Patent RU2016147671A3

`7ВУ’” 2016147671” АЗ Дата публикации: 14.09.2018 Форма № 18 ИЗПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2016147671/13(07657Т) 06.05.2015 РСТ/ЕР2015/059938 06.05.2015 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. АЗ36/2014 07.05.2014 АТ Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СМЕННАЯ ПОКРЫВАЮЩАЯ КРЕМОМ ГОЛОВКА Заявитель: ХААС ФУД ЭКУИПМЕНТ ГМБХ, АТ 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А21С 15/00 (2006.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А21С 15/00 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): СТРО, РЕРАТБпе, ЕАРАТТУ, Ебрасепе, ]-Р]а Рас, КТРВГУ, Р5э, Раеагсв, КОРТО, ЭСЕМСЕПЩВЕСТ, ЗГРО, ОРТО, Уапаех 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* относящихся к предмету поиска ...

СМЕННАЯ ПОКРЫВАЮЩАЯ КРЕМОМ ГОЛОВКА

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2016 147 671 A (51) МПК A21C 15/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2016147671, 06.05.2015 (71) Заявитель(и): ХААС ФУД ЭКУИПМЕНТ ГМБХ (AT) Приоритет(ы): (30) Конвенционный приоритет: 07.05.2014 AT A336/2014 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 07.12.2016 (86) Заявка PCT: (87) Публикация заявки PCT: WO 2015/169846 (12.11.2015) A Адрес для переписки: 197046, Санкт-Петербург, пр-кт Каменноостровский, 1-3, пом. 30, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Покрывающая кремом головка (1) для подачи и покрытия кремом или массой, такой как, в частности, шоколадный крем, основы-носителя (2), такой как, в частности, плоская вафля, движущаяся на конвейерном устройстве (6), чтобы сформировать полуфабрикат, такой как вафельные листы, покрытые тонким слоем крема, для производства продуктов питания, таких как, в частности, вафельные блоки, содержащая: контейнер (3) для крема для помещения подаваемого крема; вытянутое отверстие (4) для крема для подачи полоски крема, которая, в частности, представляет собой тонкий слой крема, отличающаяся тем, что для соединения покрывающей кремом головки (1) к конвейерному устройству (6) предусмотрен соединительный механизм (5). 2. Покрывающая кремом головка по п. 1, отличающаяся тем, что соединительный механизм (5) содержит одно или более центрирующее средство (7) для центрирования и фиксации положения покрывающей кремом головки (1) относительно конвейерного устройства (6). 3. Покрывающая кремом головка по п. 1 или 2, отличающаяся тем, что соединительный механизм (5) содержит разъем (9) для передачи электроэнергии и/или электрических сигналов. 4. Покрывающая кремом головка по любому из пп. 1-3, отличающаяся тем, что соединительный механизм (5) содержит разъем (10) подключения к среде для Стр.: 1 A 2 0 1 6 1 4 7 6 7 1 (54) СМЕННАЯ ПОКРЫВАЮЩАЯ КРЕМОМ ГОЛОВКА 2 0 1 6 1 4 7 6 ...

СПОСОБ ПОКРЫТИЯ СЪЕДОБНОГО ИЗДЕЛИЯ

1. Способ покрытия съедобного изделия, содержащий: ! нанесение расплавленного полиола на изделие способом нанесения, выбранным из группы, состоящей из литья и совместной экструзии; и ! охлаждение полиола, чтобы кристаллизовать его в твердую фазу. ! 2. Способ по п.1, в котором стадия нанесения - литье в пресс-форме. ! 3. Способ по п.1, в котором стадия нанесения - совместная экструзия. ! 4. Способ по любому из пп.1-3, в котором полиол является одним из следующих соединений: эритрит, ксилит, маннит, сорбит, малтитол, изомалт, сахароза. ! 5. Способ по любому из пп.1-3, в котором стадии нанесения покрытия и охлаждения выполняются как непрерывные процессы. ! 6. Способ по п.2, в котором съедобное изделие пропускают через вращающуюся пресс-форму, которая обеспечивает литье полиола вокруг каждого съедобного изделия. ! 7. Способ по п.3, в котором съедобное изделие экструдируют через внутреннее сопло соосного сопла, и расплавленный полиол подается через внешнее сопло, создавая инкапсулированное изделие. ! 8. Способ по п.7, в котором инкапсулированное изделие подвергают колебаниям, чтобы сформировать отдельные таблетки.

Chocolate prodn. on conveyor belt with recessed moulds - in which base material is cast into moulds on belt, cooled and then cream chocolate is cast over the top, before cooling and ejection

In a process for producing chocolates, a base stock e.g. of marzipan or nougat is positioned in measured amounts on a flat smooth conveyor belt and covered in a cream chocolate. An improved process utilises a conveyor belt with a number of recessed moulds into which the base stock is cast and then cooled. Afterwards a cream chocolate filling is poured over the top of the base material. After a further rapid cooling the chocolates are easily extracted from the tool. The belt and moulds are prewarmed before filling and are vibrated to level out the base material. USE/ADVANTAGE - Produces confectionary with a base e.g. marzipan, nougat or truffle and a cream chocolate cover. Accurate positioning of base material onto a conveyor belt is unnecessary. Process efficiency is increased.

Improvements in Apparatus for Covering Sweetmeats with Chocolate or the like.

29,881. Levy, L. R. June 21, [Convention date]. Coating bakers' and confectioners' goods.- Comprises a machine for coating cores of cream &c. with chocolate of the kind in which the cores are passed through a stream of chocolate with the aid of a feeding-path consisting of a number of parallel rollers all rotating in the same direction by which the bottoms of the cores are coated. The closed receptacle 1 is heated electrically and is provided with glass doors 2, 3. The cores pass on to an endless band 4 and are fed forward on to the roller path 5, which is preferably inclined. The rollers may be formed by metal rods with or without a covering, or of tubes through which hot water is passed. The path is arranged above a water jacketed receptacle 7 for coating-material, the water in the jackets being heated by gas flames or heating-coils. Stirrers 14 are provided. A pump 15 forces chocolate liquid from the receptacle 7 to a hopper 17, from which it flows on to the roller path. A fan 18 blows hot air on to the chocolates to remove excess of coating- material, the hot air being drawn from the receptacle 7. Strippers (not shown) are also provided at the end of the path for removing excess of coating-material. Some of the rollers near the end of the path may be formed of tubes through which cold water is passed to cool the confections. The rollers are chain driven, the chain being passed downwards at intervals and under guide-sprockets to ensure engagement of all sprockets with the chain, or they may be driven by a screwed spindle engaging gear-wheels on the ends of the rollers; the rollers are also flanged near the ends. Instead of rollers, shafts can be employed mounted a greater distance apart, on which are disks spaced apart, the disks on one shaft engaging the space between the disks on the next shaft.

Improvements in and relating to viscous foodstuffs depositors

COATING MACHINE

Method and apparatus of coating articles

Improvements in and relating to the coating of confectionery and the like

... 232,614. Savy, E., Soc. Anon. des Anciens Etablissements A. Savy, Jeanjean, et Cie, and Baker Perkins, Ltd. April 16, 1924, [Convention date]. Coating cenfectioners' goods.-In the production of confectionery, sweetmeats are partially coated by allowing the stream of coating-material to fall only on the portion of the sweetmeat that is to be coated. In Fig. 3, a plate 1, positioned between the usual flooding- hopper 4 and the conveyer 16, is provided with side flanges 2, 3 and with removable channel members 8, 9 which divide the stream of coating material. Bottoming-plates 17, of the same width as the falling streams, are positioned under the conveyer. The front of the plate 1 is supported from the hopper 4 by chains. A pipe may discharge coating-material on to the plate 1, the hopper 4 then being dispensed with. In a modification, the material is discharged through a pipe having apertures corresponding to the desired positions of application of the material. In another modification, a pipe ...

COATING MACHINE WITH SHAKING DEVICE

COATING MACHINE WITH SHAKING DEVICE FOR CHOCOLATE

An arrangement for coating articles with chocolate in which a grating conveyor belt receives the articles to be coated. A shaking device is provided in a region below an upper run of the belt for the purpose of shaking excess liquid chocolate off the articles. The shaking device has a grating mounted pivotably in supporting side members, and this shaking grating has two longitudinal members and transverse members. The transverse members extend transverse to the direction of travel of the belt, whereas the longitudinal members extend along the direction of travel of the belt. A drive unit is connected to the shaker grating to pivotably vibrate the grating for the purpose of shaking the belt. This belt is supported only by the transverse members which have a height that is a multiple of the width of the transverse members. The transverse members, furthermore, are round rods and a respective support bar that has a substantially rectangular cross-section. The rod is mounted on top of the bar ...

Improvements in Machines for Coating Confectionery, Biscuits, and the like.

... 107,626. Michallat, F. J. July 3, 1916. Coßting bakers' and confectioners' goods.- Sweets and biscuits to be coated on top, or both on top and on bottom, with chocolate or fondant icing are placed by hand on a wire conveyer M, Fig. 1, formed of wires looped together as shown in Fig. 2, and carried over rollers N, N<1>, driven by belt gearing. The chocolate is contained in a tank which is heated bv a brick S placed beneath and which itself receives heat from an electric coil or other device, while a fan R circulates the hot air not only around the tank but also by passages T beneath hoods V covering the rollers N, N<1>. Within the tank is a solid rotating drum P provided with arms P<1> which raise the melted chocolate and deliver it to a sliding scoop 0, through a slot in which the chocolate falls upon the goods moving along the belt. A tray O, to which a shaking movement is imparted, may be arranged beneath the conveyer belt to receive chocolate and coat the bottom of the goods. As the ...

Coating of confectionery and tablets

Improvements in apparatus for the coating of confections

... 227,954. Baker Perkins, Ltd., (formerly Baker, Sons, & Perkins, Ltd., J.), Baker, G. R., and Head, R. Nov. 10, 1923. Coating confectioners' goods.-In confectionery coating machines of the type wherein the cores are placed in a falling stream of coating-material, the air is expelled from the material, immediately prior to its application to the cores, by means which impart rapid vibrations or oscillations to the material. The invention is particularly applicable to the machines described in Specifications 142,935 and 204,252. In Fig. 1, a machine of the type described in Specification 204,252 is shown, the material being delivered from the mixing-vessel b, in which it is caused to take a circuitous path by a baffle c, on to one or more inclined plates c, e' which are secured to a cross frame e<3> adjustably secured by nuts e<1> on a vertically movable rod f. The rod f carries a yoke f<4> which is vibrated by a ratchet. toothed cam g acting on a projection f<2>. The amount of vibration is ...

Improvements in machines for coating confectionery biscuits and the like

... 231,511. Savy, E., Soc. Anon. des Anciens Etablissements A. Savy, Jeanjean, et Cie, and Baker Perkins, Ltd. March 28, 1924, [Convention date]. Coating confectioners' goods.-In the coating of confectionery, coating-material, which has been flooded over the goods, and has gravitated to the main reservoir, is cooled therein to a temperature slightly below its melting point, i.e. about 28‹ C., and is then raised to a flooding- reservoir in which it is heated to a temperature slightly above its melting point, i.e. about 34‹ C., thereby producing the pnenomenon known as "super-melting." In Fig. 1, the coating-web 26 is trained over a driving-roller 27<1>, cleaning rollers 24 and a drum 27, the coating-material passing through adjustable nozzles 64, 65 in a hopper 56 fed through a valve 54 in the reservoir 42. The reservoirs 2, 42 are jacketed and are connected by a ball pump; rotary stirrers 41 in the reservoir 42 and oscillating stirrers 50, operated by an eccentric 51, in the reservoir 2 agitate ...

Improvements in confectionery coating machines

... 151,227. Marks, E. C. R., (National Equipment Co.). June 5, 1919. Drawings to Specification. Coating confectioners' goods.-In a machine for coating articles with chocolate &c., the material is drawn from the supply tank bv a pump or other means which is reversible in order to return excess material from the pipe system to the tank when the coating operations are finished. The invention is described in connexion with the coating-machine forming the subject of Specification 150,799.

COVERING MACHINE

Vorrichtung und Verfahren zur dosierten Abgabe pumpfähiger Massen

The invention relates to a device and method for the measured distribution of one or more pumpable and solid inclusion-containing masses (1), such as, in particular fat-containing creams with solid parts, chocolate cream with nut pieces or pressurized and gasified fat cream with solid pieces, which are conveyed from a mass container to one or more outlet nozzles in order to exit the outlet nozzles.

Wechselbarer Cremestreichkopf

Cream-spreading head, apparatus and system for applying a pumpable substance to a carrier body, wherein a releasable coupling system is provided for coupling the cream-spreading head to the conveying apparatus and for decoupling it therefrom.

Apparatus and method for the metered delivery pumpable mass

Vorrichtung und Verfahren zur dosierten Abgabe einer oder mehrerer pumpfähiger und feste Einschlüsse enthaltender Massen (1), wie insbesondere fetthaltige Cremen mit Feststoffsplittern, Schokoladecremen mit Nussstücken oder unter Druck stehende und begaste Fettcremen mit Feststoffstücken, die von einem Massenreservoir zu einer oder mehreren Austrittsdüsen gefördert werden um durch die Austrittsdüsen auszutreten.

HARDENING PROCEDURE FOR CHOCOLATES AND UNTERVERWENDUNG THE SAME PRODUCTS

IMPROVED COPYING METHOD FOR KONFEKTPRODUKTE

INJECTION OF VISCOUS FLUID INTO FOOD PRODUCTS

INJECTION OF VISCOUS FLUID INTO FOOD PRODUCTS

APPARATUS AND METHOD FOR PROCESSING FOODSTUFFS WITH LIQUID

The invention relates to an apparatus for processing foodstuffs with liquid, comprising: a liquid container, a processing unit for the foodstuff and a feed conduit connecting the liquid container to the processing unit via a pump. The apparatus comprises supply means to add additives. The invention also relates to a method for converting an existing apparatus to such an apparatus, and to a method for processing foodstuffs with liquid using such an apparatus.

Mécanisme d'alimentation pour les machines servant à envelopper les bonbons d'une couche de matière.

Machine à glacer les bonbons, confiseries, gâteaux etc.

Maschine zum Verzieren und Überziehen von Zucker- und Schokoladeware.

Machine à glacer les bonbons, confiseries, gâteaux etc.

Machine à glacer les bonbons, confiseries, gâteaux, etc.

VERFAHREN UND VORRICHTUNG ZUR VERARBEITUNG VON FLIESSFAEHIGEN KAKAOBUTTERHALTIGEN MASSEN, INSBESONDERE SCHOKOLADE, BEI DEREN WIEDERHOLTEM VERWENDEN.

Vorrichtung zum Schmelzen von Schokolade und zur Abgabe der Schokoladeschmelze

СПОСОБ ПОКРЫТИЯ ЗАМОРОЖЕННЫХ ИЗДЕЛИЙ

Способ покрытия замороженных кондитерских изделий (20) на палочке, включающий обеспечение камеры (2), имеющей два открытых конца (3, 4), две стороны (5, 6) и основание (7); обеспечение по меньшей мере одной пары отверстий (10A-10D), причем одно отверстие из каждой пары расположено на каждой стороне камеры и причем отверстия представляют собой вертикальные щели; подачу жидкого покрывающего вещества в каждое отверстие так, чтобы образовать завесы (14A-14D) жидкого покрывающего вещества; и перемещение замороженного кондитерского изделия (20) через камеру с палочкой наверху так, чтобы замороженное кондитерское изделие проходило через завесы из покрывающего вещества. Также предложено устройство для осуществления способа.

Improvements in the machines to coat the cores with candies

Procédé industriel de chemisage par une pâte de confiserie telle que du chocolat, de l'intérieur de contenants consommables en forme de coupes, cornets ou similaires et dispositifs pour sa mise en oeuvre

La présente invention concerne un procédé industriel de chemisage par une pâte de confiserie, telle que du chocolat, de l'intérieur de contenants consommables en forme de coupes, cornets ou similaires. Il consiste : - à amener le contenant 3 dans une position telle que les faces intérieures de ses parois et son fond soient en regard d'un moyen de projection 4 de la pâte de confiserie, - à maintenir le contenant 3 dans cette position pendant une durée d au cours de laquelle le moyen de projection 4 envoie à l'intérieur du contenant 3 la pâte de confiserie préalablement portée en fusion, - à éliminer et récupérer la pâte de confiserie en surplus dans le contenant 3,en agitant les contenants 3 chemisés en position renversée et en récupérant par égouttage la pâte de confiserie en surplus. L'invention s'applique dans le domaine de l'industrie agro-alimentaire notamment au chemisage par du chocolat de l'intérieur de coupes ou de cornets à glace consommables.

Coating of sugar refineries and articles similar

FONDUE APPARATUS

The present invention relates to a fondue apparatus that is used to dip into the fluid of waterfall fresh fruit or bread before eating as it makes viscous fluid like chocolate or cheese flow like a waterfall.

Fountain that flows with fluidic material

A fountain for heating and distributing fluidic material is manufactured using various processes and materials. In one embodiment, the fountain includes a heating element encased in an enclosure. A basin containing a medium, such as chocolate, is removably mounted to the enclosure so that the basin is heated by contact with the enclosure. Additionally, an auger having a spiral flight rotates and lifts the melted chocolate upward to a top end of a cylinder that houses the auger. One or more tiers may be mounted, using various locking mechanisms, onto the cylinder to divert flow of the medium. A smaller chocolate fountain that may advantageously be more suitable for home use is also described herein.

Coating machine

Flow pan for coating machines

Apparatus for coating articles

A unit (17) assists return of excess coating mass (8) from the run-off sheet (9). This includes moving metal scraper blades (18). These extend generally transversely towards the sheet, with a minimum clearance (22) from it Preferred features: Clearance is about 5 mm from the surface facing the run-off sheet. The blades are driven intermittently continuously to contact surplus coating mass reaching the sheet. Their path (21) is rectangular and their width exceeds the mean mass height on the run-off sheet. Rectangular motion assures separation from the mass during the back stroke. Scrapers are assem in a pattern on longitudinal beams (19). They are driven by pneumatic cylinders phased to describe the rectangular path. In a variant, a direct mechanical drive is employed. Only part of the sheet is scraped in this way. Scrapers extend at an angle of ab 30 degrees with respect to the run-off sheet.

Syrup for confections and methods for using same

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases, comprises: a. an amount of at least one sweetener contributing from about 25 to about 60 percent sugar solids, in water; b. an amount of at least one sequestrant sufficient to complex substantially all the hardness present in the syrup wherein the sequestrant is a combination of a first type and a second type, the first type being optional and selected from sodium citrate, potassium citrate, and mixtures thereof, the second type being selected from phosphate, polyphosphate, and carbonate compounds; and c. an amount of at least one calcium reactive gum sufficient to thicken the syrup upon contact with the calcium-containing confection.

Maschine zum UEberziehen von Zuckerwaren und Gebaeck mit Schokoladenmasse

Mundstueck mit spaltfoermigem Auslaufschlitz

System und Verfahren zum Überziehen von Produkten

Die vorliegende Erfindung betrifft ein System (10; 310) zum Überziehen von Produkten, insbesondere Lebensmittelprodukten, mit unterschiedlichen fließfähigen Überzugsmassen, mit: wenigstens einer ersten Überziehvorrichtung (18; 3181) mit einem Aufnahmemittel zur Aufnahme einer ersten Überzugsmasse, wenigstens einer zweiten Überziehvorrichtung (18; 3182) mit einem Aufnahmemittel zur Aufnahme einer zweiten Überzugsmasse, und einer Dachanordnung (20; 320), die eine Produktionsposition (PP) definiert. Die wenigstens eine ersten Überziehvorrichtung (18; 3181) und die wenigstens eine zweite Überziehvorrichtung (18; 3182) sind der Dachanordnung (20; 320) zugeordnet. Die wenigstens eine erste Überziehvorrichtung (18; 3181) und die wenigstens eine zweite Überziehvorrichtung (18; 3182) sind wechselweise in eine Produktionsposition (PP) verlagerbar und in der Produktionsposition (PP) jeweils mit der Dachanordnung (20; 320) koppelbar.

Verfahren und Vorrichtung zur Herstellung mehrschichtiger Süßwaren

Maschine zum UEberziehen von Zuckerwerk o. dgl.

Device for regulating the bottom wall in coating units

The invention relates to a device for regulating the bottom wall in coating units. The device for regulating the bottom wall is part of a coating unit. On coating units of this type, long-life bakery products, marzipan and the like are coated on all sides with coating mass, such as liquid chocolate or couverture. The aim of the invention is to develop a device by which uncomplicated operation with low operating effort can be realised. The invention is based on the object of developing a device for regulating the bottom wall, which device can be adjusted via an operating element. The object is achieved according to the invention in that a device for regulating the bottom wall has been developed which is composed of a transport roll, over which a mesh belt is conducted, and which has at least two functional elements which are arranged in such a way that the functional elements are fixed to a pivotably mounted framework and a lever is assigned to the framework, the functional elements being ...

A machine for dispensing a flowable substance

COATING CONFECTIONERY

Tanks for moulding jellies or like confections

... 701,841. Tanks for moulding jellies or like confections and foodstuffs. TAYLOR, F. R. Feb. 15, 1952 [March 13, 1951], No. 6012/51. Class 87 (2) A tank 1, Fig. 6 for moulding slabs or blocks of jelly, cheese, chocolate and the like, has a removable end wall 6, and a scumming basin 2. The jelly is moulded in moulds 13, Fig. 7, which are separated by separators 16, Fig. 5. The jelly is poured into the tank through scumming basin 2 and scum rising in the tank is also skimmed off into the basin. In a further embodiment, Fig. 1, the moulds 13 are not used and the separators are kept apart by guide grooves g in hinged plate f and by guides i at the bottom of the tank. The tank, which may be mounted on wheels, may be provided with a cooling jacket, the mould surfaces may be coated with oil to prevent sticking and the separators may be embossed with the maker's name.

A Process for Coating Chocolate or Chocolates.

... 17,083. Schulze, C. W. July 23. Cocoa preparations.-Chocolate is coated with sugar by covering with a boiled syrup.

A machine for dispensing a flowable substance

Improvements relating to enrobing machines for use in the production of coated confectionery

... 692,192. Enrobing machines. TELMA ENGINEERING, Ltd., and HUSLER, N. W. Nov. 15, 1950 [Nov. 15, 1949], No. 29159/49. Class 28 (i). [Also in Group XXX] An enrobing machine comprising two aligned conveyers for carrying articles of confectionery, e.g. choc-bars, in turn below a drenching device and over a bed plate 24 flooded with chocolate, whereby the articles are coated above and below; has the conveyer supporting and driving rollers mounted in bearings in a removable frame and the driving means for the rollers located externally of the frame. As shown, wire link conveyers 19, 23 are carried respectively by a driving roller 16 and idle rollers 17, 18 and by a driving roller 22 and a curved end of bed plate 24, all the supporting members being mounted on a frame, comprising side plates 13 and transverse tie bars 14, removably supported on side members 12 of a structure 11 which also supports a trough 10 for liquid chocolate. The idle rollers 17, 18 and one end of roller 16 are mounted on ...

CHOCOLATE

... 1457307 Heat-treating chocolate SAPAL SA DES PLIEUSES AUTOMATIQUES 18 April 1974 [25 April 1973] 17102/74 Heading A2B An apparatus for heat-treating chocolate comprises a hollow cylindrical sheet metal drum 1 which is rotatable around a horizontal axis on axially parallel rollers 2 positioned against its outer periphery. The inner surface 3 of the drum is bounded at both ends by peripheral walls in the form of annular discs 4. In the region of the highest point on the drum inner surface, the latter is acted upon by a stripper 5 extending across its width, pivoted at 6 about a horizontal axis and connected to a downwardly directed guide plate 7. A skimming blade 10 is pivoted at 11 about a horizontal axis and is adjustable by a device indicated at 12 so that its distance from the drum inner surface 3 may be set to a desired value producing a gap 13. The fluid chocolate mass is fed to the inside of the drum 1 through pipe 14. In the embodiment shown in Figs. 1 and 2 drum 1 is provided with ...

MEHRSCHICHTDESSERT, AS WELL AS PROCEDURES AND DEVICE FOR ITS PRODUCTION

DEVICE FOR THE COVERING OF FOOD WITH KAKAOBUTTERHALTIGEN OR THE LIKE FETTHALTIGEN MASSES

WITH FLUID MATERIAL OF FLOWING WELLS

SYRUP FOR CONFECTIONS AND METHOD FOR USING SAME

Confectionery coatings

Process for coating frozen products

METHOD AND APPARATUS FOR MANUFACTURE OF CANDY

A method of manufacture of milk chocolate-coated toffee candy pieces comprising heating a mass of toffee to a softened temperature sufficient to permit portions of it to be pulled from the mass. Pulling strand portions from the mass in the form of fine strands while spooling the strands about a core forming area and causing the spooling to occur along the length and about the periphery of the core forming area to form a continuous length of the core at a core forming area. Contemporaneously axially moving the length of core along its axis off of an end of the core forming area. Then transversely severing an outer end of the axially moving length of core with consecutive cuts to form successive toffee pieces or toffee cores. Immersing the toffee cores in a bath of milk chocolate, and cooling the chocolate-covered cores to place them in condition for packaging.

PARTIAL COATING OF FROZEN CONFECTION

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.

COATING OF CONFECTIONERY AND TABLETS

A method of coating an edible item. The method comprises applying molten polyol to the item and cooling the polyol to crystalise it into its solid form.

СПОСОБ ПОКРЫТИЯ ЗАМОРОЖЕННЫХ ИЗДЕЛИЙ

Изобретение относится к способу покрытия замороженных кондитерских изделий (20) на палочке, включающему обеспечение камеры (2), имеющей два открытых конца (3, 4), две стороны (5, 6) и основание (7); обеспечение по меньшей мере одной пары отверстий (10A-10D), причем одно отверстие из каждой пары расположено на каждой стороне камеры и причем отверстия представляют собой вертикальные щели; подачу жидкого покрывающего вещества в каждое отверстие так, чтобы образовать завесы (14A-14D) жидкого покрывающего вещества; и перемещение замороженного кондитерского изделия (20) через камеру с палочкой наверху так, чтобы замороженное кондитерское изделие проходило через завесы из покрывающего вещества. Также предложено устройство для осуществления способа.

MACHINE FOR the COATING OF DELICACIES BY CHOCOLATE OR ANOTHER INGREDIENT OF CONFECTIONERY

Apparatus for coating on one face only in confectionary and biscuit

Improvements with the enrobeuses ones

FOUNTAIN FOR FOOD FLUIDIFIABLE.

... - Fontaine pour aliment fluidifiable. - Selon l'invention, ladite fontaine comprend un récipient (26) destiné à recevoir l'aliment (FM) à l'intérieur et un orifice de sortie (60). Le récipient (26) peut être chauffé dans une plage de température prédéterminée pour maintenir l'aliment (FM) dans la plage de température. L'orifice de sortie (60) se raccorde au récipient (26) et possède un passage (66) s'étendant à travers destiné à recevoir l'aliment (FM). Le passage (66) définit une ouverture d'entrée (62) qui est en communication fluide avec le récipient (26) et une ouverture de sortie (64) qui a un mécanisme d'ouverture (68) pour commander de façon sélective l'ouverture de celle-ci. Un élément chauffant (100) est raccordé thermiquement à l'orifice de sortie (60) pour réchauffer ce dernier (60) afin de maintenir dans la plage de température l'aliment (FM) se trouvant à l'intérieur.

INTERCHANGEABLE CREAM-SPREADING HEAD

STICKING APPARATUS FOR TOPPING MATERIAL

It is intended to provide a sticking apparatus for a topping material by which the ratio of a solid food having a topping material sticking thereto can be increased. It is also intended to provide a sticking apparatus for a topping material by which a toping material not having stuck to a solid food can be recovered. Namely, a sticking apparatus for a topping material by which a fusible topping material is allowed to stick in a granular state to a solid food. This sticking apparatus (1) for a topping material comprises: a topping material feeding section (2) from which a fusible topping material (F) is fed; a topping material discharging section (4) from which the topping material (F), which has been fed from the topping material feeding section (2), is discharged linearly downward; and a solid food transporting section (6) by which a solid food (P) is transported into a stick area (A) located below the topping material discharging section (4) so as to allow the topping material (F) to ...

Confectionery coatings

A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head, maintaining the material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurized confectionery material prior to the confectionery material reaching the coating head, the rate of injection of gas into the confectionery material being controlled in response to a measure of the density of confectionery material in the supply to the coating head, excess liquid confectionery material available after coating by the coating head being recirculated into said supply.

Sweetmeat-coating machine

VISCOUS LIQUID FOUNTAIN

MACHINE FOR TEMPERING CHOCOLATE

Device for removing bulk in the floor area of products

SYRUP FOR CONFECTIONS AND METHOD FOR USING SAME

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composition's viscosity increases.

Device, useful for coating food products with e.g. chocolate and sugar, comprises inlet end and outlet end, and driven grid-like endless conveyor belt on which products are arranged and conveyed from inlet end to outlet end

The device (10) comprises: an inlet end and an outlet end; a driven grid-like endless conveyor belt on which the products are arranged and conveyed from the inlet end to the outlet end in a conveying direction; a covering station for attaching the coating composition to the products; a blower station for blowing off excess coating material of the products below the conveyor belt; and a housing for collecting the products. The housing is made of stainless steel and is welded in the area where it receives coating composition. The device (10) comprises: an inlet end and an outlet end; a driven grid-like endless conveyor belt on which the products are arranged and conveyed from the inlet end to the outlet end in a conveying direction; a covering station for attaching the coating composition to the products; a blower station for blowing off excess coating material of the products below the conveyor belt; and a housing for collecting the products. The housing is made of stainless steel and is ...

EINRICHTUNG ZUR REGULIERUNG DES BODENWALLES AN UEBERZIEHANLAGEN

Improvements in and relating to machines for coating chocolates

... 180,775. Sonsthagen, A. March 9, 1921. Coating confectioners' goods.-In a coating machine wherein the cores pass s through a stream of chocolate, a glossy appearance is imparted to the coated goods by subjecting the chocolate to a rapid mixing or emulsifying action in a container from which air is excluded, the mixing being effected immediately before application to the cores or at such a time that the period between the mixing and application is as short as possible. Fig. 1 shows the application to a machine of the typs described in Specification 158,993, the mixer 7 being of the type described in Specification 134,451, [Class 86, Mixing &c.]. The chocolate is scraped from the revolving annular body 1 into a receiver 19 and is discharged from an elevated opening 20, angularly. adjustable in a vertical plane, into a trough 9 of wire netting, from whence it falls on to the cores on the convever 7. The mixer body is formed in halves which are held together by a projection 12 which engages ...

APPARATUS FOR COATING CONFECTIONERY ARTICLES

MECHANISM FOR AND A METHOD OF APPLYING A FLOWABLE FATTY MATERIAL TO ARTICLES

COATING CONFECTIONARY

Chocolate fountain apparatus with output port

Improvements in chocolate coating and like machines

... 255,202. Scrase, G. B., and Tebble, R. W. H. June 9, 1925. Coating bakers' and confectioners' goods.-In a machine for coating confectionery, the coating-material is thrown or splashed up, from the bath of material, over the articles to be coated. As shown in Fig. 1, the coating-material in a bath having inclined bottom portions d, d<1> which drain the material to beneath the coating position, is splashed upwards by a rotary paddle or beater a mounted on a shaft a<1> and consisting of straight or curved integral or sectional, aligned or staggered radial blades. The heater a is positioned beneath a storage tank having inclined bottom plates f<1>, f<2> which have an outlet space between them which is controlled by a sliding plate f<3> adjustable by a bell crank f<4>. The outlet is regulated to maintain the chocolate level in the bath. The material is splashed upwards against the bottom plates f<1>, f<2> of the tank and drops on to the confections which pass from left to right, Fig. 1, on trays ...

Improvements in and relating to chocolate coating machines and the like

... 232,652. Sonsthagen, A. Dec. 19,1923. Coating confectioners' goods.-In the coating of confectionery, the coating-material is passed through a closed mixing chamber from which it is discharged through a screen or sieve whereby the air bubbles are broken up. Fig. 1 shows the invention applied to the machine described in Specification 180,775, the mixer 1 discharging through a spout 2 into a casing 3, having a spring-closed cleaning door 4, communicating with a. casing 7 which removably carries a slidable sieve frame 10. The material flowing towards and through the sieve is evenly distributed by fixed vanes in the casing 7 and falls, through the usual distributing-trough, on to the goods. In Fig. 7, a nozzle 13 having a discharge opening fitted with a sieve and equal in width to the conveyer is employed, and a reciprocating double flow member, such as that described in Specification 207,415, may be provided. The sieve may be mechanically, vibrated and it may consist of wire woven material ...

Method and apparatus for processing chocolate and the like

... 891,788. Coating bakers' and confectioners' goods; tempering chocolate. SOLLICH, R. Dec. 22, 1958 [Feb. 25, 1958], No. 41274/58. Classes 28 (1) and 129. Excess tempered chocolate is fed to an enrober, moulding-machine or the like and the surplus c is fed back and divided into two portions d and e, portion e being mixed with a constantly replenished stock b of untempered chocolate of which a portion a is mixed with portion d, the mixture being tempered and then used. In the enrobing machine shown, the delivery device 8 is arranged over an endless openwork belt 10 beneath which is a supply tank 1 and an adjacent through-pass container 2 which intercepts part of the chocolate d and supplies it to mixing chamber 3. The remaining chocolate passes to tank 1 and thence to temperature raising chamber 4 separated from tank 1 by a heating jacket 11 and containing a worm or like conveyer 12 working in a narrow gap and preferably with interrupted threads. This chocolate is then fed to mixing chamber ...

Apparatus for depositing viscous foodstuffs comprising moveable depositor head

A front-loadable viscous foodstuffs depositor comprises a tray receiving station 2 adapted to support a stationary tray incorporating one or more foodstuffs moulds, and an actuator housing 3 extending substantially vertically from the rear of the tray receiving station. The housing includes moveable carriage means 4 for moveably supporting one or more depositor heads 5. The depositor heads are suitable for selectively dispensing viscous foodstuffs at spaced intervals on a tray placed on the tray receiving station. The filled tray may be removed from the front of the apparatus. The carriage may move the depositor head and a corresponding hopper 6 horizontally across the apparatus. The height of the tray receiving station may be adjustable.

METHOD AND APPARATUS FOR THE REPEATED USE OF FLOWABLE COMPO SITIONS CONTAINING COCOA BUTTER ESPECIALLY OF CHOCOLATE

... 1447190 Treating compositions containing cocoa butter KREUCOHA AG 20 Feb 1974 [28 Feb 1973] 7779/74 Heading A2A In a method for the repeated recycling and use of flowable compositions containing cocoa butter, especially chocolate, a current of the composition is subjected to a pre-crystallisation treatment, at least one processing stage is performed in which a proportion of the composition is consumed, the remaining proportion is returned to the cycle to be recycled and further used, the composition consumed is preferably substantially compensated for by the supply of similarly pre-crystallised additional quantities, and the composition is subjected temporarily to a shear stress at at least one point in the cycle. An apparatus for carrying out the method is also described.

Process and apparatus for coating or enrobing edible articles with edible fat base coating

... 755,770. Coating bakers' &c. goods. OAKES CORPORATION, E. T. April 30. 1954 [May 4, 1953], No. 12662/54. Class 28(1). [Also in Group XIII] Cakes, candies and the like are enrobed with a fat base coating material, such as chocolate, by withdrawing coating material from the bottom of a large stock of tempered, fluid, coating material in which all of the fat melting above the temperature of the stock has crystallised, showering the withdrawn material over the articles to enrobe them, returning the excess coating material to the top of the stock, adding melted chocolate to the top of the stock to maintain at least an hour's supply and mixing the returned coating material and the melted chocolate with the tempered chocolate at the top of the stock. The enrobed articles are conveyed to a cooling zone in which a temperature of 65‹F. to 70‹F. is maintained and where air of low relative humidity is blown over the articles at high velocity, e.g. 2000 to 3000 feet per minute, to cool and harden the ...

Apparatus for coating goods,such as sweets,baked products and the like foods,with flowable coating substances,such as chocolate and other icings

KONFEKTÜBERZUGMITTEL

PROCEDURES FOR THE INJEKTIEREN OF A VISCOSE RAYON LIQUID INTO A PRODUCT SUCH AS BREAD OR SUESSIGKEITEN.

SWEET GOODS SYRUP AND METHOD FOR APPLICATION

CONFECTION DELIVERY APPARATUS

A confection delivery apparatus includes a chewable enclosed container formed from a pliable and non-resilient material. The container defines a cavity and a conduit between an outer surface and inner surface of the container. The cavity includes a confection. The container is configured to compress in response to an external force and remain compressed in response to removal of the external force. An edible wax coating is adhered to the outer surface of the container. A stem is connected to the container by a joint. 1. A confection delivery apparatus , comprising:a chewable enclosed container formed from a pliable and non-resilient material;said container defining a cavity and a conduit between an outer surface and inner surface of said container;said cavity including a confection;said container configured to compress in response to an external force and remain compressed in response to removal of said external force;an edible wax coating adhered to said outer surface of said container; anda stem connected to said container by a joint.2. The apparatus of claim 1 , wherein said stem rotates with respect to said container via said joint.3. The apparatus of claim 1 , wherein said stem defines one of a J shaped end claim 1 , a sharp curved end and a sharp pointed end.4. The apparatus of claim 1 , wherein said stem defines a first end contacting said joint claim 1 , a second end opposite said first end claim 1 , and an intermediary portion between said first end and said second end claim 1 , wherein said intermediary portion is bendable.5. The apparatus of claim 4 , wherein said intermediary portion is thinner than said first end and said second end of said stem.6. The apparatus of claim 1 , wherein said stem defines a hollow passage claim 1 , a first conduit adjacent said joint claim 1 , and a second conduit opposite said joint.7. The apparatus of claim 1 , wherein said stem defines at least one hanger.8. The apparatus of claim 1 , wherein said edible wax coating ...

Laser cut edible decorating sheet and methods of manufacture

An edible decoration is laser kiss cut from an edible decorating sheet by optically sensing at least one printed edible design on the edible decorating sheet relative to a laser cutting tool coordinate system and driving a laser along a circuit of cutting locations defined in the laser cutting tool coordinate system. The laser beam forms a separation channel by laser ablation of at least a portion of the edible decorating sheet at the cutting locations while leaving intact the non-adhesive releasable backing upon which the edible decorating sheet rests.

PARTIAL COATING OF FROZEN CONFECTION

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing () comprising a product coating void () for receiving the confectionery product () to be coated, at least one receptacle (), the receptacle being adapted to receive coating material and comprising a supply hole or holes () through which coating material may flow from the housing () and into the coating void () where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members () to transfer coating material onto the confectionery product and wherein the supply hole or holes () are formed within said receptacles, and wherein the one or more applicator member comprises a cavity () to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products. 1. An application assembly for applying coating onto confectionary product comprisinga housing comprising:a product coating void for receiving the confectionery product to be coated;at least one receptacles, the receptacles being adapted to receive coating material and comprising supply hole or holes through which coating material may flow from the housing and into the coating void where it becomes transferred onto the product;each receptacle comprises one or more applicator members to transfer coating material onto the confectionery product and wherein the supply hole or holes are formed within said receptacles; andthe one or more applicator member comprises a cavity to allow accumulated coating material to be collected and stored when a product remain static in the product void.2. An application assembly according to claim 1 , further comprising an insert funnel provided to guide the insertion of the product in the void.3. An application assembly according to claim 1 , wherein a coating reservoir is provided ...

Icing Machine and Icing Method

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

ASSEMBLY LINE TECHNIQUE FOR FOOD PRODUCTION AND PULL-APART FOOD PRODUCT AND METHOD

An assembly line technique is described in which food items with a deposited layer of smear prior to baking can be cut and segregated into small pieces. The food pieces are deposited randomly into an ovenable serving container in such a way as to reduce contact between the smear coated surface(s) of the food pieces. This results in a “pull-apart” food product that can be rapidly microwave heated in the container and served in the container. 1. A method of forming a flour-based pull-apart food product , comprising:forming at least one strip of substantially uncooked dough, the at least one strip of substantially uncooked dough being made of flour;applying a coating to only a portion of the at least one strip of substantially uncooked dough, the coating comprising fat in a range of between 25% and 40% by weight of the coating and sugar in a range of between about 50% and 70% by weight of the coating;cutting the at least one strip of substantially uncooked dough with the coating applied thereon to form a plurality of substantially uncooked flour-based discrete food pieces with coating portions of the coating on only portions of the substantially uncooked discrete dough pieces;dropping the substantially uncooked flour-based discrete dough pieces each with the coating portion thereon into a container so that the substantially uncooked flour-based discrete dough pieces each with the coating portion thereon fall into random positions within the container, the random positions of the substantially uncooked discrete dough pieces each with the coating portion thereon causing the substantially uncooked discrete dough pieces to contact at first contact points where there is dough-to-dough contact and no coating therebetween and to contact at second contact points where there is coating therebetween, the container being oven-heatable to a temperature of at least about 250° F. and microwaveable;substantially cooking the substantially uncooked flour-based discrete dough pieces ...

Device for covering goods, in particular confectionery pieces, with a flowable coating mass

Vorrichtung zum Überziehen von Warenstücken (5), insbesondere Süßwarenstücken, mit einer fließfähigen Überzugsmasse (8), mit einem endlosen Transportband (4) für die Aufnahme der Warenstücke (5), einem unterhalb des Transportbandes (4) angeordneten Ablaufblech (9) und einer angetriebenen Einrichtung (17) zur Unterstützung der Rückleitung überschüssiger Überzugsmasse (8) auf dem Ablaufblech (9), dadurch gekennzeichnet, dass die Einrichtung (17) zur Unterstützung der Rückleitung überschüssiger Überzugsmasse (8) auf dem Ablaufblech (9) eine Anzahl Rakelbleche (18) aufweist, die mit ihrer Haupterstreckungsebene (20) etwa quer zu dem Ablaufblech (9) ausgerichtet und mit Abstand (22) zu dem Ablaufblech (9) angeordnet und geführt sind, so dass die Rakelbleche berührungslos zu dem Ablaufblech, (9) in die Masse eingreifen und so die Masse zur Bewegung anregen. Device for covering goods (5), in particular sweets, with a flowable coating mass (8), with an endless conveyor belt (4) for receiving the goods (5), a drain plate (9) arranged below the conveyor belt (4) and one Driven device (17) for supporting the return line of excess coating mass (8) on the drain plate (9), characterized in that the device (17) for supporting the return line for excess coating mass (8) on the drain plate (9) has a number of doctor blades (18 ), which are aligned with their main extension plane (20) approximately transversely to the drain plate (9) and are arranged and guided at a distance (22) from the drain plate (9), so that the doctor blades are contactless to the drain plate, (9) into the Intervene mass and thus stimulate the mass to move.

DESSERT OF VARIOUS LAYERS AS WELL AS PROCEDURE AND ARRANGEMENT FOR ITS PREPARATION

La invención se refiere a un postre de varias capas que tiene al menos un componente tratado térmicamente que consiste de mousse, cremas, jalea y/osalsas, en el cual el componente está recubierto con una capa contínua esterilizada de recubrimiento de sustancia grasa o chocolate con un espesor deentre 0.1 y 3 mm., o bien los componentes (7, 8, 9) se dividen por medio de una capa contínua esterilizada (10, 11) de recubrimiento de sustancia grasa ochocolate con un espesor de entre 0.1 y3 mm. y dichos componentes poseen una viscosidad de Bostwick menor a 8 cm. Se describe además el procedimiento y eldispositivo para preparar dicho postre multicapas. The invention relates to a multi-layered dessert having at least one heat-treated component consisting of mousse, creams, jelly and / or sauces, in which the component is coated with a continuous sterilized layer of fat or chocolate coating with a thickness of between 0.1 and 3 mm., or the components (7, 8, 9) are divided by means of a continuous sterilized layer (10, 11) of coating of eight-chocolate fatty substance with a thickness of between 0.1 and 3 mm. and said components have a Bostwick viscosity of less than 8 cm. The procedure and the device for preparing said multilayer dessert are also described.

Exchangeable cream coating head

A cream coating head, an apparatus and a system for applying a pumpable mass onto a carrier body include a detachable coupling system. The coupling system is provided for coupling and decoupling the cream coating head to or from a conveying apparatus.

Syrup for confections and methods for using same

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a calcium-containing confection its viscosity increases.

Method and apparatus for producing plastic foods

A method and an apparatus for producing automatically and highly efficiently plastic foods having various shapes, having or not having, stripe-patterns from a variety of rod-like foods such as a cored-rod foods, which are continuously extruded and consist of at least two kinds of materials.

Replaceable cream coating head

FIELD: food industry. SUBSTANCE: invention relates to devices for confectionary industry. Cream-coated head (1) for supply and coating with a cream or mass, for example chocolate cream, base-carrier (2), flat waffle, moving on conveyor device (6) to form a semi-product containing container (3) for cream; elongated hole (4) for cream for feeding a strip of cream, which is in particular a thin layer of cream, wherein connecting the coating cream head (1) to conveyor device (6) provided with connecting mechanism (5), and wherein connecting mechanism (5) comprises one or more centering means (7) for centering and fixing position of coating head (1) relative to conveyor device (6). Connecting mechanism (5) comprises connector (9) for transmission of electric energy and / or electric signals, connection mechanism (5) comprises connector (10) for connection to medium for connection to working medium line, such as, in particular, compressed air line or liquid line, wherein connector (10) for connection to medium is sealed connection (10) of connection to medium for connection of two lines, such as, in particular, two lines of compressed air or two liquid lines, and in which additionally there is a valve, centering means (7), connector or connectors (9) and additionally connector or connectors (10) of connection to medium have identical direction (13) of connection so that centering means (7), connector or connectors (9) and connector or connectors (10) of connection to medium can be connect to appropriate connecting parts due to insertion and, in particular, placement of cream-covered head (1) on conveyor device (6). EFFECT: invention allows to simplify production process due to fast change of product or creams. 11 cl, 4 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 701 354 C2 (51) МПК A21C 15/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A21C 15/00 (2013.01) (21)(22) Заявка: 2016147671, 06.05.2015 (24) Дата ...

INDUSTRIAL PROCESS FOR SHAPING A CONFECTIONARY PASTE SUCH AS CHOCOLATE, INTERIOR OF CONSUMABLES IN THE FORM OF CUTS, CORNETS OR THE LIKE AND DEVICES FOR IMPLEMENTING THE SAME

La présente invention concerne un procédé industriel de chemisage par une pâte de confiserie, telle que du chocolat, de l'intérieur de contenants consommables en forme de coupes, cornets ou similaires. Il consiste : - à amener le contenant 3 dans une position telle que les faces intérieures de ses parois et son fond soient en regard d'un moyen de projection 4 de la pâte de confiserie, - à maintenir le contenant 3 dans cette position pendant une durée d au cours de laquelle le moyen de projection 4 envoie à l'intérieur du contenant 3 la pâte de confiserie préalablement portée en fusion, - à éliminer et récupérer la pâte de confiserie en surplus dans le contenant 3,en agitant les contenants 3 chemisés en position renversée et en récupérant par égouttage la pâte de confiserie en surplus. L'invention s'applique dans le domaine de l'industrie agro-alimentaire notamment au chemisage par du chocolat de l'intérieur de coupes ou de cornets à glace consommables. The present invention relates to an industrial process for lining with a confectionery paste, such as chocolate, the interior of consumable containers in the form of cups, cones or the like. It consists of: - bringing the container 3 into a position such that the internal faces of its walls and its bottom are facing a projection means 4 of the confectionery dough, - keeping the container 3 in this position for one duration d during which the projection means 4 sends inside the container 3 the previously melted confectionery dough, - to remove and recover the surplus confectionery dough in the container 3, by shaking the 3-lined containers in the inverted position and by draining the surplus confectionery dough. The invention applies in the field of the agro-food industry, in particular to the lining with chocolate of the interior of consumable ice cream cups or cones.

PROCESS FOR THE MANUFACTURE OF CONFECTIONERY ITEMS COMPOSED OF BUNK BEDS AND DEVICE FOR CARRYING OUT SAID METHOD.

Improvements to coating machines

DEVICE FOR DRIVING A SUPPORT FOR CONVEYING CHOCOLATE-BASED CONFECTIONERY

The present invention relates to a device (10) for driving a thin planar carrier for transporting chocolate confectioneries (9) having exited coating equipment (1), said device (10) comprising a frame (11) for receiving a removable rigid metal sheet (15), and a means (20) for translating the carrier (12) above said metal sheet, characterized in that said driving means (20) comprises two endless belts, the width of the metal sheet (15) is smaller than the distance separating the inner edges of the belts (23, 24), and the width of the carrier (12) is substantially equal to the distance separating the outer edges of the belts (23, 24) and greater than the distance separating the inner edges thereof.

INDUSTRIAL PROCESS FOR COVERING WITH A CONFECTIONERY PASTE SUCH AS CHOCOLATE, INSIDE CONSUMABLE CONTAINERS IN THE FORM OF CUPS, CORNETS OR THE LIKE AND DEVICES FOR IMPLEMENTING SAME

Circulated hot water cleaning of curtain coating machines, such as used for manufacturing molten chocolate covered confectionery

A coating machine, designed for ease of cleaning includes an extended wall (41) around the bath (6). The coating machine may include ultrasonic vibrators, provided to detach excess molten coating from articles, but which can also be used to assist the cleaning. Cleaning chemicals may be added to the water. A coating machine (1), having a support frame (2), and endless grid-belt (8) for carrying items to be coated, idler rolls (13), and a jacketed bath (6) is prepared for cleaning by discharging any remaining inventory of coating masse (e.g. molten chocolate), and filling the bath with water at temperature above the melting point of the masse. The water is circulated, essentially non-pressurized, using the machines operating pumps (14,34,38) over and through all product contaminated machine components, including the belt system. Preferably the bath (6) is filled to cover the upper leg (9) of the grid-belt (8) which is run during the cleaning operation.

Interchangeable cream-spreading head

Cream-spreading head, apparatus and system for applying a pumpable substance to a carrier body, wherein a releasable coupling system is provided for coupling the cream-spreading head to the conveying apparatus and for decoupling it therefrom.

An arrangement for tempering chocolate or the like in a coating machine

945,030. Coating bakers' and confectioners' goods; tempering chocolate. R. WINKLER, and K. DUNNEBIER, Aug. 9, 1962 [Aug. 18, 1961], No. 30546/62. Heading A2A. In a chocolate coating and tempering machine comestibles 5 on a wire mesh conveyer 4 are coated with chocolate falling from a trough 2, surplus chocolate passing through the conveyer for collection in a funnel-shaped cover 31 together with replenishing, hot untempered chocolate delivered by a pipe 39 from a separate supply vessel (not shown). The chocolate then flows on to a wheel 35 for distribution either side thereof along a cylinder 32 having mixing vanes 34, and mounted for rotation on a shaft 33. From the two ends of the cylinder the chocolate flows into a vessel 6 and is intimately mixed with the chocolate therein by a stirring paddle 11 and brought to the predetermined temperature by the thermostat 8 controlled water jacket 7 around the vessel. The chocolate then flows through the channel 17 into the middle of a cooling cylinder 19 and is fed by an oppositely pitched worm 18 to either end thereof and into a second similarly constructed cooling cylinder 21, both cylinders having water jackets 20, 22. The chocolate then passes up a jacketed pipe 27 and into the trough 2.

Apparatus for dispensing a quantity of material on a shell

A food material dispensing apparatus for adding a topping to a target food is described. The apparatus comprises a first hopper and a first food distributing system. The first hopper is adapted for receiving the food material at an inlet and delivering the food material through an outlet toward a target location. The first food distributing system is designed for spreading the food material over the target food. The food distributing system includes a motor positioned a horizontal distance from the inlet of the first hopper, a curved conduit, and a flexible, rotary shaft. The curved conduit has a proximal end and a distal end. The proximal end is releaseably connected to the motor, and the distal end is adapted for insertion into the hopper. The flexible, rotary shaft is for stirring and/or mixing the food material. The flexible, rotary shaft passing through the curved conduit and is operatively connected at a first end to the motor.

Process and apparatus for tempering chocolate and similar fatty compositions particularly in coating plants

1,012,017. Continuous discharge mixing apparatus. R. SOLLICH. Jan. 21, 1964, No. 2566/64. Heading B1C. [Also in Divisions A2 and F4] In the tempering of chocolate and similar fatty compositions, freshly tempered and strongly undercooled chocolate composition is continuously mixed with an adjustable proportion of less recently tempered and more highly germinated chocolate, and the mixture is then brought to a suitable temperature for further working up. Chocolate composition supplied by a duct 90 to a collector 17 is carried by a worm 31 in a narrow annular gap along the surfaces of a heating cylinder 25, a tempering cylinder 43, and an after-heating and mixing cylinder 59. The treated chocolate is then delivered by a pump 77 to a coating apparatus 1. Chocolate composition not adhering to the pieces 11 to be coated and normally amounting to about 8/10-9/10 of the quantity supplied, flows into a container 13 to be mixed with the freshly tempered chocolate composition at the point 92 between the tempering cylinder 43 and the after-heating and mixing cylinder 59. The duration of dwell of the less recently tempered and more highly germinated chocolate in the container depends upon the adjustment in height of the overflow 15. The pitch of the worm 31 in the after-heating cylinder is preferably twice as great as the pitch in the heating cylinder and the tempering cylinder. The three cylinders may be arranged separately from each other. Heating fluid (water) kept at a temperature of about 45 ‹C. by a heating coil 37 actuated by a contact thermometer 39, circulates around the collector 17, and across the jackets 27, 45 and 63, respectively, of heating cylinder 25, tempering cylinder 43 and after-heating cylinder 59 in parallel flow.

Coating machine for processing chocolate and similar masses

A machine (1) applies a coating to chocolate or similar food masses and has a frame (2) with a powered grated belt (3) running over rollers (4). Fluid falling from the chocolate is captured below (9) and returned for re-use above the grate. The capture tray (9) inclines to a lowest point at which there is a helical mixer (17), a pump, tubes and an outlet. The capture tray (9) has a first full-width hatch (24) located at the uppermost point and providing access to the grate belt (3). A second full-width hatch (26) is located at the lowest point and providing access to the helical mixer (17). The tray (9) can be totally emptied through the second hatch.

System and method for coating soft and sticky food cores

A product conveying and coating system (2) includes multiple, sequentially arranged conveyor units (7; 55; 80), with at least one conveyor unit (80) being an open belt type. A carrier sheet (18) is placed on a first of the conveyor units (7), a web (23) of coating material in liquid form is deposited on the carrier sheet (7) and spaced ropes (40, 41) of soft and sticky material are deposited on and settle into the web (23). The carrier sheet (18), web(23) and ropes (40, 41) are transferred to a second conveyor unit (55) after the coating material of the web (23) solidifies, whereupon the ropes (40, 41) are cut into bar-length pieces (70). Thereafter, the carrier sheet (18) is removed while the web (23) and pieces (70) are transferred to the open belt conveyor unit (80) and exposed to an enrober (90). The enrober (90) coats the pieces (70) while melting portions of the web (23) between the pieces (70) in order to form full coated or encapsulated food products (97) with soft and sticky cores.

Confectionery coatings

A process for producing an aerated confectionery coating comprises supplying a liquid confectionery material to a coating head (9', 71, 115), maintaining t he material under substantial super-atmospheric pressure up to the vicinity of the coating head, and forming, by gas injection, gaseous bubbles in the pressurised confectionery material (21, 76, 109) prior to the confectionery material reaching the coating head (9', 77, 117), the rate of injection of g as into the confectionery material being controlled in response to a measure (2 2, 23, 77, 117) of the density of confectionery material in the supply to the coating head (9', 77, 117), excess liquid confectionery material available after coating by the coating head being recirculated into said supply (6, 1, 3, 2, 74, 131, 132). In the Figure two supply conduits (123, 125) are in communication with the coating head (115), an aeration means (109) is locate d in one (125) of the supply conduits and the excess material is conveyed by each of the supply conduits (123, 125). Some of the excess liquid confectionery material is supplemented by fresh coating material (by way of 121, 134, 135, 111 and 127).

Methods of setting chocolate and products produced by same

Improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration of the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations. Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

Coating machine for sweets with a bottom coating station

The coating machine (1) for confectionery pieces (5), comprises a grating belt (3) driven in a working direction (4) for the confectionery pieces, a bottom wall station (2) with a trough-shaped case (6) for receiving a liquid coating mass such as chocolate, a driven bottom roller serving as a conveyor element for the coating mass, a doffer intended at the circumference of the bottom roller under sliding contact for discharging the coating mass conveyed by the bottom roller from the case for the formation of a base wall, a wall molder intended below the grating belt, and preliminary stripper. The coating machine (1) for confectionery pieces (5), comprises a grating belt (3) driven in a working direction (4) for the confectionery pieces, a bottom wall station (2) with a trough-shaped case (6) for receiving a liquid coating mass such as chocolate, a driven bottom roller serving as a conveyor element for the coating mass, a doffer intended at the circumference of the bottom roller under sliding contact for discharging the coating mass conveyed by the bottom roller from the case for the formation of a base wall, a wall molder intended below the grating belt, and a preliminary stripper arranged above the doffer in the working direction. The bottom roller is arranged below the grating belt. The wall molder diverts or transforms the coating mass discharged from the doffer by the bottom roller, so that a bottom shaft arises from a part of the base wall after its passage through the grating belt. For the impact of the cross-section profile, the bottom shaft of the wall molder has a mold surface contacted with the discharged coating mass and is exchangeably and/or adjustably arranged relative to the doffer. The mold surface of the wall molder is configured, so that the bottom shaft of the base wall extending itself through the grating belt determines with its entire cross-section profile from the coating mass in a vertical section in the working direction or the rise of the ...

Multi-tier chocolate fountain apparatus

A fountain apparatus (10) for use with a flowable food media (FM) includes a recipient (24) for receiving the food media (FM) therein, an elongated post (62) and a conveyor mechanism (130). The post (62) defines first and second ends (64,66) thereof and a passageway (68) extending longitudinally there between. The conveyor mechanism (130) operatively connects to the post (62) for conveying the food media (FM) from the first end (64) toward the second end (66) through the passageway (68). A post mounting base (74) has a plurality of standoffs (80) connected to the recipient (24) and spaced apart form one another to define inlet openings (82) there between to allow the passageway (68) to be in fluid communication with the recipient (24). The mounting base (74) has a flange (86) interconnecting the standoffs (80) and a shoulder (84) to abuttingly support the post (62) thereon along with the flange (86) abuttingly supporting the post (62) there against.

Methods of setting chocolate and products produced by same

Improved methods of making chocolates utilizing fast and aggressive cooling to form a set chocolate, chocolate products produced using same and cooling systems and apparatuses for performing same. The resultant rapidly cooled chocolate has many improved properties including enhanced gloss, improved bloom resistance and hardness. Moreover, the rapid cooling allows for the improved retention of fine detail and/or decoration of the chocolate product. The rapid cooling can be achieved without the use of chilled plungers or cold molds, but instead utilizes increased convective heat transfer coefficients and/or lower operating temperatures. The melted chocolate composition set by the rapid cooling can be of conventional temper, low temper or ultra-low temper chocolate and still result in a stable finished chocolate product allowing for the use of lower fat content formulations. Another aspect of the invention relates to a method of using a controlled humidity environment in a rewarm zone after the cooling zone to form a thermally robust chocolate product having enhanced resistance to heat abuse, yet which still has good gloss.

Method of injecting viscous fluid into a product such as bread or confectionery

METHOD AND DEVICE FOR REPEATING FLOWABLE COCOA BUTTERY MASSES, IN PARTICULAR CHOCOLATE

Dipping-machine.

Confectionery-coating machine

Chocolate enrobing machine with digital control system

The present invention relates to a chocolate enrobing machine (A) that allows for coating products such as sandwich biscuits, wafers, cakes, nougat, bars, fruit pulps, etc. with chocolate or with similar liquid/fluid sauces. The present invention particularly relates to a control system (B) by means of which waterfall (11.1) vertical position, air blowing mechanism (12.1) vertical position and air blowing speed parameters being in the first place, intra-cabinet temperature, mesh belt speed and whether there will be an undercoating or not are controlled individually and/or in the form of a formula.

Patent FR2218839A1

Production of confectionery

A confectionery-producing apparatus comprises a conveyor system (2) onto which confectionery charges (4) are deposited by means of an applicator (1). The charges on the moving conveyor system are sensed by a scanning camera (5, 5'), the output of which is used to adjust the lateral or longitudinal position of a further applicator (1',1'') or to adjust its timing. The charges deposited by the further applicator may thus be positioned in a desired relationship with the charges (4) already deposited. <IMAGE>

Multi-layer dessert and device for its production

Injection device for viscous liquid introduction in bread or confectionery

A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid (2) is drawn by a piston (14) from a hopper (3) through a 3-port valve (1) into the chamber of a first piston cylinder (13), and after changing the position of the valve the viscous fluid is extruded through a tube (9) and a receiprocally movable nozzle (11) into a product (10) while the nozzle is being retracted. The relation between the time of retraction of the injection nozzle from bread or confectionery and the stroke and time of extrusion of the piston (14) is adjusted so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Method and apparatus of coating articles

A coating such as liquid milk chocolate is applied to articles such as confectionery bars. The bars are conveyed by conveyor under a curtain of liquid chocolate issuing through an outlet slot in a trough. A layer of air is caused to flow through the outlet slot in the trough so as to modify the flow characteristics of the curtain. The layer of air permits a curtain of even thickness to be achieved.

Packaged popcorn confection and method for manufacturing same

The invention relates to a packaged popcorn confection (10) comprising: a container (12); a layer (14) of prepared popcorn in the container (12); a coating (16) consisting of a couverture (18) which is flowable when heated and solid when cooled, and/or consisting of a solidified glaze which covers and holds together part of the top of the popcorn layer (14); and a foil bag (38) which encloses the container (12) comprising the popcorn layer (14) and the coating (16) consisting of couverture (18) in an airtight manner. The invention also relates to a method for manufacturing a packaged popcorn confection (10).

Food paste coating assembly for e.g. cakes and biscuits has fluid-operated transverse pusher rod acting on grid belt

An assembly coats a food substance with a semi-liquid paste as the food is transported on a grid conveyer belt whose upper section passes over a shaker assembly. The shaker assembly has a pushrod that acts vertically with respect to the direction of grid belt advance. The shake pusher is fluid-operated and linked to a transverse strut (30). Also claimed is an operating process.

METHOD AND APPARATUS FOR COATING ARTICLES

Apparatus for coating sweets

Batter applying machine

A machine for coating an object with a viscid semi-liquid material has a frame-mounted endless conveyor of discrete strips to move the object beneath a material dispenser from which the material falls in a sheet-like flow over the object, the conveyor and into a reservoir for recirculation to the dispenser. An object-tumbling mechanism operates beneath the dispenser to remove bubbles in the coating and encourages complete coverage of the object. The conveyor discharge end has tynes in rotatable arrays to lift the object from the conveyor and to wipe the conveyor strips.

Apparatus for coating articles

Eine Vorrichtung zum Überziehen von Warenstücken (5), insbesondere Süßwarenstücken, mit einer fließfähigen Überzugsmasse (8), ist mit einem endlosen Transportband (4) für die Aufnahme der Warenstücke (5), einem unterhalb des Transportbandes (4) angeordneten Ablaufblech (9) und einer angetriebenen Einrichtung (17) zur Unterstützung der Rückleitung überschüssiger Überzugsmasse (8) auf dem Ablaufblech (9) ausgestattet. Die Einrichtung (17) zur Unterstützung der Rückleitung überschüssiger Überzugsmasse (8) auf dem Ablaufblech (9) weist eine Anzahl Rakelbleche (18) auf, die mit ihrer Haupterstreckungsebene (20) etwa quer zu dem Ablaufblech (9) ausgerichtet und mit Abstand (22) zu dem Ablaufblech (9) angeordnet und geführt sind. A device for covering goods (5), in particular sweets, with a flowable coating mass (8) is provided with an endless conveyor belt (4) for receiving the goods (5), a drain plate (9) arranged below the conveyor belt (4). and a driven device (17) to support the return of excess coating compound (8) on the drain plate (9). The device (17) for supporting the return of excess coating compound (8) on the drain plate (9) has a number of doctor blades (18) which are aligned with their main extension plane (20) approximately transversely to the drain plate (9) and at a distance (22 ) are arranged and guided to the drain plate (9).

Viscous liquid fountain

DEVICE FOR DRIVING A SUPPORT FOR CONVEYING CHOCOLATE-BASED CONFECTIONERY

La présente invention se rapporte à un dispositif (10) d'entraînement d'un support plan de faible épaisseur (12) destiné à transporter des confiseries (9) à base de chocolat sorties d'une installation d'enrobage (1), ledit dispositif (10) comportant un châssis (11) de réception d'une tôle rigide amovible (15), et des moyens (20) pour entraîner le support (12) en translation au-dessus de ladite tôle, caractérisé en ce que lesdits moyens d'entraînement (20) comportent deux courroies sans fin, la tôle (15) présentant une largeur inférieure à la distance séparant les bords intérieurs des courroies (23, 24), et le support (12) présentant une largeur sensiblement égale à la distance séparant les bords extérieures des courroies (23, 24) et supérieure à la distance séparant leurs bords intérieurs The present invention relates to a device (10) for driving a thin planar support (12) for conveying chocolate-based confectionery products (9) taken from a coating plant (1). device (10) comprising a frame (11) for receiving a removable rigid sheet (15), and means (20) for driving the support (12) in translation over said sheet, characterized in that said means for driving (20) comprise two endless belts, the sheet (15) having a width less than the distance separating the inner edges of the belts (23, 24), and the support (12) having a width substantially equal to the distance separating the outer edges of the belts (23, 24) and greater than the distance separating their inner edges

Device for removing bulk in the floor area of products

Apparatus for removing molten material, especially chocolate, from the rear base region of pieces of goods comprises a driven shaft (11) extending over the working breadth of a gap (10) between two conveyor belts (1, 8). The shaft is a hollow shaft with an internal bearing.

Icing machine and icing method

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

Method and apparatus of coating articles

A coating such as liquid milk chocolate is applied to articles such as confectionery bars (12). The bars (12) are conveyed by conveyor (10) under a curtain (30) of liquid chocolate issuing through an outlet slot in the trough (14). A layer of air is caused to flow through the outlet slot in the trough (14) so as to modify the flow characteristics of the curtain. The layer of air permits a curtain (30) of even thickness to be achieved.

New device for caramelizing sugar

Fountain that flows with fluidic material

A fountain for heating and distributing fluidic material is manufactured using various processes and materials so that the fountain is more easily cleaned and sanitized, has improved performance, and is easier to assemble. In one embodiment, the chocolate fountain includes a heating element encased in an aluminum enclosure. A basin containing chocolate is heated by contact with the aluminum enclosure. Because the aluminum enclosure has a relatively high thermal conductivity, the basin is heating substantially uniformly, thus reducing the occurrence of hot spots. Additionally, a plastic auger having a spiral flight rotates and lifts the melted chocolate upward to a top end of cylinder that houses the auger. The use of a plastic auger advantageously eliminates welding artifacts on the auger, such as burrs and pits, on which melted chocolate may accumulate. Accordingly, the plastic auger is easy to clean. A smaller chocolate fountain that may advantageously be more suitable for home use is also described herein.

METHOD FOR INJECTING A VISCOSE LIQUID INTO A PRODUCT LIKE BREAD OR LIQUIDS.

A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid (2) is drawn by a piston (14) from a hopper (3) through a 3-port valve (1) into the chamber of a first piston cylinder (13), and after changing the position of the valve the viscous fluid is extruded through a tube (9) and a receiprocally movable nozzle (11) into a product (10) while the nozzle is being retracted. The relation between the time of retraction of the injection nozzle from bread or confectionery and the stroke and time of extrusion of the piston (14) is adjusted so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Coatingmachine for processing chocolate and similar masses

Method of injecting viscous fluid into a product such as bread or confectionery

A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid (2) is drawn by a piston (14) from a hopper (3) through a 3-port valve (1) into the chamber of a first piston cylinder (13), and after changing the position of the valve the viscous fluid is extruded through a tube (9) and a receiprocally movable nozzle (11) into a product (10) while the nozzle is being retracted. The relation between the time of retraction of the injection nozzle from bread or confectionery and the stroke and time of extrusion of the piston (14) is adjusted so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Candy-coating machine

Enhanced confectionery molding

Methods are disclosed for rapidly molding chocolate products.

Machines for coating chocolate and other similar materials

coating of confectionery and tablets

本发明涉及一种可食用产品的包衣方法。该方法包括向该产品施加熔融的多元醇并冷却该多元醇而使其结晶成固体形式。

Icing machine or stuffing pastries and confectionery

Device for removing coating mass in the rear bottom region of articles

A device for removing molten liquid coating mass, in particular chocolate mass, in the rear bottom region 9 of articles 8 is provided with a driven shaft 12 which extends over the working width in the gap region 7 between two mutually adjoining conveyor belts 1, 4, and a heated stripping plate arranged stationarily and approximately vertically under the shaft. The shaft 12 is supported on the stripping plate 16 and is cleaned by this of the coating mass 11 which is taken over. The shaft 12 is held and mounted on the stripping plate 16 by magnetic forces. <IMAGE>

Icing machine and icing method

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

Applicator for coatings such as chocolate on confectionery - ensures uniform penetration of surfaces roughened by nuts, fruits etc.

A fluid mass such as chocolate is applied as a coating to sweets, baked articles, etc., as it falls from the bottom opening of a container, on to the articles moved on a conveyor. In the outlet from the container, a rotating cylinder is arranged and projects partly into the mass. The lowest point of the cylinder is relatively close to the moving goods, and immediately behind them, a scraper blade for the material on the cylinder is fitted. Ensure a uniform coating esp. on goods the surface of which is roughened by trimmings such as nuts, without trapping air beneath. The operation is carried out correctly and at high speed, since the turbulence set up assists the penetration by the mass.

Device for one-sided coating of baked goods or sugar bodies with chocolate or similar masses

Confectionary liquid serving assembly

A confectionary fountain assembly enables user to self-serve confectionary liquid, such as liquid chocolate. The fountain assembly comprises a base assembly, a conduit assembly, a functional sculpture, and an annular basin. The base assembly supports a bowl-shaped receptacle and houses a heating element and a motor assembly for respectively providing chocolate-liquefying thermal energy and rotational movement. The conduit assembly is coupled to the motor assembly and the receptacle and comprises a liquid chocolate lifting auger. The sculpture assembly receives the lifted chocolate and imparts pressure thereto for further directing the chocolate to a sculpture outlet. The chocolate, upon exiting the outlet, covers an outer decorative surface of the sculpture and returns to the receptacle. The outer basin is supported in concentric relation about the receptacle and provides a second pooled confectionary liquid source, the pooled confectionary liquid sources and the outlet confectionary liquid enabling the user to self-serve confectionary liquid.

Syrup for confections and method for using same

A syrup composition that has a sufficiently low viscosity so that it can be poured or pumped, yet upon contact with a confection the syrup composiiton's viscosity increases.

TRANSPORTER DIPOSITIVE FOR PRODUCT PARTS.

Dispositivo de transporte para piezas de producto, especialmente para piezas de producto dulces que se han de recubrir con una masa de chocolate, con una cinta transportadora de rejilla (1) de enrejado de varilla, que presenta varillas (7) que se extienden transversalmente a la dirección del transporte (2) formadas por tramos de varilla rectos (8) y mallas (9), estando las varillas (7) unidas entre sí mediante las mallas (9), con un eje de accionamiento (3) equipado con ruedas dentadas (4), con un eje de reenvío (6) y con un motor de accionamiento unido por unión giratoria con el eje de accionamiento (3), atacando las ruedas dentadas (4) a los tramos de varilla rectos (8) del enrejado de varilla, caracterizado porque las ruedas dentadas (4) del eje de accionamiento (3) transversalmente a la dirección del transporte (2) en la zona de las mallas (9) presentan ensanchamientos en forma de disco (11), y porque las mallas (9) están apoyadas sobre los ensanchamientos en forma de disco (11). Transport device for product parts, especially for sweet product parts that are to be coated with a chocolate dough, with a grid conveyor belt (1) of rod trellis, which has rods (7) extending transversely to the direction of transport (2) formed by straight rod sections (8) and meshes (9), the rods (7) being joined together by means of meshes (9), with a drive shaft (3) equipped with sprockets (4), with a forwarding shaft (6) and with a drive motor connected by rotating union with the drive shaft (3), attacking the sprockets (4) to the straight rod sections (8) of the lattice of rod, characterized in that the sprockets (4) of the drive shaft (3) transversely to the direction of transport (2) in the area of the meshes (9) have disc-shaped widenings (11), and because the meshes ( 9) are supported on disc widening ( eleven).

Dessert and method and device for the manufacture of this dessert.

Coating machine with automatic blow off air temperature control

Partial coating of frozen confection

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.

Device useful for recirculating dripping coating composition in collecting tank of coating machine for processing cocoa butter containing masses, preferably chocolate, comprises collecting band co-rotating with transport belt

Device for recirculating dripping coating composition in a collecting tank (10) of a coating machine for processing cocoa butter containing masses, preferably chocolate, comprises a collecting band co-rotating with a transport belt (3), where the collection band (9) is supported by a heating plate (12) arranged between the conducting and the returning strand of the collection band.

Apparatus for conveying articles

An apparatus for conveying articles, especially sweets to be covered with a chocolate mass or a similar mass, includes a grid belt ( 1 ) including a plurality of straight bar portions ( 8 ) extending in a transverse direction with respect to a conveying direction ( 2 ). A plurality of meshes ( 9 ) interconnects the straight bar portions ( 8 ). A drive shaft ( 3 ) includes a plurality of gear wheels ( 4 ) being designed and arranged to engage the straight bar portions ( 8 ) and including disk-like enlargements ( 11 ) being located in a transverse direction with respect to the conveying direction ( 2 ) and in the region of the meshes ( 9 ). The disk-like enlargement ( 11 ) are designed and arranged to support the meshes ( 9 ). A motor is operatively connected to the drive shaft ( 3 ), and it is designed and arranged to drive the drive shaft ( 3 ) and to move the grid belt ( 1 ) in the conveying direction ( 2 ).

Preparation and packaging of a multi-layered heat-treated dessert composition

A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.

Mass removal device in the bottom area of products

FOOD COATING MACHINE.

MAQUINA PARA RECUBRIR ALIMENTOS, EN PARTICULAR UNA UNIDAD AUTONOMA E INDEPENDIENTE PARA RECUBRIR NUECES U OTROS ARTICULOS ALIMENTICIOS. LA MAQUINA DE RECUBRIR ALIMENTOS, DE ACUERDO CON LA INVENCION, COMPRENDE UN RECEPTACULO PARA MEZCLAR, MEDIOS MEZCLADORES, MEDIOS PARA GIRAR EL RECEPTACULO EN TORNO A UN EJE VERTICAL CON RELACION A LOS MEDIOS MEZCLADORES, Y MEDIOS DE BOMBA PARA SUMINISTRAR AL RECEPTACULO DE MEZCLAR UN JARABE VISCOSO PARA RECUBRIR EL ALIMENTO. FOOD COVERING MACHINE, IN PARTICULAR AN INDEPENDENT AND AUTONOMOUS UNIT TO COVER NUTS OR OTHER FOOD ITEMS. THE FOOD COATING MACHINE, ACCORDING TO THE INVENTION, INCLUDES A RECEPTACLE FOR MIXING, MIXING MEANS, MEANS TO ROTATE THE RECEPTACLE AROUND A VERTICAL AXIS IN RELATION TO SUPPLYING MIXING MEANS, AND VISCOSE SYRUP TO COVER THE FOOD.

Improvements in and relating to chocolate and like depositing, coating or similar machines

180,528. Sonsthagen, A. April 23, 1921. Depositing-machines.-Relates to chocolate and like depositing machines, and may be applied to machines such as described in Specification 133,424. Pressure producing means are located inside the movable hopper of the machine and are controlled by the handle by which the hopper is operated. As shown in Figs. 4 and 5, the rollers 9, 10 are provided with inter-engaging teeth 11, which force the material from the hopper bottom 7, through the nozzles 8. A return passage 13 for excess material is provided, the quantity being governed by a valve 14 operated by the handle 14a. Hot water is supplied from a heater 17 in the pedestal 1 of the machine to a water jacket round the hopper, to keep the material at the required consistency. The hopper is moved by the handle 23, which also controls a clutch 23<a> through which the rollers 9, 10 are driven, as shown in Figs. 1 and 4. The arm 3, from which the hopper is universally supported, carries gears 31, 32 which drive the pump rollers through a shaft 28 and gears 24a, 25. The bevel wheel 32 is frictionally driven, as shown in Fig. 6, by the worm-wheel 33, adjustment being provided by the screw 39, lever 34 and spring 37. Conical belt pulleys 50, 51 form a variable speed gear, the pump driving mechanism being driven from the shaft 49 through bevel and worm gears. while the pulley 61 on the shaft 42, drives the pulley 63 operating the water-circulating pump 16.

Conveyor for goods, in particular for chocolate mass to be coated with confectionery pieces

Fördereinrichtung für Warenstücke, insbesondere für mit Schokolademasse zu überziehende Süßwarenstücke, mit einem Gitterband (1) aus Stabgeflecht, welches sich quer zur Förderrichtung (2) erstreckende Stäbe (7) aus geraden Stababschnitten (8) und Maschen (9) aufweist, wobei die Stäbe (7) über die Maschen (9) miteinander verbunden sind, einer mit Zahnrädern (4) besetzten Antriebswelle (3), einer Umlenkachse (6) und einem mit der Antriebswelle (3) drehverbundenen Antriebsmotor, wobei die Zahnräder (4) an den geraden Stababschnitten (8) des Stabgeflechts angreifen, dadurch gekennzeichnet, daß die Zahnräder (4) der Antriebswelle (3) quer zur Förderrichtung (2) im Bereich der Maschen (9) scheibenartige Verbreiterungen (11) aufweisen, und daß die Maschen (9) auf den scheibenartigen Verbreiterungen (11) abgestützt sind. Conveyor for pieces of goods, in particular for with Chocolate mass to be coated confectionery pieces, with a mesh belt (1) made of rod mesh, which is transverse to the conveying direction (2) extending rods (7) of straight bar sections (8) and mesh (9), wherein The bars (7) about the meshes (9) are interconnected, one with gears (4) occupied Drive shaft (3), a deflection axis (6) and one with the drive shaft (3) rotary connected drive motor, wherein the gears (4) attack the straight bar sections (8) of the bar braid, characterized in that the gears (4) the drive shaft (3) transversely to the conveying direction (2) in the area the meshes (9) have disc-like widenings (11), and that the Mesh (9) on the disc-like spacers (11) are supported.

Enhanced confectionery molding

Methods are disclosed for rapidly molding chocolate products.

Confectionery-coating machine

METHOD FOR INJECTING VISCOUS LIQUID IN BREAD OR CONFECTIONERY

A method of injecting viscous fluid into bread or confectionery is provided. Viscous fluid (2) is drawn by a piston (14) from a hopper (3) through a 3-port valve (1) into the chamber of a first piston cylinder (13), and after changing the position of the valve the viscous fluid is extruded through a tube (9) and a receiprocally movable nozzle (11) into a product (10) while the nozzle is being retracted. The relation between the time of retraction of the injection nozzle from bread or confectionery and the stroke and time of extrusion of the piston (14) is adjusted so that the position, amount, and length of the viscous fluid charged in the product can be freely varied.

Viscous liquid fountain

A viscous liquid fountain includes a fountain foundation (2) containing a motor (7) and a heater (5). The motor includes a drive shaft (6) extending upwardly from the fountain foundation. A viscous liquid reservoir (9) is mounted to the foundation and has one or more side walls extending a predetermined height above the base of the reservoir. The reservoir includes a sleeve (12) extending upwardly from the base of the reservoir to a height being half the side wall height to more than the side wall height. The fountain also includes an auger (14) configured for mounting over the sleeve and for engaging with the drive shaft to allow rotation of the auger. A viscous liquid reservoir is also provided. The reservoir includes a reservoir base, one or more side walls extending a predetermined height above the reservoir base and a sleeve extending upwardly from the reservoir base to about the height of the reservoir side walls. The sleeve is configured to receive a motor drive shaft there through and receive an auger there over wherein the viscous liquid reservoir is mountable to a liquid fountain foundation.

DEVICE FOR THE ELIMINATION OF MASS FROM THE ARTICLE BASE.

Dispositivo para la eliminación de una masa fundida, especialmente de una masa de chocolate de la parte posterior de la base (5) de artículos (2), que comprende un árbol accionado que abarca la superficie de trabajo colocado en la región de intervalo (10) conectado a un rodillo de retorno (7, 9) de una cinta transportadora (1, 8) para la eliminación de la masa fundida, caracterizado porque el árbol se diseña como un árbol hueco (11) que se sostiene por dentro en la zona de la anchura de trabajo. Device for the removal of a melt, especially of a chocolate dough from the back of the base (5) of articles (2), comprising a driven shaft that covers the work surface placed in the range region (10 ) connected to a return roller (7, 9) of a conveyor belt (1, 8) for the removal of the melt, characterized in that the tree is designed as a hollow tree (11) that is held inside in the area of working width.

Method for coating confectionery articles with chocolate

Confectionery articles are coated with precrystallized, molten tempered chocolate by forcing the chocolate under pressure through a nozzle onto a veil plate to produce a downwardly descending film of chocolate under gravitational force, passing the confectionery article through said film, collecting unused chocolate and recirculating the unused chocolate through said nozzle.

Batter applying machine

Confectionery coating

(57)【要約】 液体菓子材料をコーティングヘッド（９’、７１，１１５）を供給する段階と、材料を前記ヘッドの近傍まで実質的に高い気圧に維持する段階と、気体注入によって、菓子材料が前記ヘッド（９’、７７，１１７）に達する（２１，７６，１０９）前に圧縮菓子材料（２１，７６，１０９）において気泡を形成する段階と、菓子材料への気体注入率を、コーティングヘッド（９’、７７，１１７）への供給部における菓子密度の測定部（２２，２３，７７，１１７）に応答して制御する段階と、コーティングヘッドによるコーティングの後に使用可能な過剰液体菓子材料が前記供給部（６，１，３，２，７４，１３１，１３２）へ再循環される段階と、を備えたことを特徴とする。２つの供給導管（１２３，１２５）がコーティングヘッド（１１５）に連通し、気泡入れ手段が一の供給導管（１２５）に配置され、過剰材料が各供給導管（１２３，１２５）で運ばれる。

Process for coating the internal wall of edible containers with a confectionary mass such as chocolate, and apparatus therefor

-Industrial process and apparatus for coating the internal wall of edible containers (3) in the form of cups, cones or the like with a confectionery mass such as chocolate, according to which each edible container (3) is brought into a position such that the inner faces of its walls and its base are opposite means (4) for spraying confectionery mass, and the container (3) is held in this position for a period (d) during which the spraying means (4) convey the previously melted confectionery mass onto the internal wall of the edible container (3). -According to the invention, the said spraying means are rotated during the said spraying period (d). <IMAGE>

Improvements to machines for coating confectionery articles

PROCESS FOR MANUFACTURING CONFECTIONARY ARTICLES COMPRISING BUNK BEDS AND DEVICE FOR IMPLEMENTING SAID METHOD

Procédé de fabrication d'articles de confiserie composés de lits superposés et dispositif pour la mise en œuvre de ce procédé. Les articles sont fabriqués individuellement par rangées (4, 4', 4") sur un transporteur (2), au moyen de mouleuses (1, 1', 1") qui déposent des lits successifs sur les articles. Pour que ces lits se superposent exactement, des dispositifs optiques (5, 5') disposés avant la seconde mouleuse (1') et avant les suivantes (1"), déterminent la position effective des articles avant leur passage sous la mouleuse respective et émettent des signaux correcteurs, agissant sur un dispositif (8, 8') de réglage correspondant qui modifie de manière appropriée la position de cette mouleuse et/ou l'instant de la coulée. Application notamment à la fabrication d'articles de confiserie ou de chocolaterie. Process for manufacturing confectionery articles made up of bunk beds and device for implementing this process. The articles are manufactured individually in rows (4, 4 ', 4 ") on a conveyor (2), by means of molding machines (1, 1', 1") which deposit successive beds on the articles. In order for these beds to overlap exactly, optical devices (5, 5 ') arranged before the second molding machine (1') and before the following ones (1 "), determine the actual position of the articles before their passage under the respective molding machine and emit corrective signals, acting on a corresponding adjustment device (8, 8 ') which appropriately modifies the position of this molding machine and / or the instant of casting. Application in particular to the manufacture of confectionery or chocolate articles .

Improvements relating to chocolate and like enrobing machines

736,810. Electric heating. MEAGHER, W. D., and MEAGHER, G. Sept. 29, 1953 [Oct. 20, 1952], No. 26222/52. Class 39 (3). [Also in Group VI] An enrobing machine comprises a container with one or more water jackets each having an electric heating means which is regulated by a pre-set temperature controller associated with some part of the coating material delivery system and provision is made for thermostatically controlled circulation of cold water through the jacket or jackets to check further heating of the coating material after it has reached the predetermined temperature. The chocolate container, comprising " seeding " and " working " compartments 2, 3 connected by an orifice 4, has separate water jackets 5, 6 heated respectively by electric heater 17 and twin heaters 18 connected in parallel. Each of the jackets 5, 6 is supplied with mains water through a pipe 8 with a valve 9, Fig. 2, activated by a rod 10 attached to a bellows 13 connected by a tube 14 to a thermostat head 15 in the corresponding water jacket. Thus when the jackets have reached the predetermined temperatures, cold water is fed in to prevent the temperature rising further. Thermostatic cutouts 19, 20 connected in parallel and in series with heater 17 are connected respectively to contacts 21, 22 of switch 23 which are similarly connected respectively to thermostatic cut-outs 24, 25 associated, as shown in Fig. 1, with heaters 18. Molten chocolate from compartment 3 is pumped through a partly jacketed pipe 29 to a fish-tail nozzle 26 above the conveyer 27 for articles to be coated. The bulb 33 of a dial thermometer 34, forming part of an adjustable temperature controller 35, is placed in nozzle 26 or pipe 29. A contact 36 on the needle 37 of thermometer 34 is connected through the hot-wire winding 44 of a switch 42 to a further contact 38 of switch 23. A contact 39 on an adjustable pointer 40 on thermometer 34 is also connected to contact 38. When contact 43 of switch 23 connects ...

Conveyor device for goods, in particular for chocolate sweets

Eine Fördereinrichtung für Warenstücke, insbesondere für mit Schokolademasse zu überziehende Süßwarenstücke, weist ein Gitterband (1) aus Stabgeflecht auf, welches sich quer zur Förderrichtung (2) erstreckende Stäbe (7) aus geraden Stababschnitten (8) und Maschen (9) besitzt. Die Stäbe (7) sind über die Maschen (9) miteinander verbunden. Es ist eine mit Zahnrädern (4) besetzte Antriebswelle (3), eine Umlenkachse (6) und ein mit der Antriebswelle (3) drehverbundenen Antriebsmotor vorgesehen. Die Zahnräder (4) greifen an den geraden Stababschnitten (8) des Stabgeflechtes an. Die Zahnräder (4) der Antriebswelle (3) weisen quer zur Förderrichtung (2) im Bereich der Maschen (9) scheibenartige Verbreiterungen (11) auf. Die Maschen (9) sind auf den scheibenartigen Verbreiterungen (11) abgestützt. A conveying device for goods, in particular for confectionery pieces to be coated with chocolate mass, has a mesh belt (1) made from a woven bar which has bars (7) extending from the straight direction (2) and consisting of straight bar sections (8) and meshes (9). The bars (7) are connected to one another via the meshes (9). A drive shaft (3) with gears (4), a deflection axis (6) and a drive motor rotatably connected to the drive shaft (3) are provided. The gears (4) engage the straight rod sections (8) of the rod mesh. The gearwheels (4) of the drive shaft (3) have disk-like widenings (11) transversely to the conveying direction (2) in the area of the meshes (9). The meshes (9) are supported on the disk-like widenings (11).

Assembly useful for coating edible product pieces comprising liquid or viscous coating composition comprises reservoir for finishing mass and screen- or filter means provided above reservoir or in upper region of reservoir

Assembly comprises a reservoir for the finishing mass and a screen- or filter means (3) provided above the reservoir or in the upper region of the reservoir, where a scraping device (4) is provided, and the scraping device and the surface of the screen- or filter means are movable relative to each other.