摘要:
The present disclosure provides an apparatus and method for the continuous production of center-filled confectionery products. The apparatus may include an extruder for forming a continuous extrudate having a plurality of center-filled confectionery ropes. The apparatus may also include a forming device for forming individual confectionery pieces, and sealed center-filled confectionery pieces in particular. The forming device provides improved coordination and control of extrudate formation and extrudate feed into the forming device. The apparatus and method of the present disclosure increases product output and reduces the amount of unacceptable product.
摘要:
A caramel product comprising water, carbohydrate, wheat protein, oil and flavor is described along with methods of making the same. Also described is a nutritional bar comprising the caramel product of the present invention.
摘要:
The present invention is directed to a process for making confectionery pieces, comprising the steps of (1) providing a solid or semi-solid edible slab having at least three layers to at least two forming elements (50, 55) having a nip (53) defined by the forming elements (50, 55); and (b) passing the edible slab through the nip, thereby forming a sheet of confectionery pieces (60) or individual pieces, wherin the edible lab has a first outer layer (20), a second outer layer (25), and at least one inner layer (26) between the first and second outer layers.
摘要:
A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating.
摘要:
The present invention provides a heat resistant coating, confection comprising the coating, and methods of making these. More specifically, the heat resistant coating comprises at least one layer comprising an amount of glycerol less than 3 wt.%. In some embodiments, glycerol is the sole component of at least one layer. Because the amount of glycerol used is minimized in some layers, or the sole component of others, the processing difficulties that can be encountered when higher amounts of glycerol is mixed with other things can be avoided. And yet, the coating, and confections comprising the same may exhibit heat resistance to the same, or even better, degree, than conventional coatings or confections comprising the conventional coatings.
摘要:
Disclosed is a reservoir connector for usage with plurality of nozzles and at least one conduit, the reservoir connector including a connector body including a conduit association surface configured to associate the connector body with the at least one conduit and a reservoir surface disposed opposite the conduit surface, at least one reservoir wall extending beyond the reservoir surface in a direction opposite the conduit association surface, the at least one reservoir wall delimiting at least one reservoir cavity, and at least one opening defined by the connector body, wherein the at least one opening extends from the conduit association surface to the reservoir surface such that the at least one opening and the reservoir cavities are in fluid communication.
摘要:
Disclosed are confectionery products having multiple flavors and multiple textures. More particularly, the confectionery products are multilayered products comprising a powder interior portion, a chewy confectionery composition portion, and an outer coating.
摘要:
A dough-like confectionery material contains a solid particulate, a liquid, and a diffusion controller. The dough-like confectionery material is an effective replacement for panned coatings, and it can be applied to an edible substrate, such as candy or chewing gum to form a layered confection. Methods and apparatus for forming layered confections are also described.
摘要:
The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, (ii) at least one edible inclusion made of : - a fermented or non-fermented milk-based product, and/or - a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. Said invention further relates to a process for preparing such a composite food product.
摘要:
An apparatus and method for the manufacture of a chocolate piece or tablet having a core or cavity passing through the thickness of the piece or tablet which comprises a mould (10) comprising a surrounding wall (11) and base (12), a central aperture having a predetermined cross-sectional shape passing through the base, and a former (14) having a cross-sectional shape conforming to that of the central aperture adapted to reciprocate through the central aperture between a retracted position where its upper surface is level with the base (12) of the mould to an advanced position where its upper surface lies at any level from above the base of the mould to the top of the mould.