штампующий элемент альтернативно может выполнять вертикальное перемещение или пресс-форма может быть поднята подходящими средствами под штампующий элемент. Могут применяться как неподвижные штампы (фрезерованная штампующая пластина или штампующий блок), так и податливые пружинящие штампы. При смене продукта и в пределах установки по производству шоколада согласно изобретению предусмотрено монтировать один, два или несколько штампующих блоков различного формообразования на одном каркасе для смены блока. Использование группы изобретений позволит произвести переналадку производства на другой съедобный продукт. 3 н. и 21 з.п. ф-лы, 2 ил.

Съедобные разноцветные твердые пероральные композиции на жировой основе и способ их изготовления

FIELD: food industry.SUBSTANCE: present invention relates to confectionary industry. Disclosed is a method of producing hollow solid oral compositions obtained by combining two differently molded single-layer portions consisting of fat-based food products, which in turn contain two or more subparticles of different colors. Method includes simultaneous pouring into each cavity of the first filling form of a measured amount of at least two edible masses on a fat base of different colors through separate nozzles for each mass; subjecting said first filling mold to aligning masses present in each cavity without mixing; immersion in masses filled in each cavity of cooling element with temperature less than 0 °C for a time ranging from 1 to 30 s, to form and cool a thin layer of poured edible masses between the outer surface of the cooling element and the inner surface of the cavity, where for said masses there is an explicit separation between them; removal of each cooling element from its cavity, where single-layer part is formed, consisting of at least two sub-parts of different colors. Similarly, said steps are repeated in second filling form using at least two fat masses that differ from previous weights or are the same. After that, both filling molds are subjected to the first cooling stage, edges of said single-layer parts present in cavities of at least one of two filling molds are heated, two filling molds are joined by sealing of overlapping edges of said single-layer parts. Then, the poured molds of the second cooling stage are subjected to treatment; a hollow solid oral composition produced as a result of sealing of two single-layer parts is removed from the filling molds. Above fat-based edible oils have viscosities which differ by less than 10 % at the pouring step.EFFECT: invention reduces amount of recyclable wastes during production and increases attractiveness of the product for consumer.15 cl, 2 dwg, 1 ex, 1 tbl

СПОСОБ ИЗГОТОВЛЕНИЯ ОБОЛОЧКИ КОНДИТЕРСКОГО ИЗДЕЛИЯ

Изобретение относится к изготовлению оболочек кондитерских изделий с использованием холодной штамповки. Предложен способ получения оболочки кондитерского изделия, включающий стадии: (i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости; (ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание пищевой жидкости в полости формы, а также вызвать вытеснение части пищевой жидкости из полости формы, причем, по меньшей мере, часть вытесненной пищевой жидкости является неразрывной с пищевой жидкостью, находящейся внутри полости формы; (iii) удаление штампа из полости формы и (iv) удаление пищевой жидкости, вытесненной из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающих устройств наружу через границу полости формы в двух или более различных направлениях наружу. Также предложены оболочка кондитерского изделия, полученная указанным способом, и кондитерское изделие, содержащее указанную оболочку кондитерского изделия. Изобретение обеспечивает изготовление многослойных оболочек кондитерских изделий и/или оболочек кондитерских изделий, содержащих включения. 3 н. и 11 з.п. ф-лы, 12 ил., 4 табл., 8 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 615 489 C2 (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2014102649, 03.07.2012 (24) Дата начала отсчета срока действия патента: 03.07.2012 (72) Автор(ы): ГУСТАВ Торстен (GB), КАСТРИЛЛОН Паула Мора (DE) (73) Патентообладатель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: US 5705217 A, 06.01.1998. DE ...

СПОСОБ ИЗГОТОВЛЕНИЯ МНОГОСЛОЙНОЙ ОБОЛОЧКИ КОНДИТЕРСКОГО ИЗДЕЛИЯ

1. Способ изготовления многослойной оболочки кондитерского изделия, включающий: ! а) отсадку первого пищевого текучего материала в ячейку формы; ! б) отсадку по меньшей мере одного другого пищевого текучего материала на первый пищевой текучий материал; и ! в) штамповку пищевых текучих материалов в ячейке формы с использованием штампа, температура поверхности которого ниже температуры затвердевания каждого из пищевых текучих материалов для формирования по меньшей мере двух слоев оболочки; ! причем отношение величины видимой вязкости каждого пищевого текучего материала, на который непосредственно отсажен один или несколько других пищевых текучих материалов, к величине видимой вязкости этого другого пищевого текучего материал или материалов равно 0,8 или менее, или 1,5 или более, причем вязкости измеряются при скорости сдвига 5 1/сек и при температуре текучего материала 40°С. ! 2. Способ по п.1, в котором отношение величины видимой вязкости каждого пищевого текучего материала, на который непосредственно отсажен один или несколько других пищевых текучих материалов, к величине видимой вязкости этого другого пищевого текучего материал или материалов равно 0,5-0,7 или 2,0-3,5. ! 3. Способ по п.1, в котором на первый пищевой текучий материал на стадии б) отсаживают второй пищевой текучий материал, и первый и второй текучие материалы штампуют на стадии в) для формирования оболочки, содержащей два слоя. ! 4. Способ по п.3, в котором отношение величин видимой вязкости первого и второго пищевых текучих материалов составляет 0,5-0,7. ! 5. Способ по п.3, в котором отношение величин видимой вязкости первого и второго пищевых текучих материал РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2011 118 059 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2011118059/13, 05.05.2011 (71) Заявитель(и): КРАФТ ФУДС Р ЭНД Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 14.05.2010 EP 10162821.2 R U (57) Формула ...

УСТРОЙСТВО И СПОСОБ ПОЛУЧЕНИЯ ЧАШЕОБРАЗНЫХ СЪЕДОБНЫХ ПРОДУКТОВ

... 1. Устройство для получения чашеобразно сформованных съедобных продуктов из жировой массы, в частности из какаосодержащей соответственно шоколадообразной жировой массы, причем устройство имеет следующие средства: ! множество полостей пресс-формы, наполняемых жировой массой в жидкотекучем темперированном состоянии, выполненных в виде углублений в блоке пресс-формы, причем внутренняя поверхность соответствующей полости пресс-формы определяет наружную поверхность изготавливающегося чашеобразного съедобного продукта; ! множество штампующих элементов, выполненных в виде выпуклостей на штампующем блоке в несущем каркасе для штампующего блока, подвижно установленном на опорах таким образом, что штампующий блок при эксплуатации может опускаться на блок пресс-формы, причем соответственно один штампующий элемент штампующего блока выполнен с возможностью опускаться в соответственно одну из полостей пресс-формы блока пресс-формы; и ! причем наружная поверхность соответствующего штампующего элемента ...

System zum Herstellen von Schokolade-Hohlfiguren

Die Erfindung betrifft ein System und ein Verfahren zum Herstellen von Schokolade-Hohlfiguren. Das System umfasst eine erste Trägerplatte 110 mit ersten Ausnehmungen 113 zur Aufnahme von ersten Halbformen 120 und eine zweite Trägerplatte 130 mit Ausnehmungen 133 zum Aufnehmen von zweiten Halbformen 140. Die Ausnehmungen 113 und 133 sind durch umlaufende Ränder an den Trägerplatten begrenzt. Der Erfindung liegt die Aufgabe zugrunde, bei einem bekannten System und Verfahren zum Herstellen von Schokolade-Hohlfiguren alternative Haltemittel vorzusehen zum Halten der ersten Halbform an der Trägerplatte, um Zeit und Kosten einsparen zu können. Erfindungsgemäß wird diese Aufgabe dadurch gelöst, dass als Haltemittel eine Hinterschneidung an zumindest einer Stelle an dem umlaufenden Rand der ersten Trägerplatte ausgebildet ist, wobei die erste Halbform in einer Gegenüberstellung mit der Hinterschneidung in Eingriff bringbar ist.

Candy product production using a cold stamp and a mold, comprises moving candy mass filled cold stamp and the mold for hollow formation

In the candy products production, the cold stamp is protected from an environment air by filling the stamp (6) with a protection gas (10) of helium. The protection gas has smaller density than the air density. A stamp chamber is filled with the helium. A mixing zone (15) is formed between the protection gas filling area and the air. An independent claim is included for a candy product molding station.

Improved apparatus for the production of confectionery

Chocolate container for holding alcoholic beverages

A chocolate or composite chocolate/confectionery container 1 encases a standard retail measure 2 of commercial alcoholic liquor. The container is basically ovoid in shape, with a heavy flattened base for ease of handling, or setting down without causing spillage. The chocolate layer is thinner at the top of the container, so that the chocolate can be easily bitten or broken off. The solid component of the invention may incorporate heavier and less expensive edible materials. For example, the base of the container may be made of sugar. The alcoholic liquor may then be drunk straight from the container, or poured into another receptacle.

Process

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet 10 of edible film having a plurality of first recesses 12 therein and a second sheet of edible film 22, optionally having a plurality of second recesses therein 24. A liquid filling 18 is supplied to the first recesses and then sealed between the first and second sheets to form capsules 26. Molten chocolate 14 may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. The capsule walls may comprise polysaccharide or protein.

Confectionery products with filled portions

A confectionery product and a method of making, the product 100 comprising a main confectionery body 102 formed around at least one removable portion 106 defined by one or more areas of weakness 112 in the main body, wherein the or each removable portion comprises at least one enclosed and at least partially filled cavity 108, 110. For example, the invention is shown, in the form of a chocolate half-egg 100, the main confectionery body/wall may be in the form of an egg-shaped milk chocolate shell body 102 having a terminal rim 104. The chocolate body may comprise a removable portion in the form of a removable centre-filled milk chocolate chunk 106 comprising a cavity/pocket formed therein which contains two different fondants 108, 110. The method may include moulding the confectionery wall, preferably by cold-stamping and sealing the at least partially filled cavity by applying a cover of molten confectionery material followed by cooling.

Confectionary shells and methods and apparatus for manufacturing the same

Confectionery products with filled portions

PROCEDURE AND DEVICE FOR THE PRODUCTION OF BOWL-WELL-BEHAVED HOLLOW BODIES FROM SWEET GOODS MASS

PROCEDURE FOR THE SHAPING OF CHOCOLATE PRODUCTS

PROCEDURE AND DEVICE FOR CONTROLLING THE LIQUEFACTION AND/OR THE ICE FORMATION IN THE CHOCOLATE CASES FIGURATION

DEVICE FOR MANUFACTURING SWEET GOODS

Method for producing consumable items

A METHOD OF PRODUCTION A SWEET, A FORMING CORE FOR PRODUCTION A SWEET SHELL AND A SWEET PRODUCED BY THE SAME METHOD

The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

DEVICE AND METHOD FOR THE PRODUCTION OF CHOCOLATE SHELLS

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

APPARATUS AND METHOD FOR PRODUCING A MOLDED FOOD ITEM

The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a restriction element forming one or more apertures which restrict the flow of the food mass from the depositor to substantially the same dimensions as the mould opening. The invention also relates to method for producing moulded food items.

PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet (10) of edible film having a plurality of first recesses (12) therein and a second sheet (22) of edible film, optionally having a plurality of second recesses (24) therein. A liquid filling (18) is supplied to the first recesses (12) and then sealed between the first and second sheets (10, 22) to form capsules (26). Molten chocolate (14) may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell.

Verfahren zur Herstellung von gegossener Zucker- oder Schokoladeware

Verfahren zur Herstellung eines Schokoladeproduktes und Einrichtung zur Durchführung des Verfahrens

КОНДИТЕРСКОЕ ИЗДЕЛИЕ

Кондитерская композиция содержит складчатый шоколадный лист с линиями сгиба, размещенными преимущественно вдоль первого направления, и по крайней мере с одним участком непрочности, причем участок непрочности или каждый участок непрочности проходит вдоль полной ширины шоколадного листа, по существу, в одной плоскости, поперечной к первому направлению. Также изобретение относится к ножу скрепера для удаления шоколада с валка для формирования шоколадного листа, содержащего средство для создания участка непрочности в шоколадном листе, аппарата, содержащего указанный нож, и способу изготовления описанной кондитерской композиции.

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ С НАЧИНКОЙ

Изобретение относится к кондитерской композиции, содержащей шоколадную оболочку, которая включает извилистый шоколадный лист, и непрерывную начинку. Также изобретение относится к способу получения кондитерской композиции, содержащей шоколадную оболочку, которая включает извилистый шоколадный лист.

METHOD, DEVICE AND MOLD FOR OBTAINING CONFECTIONERY PRODUCTS

NEW COMPOSITION OF CONFECTIONERY

Working method and institution for the production of chocolate products

METHOD FOR THE PRODUCTION OF EDIBLES COMPRISING AN OUTER SHELL

Chocolate container for holding and delivering full commercial strength alcoholic beverages

Apparatus and Methods

An apparatus for producing a moulded food item comprises: a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and a restriction element forming one or more apertures which restrict the flow of the food mass from the depositor to substantially the same dimensions as the mould opening. Preferably, the depositor comprises a spray or curtain nozzle. The restriction element may comprise a planar stencil with a plurality of openings. Alternatively, the restriction element may be cylinder with a plurality of apertures capable of being in rotatable registration with a plurality of mould openings. The apparatus may be used to deposit the shell of centre-filled chocolates.

Moulding filled chocolates

A method for manufacturing chocolate sweets comprises providing a plurality of moulds, each mould having a plurality of chocolate - receiving recesses arranged in rows and columns extending across and along the mould; and providing a preheater at a preheating station, the preheater comprising a number of heating elements which are individually controllable. The mould is preheated to a temperature of from 25{C to 28{C by heating the heating elements such that each of the recesses of the mould are at substantially the same temperature. The liquid chocolate is heated to a temperature of from 45 to 50{C, cooled to a temperature of from 27 to 29{C over a period of from 10 to 15 minutes and then the cooled chocolate is heated to a temperature of from 29 to 31{C to provide tempered chocolate. A pre-set quantity of the tempered chocolate is deposited in each preheated recess in a mould. The mould is vibrated so that the chocolate substantially covers the surface of the recess. The mould is then ...

Sweet commodity, IN PARTICULAR CHOCOLATE

PROCEDURE AS WELL AS FIGURATION STATION FOR THE SHAPING OF SWEET GOODS BOWLS

VERWENDUNG EINES SPRITZGIESSCOMPOUNDERS FÜR DIE HERSTELLUNG VON NAHRUNGSMITTELN ODER NAHRUNGSMITTELHALBZEUGEN

The invention relates to the use of an injection molding compounder for producing food products or semi-finished food products. Said compounder comprises an extruder as the mixer/homogenizer unit, an injection unit, connected to the extruder and receiving therefrom the mixed and homogenized material, and a closing unit in which a mold is or can be arranged, the mixed, homogenized material being transferable from the injection unit to one or more cavities of the mold.

PROCEDURE FOR THE PRODUCTION OF SURFACE LAYERS FROM CHOCOLATE

Poach pod

A multi-purpose device (100) for holding food items for cooking, storage and other purposes is disclosed. One use of the device (100) is for the poaching of one or more eggs. The device (100) is formed and dimensioned to float in boiling water without tipping over and spilling an egg contained within.

Method and apparatus for making a confectionery product

A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas jet (36) is lower than that of the molten confectionery. The confectionery may be chocolate. The system for shaping confectionery comprises a shaping apparatus (10) having a body (12). The body (12) comprises a gas inlet (14) and at least one depositor (16). The gas inlet (14) is in fluid communication with at least one gas outlet (18) for providing at least one gas jet. The at least one depositor (16) is for depositing confectionery and/or filling material.

Method for manufacturing an aerated confectionery shell

The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2 - M1) /M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

Method and apparatus for making a confectionery product

A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas jet (36) is lower than that of the molten confectionery. The confectionery may be chocolate. The system for shaping confectionery comprises a shaping apparatus (10) having a body (12). The body (12) comprises a gas inlet (14) and at least one depositor (16). The gas inlet (14) is in fluid communication with at least one gas outlet (18) for providing at least one gas jet. The at least one depositor (16) is for depositing confectionery and/or filling material.

CONFECTIONERY PRODUCTS WITH FILLED PORTIONS

The invention provides a confectionery product comprising a main confectionery body formed around at least one removable portion defined by one or more areas of weakness in the main confectionery body, wherein the or each removable portion comprises at least one enclosed and at least partially filled cavity.

A METHOD OF PRODUCTION A SWEET, A FORMING CORE FOR PRODUCTION A SWEET SHELL AND A SWEET PRODUCED BY THE SAME METHOD

The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

METHOD FOR MANUFACTURING A MULTI-LAYERED CONFECTIONERY SHELL

The present invention provides a method for manufacturing a multi-layered confectionery shell comprising the steps of: (i) depositing a first edible liquid into a mould cavity, (ii) depositing at least one other edible liquid onto the first edible liquid in the mould cavity, and (iii) pressing the edible liquids in the mould cavity using a stamp having a surface temperature below the solidification temperature of each of the edible liquids to form, at least two shell layers; wherein the ratio of the apparent viscosity of each edible liquid having one or more other edible liquids deposited directly thereon to the apparent viscosity of said other edible liquid(s) is 0.8 or less or 1.5 or more, the viscosities of the liquids being measured at a shear rate of 5 s-1 and at a liquid temperature of 40°C. A multi-layered confectionery shell obtainable by this method is also provided.

CONVOLUTED CHOCOLATE PRODUCT WITH REGIONS OF WEAKNESS AND PROCESS FOR PREPARATION THEREOF

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition de-scribed.

CONVOLUTED CHOCOLATE PRODUCT WITH REGIONS OF WEAKNESS AND PROCESS FOR PREPARATION THEREOF

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

METHOD AND APPARATUS FOR MAKING A CONFECTIONERY PRODUCT

A method and apparatus for making a confectionery product. The method comprises depositing molten or semi-solid confectionery into a mould (23) and shaping the confectionery by applying a gas jet (36) thereto. The temperature of the gas jet (36) is lower than that of the molten confectionery. The confectionery may be chocolate. The system for shaping confectionery comprises a shaping apparatus (10) having a body (12). The body (12) comprises a gas inlet (14) and at least one depositor (16). The gas inlet (14) is in fluid communication with at least one gas outlet (18) for providing at least one gas jet. The at least one depositor (16) is for depositing confectionery and/or filling material.

AN EDIBLE PRODUCT

Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.

METHOD OF SHAPING CHOCOLATE PRODUCTS

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

METHOD OF THE PRODUCTION OF CANDY, DIE FOR PREPARING THE SHELLS OF CANDIES AND THE CANDY, OBTAINED BY THE DATA BY THE METHOD

ПРИСТРІЙ ТА СПОСІБ ПОПЕРЕДЖЕННЯ УТВОРЕННЯ КОНДЕНСАТУ І/АБО ІНЕЮ ПРИ ВИГОТОВЛЕННІ ШОКОЛАДНИХ ОБОЛОНОК

У заявці описаний пристрій, який призначений для попередження утворення конденсату або інею при виготовленні шоколадних оболонок у формі, що містить матрицю (2) з множиною заглиблень (3), що призначені для розміщення в них розплавленого або розм'якшеного шоколаду (4), та пуансон (5), що охолоджується пристроєм (7) охолодження та який має множину виступів (6), які входять у відповідні розташовані під ними заглиблення матриці (3), разом з якими у максимально наближеному до пуансона (5) положенні (А) матриці (2) формують шоколадну оболонку. Пропонований у винаході пристрій (1) містить щонайменше один повітророзподільник (8) з відкритим в атмосферу виходом (9), що спрямований до виступів (6) пуансона (5), та вологовіддільник (10), що подає осушене повітря (50) щонайменше в один повітророзподільник (8). Осушене повітря (50), що виходить з повітророзподільника (8) під близьким до атмосферного тиском, щонайменше при знаходженні матриці (2) у відведеному від пуансона (5) положенні (D) обдуває виступи ...

СПОСОБ ПРОИЗВОДСТВА КОНФЕТЫ, ШТАМП ДЛЯ ИЗГОТОВЛЕНИЯ ОБОЛОЧЕК КОНФЕТ И КОНФЕТА, ПОЛУЧЕННАЯ ДАННЫМ СПОСОБОМ

Изобретение относится к пищевой промышленности, в частности к кондитерскому производству, а именно к конфетам и их производству. Способ производства конфеты включает формование оболочки из шоколада или из шоколадной или кондитерской глазури, а также других масс с помощью штампа и заполнение полученной оболочки различными видами начинок, при этом на штампе со стороны нижнего торца выполнены прорези, формирующие перегородки во внутренней полости оболочки, а каждую из образованных перегородками полостей заполняют начинкой. Оболочки формуют путем погружения штампов форм, охлажденных до температуры, меньшей температуры кристаллизации шоколадной массы или массы из шоколадной или кондитерской глазури, в ванну с темперированной шоколадной массой или массой из шоколадной или кондитерской глазури, выдержку штампов форм в ванне, извлечение штампов форм из ванны с последующей выдержкой, отделение полученных оболочек с помощью сжатого воздуха. Оболочки также могут быть сформованы путем дозированной ...

Food article forming and packaging e.g. chocolate plate dressing, device, has elements made of synthetic material and provided with identical structures, where food article is maintained between bottom walls of elements

L'invention concerne un dispositif de réalisation et de conditionnement d'au moins un article alimentaire (1), notamment pour le dressage d'une assiette de dessert, caractérisé en ce qu'il comporte - un premier élément (2) comportant au moins une paroi périphérique (4) et au moins une paroi de fond (5) profilée délimitant ensemble au moins un creux (6), un article alimentaire (1) étant destiné à être appliqué contre l'une des faces (10) de la paroi de fond (5) de manière à se conformer à celui-ci, - un second élément (3) présentant au moins une paroi périphérique (4) et au moins une paroi de fond (5), de profil correspondant à celui de la paroi de fond (5) du premier élément (2), ladite paroi périphérique (4) et ladite paroi de fond (5) du second élément (3) délimitant ensemble au moins un creux (6), au moins une partie du premier élément (2) étant insérée dans le creux (6) du second élément (3), ou inversement, de manière à ce que la paroi de fond (5) du premier élément (2) soit située ...

Method and apparatus for making chocolate shells

Plungers (11) having a pressing surface (14) onto which no lubricant is applied are immersed into contact with tempered chocolate mass (6) in corresponding moulds (7), the chocolate thereby being pressed into shells (20). The temperature of the pressing surfaces (14) are kept below the solidification temperature of the chocolate mass during the pressing. The chocolate rapidly solidifies under crystallisation from its surface in contact with the pressing surface (14) of the plunger and inwardly through the chocolate layer. Contamination of the plungers (11) and the edible chocolate articles with lubricant remains is completely avoided and the inner surfaces of the shells are simply identical “prints” of the geometry of the plunger surfaces (14).

Novel confectionery composition

A blue anthocyanin and granulated sugar composition, in which a hard coated confectionery item comprising a core and at least one layer of the composition are provided together with a process for manufacturing the hard coated confectionery item and a syrup containing blue anthocyanin, and a process for stabilizing blue anthocyanin, by incorporation with granulated sugar.

MOULDING OF CHOCOLATE

An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.

УСТРОЙСТВО ДЛЯ ИЗГОТОВЛЕНИЯ ФОРМОВАННЫХ СЪЕДОБНЫХ ИЗДЕЛИЙ, УСТРОЙСТВО ДЛЯ ОБСЛУЖИВАНИЯ ДАННОГО УСТРОЙСТВА, СПОСОБ ОЧИСТКИ ТЕМПЕРИРОВАННОГО ШТЕМПЕЛЯ (ВАРИАНТЫ), СПОСОБ ЗАМЕНЫ ШТЕМПЕЛЬНОЙ ПЛИТЫ

FIELD: food industry. SUBSTANCE: invention relates to food industry. Device for manufacture of moulded edible products from fat mass, in particular, cocoa-containing or chocolate-like fat mass, includes housing and at least one stamp plate, at least one tempered stamp. For cleaning or replacement of stamp plate extends from body. Invention also relates to method of cleaning and replacing stamp plates, with at least one tempered stamp. EFFECT: invention enables to avoid formation of condensate on stamps, ease of servicing and replacing stamp plates. 23 cl, 3 dwg

СПОСОБ ИЗГОТОВЛЕНИЯ АЭРИРОВАННОЙ ОБОЛОЧКИ КОНДИТЕРСКОГО ИЗДЕЛИЯ

Изобретение относится к получению аэрированной оболочки кондитерского изделия. Предложен способ изготовления аэрированной оболочки кондитерского изделия, включающий стадии: (i) аэрирование жидкого шоколада, (ii) нанесение аэрированного жидкого шоколада в полость формы и (iii) прессование аэрированного жидкого шоколада в полости формы с использованием штампа, характеризующегося температурой поверхности ниже температуры затвердевания шоколада, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание жидкого шоколада, тем самым формируя аэрированный слой оболочки, причем аэрированный слой оболочки характеризуется общим содержанием газа, составляющим 5-40%, и содержание газа вычисляют с использованием следующей формулы (1): содержание газа аэрированного слоя оболочки = [(М2-М1)/М2]⋅100%, где M1 представляет собой массу аэрированного слоя оболочки, характеризующегося объемом V1, и М2 представляет собой массу неаэрированного слоя оболочки, характеризующегося объемом V1 ...

СПОСОБ, УСТРОЙСТВО И ФОРМА ДЛЯ ПОЛУЧЕНИЯ КОНДИТЕРСКОГО ИЗДЕЛИЯ С ПРИМЕНЕНИЕМ НАГРЕВАЕМОГО КОМПОНЕНТА

1. Способ получения кондитерского продукта (30) из по меньшей мере двух деталей (18, 24), с по меньшей мере одной границей раздела между указанными деталями (18, 24) и состоящего из плавкого материала, по меньшей мере, на участке границы раздела, включающий стадии нагревания границ раздела во время или после контактирования указанных деталей (18, 24) друг с другом, причем нагревание осуществляют посредством индукционного нагрева. ! 2. Способ по п.1, в котором по меньшей мере одну деталь (18, 24) образуют путем нанесения плавкого материала, в частности шоколада, в жидком виде. ! 3. Способ по п.2, в котором по меньшей мере одну деталь (18, 24) образуют путем нанесения плавкого материала, в частности шоколада, в жидком виде. ! 4. Способ по любому из пп.1-3, в котором указанные две детали представляют собой корпус (18) и крышку (24) и корпус заполняют начинкой (22) перед нанесением крышки (24). ! 5. Устройство для получения кондитерского продукта из двух или более деталей, содержащее по меньшей мере один нагреватель (28) на рабочем месте или за рабочим местом, на котором указанные по меньшей мере две детали (18, 24) кондитерского продукта (30) вводят в контакт друг с другом, причем указанный нагреватель представляет собой индукционный нагреватель (28). ! 6. Форма для получения кондитерского продукта, состоящего из по меньшей мере двух деталей, выполненных из плавкого материала и имеющих одну или более границ раздела, характеризующаяся тем, что указанная форма снабжена по меньшей мере одним компонентом (14) или частью, нагреваемыми индукционным нагревом, для нагревания указанной одной или более границ раздела. ! 7. Форма по п.6, интегрированная в лотке с множеством ф� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2010 110 348 (13) A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2010110348/13, 18.03.2010 (71) Заявитель(и): КРАФТ ФУДЗ Ар ЭНД Ди, ИНК. (US) Приоритет(ы): (30) ...

СПОСОБ, УСТРОЙСТВО И ФОРМА ДЛЯ ПОЛУЧЕНИЯ КОНДИТЕРСКОГО ИЗДЕЛИЯ С ПРИМЕНЕНИЕМ НАГРЕВАЕМОГО КОМПОНЕНТА

Изобретение относится к пищевой промышленности, в частности к получению кондитерского продукта из шоколада. Способ получения кондитерского продукта из, по меньшей мере, двух деталей с, по меньшей мере, одной границей раздела между указанными деталями и состоящего из плавкого материала, по меньшей мере, на участке границы раздела включает стадии нагревания границ раздела во время или после контактирования указанных деталей. При этом нагревание осуществляют посредством индукционного нагрева. Устройство для получения кондитерского продукта из двух или более деталей содержит, по меньшей мере, один нагреватель на рабочем месте или за рабочим местом, на котором указанные, по меньшей мере, две детали кондитерского продукта вводят в контакт друг с другом, причем указанный нагреватель представляет собой индукционный нагреватель. Форма для получения кондитерского продукта, состоящего из, по меньшей мере, двух деталей, выполненных из плавкого материала и имеющих одну или более границ раздела, снабжена, по меньшей мере, одним компонентом или частью, нагреваемыми индукционным нагревом для нагревания указанной одной или более границ раздела. Использование изобретения позволит получить кондитерский продукт из шоколада. 3 н. и 7 з.п. ф-лы, 11 ил.

Vorrichtung zur Herstellung von Deckschichten aus Schokolade

Isostatic pressing of wax like products

An edible product

An edible product such as a chocolate product comprises an outer shell 200 and a filling 220. The outer shell 200 is provided with a predefined area of weakness 210 on an interior surface thereof. The area of weakness 210 is preferably a region of the shell 200 which are 30-85% of the thickness of the rest of the shell wall. The area(s) of weakness may have a triangular shape in profile, and may form a line, a circle, or any other shape. Also disclosed is a method of forming an edible product comprising introducing a chilled stamp (100, fig.5) into a mould (180, fig. 5) containing molten edible material. The stamp (100, fig.5) may have a projection thereon to form a line of weakness in the formed shell. The shell is then filled and closed.

PROCEDURE FOR THE PRODUCTION OF CHOCOLATE CASES

MORE POCHIERBECHER

MORE POCHIERBECHER

Method for manufacturing a confectionery shell

A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.

Method for manufacturing a confectionery shell

A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.

DEVICE FOR THE PRODUCTION OF CONFECTIONERY

The invention relates to a device for the production of confectionery, in particular, pralines, in moulds (4), with at least one upper die (2) which may be lowered relative thereto, mounted on a die plate (1) whereby the die plate (1) has a flexible mounting.

A PROCESS FOR MAKING FOODSTUFF PRODUCTS, AND A FOODSTUFF PRODUCT THUS MADE

... ²²²Foodstuff products (1) such as chocolates and the like are made through the ²steps of : making a shell (4) with a general cup-like configuration having a ²mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff ²in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff ²poured into the mould (9) is in the molten state with a free inner surface ²that is substantially flat and and outer surface of a desired shape, by ²bringing about the connection of said cap (6) with the mouth rim (5) of said ²shell (4); and achieving consolidation of the cap (6) connected to the shell ²(4).² ...

METHOD, APPARATUS AND MOLD FOR PRODUCING A CONFECTIONERY PRODUCT AS WELL AS A USE OF A HEATABLE COMPONENT

A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and consisting of meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product comprising from two or more pieces at least one heater (28) in or downstream of a station, where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces, has at least one component (14) or portion heatable by induction heating, A heatable component, preferably a ferromagnetic component (14) provided in the vicinity of a confectionery product is used for partially heating the confectionery product, preferably by induction heating. (FIG. 9) ...

INSTITUTION AND WORKING METHOD FOR DECORATING confiserieproductenCONFISERIEPRODUCTEN AND/OR FOR COLOURING A MAL

METHOD FOR PRODUCING A FILLED CONSUMABLE PRODUCT

Method of manufacturing confectionery shells

A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

УСТРОЙСТВО И СПОСОБ ПРЕДУПРЕЖДЕНИЯ ОБРАЗОВАНИЯ КОНДЕНСАТА И/ИЛИ ИНЕЯ ПРИ ИЗГОТОВЛЕНИИ ШОКОЛАДНЫХ ОБОЛОЧЕК

FIELD: engines and pumps. SUBSTANCE: mould contains a die with a set of the recesses intended for softened chocolate and a cooled punch. The punch has a set of ledges to mate corresponding recesses of the die. Ledges of the punch are blown over with dried air coming out towards the ledges from, at least, one air distributor. The air distributor is open to atmosphere. EFFECT: ruling out the condensate settling or formation of hoarfrost on punch ledges a wide range of dried air temperatures. 23 cl, 4 dwg ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2 327 360 (13) C2 (51) ÌÏÊ A23G 1/00 (2006.01) A23G 1/21 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005115532/13, 20.10.2003 (30) Êîíâåíöèîííûé ïðèîðèòåò: 21.10.2002 IT BO2002A 000664 (73) Ïàòåíòîîáëàäàòåëü(è): Ñ ÝÍÄ ÄÆ. Ñ.Ï.À. (IT) (43) Äàòà ïóáëèêàöèè çà âêè: 10.12.2005 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 20.10.2003 (72) Àâòîð(û): ÔÈÎÐÈ Äæåðîëàìà (IT), ÔÈÎÐÈ ×å÷èëèà (IT), ÁÅÐÒÎËÎÒÒÈ Âèâèàíà (IT) (45) Îïóáëèêîâàíî: 27.06.2008 Áþë. ¹ 18 2 3 2 7 3 6 0 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0914776 À, 12.05.1999. US 6268006 B1, 31.07.2001. ÅÐ 10103188 À, 30.05.2001. RU 2157641 Ñ2, 20.10.2000. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 23.05.2005 2 3 2 7 3 6 0 R U (87) Ïóáëèêàöè PCT: WO 2004/034800 (29.04.2004) C 2 C 2 (86) Çà âêà PCT: IB 03/04607 (20.10.2003) Àäðåñ äë ïåðåïèñêè: 101000, Ìîñêâà, Ì.Çëàòîóñòèíñêèé ïåð., ä.10, êâ.15, "ÅÂÐÎÌÀÐÊÏÀÒ", È.À.Âåñåëèöêîé (54) ÓÑÒÐÎÉÑÒÂÎ È ÑÏÎÑÎÁ ÏÐÅÄÓÏÐÅÆÄÅÍÈß ÎÁÐÀÇÎÂÀÍÈß ÊÎÍÄÅÍÑÀÒÀ È/ÈËÈ ÈÍÅß ÏÐÈ ÈÇÃÎÒÎÂËÅÍÈÈ ØÎÊÎËÀÄÍÛÕ ÎÁÎËÎ×ÅÊ (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê èçãîòîâëåíèþ èçäåëèé èç øîêîëàäà è ïðåäíàçíà÷åíî äë ïðåäóïðåæäåíè îáðàçîâàíè êîíäåíñàòà èëè èíå ïðè èçãîòîâëåíèè øîêîëàäíûõ îáîëî÷åê â ôîðìå. Ôîðìà ñîäåðæèò ìàòðèöó ñî ìíîæåñòâîì óãëóáëåíèé, ïðåäíàçíà÷åííûõ äë ðàçì ã÷åííîãî øîêîëàäà, è îõëàæäàåìûé ïóàíñîí. Ïóàíñîí èìååò ìíîæåñòâî âûñòóïîâ, ...

СПОСОБ ИЗГОТОВЛЕНИЯ ОБОЛОЧЕК КОНДИТЕРСКИХ ИЗДЕЛИЙ

Изобретение относится к кондитерской промышленности. Способ получения многослойной оболочки кондитерского изделия, включающий стадии: (i) нанесение первой пищевой жидкости в полость формы; (ii) прессование первой пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания первой пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание первой пищевой жидкости в полости формы; (iii) удаление штампа из полости формы; (iv) нанесение второй пищевой жидкости в полость формы; и (v) прессования второй пищевой жидкости к слою, сформированному из первой пищевой жидкости при помощи указанного штампа при температуре поверхности ниже температуры затвердевания второй пищевой жидкости, с тем чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание второй пищевой жидкости в полости формы. Причем на стадии (ii) указанный штамп вдавливают на первое расстояние в полость формы ...

КОНДИТЕРСКАЯ КОМПОЗИЦИЯ С НАЧИНКОЙ

1. Кондитерская композиция, содержащей шоколадную оболочку, причем указанная оболочка содержит извилистый шоколадный лист и(a) непрерывную начинку, или(b) начинку, расположенную в трубчатой полости, причем указанная трубчатая полость образована шоколадной оболочкой, которая сама является трубчатой.2. Кондитерская композиция по п.1, в которой шоколадная оболочка включает слой извилистого шоколадного листа, и контакт между начинкой и слоем извилистого шоколадного листа по существу ограничен поверхностью слоя извилистого шоколадного листа.3. Кондитерская композиция по п.1 или 2, в которой шоколадная оболочка является по существу трубчатой.4. Кондитерская композиция по п.1 или 2, в которой шоколадная оболочка включает первый слой извилистого шоколадного листа и второй слой извилистого шоколадного листа, по существу параллельный первому, и непрерывная начинка включает слой материала начинки, расположенный между первым и вторым слоями извилистого шоколадного листа.5. Кондитерская композиция по п.1 или 2, в которой шоколадная оболочка включает слой извилистого шоколадного листа, и непрерывная начинка включает слой материала начинки, причем слой извилистого шоколадного листа и слой материала начинки закручены вместе с получением таким образом структуры со спиральным поперечным сечением.6. Кондитерская композиция по п.1, в которой оболочка содержит множество извилистых шоколадных листов, причем каждый извилистый шоколадный лист является по существу цилиндрическим; непрерывная начинка представляет собой удлиненный батончик из материала начинки; при этом множество извилистых шоколадных листов расположены вокруг

Vorrichtung und Verfahren zum Herstellen schalenartiger Verzehrgüter

Die Erfindung betrifft ein Verfahren und eine Vorrichtung zur Herstellung von Schokoladenartikeln, insbesondere von Hülsen für Schokoladenhohlkörper, bei dem flüssige Schokoladenmasse vorgebbarer Menge in eine in einer Form ausgebildeten Alveole dosiert wird und anschließend ein Stempelelement in die Schokolade eingetaucht und nach Ablauf einer vorgegebenen Verweildauer wieder entfernt wird. Dabei kann das Stempelelement alternativ eine vertikale Bewegung ausführen oder die Form mit geeigneten Mitteln unter das Stempelelement gehoben werden. Zum Einsatz können dabei sowohl feststehende Stempel (gefräste Stempelplatte bzw. Stempelblock) als auch nachgiebige, federnde Stempel kommen. Zur Optimierung des Verfahrens bzw. der Vorrichtung hinsichtlich der Flexibilität auf Produktwechsel innerhalb einer Schokoladen-Produktionsanlage ist erfindungsgemäß vorgesehen, einen, zwei oder mehrere Stempelblöcke verschiedener Ausprägung auf ein Wechselgestell zu montieren, so dass ein Produktwechsel auch ...

VERFAHREN ZUR HERSTELLUNG VON NAHRUNGSMITTELN UND SO HERGESTELLTES NAHRUNGSMITTEL

Sweet manufacture

Method and apparatus for making a confectionery product

An edible product

Method and device for dosing hollow chocolate figures and the obtained hollow chocolate figures

A method for manufacturing hollow chocolate figures with a mold consisting of two halves and a dosing device with dosing head(s) 4a-d, each comprising a nozzle 1a-d that can be directed in a specific injection direction. The method comprising: entering information about the chocolate and/or mold into a computer-controlled program; directing the nozzle(s); injecting chocolate into the mold; spinning the mold and cooling the chocolate; demolding. Preferably, the injection direction is based on the information, which may include the viscosity of the chocolate and/or may be an image of the mold. Preferably, a decorative chocolate layer and/or additives are applied to parts of the mold before the chocolate injection step. The invention also relates to a dosing device where each nozzle moves up to 60º (α/β). Preferably, each nozzle comprises an arm with a dosing channel and a hinge piece that comprises a coupling piece and a rotary piece. Preferably the distance between the centre of the rotary ...

DEVICE FOR PRODUCTION BOWL-WELL-BEHAVED OF FIGURATIONS OF CONSUMPTION GOODS

PROCEDURE FOR THE PRODUCTION OF FOOD AND SO MANUFACTURED FOOD

PROCEDURE AND DEVICE FOR THE PRODUCTION OF BOWL-WELL-BEHAVED HOLLOW BODIES FROM SWEET GOODS MASS

Form for the production of Konfekt

DEVICE FOR THE PRODUCTION OF SURFACE LAYERS FROM CHOCOLATE

PROCEDURE FOR THE PRODUCTION OF CHOCOLATE CASES

PROCEDURE, DEVICE AND FORM FOR THE PRODUCTION OF A KONFEKTIONSPRODUKTS, AS WELL AS THE USE OF A WARM UP-CASH COMPONENT

DEVICE AND METHOD FOR CONTROLLING THE CONDENSATE AND/OR FROST FORMATION IN CHOCOLATE SHELL MOULDING

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

METHOD AND APPARATUS FOR DECORATING CONFECTIONERIES

The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible shell or a hollow shell-shaped support, and the spindle and applicator device are spun at a rotational speed sufficient to dispense the particulates or liquid materials out of the applicator device against the inner surface of the shell or support. The present spinning applicator device can apply any kind of particulate inclusion(s) in a portion of a shell, and create visually distinctive patterns of particulates or liquid coating materials that adhere on the surfaces of a shell, and therefore maybe used to enhance texture, flavor, and/or appearance of a wide variety of confectionery products.

METHOD, APPARATUS AND MOLD FOR PRODUCING A CONFECTIONERY PRODUCT AS WELL AS A USE OF A HEATABLE COMPONENT

A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and consisting of meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product comprising from two or more pieces at least one heater (28) in or downstream of a station, where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces, has at least one component (14) or portion heatable by induction heating, A heatable component, preferably a ferromagnetic component (14) provided in the vicinity of a confectionery product is used for partially heating the confectionery product, preferably by induction heating. (FIG. 9)

NEW COMPOSITION OF CONFECTIONERY

L'invention a pour objet une composition d'anthocyane bleue et de sucre cristallisé, une dragée comprenant un coeur et au moins une couche de la composition selon l'invention.L'invention a encore pour objet un procédé de fabrication de la dragée selon l'invention, ainsi qu'un sirop contenant de l'anthocyane bleue.L'invention a enfin pour objet un procédé de stabilisation d'anthocyane bleue, par incorporation avec du sucre cristallisé. The invention relates to a composition of blue anthocyanin and crystallized sugar, a dragee comprising a core and at least one layer of the composition according to the invention. The invention also relates to a process for manufacturing the dragee according to the invention, as well as a syrup containing blue anthocyanin. The invention finally relates to a process for stabilizing blue anthocyanin, by incorporation with crystallized sugar.

método para a produçaõ de uma cobertura de confeitos feita de camadas múltiplas

METHOD FOR THE PRODUCTION OF EDIBLES COMPRISING AN OUTER SHELL

MOULDING OF CHOCOLATE

An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.

Food products with shells that are dissolved or melted to release ingredients and form heated beverages

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

COATED CHOCOLATE CONFECTION WITH IMPROVED DYE ACCEPTANCE

A chocolate confection has a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio. The first sugar to water ratio is less than half water by weight and the second sugar to water ratio is more than half water by weight. There is at least one edible dye marking adapted for application to the finish sugar coating. 1. A chocolate confection having a coated surface that has a coarse sugar coating formed from one or more layers of a first solution having a first sugar to water ratio and at least one edible dye adapted for application to the finish sugar coating.2. The chocolate confection of wherein the chocolate confection has a hollow center.3. The chocolate confection of wherein the coated surface is unglazed.4. The chocolate confection of and further comprising a finish sugar coating applied over the coarse sugar coating and formed from one or more layers of a second solution having a second sugar to water ratio claim 1 , wherein the first sugar to water ratio is less than half water by weight and wherein the second sugar to water ratio is more than half water by weight claim 1 , and further comprising5. The chocolate confection of wherein the finish sugar coating has a plurality of visible pores in a size range of 0.02 to 0.3 millimeters.6. The chocolate confection of wherein at least one of the coarse or the finish sugar coatings further comprise a colorant.7. The chocolate confection of wherein the chocolate confection further comprises a non-chocolate edible element that is at least partially encased in chocolate.8. The chocolate confection of wherein the chocolate confection is substantially solid chocolate.9. A method for coating a chocolate confection claim 1 , the method comprising:sealing the surface of the chocolate ...

AN EDIBLE PRODUCT

Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus. 1. An edible product comprising an outer shell and a filling , wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof.2. The edible product of where in the predefined area of weakness is a region of shell which is thinner than other surrounding regions.3. The edible product of wherein the predefined area of weakness is in the range 30% to 85% of the thickness of the surrounding regions.4. The edible product of wherein the predefined area of weakness is one or more of: a line; a zig-zag; a circle; a square; a triangle; and a geometric shape.5. The edible product of wherein the predefined area of weakness has a generally triangular profile in cross-section.6. The edible product of wherein the outer shell is formed from chocolate.7. A method of manufacturing an edible product comprising the steps of:providing a mould comprising a quantity of molten edible material;introducing a chilled stamp into the mould, to solidify the material and so form a shell,wherein the stamp comprises a projection arranged to produce a predefined area of weakness in the shell;filling the shell with a relatively soft filling; closing the shell to seal in the filling.8. The method of wherein the projection is arranged to penetrate the material to a depth in the range of 30% to 85% of a thickness of a surrounding area.9. A stamp for use with a complementary mould in a cold-stamping apparatus for producing edible shells claim 7 , comprising at least one projection on a major surface thereof claim 7 , arranged such that said projection creates an area of weakness in a shell produced using the stamp.10. A stamp as claimed in wherein the projection tapers from a relatively wide portion adjacent to the major surface claim 9 , ...

STAMP PLATE WITH MOULDING STOP

A stamp plate () and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body () and at least one stamp () which can be temperature controlled and is arranged on the base body (). The at least one stamp (), during the intended use, can be immersed into a cavity () of a mold () in which the food mass is located, and the cavity corresponding to the stamp (). At least one additional raised element () is arranged on the base body () as a spacer () for the mold (). 116-. (canceled)17. A stamp plate for a device for producing consumer products which are molded in a shell-like manner from a food mass , the stamp plate comprising:a substantially planar base member; andat least one stamp which is arranged on the base member and which can be temperature-controlled and which, when used in accordance with provisions, can be introduced into a cell of a mold, which cell corresponds to the stamp and in which the food mass is located;wherein at least one additional raised element is arranged on the base member as at least one spacer with respect to the mold.18. The stamp plate according to claim 17 , wherein the spacer is raised from the base member less than a location of the stamp furthest away from the base member.19. The stamp plate according to claim 17 , wherein a plurality of stamps and a plurality of spacers are arranged on the base member.20. The stamp plate according to claim 17 , wherein the at least one spacer is constructed from metal.211. The stamp plate according to claim wherein the at least one spacer can be disassembled from the base member.22. The stamp plate according to claim 17 , wherein the at least one spacer has an engagement face for a tool.23. The stamp plate according to claim 17 , wherein at least one guide for the mold is arranged on or at the base member.24. A device for producing consumer products which ...

DEVICE AND METHOD FOR THE PRODUCTION OF CHOCOLATE SHELLS

Improvements in and relating to production of chocolate shells Disclosed is a stamp (), for use in a cold stamping operation, for insertion into a mould () along an insertion axis (), the stamp () comprising a first tapering portion () arranged to deviate from the insertion axis () at a first angle and to be substantially parallel with a corresponding internal surface () of the mould (), and a second tapering surface () arranged to deviate from the insertion axis () at a second angle, greater than the first angle, such that, in use, when the stamp () is inserted into the mould (), an aperture is formed around a rim of the mould () which is smaller than a distance between the first tapering portion () and the corresponding internal surface () of the mould (). 1. A stamp , for use in a cold stamping operation , for insertion into a mould along an insertion axis , the stamp comprising a first tapering portion arranged to deviate from the insertion axis at a first angle and to be substantially parallel with a corresponding internal surface of the mould and a second tapering surface arranged to deviate from the insertion axis at a second angle , greater than the first angle , such that , in use , when the stamp is inserted into the mould , an aperture is formed around a rim of the mould which is smaller than a distance between the first tapering portion and the corresponding internal surface of the mould.2. The stamp as claimed in claim 1 , wherein the second tapering surface deviates from the insertion axis in the range of 15-75°.3. The stamp of claim 1 , further comprising a complementary mould claim 1 , wherein the mould has a internal surface arranged to substantially parallel with the first tapering portion of the stamp.4. The stamp of claim 3 , wherein when the stamp is fully inserted into the mould claim 3 , a gap is formed between the stamp and the mould to allow excess chocolate mass to be expelled.5. The stamp of wherein the gap formed is substantially in the ...

Method for manufacturing an aerated confectionery shell

The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2−M1)/M2 Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

DEPOSITING METHOD AND DEPOSITOR PLATE

A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles. 1. A method of producing a confectionery product containing externally visible inclusions , the method comprising:depositing one or more inclusions into a mould cavity; anddepositing a food product into the mould cavity through a depositor plate, the depositor plate comprising a plurality of nozzles configured to direct at least a portion of the food product towards a wall of the mould cavity.2. The method of claim 1 , wherein the plurality of nozzles comprises:a first nozzle group configured to direct a first volume of the food product towards a central portion of the mould cavity; anda second nozzle group configured to direct a second volume of the food product towards the wall of the mould cavity.3. The methods of claim 2 , wherein nozzles of the second nozzle group are arranged in a circumferential arrangement with respect to the first nozzle group.4. The method of claim 2 , wherein nozzles in the second nozzle group are angled with respect to the axis of nozzles in the first nozzle group.5. The method of claim 1 , wherein the depositor plate comprises additional nozzle groups for depositing the food product into additional mould cavities.6. The method of claim 1 , comprising: the additional step of inserting a stamp into the mould cavity to press the food product towards the wall of the mould cavity to form a shell for a confectionery material;wherein a first portion of the stamp has a shape generally complementary to a shape of the mould cavity and penetrates the mould cavity such that a distance between a central region of an outer surface of the first portion of the stamp and an inner surface of the mould cavity is greater than a diameter of the one or more inclusions; ...

Method for manufacturing confectionery shells

A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Method for Producing Chocolate Products in the Form of a Flower

The present invention relates to a method for forming a chocolate product ( 1 ), wherein the method comprises the following steps: the supply of a sheet ( 2 ) of edible material; the punching of a part ( 3 ) from the supplied sheet of edible material; the placement of the punched-out part ( 3 ) in a chocolate holder ( 5 ), and the application of one or more fillings to the punched-out part ( 3 ) provided in the chocolate holder ( 5 ).

METHOD FOR PRODUCING A CONSUMABLE PRODUCT

A method for producing a consumable product (), in particular a chocolate product, from at least two shell shapes (), which are connected to one another, at least in part, along their shell peripheries (), wherein a liquid consumable substance () is introduced into a mold () and then at least one die () is plunged into the consumable substance () and, by virtue of the consumable substance () at least partially solidifying in the mold, a shell shape () is imparted to said consumable substance, and wherein a second die () is introduced into the shell shape () and, by virtue of said die, a peripheral region of the shell shape is compressed in the upward direction. 11813131132121211223243313131132513. A method for producing a consumable product () , in particular a chocolate product , from at least two shell shapes ( , . , .) , which are connected to one another , at least in part , along their shell peripheries ( , . , .) , wherein a liquid consumable substance () is introduced into a mold () and then at least one die () is plunged into the consumable substance () and , by virtue of the consumable substance () at least partially solidifying in the mold , a shell shape ( , . , .) is imparted to said consumable substance , and wherein a second die () is introduced into the shell shape () and , by virtue of said die , a peripheral region of the shell shape is compressed in the upward direction.2171213. The method as claimed in claim 1 , wherein the compression () takes place along the inner periphery of the shell periphery () of the shell shape ().317965. The method as claimed in wherein a compressed formation () is accommodated by a groove () formed in a peripheral edge () of the die ().445. The method as claimed in claim 1 , wherein a first die () and/or the second die () are/is a cooled die.545. The method as claimed in claim 1 , wherein the dew point of the atmosphere surrounding the die(s) ( claim 1 , ) is kept below the temperature of the die(s).61311134. The method ...

PROCESS FOR PRODUCING CONFECTIONS COMPRISING CAPSULES

A process for the preparation of a confectionery composition and compositions producible by the process. The process comprises providing a first sheet () of edible film having a plurality of first recesses () therein and a second sheet () of edible film, optionally having a plurality of second recesses () therein. A liquid filling () is supplied to the first recesses () and then sealed between the first and second sheets () to form capsules (). Molten chocolate () may be applied to the first recesses and/or the second recesses before the liquid filling. The capsules may be placed in a chocolate shell. 1. A process for the preparation of a confectionery composition comprisingproviding a first sheet of edible film having a plurality of first recesses therein and a second sheet of edible film;supplying a liquid filling to the first recesses; andcontacting the first sheet with the second sheet, whereby sealed capsules containing the liquid filling are formed.2. The process of wherein the second sheet of edible film has a plurality of second recesses therein and the contacting of the first sheet with the second sheet takes place with the first and second recesses in register.3. The process of wherein the first and second edible sheets comprise protein and/or polysaccharide.4. The process of claim 1 , further comprising an initial step of providing the first recesses by passing the first edible film sheet through a pair of contra-rotating forming rolls.5. The process of claim 1 , wherein the first recesses comprise at least two types of recesses having different dimensions.6. The process of claim 1 , wherein molten chocolate is applied to the first recesses before the liquid filling is supplied to the first recesses.7. The process of claim 1 , wherein molten chocolate is applied to the second edible sheet or to the second recesses (when present) before the first edible sheet is contacted with the second edible sheet to form the capsules.8. A process for the preparation of ...

Device for producing consumable products

A device for manufacturing food products having an outer shell made of a flowable mixture, which is filled into a mould, wherein a temperature-controlled die ( 2 ) is immersed in the mould and extrudes the mixture wherein the mould into which the flowable mixture is filled is a blister ( 3 ), wherein the blister ( 3 ) is held by a carrier mould ( 4 ), wherein the carrier mould ( 4 ) has an intake duct ( 6 ) for air and has longitudinal vacuum channels ( 7 ) and/or transverse vacuum channels ( 8 ) between cavities ( 5 ).

Convoluted chocolate product with regions of weakness and process for preparation thereof

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

Curving chocolate product with reduced areas and such product manufacture method

FIELD: food industry. SUBSTANCE: invention is related to confectionary goods. The confectionary goods include a curving chocolate plate with rows of folds, positioned essentially along the first direction, and with at least one reduced area. The reduced area or each reduced area continues within the whole width of the chocolate plate essentially in one plane positioned transversally to the first direction. The said confectionary goods manufacture device contains a roll, means for creation of a chocolate layer of specified thickness on the roll, a scraping blade for chocolate removal from the roll to produce a chocolate plate and means for creation of a reduced area in the chocolate plate. The scraping blade for usage in the said device for chocolate removal from the roll to produce a chocolate plate contains means for creation of a reduced area in the chocolate plate. The said confectionary goods manufacture method involves chocolate layer application onto the roll, chocolate removal from the roll to produce a chocolate plate having at least one reduced linear area and repetitive chocolate plate curving in folds essentially perpendicular to the reduced linear area to produce a curving chocolate plate. EFFECT: invention allows to easily divide the curving chocolate plate of confectionary goods into portions with minimum crumbling. 39 cl, 11 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/50 A23G 1/54 (13) 2 534 587 C2 (2006.01) (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2011152115/13, 18.05.2010 (24) Дата начала отсчета срока действия патента: 18.05.2010 (72) Автор(ы): ДОЛАН Винсент (IE), ФОСТЕР Йоун Мартин (умер) (73) Патентообладатель(и): КЭДБЕРИ Ю Кей ЛИМИТЕД (GB) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 27.06.2013 Бюл. № 18 R U 21.05.2009 GB 0908781.8 (45) Опубликовано: 27.11.2014 Бюл. № 33 8804897 A1, 14.07.1988. US 3345041 A, 03.10.1967. EP 0321449 A2, ...

Chocolate comprisng the extracts from Ganoderma lucidum and preparation method thereofe

본 발명은 주정으로 추출한 영지 버섯 추출물 및 쌀잼을 포함하는 초콜릿의 제조 방법 및 이의 제조방법으로 제조한 초콜릿에 관한 방법이다. The present invention relates to a process for producing chocolate containing ginger extract and rice jam extracted with alcohol and a process for producing chocolate by the process.

METHOD FOR MANUFACTURING A CONFECTIONERY SHELL

1. Способ получения оболочки кондитерского изделия, включающий стадии:(i) нанесение в полость формы пищевой жидкости и одного или нескольких кусков затвердевшего пищевого материала, характеризующегося составом, отличным от состава пищевой жидкости;(ii) прессование пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание пищевой жидкости в полости формы, а также вызвать вытеснение части пищевой жидкости из полости формы, причем, по меньшей мере, часть вытесненной пищевой жидкости является неразрывной с пищевой жидкостью, находящейся внутри полости формы;(iii) удаление штампа из полости формы; и(iv) удаление пищевой жидкости, вытесненной из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающих устройств наружу через границу полости формы в двух или более различных направлениях наружу.2. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в от двух до четырех различных направлениях наружу.3. Способ по п.1, отличающийся тем, что стадия (iv) включает прохождение соскабливающих устройств наружу через границу полости формы в четырех различных направлениях наружу.4. Способ по любому из пп.1-3, отличающийся тем, что практический угол θ соскабливания соскабливающих устройств на стадии (iv) относительно направления соскабливания составляет 20° или более.5. Способ по любому из пп.1-3, отличающийся тем, что используем� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2014 102 649 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014102649/13, 03.07.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 06.07.2011 EP 11172832.5 (85) Дата начала рассмотрения ...

Edible multi-colored solid oral fat-based compositions and method for their manufacture

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2016 133 687 A (51) МПК A23G 1/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016133687, 18.02.2015 (71) Заявитель(и): Перфетти Ван Мелле С.п.А. (IT) Приоритет(ы): (30) Конвенционный приоритет: 21.02.2014 IT MI2014A000265 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 21.09.2016 R U (43) Дата публикации заявки: 26.03.2018 Бюл. № 09 (72) Автор(ы): БОТТИНИ Алессандро (IT), КАППЕЛЛЕТТИ Клаудиа (IT) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2015/124642 (27.08.2015) R U (54) Съедобные разноцветные твердые пероральные композиции на жировой основе и способ их изготовления (57) Формула изобретения 1. Способ получения полых твердых пероральных композиций, полученных путем соединения двух различающихся отдельно сформованных однослойных частей, состоящих из пищевых продуктов на жировой основе, которые, в свою очередь, содержат две или более подчасти разных цветов, где указанный способ включает следующие стадии: а) одновременная заливка в каждую полость первой заливочной формы измеренного количества по меньшей мере двух съедобных масс на жировой основе разных цветов через отдельные насадки для каждой массы; б) подвергание указанной первой заливочной формы вибрации для выравнивания масс, присутствующих в каждой полости без их смешивания; в) погружение в массы, залитые в каждую полость, охлаждающего элемента с температурой менее 0°C в течение времени, находящегося в пределах от 1 до 30 сек, чтобы образовать и охладить тонкий слой залитых съедобных масс между внешней поверхностью охлаждающего элемента и внутренней поверхностью полости, где для указанных масс сохраняется явное разделение между ними; г) удаление каждого охлаждающего элемента из своей полости, где была образована однослойная часть, состоящая из по меньшей мере двух подчастей разных цветов; д) повторение стадий а)-г) во второй заливочной форме с использованием по меньшей мере двух жировых масс, ...

METHOD FOR PRODUCING FOOD PRODUCT AND FOOD PRODUCT OBTAINED BY THEM

1. Способ получения пищевого продукта (1) с оболочкой (2) из пищевого материала, содержащей корпус (4), имеющий в общем чашеобразную конфигурацию, имеющий отверстие с ободком (5), причем указанный корпус (4) закрыт колпачком (6), соединенным с указанным ободком (5) отверстия, предусматривающий стадии: ! изготовления указанного корпуса (4); ! изготовления указанного колпачка (6) путем отливки пищевого продукта в форму (9); ! соединения указанного колпачка (6) с указанным корпусом (4), пока указанный пищевой продукт, отлитый в указанную форму, (9), находится в расплавленном состоянии со свободной поверхностью, которая является по существу плоской, путем соединения указанного колпачка (6) с ободком (5) отверстия указанного корпуса (4), причем указанная свободная поверхность лежит внутри продукта после соединения; и ! отверждения указанного колпачка (6), соединенного с указанным корпусом (4). ! 2. Способ по п.1, отличающийся тем, что он включает стадию выбора шоколада в качестве указанного пищевого материала. ! 3. Способ по п.1, отличающийся тем, что он включает стадию использования совместно различных пищевых продуктов для получения указанного корпуса (4), имеющего в общем чашеобразную конфигурацию и указанную крышку или дно (6). ! 4. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию получения колпачка (6) в виде по существу плоского элемента. ! 5. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию изготовления колпачка (6) с наружной поверхностью, украшенной декоративными элементами, такими как горельефы или барельефы. ! 6. Способ по любому из пп.1-3, отличающийся тем, что он включает стадию изготовления колпачка (6) с толщин� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2008 112 148 (13) A (51) МПК A23G 3/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21), (22) Заявка: 2008112148/13, 18.04.2006 (71) Заявитель(и): СОРЕМАРТЕК С.А. (BE) (30) Конвенционный приоритет: 30. ...

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Fabricating confectionery article e.g. filled chocolate egg, by molding external shell of chocolate as confectionery article, applying garnish on internal side of shell, and stockpiling molten layer of chocolate on free surface of garnish

The process comprises molding an external shell (3) of chocolate in the form of a confectionery article (1), applying a garnish (2) on an internal side of the shell, stockpiling a hot molten layer of chocolate on free surface of the garnish, hardening the chocolate layer by cooling to obtain a closure coating (4) of the garnish, and reuniting the different particles of the confectionery article. The garnish is constituted by a pasty preparation based of sugar, kernel or hazelnut. Another chocolate layer that is centrifuged is stacked on the hot chocolate layer. The process comprises molding an external shell (3) of chocolate in the form of a confectionery article (1), applying a garnish (2) on an internal side of the shell, stockpiling a hot molten layer of chocolate on free surface of the garnish, hardening the chocolate layer by cooling to obtain a closure coating (4) of the garnish, and reuniting the different particles of the confectionery article. The garnish is constituted by a pasty preparation based of sugar, kernel or hazelnut. Another chocolate layer that is centrifuged is stacked on the hot chocolate layer, after hardening the hot chocolate layer. The confectionery article is constituted of an egg comprising two semi-ovoid shells. The molten chocolate layer is connected between the two different parts of the confectionery article by bonding. An independent claim is included for a confectionery article such as filled chocolate egg.

HOT CHOCOLATE DOSED CAPSULE AND PROCESS FOR PREPARING THE SAME

L'invention concerne une capsule dosée pour chocolat chaud ayant un poids total compris entre 20 et 60 g comprenant en combinaison une enveloppe solide en chocolat ayant un diamètre compris entre 30 et 55 mm et une épaisseur comprise entre 0,5 et 6 mm, et un espace intérieur présentant au moins 50% d'air et comprenant un sablé chocolaté. L'invention concerne également le procédé de préparation de ladite capsule dosée pour chocolat chaud.  The invention relates to a metered capsule for hot chocolate having a total weight of between 20 and 60 g comprising in combination a solid chocolate envelope having a diameter of between 30 and 55 mm and a thickness of between 0.5 and 6 mm, and an interior space with at least 50% air and comprising a chocolate shortbread. The invention also relates to the process for preparing said metered capsule for hot chocolate.

DOSED CAPSULE FOR HOT CHOCOLATE AND PROCESS FOR PREPARING THE SAME

L'invention concerne une capsule dosée pour chocolat chaud ayant un poids total compris entre 20 et 60 g comprenant en combinaison une enveloppe solide en chocolat ayant un diamètre compris entre 30 et 55 mm et une épaisseur comprise entre 0,5 et 6 mm, et un espace intérieur présentant au moins 50% d'air et comprenant un sablé chocolaté. L'invention concerne également le procédé de préparation de ladite capsule dosée pour chocolat chaud. The invention relates to a metered capsule for hot chocolate having a total weight of between 20 and 60 g comprising in combination a solid chocolate envelope having a diameter of between 30 and 55 mm and a thickness of between 0.5 and 6 mm, and an interior space with at least 50% air and comprising a chocolate shortbread. The invention also relates to the process for the preparation of said metered capsule for hot chocolate.

Method for manufacturing a confectionery shell

METHOD FOR PRODUCING CONFECTIONERY SHELLS

1. Способ получения многослойной оболочки кондитерского изделия, включающий стадии:(i) нанесение первой пищевой жидкости в полость формы;(ii) прессование первой пищевой жидкости к стенке полости формы при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания первой пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание первой пищевой жидкости в полости формы;(iii) удаление штампа из полости формы;(iv) нанесение второй пищевой жидкости в полость формы; и(v) прессования второй пищевой жидкости к слою, сформированному из первой пищевой жидкости при помощи штампа, характеризующегося температурой поверхности ниже температуры затвердевания второй пищевой жидкости, с тем, чтобы придать форму и обеспечить, по меньшей мере, частичное затвердевание второй пищевой жидкости в полости формы;причем расстояние x, на которое штамп вдавливают в полость формы на стадии (v), меньше расстояния x, на которое штамп вдавливают в полость формы на стадии (ii).2. Способ по п.1, отличающийся тем, что первая и вторая пищевые жидкости характеризуются различными составами состав.3. Способ по п.1 или 2, отличающийся тем, что по меньшей мере одна из первой и второй пищевых жидкостей включает в себя шоколад.4. Способ по п.1 или 2, отличающийся тем, что способ включает стадию (vi) удаления по меньшей мере одного из первой и второй пищевых жидкостей, которые были вытеснены из полости формы, или материала, сформированного из вытесненной пищевой жидкости, посредством прохождения соскабливающего устройства наружу через границу полости формы в двух или более различных направлениях н� РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23G 1/00 (13) 2014 103 150 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014103150/13, 02.07.2012 (71) Заявитель(и): КРАФТ ФУДС Р & Д, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 06.07.2011 EP 11172833.3 (85) Дата начала ...

Chocolate molding.

Device and method for the production of chocolate shells

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

Convoluted chocolate product with regions of weakness and process for preparation thereof

A confectionery composition comprises a convoluted chocolate sheet having fold lines arranged generally along a first direction and having at least one region of weakness. The or each region of weakness extends along the full width of the chocolate sheet substantially in a single plane transverse to the first direction. Also provided are scraper blades for removing chocolate from a roller to form a chocolate sheet, and apparatus and methods for producing the confectionery composition described.

Process for producing fine patternation in chocolate surfaces

PROCESS FOR PRODUCING FINE PATTERNATION IN CHOCOLATE SURFACES I. ABSTRACT OF DISCLOSURE A process is disclosed to form fine patternation including alphanumeric characters of colored cocoa butter in a flush chocolate surface. Apparatus used in the process provides a printing sheet defining shallow indentations wherein cocoa butter patternation is deposited by screen printing without disfiguration, and an associated mold plate defining cavities to cast chocolate over the printing sheet indentations. The process comprises the steps of 1) screen printing colored cocoa butter in appropriate pattern on the surface of the printing plate indentations; 2) aging the configured cocoa butter; 3) aligning the mold matrices in adjacency with the printing sheet indentations; 4) filling the mold matrices with thermally plasticized settable chocolate; 5) aging the molded chocolate until set; and 6) removing the molded chocolate structure and embedded patternation for further disposition. The process produces well defined embedded patterns in smaller chocolate structures.

Apparatus & method for producing a molded food item

The present invention relates to an apparatus for producing a moulded food item comprising: a) a depositor for depositing a flowable food mass to a one or more moulds, wherein a mould has a opening of pre-determined dimensions; and b)a restriction element forming one or more apertures which restrict the flow of the food mass from the depositor to substantially the same dimensions as the mould opening. The invention also relates to method for producing moulded food items.

Method for producing chocolate products in the form of a flower

The present invention relates to a method for forming a chocolate product (1), wherein the method comprises the following steps: the supply of a sheet (2) of edible material; the punching of a part (3) from the supplied sheet of edible material; the placement of the punched-out part (3) in a chocolate holder (5), and the application of one or more fillings to the punched-out part (3) provided in the chocolate holder (5).

Confectionery product

The present invention relates to confectionery products, in particular to confectionery products having a filling comprising porous particles having an amorphous continuous phase. Further aspects of the invention relate to a process for manufacturing a confectionery product and a fat-based confectionery product having an enhanced sweetness perception.

Method and device for the production of edibles comprising an outer shell

Disclosed is a method for producing edibles comprising an outer shell (1) from a mass which is fed into a mold (3). A tempered male die (5, 5.1) is dipped into the mold (3), a process during which an excess amount (15) of the mass overflows an edge (7, 7.1) of the mold. The excess mass (15) is separated from the shell (1) at the edge of the mold (7, 7.1) by means of the male die (5, 5.1).

Method for producing consumable items

Apparatus and method for the production of shell food

A process for making foodstuff products, and a foodstuff product thus made

Foodstuff products (1) such as chocolates and the like are made through the steps of : making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff poured into the mould (9) is in the molten state with a free inner surface that is substantially flat and and outer surface of a desired shape, by bringing about the connection of said cap (6) with the mouth rim (5) of said shell (4); and achieving consolidation of the cap (6) connected to the shell (4).

Cold-pressing tool for chocolate mass

Apparatus (1) for cold-pressing of chocolate-like mass such as chocolate deposited into multiple cavities (5) in mould plates (4) comprising a holding device (2) carrying a suspended plunger (3) per cavity. The plungers (3) have at least one convex pressing surface (12) adapted to be immersed into the mass and create a shell-like part (13) of the article (15). Secondary pressing surfaces (14) are arranged being adapted to be essentially in level with or above the upper surface (10) of the mould plates (4) in the fully immersed position.

Chocolate product with tropicalised shell

The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate core.

Centrefilled confectionery composition

A confectionery composition is provided which comprises a chocolate shell and a continuous filling. The chocolate shell comprises convoluted chocolate sheet. Also provided is a confectionery composition comprising a tubular shell defining a tubular cavity therein, and a filling located in the cavity. Again, the shell comprises a convoluted chocolate sheet. Methods of making confectionery compositions comprising a convoluted chocolate sheet and a filling are also described.

Method of shaping chocolate products

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

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Method for manufacturing an aerated confectionery shell

Disclosed is a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating a liquid chocolate; (ii) depositing the aerated liquid chocolate into a mould cavity; and (iii) pressing the aerated liquid chocolate in the mould cavity using a stamp having a surface temperature below the solidification temperature of the liquid chocolate so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer = (M2-M1)/M2 Gas content of aerated shell layer = M2 - M1/M2 where M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer.

Confectionary composition with filling

FIELD: food industry. SUBSTANCE: present invention relates to confectionary compositions with a filling. The invention relates to a confectionary product containing chocolate shell and a continuous filling. The chocolate shell contains a curving chocolate sheet. Additionally, the present invention relates to a confectionary product containing a pipe shell with a pipe cavity and a filling material placed in the cavity. Additionally, the shell contains a curving chocolate sheet. Additionally, the present invention relates to methods for manufacture of confectionary products including a curving chocolate sheet and a filling. EFFECT: invention allows to manufacture confectionary chocolate products with a new and varying texture, taste and sensation in the mouth during consumption. 16 cl, 15 dwg, 15 ex

Confectionery composition comprising blue anthocyanin

Un producto de confitería recubierto duro que comprende un núcleo central y al menos una capa de una composición que comprende antocianina azul y azúcar cristalizado. A hard coated confectionery product comprising a central core and at least one layer of a composition comprising blue anthocyanin and crystallized sugar.

Improved apparatus and method for the production of confectionery

A method of producing a confectionery product is described. The confectionery product has an edible portion comprising a central element formed of a first flowable confectionery material (82), such as mallow, the central element being enrobed with a shell of a solid chocolate material (81). The product includes a stick (32) which enables the user to hold the product. The stick (32) lies partially within the first confectionery material (82) and is retained in position by the solid chocolate material (81). The position of the stick (32) is further strengthened through the solid chocolate shell extending within the first confectionery material (82) and coating a portion of the stick (32). The portion of the stick (32) within the confectionery product includes one or more holes (91) through and into which the chocolate shell flows, thereby gripping the stick more firmly. A method of producing a confectionery product is also described

Method and moulding station for moulding confectionery shells

DEVICE AND METHOD FOR PREVENTING EDUCATION OF CONDENSATE AND / OR FROZEN WHEN MAKING CHOCOLATE SHELLS

Edible food product with multilayer shell structure and manufacturing method thereof

Chocolate product with tropicalised shell

本发明涉及巧克力产品，其具有包含巧克力和湿润剂液体的耐热化外壳以及非耐热化巧克力内核。

Depositing method and depositor plate

A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles.

Method of making candy

Method and device for producing consumables by extrusion

Verfahren zum Herstellen von Verzehrgütern mit einer äusseren Schale, welche durch einen in eine Form (9) eintauchenden temperierten Stempel (5) fliessgepresst hergestellt wird, dadurch gekennzeichnet, dass der Stempel (5) mit Silber oder einer Silberlegierung beschichtet und der Taupunkt der das Verzehrgut umgebenden Atmosphäre unter der Temperatur des Stempels (5) gehalten wird. A process for the production of consumables with an outer shell, which is extruded by means of a tempered stamp (5) immersed in a mold (9), characterized in that the stamp (5) is coated with silver or a silver alloy and the dew point of the consumable ambient atmosphere is kept below the temperature of the stamp (5).

Procedure for producing an egg for the confectionery industry based on chocolate and/or pastry cream, and an egg realized in this way

The egg (1) for the confectionery industry comprises two half-parts (2, 3), each one comprising an internal chocolate and/or pastry cream half-shell (4, 5) externally covered by an external wafer biscuit half-shell (6, 7), and has a uniform increase in the thickness of the chocolate and/or pastry cream along a perimeter edge (9, 11) of the internal chocolate and/or pastry cream half-shell (4, 5) and a uniform decrease in the thickness of the wafer biscuit along a perimeter edge (8, 9) of the external wafer biscuit half-shell (6, 7).

Process for the preparation of chocolate pods

DEVICE FOR THE MANUFACTURE OF CONFITTERY.

Dispositivo para la fabricación de dulces y confites, especialmente de bombones, que se encuentran en moldes (4) en los cuales puede descender al menos un punzón de estampado (2) a lo largo de una placa de estampado (1), caracterizado en que, la placa de estampado (1) se apoya contra una parte de una máquina fijada en el sitio (5) a través de al menos un amortiguador de caucho (6.1, 6.2). Device for the manufacture of sweets and candies, especially chocolates, found in molds (4) in which at least one stamping punch (2) can descend along a stamping plate (1), characterized in that , the stamping plate (1) rests against a part of a machine fixed at the site (5) through at least one rubber damper (6.1, 6.2).

Method of manufacturing confectionery shells

本发明提供生产多层糖果壳的方法和生产多个糖果壳的方法。在第二阶段中凸模压入模腔的距离短于在第一阶段中凸模压入模腔的距离。

Method for the production of edibles comprising an outer shell

Moulding of chocolate

An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.

Method for manufacturing a confectionery shell

A method of manufacturing confectionery shells using cold-stamping is provided. The method can also be used to manufacture multi-layered confectionery shells and/or confectionery shells comprising inclusions. Scraping means are passed outwardly over the boundary of the mould cavity in two or more different outward directions.

Procedure for manufacturing consumable products with an outer shell

Procedimiento para la fabricación de alimentos comestibles con una cáscara exterior (1) de una masa, la cual se introduce en una cámara de molde (4) de un molde (3), en la cual se sumerge entonces un punzón templado (5, 5.1) con una superficie punzante (6), en cuyo caso sobresale masa sobrante (15) por encima del borde del molde (7, 7.1), caracterizado en que, al sumergir el punzón (5, 5.1) en la cámara del molde (4) se presiona la masa sobrante (15) y se empuja por encima del borde del molde y se separa de la cáscara (1) en el borde del molde (7, 7.1) mediante un punzón (5, 5.1) y una superficie punzante (6), formada en la cáscara que se dirige desde el borde (9) del punzón (5, 5.1) hacia el interior del molde, transfiere mediante su superficie oblicua su forma oblicua a una zona del borde de la cáscara (1). Process for the manufacture of edible foods with an outer shell (1) of a dough, which is introduced into a mold chamber (4) of a mold (3), in which a warm punch (5, 5.1 is then immersed) ) with a piercing surface (6), in which case excess mass (15) protrudes above the edge of the mold (7, 7.1), characterized in that, when the punch (5, 5.1) is immersed in the mold chamber (4 ) the excess mass (15) is pressed and pushed over the edge of the mold and separated from the shell (1) at the edge of the mold (7, 7.1) by means of a punch (5, 5.1) and a piercing surface ( 6), formed in the shell that is directed from the edge (9) of the punch (5, 5.1) towards the interior of the mold, transfers its oblique shape through its oblique surface to an area of the edge of the shell (1).

DEVICE FOR MAKING AND PACKAGING AT LEAST ONE FOOD ARTICLE

Method for manufacturing a multi-layered confectionary shell

Method, Apparatus And Mold For Producing A Confectionery Product

A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Procedure for manufacturing consumer items

COUNTERFORM MOLD FOR FOOD PRODUCT AND METHOD OF MOLDING FOOD ARTICLE

Use of an injection molding compounder for producing food products or semi-finished food products and corresponding installation

该发明涉及一种压铸配混机的应用，该压铸配混机包括：作为混合及匀质化单元的挤出机；一注入单元，该注入单元与挤出机连接并通过所述双轴挤出机获得所述混合均匀的膏状材料；以及一闭合单元，在其中设置或可设置至少一个模具，其中所述混合均匀的材料能够从所述注入单元转送到所述模具的一个或多个型腔中，所述压铸配混机用于食品或食品半成品的制造。

Die plate with molded stop

本发明涉及压模板(1)和用于制造由食品物料呈壳状模制的食品的装置，所述食品物料尤其为油脂物，优选为含可可的或巧克力状的油脂物。该压模板包括基本平坦的主体(2)和布置在主体(2)上的且温度可控的至少一个压模(3)，所述压模在常规使用时可浸入该模具(7)的与窝泡(8)对应的压模(3)中，食品物料位于所述窝泡中。根据本发明，在主体(2)上设有至少另一个凸起元件(4)作为相对于模具(7)的间隔件(5)。

Method of manufacturing confectionery shells

A method of producing a multi - layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mould cavity in a second phase is shorter than the distance the stamp is pressed into the mould cavity in a first phase.

Device for the production of confectionery

The invention relates to a device for the production of confectionery, in particular, pralines, in moulds (4), with at least one upper die (2) which may be lowered relative thereto, mounted on a die plate (1) whereby the die plate (1) has a flexible mounting.

Depositing method and depositor plate

A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles.

Stamping plate with forming limiter

FIELD: food or foodstuffs; their processing. SUBSTANCE: invention relates to a die plate and a device for producing food products consumed as food that are made from a product mass, in particular from a fat-containing mass, preferably from a fat-containing mass, which contains cocoa, or a chocolate-like fat-containing mass. Die plate comprises a substantially flat base (2) and at least one die (3) which is located on the base (2) and can be temperature-controlled and which, when used for its intended purpose, can be introduced into the mold (7) cavity (8) in which the product mass is located, wherein this cavity corresponds to the die (3). EFFECT: according to the invention, on the base (2) at least one additional protruding element (4) is located as a spacer (5) for the mold (7). 16 cl, 4 dwg

Confectionery.

Device and procedure for the production of a molded consumable product

Dispositivo (1) para la producción de productos consumibles moldeados a partir de una masa de grasa, en particular una masa de grasa con contenido en cacao y/o de tipo chocolate, que comprende una carcasa (2) y al menos una placa de estampado (10) con al menos una matriz con temperatura regulable (13), caracterizado por que la placa de estampado (10) puede moverse, en particular deslizarse, desde una posición de trabajo, en la que la al menos una matriz con temperatura regulable (13) puede introducirse en al menos un molde de vertido, pudiendo moverse, en particular deslizarse, la placa de estampado saliendo de la carcasa (2). Device (1) for the production of consumable products molded from a fat mass, in particular a fat mass with cocoa content and / or chocolate type, comprising a housing (2) and at least one stamping plate (10) with at least one matrix with adjustable temperature (13), characterized in that the stamping plate (10) can move, in particular sliding, from a working position, in which the at least one matrix with adjustable temperature ( 13) it can be introduced into at least one pouring mold, the printing plate being able to move, in particular, sliding out of the housing (2).

Process for making shell-shaped consumable items

A SINKY CHOCOLATE PRODUCT WITH WEAKEN AREAS AND METHOD FOR PRODUCING IT

1. Композиция кондитерского изделия, включающая извилистую шоколадную пластинку, имеющую изогнутые линии, расположенные в основном вдоль первого направления, и имеющую по меньшей мере одну ослабленную область, причем указанная или каждая ослабленная область продолжается по всей ширине шоколадной пластинки по существу в одной плоскости, расположенной поперечно первому направлению.2. Композиция по п.1, в которой ослабленная область представляет собой линейную ослабленную область.3. Композиция по п.1, в которой извилистая шоколадная пластинка имеет форму батончика, а указанное первое направление соответствует продольной оси батончика.4. Композиция по п.1, в которой извилистая шоколадная пластинка имеет более чем одну ослабленную область.5. Композиция по п.4, в которой плоскости, содержащие ослабленные области, по существу равномерно разнесены вдоль первого направления.6. Композиция по п.1, в которой извилистая шоколадная пластинка имеет толщину по меньшей мере 1 мм.7. Композиция по п.1, в которой ослабленная область имеет толщину не более 75% толщины шоколадной пластинки.8. Композиция по п.1, в которой извилистая шоколадная пластинка образует в себе полости, и композиция кондитерского изделия дополнительно содержит материал наполнителя, расположенный в полости.9. Скребковый нож для удаления шоколада с вальца с получением шоколадной пластинки, содержащий средства создания ослабленной области в шоколадной пластинке.10. Скребковый нож по п.9, включающий средства создания множества ослабленных областей в шоколадной пластинке.11. Скребковый нож по п.10, содержащий режущую кромку и средства создания ослабленных областей в �

Device and method for controlling condensate and / or frost formation in connection with molding of chocolate shells

Chocolate product with tropicalised shell

Abstract The present invention is directed to a chocolate product with a tropicalized shell comprising chocolate and a humectant liquid and a non-tropicalised chocolate 5 core.

COUNTERFORM MOLD FOR FOOD PRODUCT AND METHOD OF MOLDING FOOD ARTICLE

Moule pour article alimentaire comprenant au moins une première paroi (2) et une deuxième paroi (3) venant se monter sur la première paroi (2) pour délimiter un volume de moulage (V) d'un produit alimentaire. La première paroi (2) comporte une partie inférieure (2a) par laquelle le moule (1) prend appui et une zone formant une empreinte de moulage (2b), et la deuxième paroi (3), formant une contre-forme, comprend une portion supérieure (3a) entourant ladite empreinte de moulage (2b) tout en laissant subsister un orifice (3c) débouchant dans le volume de moulage (V) et vers l'extérieur du moule (1). Mold for food article comprising at least a first wall (2) and a second wall (3) to be mounted on the first wall (2) for delimiting a molding volume (V) of a food product. The first wall (2) comprises a lower part (2a) by which the mold (1) bears and a zone forming a mold cavity (2b), and the second wall (3), forming a counter-form, comprises a upper portion (3a) surrounding said mold cavity (2b) while leaving an opening (3c) opening in the molding volume (V) and outwardly of the mold (1).

Chocolate liquid courage and method for producing the same

The present invention relates to a chocolate liquid container capable of providing a distinctive taste of chocolate and a distinctive flavor of wine, and to a method for manufacturing the same. The method for manufacturing the chocolate liquid container according to the present invention comprises the steps of: melting a solid type chocolate to a first temperature, and stirring the melted chocolate to a second temperature lower than the first temperature; heating the melted chocolate to a third temperature higher than the second temperature, and performing a first operation of pouring the heated chocolate in a mold so that the thickness of the heated chocolate is between 1 mm and 2 mm; performing a second operation of pouring the heated chocolate in the mold so that the final thickness of the heated chocolate in the mold is between 3 mm and 4 mm, followed by freezing, and then preparing two chocolate semi-spheres with a diameter of 7.5 cm; binding the two chocolate semi-spheres in a sphere shape, and then coating the heated chocolate on a binding portion between the two chocolate semi-spheres to prepare a chocolate sphere; sticking a stainless stick, of which an end is heated, in a portion of the chocolate sphere and rotating the chocolate sphere, thereby forming a hole in the chocolate sphere, and then injecting a liquid through the hole; and, after the injection of the liquid, closing the hole using a circular chocolate, and then coating the heated chocolate around the circular chocolate.

Method and apparatus for decorating confectioneries

The present invention relates to introducing decorative patterns or particulate inclusions to a portion of edible shells with a spinning device comprising an elongate spindle and an applicator device. Particulates or liquid coating materials are loaded in the applicator device, which is placed adjacent an inner surface of the edible shell or a hollow shell-shaped support, and the spindle and applicator device are spun at a rotational speed sufficient to dispense the particulates or liquid materials out of the applicator device against the inner surface of the shell or support. The present spinning applicator device can apply any kind of particulate inclusion(s) in a portion of a shell, and create visually distinctive patterns of particulates or liquid coating materials that adhere on the surfaces of a shell, and therefore may be used to enhance texture, flavor, and/or appearance of a wide variety of confectionery products.

A process for making foodstuff products, and a foodstuff product thus made

Foodstuff products (1) such as chocolates and the like are made through the steps of : making a shell (4) with a general cup-like configuration having a mouth rim (5); making a cap (6) for closing the shell (4) by pouring foodstuff in a mould (9); connecting the cap (6) to the shell (4) whilst the foodstuff poured into the mould (9) is in the molten state with a free inner surface that is substantially flat and and outer surface of a desired shape, by bringing about the connection of said cap (6) with the mouth rim (5) of said shell (4); and achieving consolidation of the cap (6) connected to the shell (4).

Food products with shells that are dissolved or melted to release ingredients and form heated beverages

A food product includes first and second shells containing multiple ingredients. The first and second shells are attached to each other by an edible bonding agent. The shells are configured to be dissolved or melted into a heated liquid to release the multiple ingredients and the edible bonding agent is configured to be dissolved or melted into the heated liquid in order to form a heated beverage. The multiple ingredients include a first ingredient that dissolves into the heated liquid and a second ingredient.