公开(公告)号：WO2020120392A1

公开(公告)日：2020-06-18

申请号：PCT/EP2019/084212

申请日：2019-12-09

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： HE, Qi ,  MUKHERJEE, Neil ,  SPELMAN, Kieran P. ,  ELLEMAN, Carole

IPC: A23G1/40 ,  A23G3/42

Abstract: A fat-based confectionery composition comprising a crystalline oligosaccharide. The crystalline oligosaccharide suitably has a melting point of at least 60°C. The crystalline oligosaccharide in the fat-based confectionery composition replaces at least a part of the added sugar content compared to a reference fat-based confectionery composition and therefore reduces the total sugars compared to said reference composition. The fat-based confectionery composition may therefore be considered a reduced sugar confectionery product. The fat-based confectionery composition may have a similar taste and texture to the reference composition, in particular a similar viscosity and mouthfeel to a reference "full sugar" composition. The fat-based confectionery composition may be used to reduce the calorie intake, especially the intake of sugars, in consumers and may therefore provide a health benefit to said consumers. A method for producing the fat-based confectionery composition is also provided.

公开(公告)号：WO2020088992A1

公开(公告)日：2020-05-07

申请号：PCT/EP2019/078731

申请日：2019-10-22

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： CHILVER, Ian ,  SEYLLER, Milena ,  RAPP, Jean-Philippe

IPC: A23G1/00 ,  A23G1/54 ,  A23G3/54 ,  A23G3/34

Abstract: A method of manufacturing a partially- filled confectionery shell comprising the steps of: a) depositing a solidifiable confectionery material into a mould cavity; b) moulding the solidifiable confectionery material within the mould cavity to form a confectionery shell; c) forming at least one separating member integral with and protruding from the confectionery shell which defines a boundary between at least two sections of the confectionery shell; and d) depositing an edible material into at least one section of the confectionery shell to form a partially-filled confectionery shell, wherein the at least one separating member prevents at least a portion of the edible material within a section from entering an adjacent section, and wherein no edible material is deposited into at least one section.

公开(公告)号：WO2023046965A1

公开(公告)日：2023-03-30

申请号：PCT/EP2022/076720

申请日：2022-09-26

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： COMERFORD, Katelyn ,  MUKHERJEE, Indraneil ,  NORTON, Clive

IPC: A23G1/00 ,  A23G1/36 ,  A23G1/40 ,  A23G1/48

Abstract: The invention provides a chocolate product comprising >18 wt.% natural lipid, >10 wt.% sugar and/or sugar replacer, and >5 wt.% of at least one cocoa ingredient selected from the group comprising: cocoa butter, cocoa liquor, cocoa powder, cocoa pulp, and combinations thereof, wherein at least one of the following conditions is satisfied: a. The product comprises more than 8 wt.% and no more than 9 wt.% saturated fat and ≤2.5 wt.% sugar; b. The product comprises more than 6 wt.% and no more than 8 wt.% saturated fat and ≤4.5 wt.% sugar; c. The product comprises more than 5 wt.% and no more than 6 wt.% saturated fat and ≤9 wt.% sugar; d. The product comprises more than 4 wt.% and no more than 5 wt.% saturated fat and ≤13.5 wt.% sugar; e. The product comprises more than 3 wt.% and no more than 4 wt.% saturated fat and ≤18 wt.% sugar; f. The product comprises more than 2 wt.% and no more than 3 wt.% saturated fat and ≤22.5 wt.% sugar; or g. The product comprises less than or equal to 2 wt.% saturated fat and ≤27 wt.% sugar; and wherein when the product satisfying any of conditions a-g comprises ≤10 wt.% sugar, the remainder of the total combined sugar and sugar replacer content is made up to >10 wt% with sugar replacer.

公开(公告)号：WO2022112549A1

公开(公告)日：2022-06-02

申请号：PCT/EP2021/083323

申请日：2021-11-29

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： MCLEOD, Emma ,  OSBORNE, Anna

IPC: A23G1/00 ,  A23G1/18 ,  A23G3/34

Abstract: A method of predicting a temper level and/or a viscosity of a tempered mass, provided by tempering of a fat-containing, crystallisable mass, for example a chocolate mass, by flowing the mass successively through a temperer comprising an inlet, a crystallization stage to form crystals therein and a reheat stage to melt unstable crystals formed therein, is described. The method is implemented, at least in part, by a computer including a processor and a memory. The method comprises predicting the temper level and/or the viscosity of the tempered mass using a model, wherein the model relates the temper level and/or the viscosity of the tempered mass to one or more temperer process parameters. A method of controlling tempering and a temperer are also described.

公开(公告)号：WO2020005664A1

公开(公告)日：2020-01-02

申请号：PCT/US2019/037924

申请日：2019-06-19

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： BECKMANN, Joerg

IPC: B65H19/12

Abstract: A multi-function reel change tool (10) is provided for use with a robotic arm (20), such as a collaborative robotic arm, for changing film rolls on packaging equipment. The tool includes a first part (18) capable of acquiring, cradling, transporting and depositing a partially full or full reel of material by contacting an outer periphery of the reel and a second part (22) capable of acquiring, cradling, transporting and depositing the core of a spent or partially spent reel of material by contacting the outer periphery of the core of the spent reel or material or the outer periphery of the material remaining on a partially spent reel. Preferably, but not necessarily, the tool has no independently moveable components.

公开(公告)号：WO2022023249A1

公开(公告)日：2022-02-03

申请号：PCT/EP2021/070825

申请日：2021-07-26

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： BROWN, Anthony ,  MENDL, Christian Johann ,  SIMBUERGER, Stephan ,  AWUAH, Gabriela ,  BROWN, David ,  PERRIE, Katie ,  MATHESON, Ian

IPC: A23G1/04 ,  A23G1/12 ,  A23G1/46

Abstract: 19 ABSTRACT Process for the Manufacture of a Chocolate Product FIG No.2 In a process 10' for the manufacture of a chocolate product, a chocolate ingredient mixture 5 24' containing no, or only small amounts of, cocoa liquor 12 is subjected to a size-reduction process 26 and the size reduced chocolate ingredient mixture later combined with cocoa liquor 12 to produce a chocolate mass. The size-reduced mixture 24a' may be conched 28 and the cocoa liquor 12 added during the liquefying phase of conching or after conching. In one aspect, the mixture 24' comprises more than 15 wt. % fat. In another aspect, the cocoa 10 liquor 12 is added to the size-reduced mixture 24a' after conching 28. The cocoa liquor 12 may be ball milled prior to addition. The process 10' enables a higher yield in finished chocolate product for a given batch size without comprising taste or mouthfeel.

公开(公告)号：WO2021259747A2

公开(公告)日：2021-12-30

申请号：PCT/EP2021/066376

申请日：2021-06-17

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： BRETZ, Christian ,  SCHMITT, Marc

IPC: B65B69/00 ,  B65B25/00 ,  B65B25/005 ,  B65B69/0033 ,  B65B69/0058

Abstract: A method for separating a packaged confectionery item from its packaging, the method comprising the steps of applying external pressure to the packaged confectionery item to break the confectionery item into two or more confectionery item pieces, passing the broken packaged confectionery item through a cutting means to provide a cut along at least a portion of the packaging and subsequently agitating the packaged confectionery item to separate the confectionery item pieces from the cut packaging. An apparatus is also provided.

公开(公告)号：WO2021111189A2

公开(公告)日：2021-06-10

申请号：PCT/IB2020/001019

申请日：2020-12-01

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： DENNIS, Andrew ,  FERRIS, Kevin ,  LOXLEY, Phillip ,  MUMAN, Leesha ,  THISTLETON, Ben

IPC: B65B11/10 ,  B65B41/12 ,  B65B59/00 ,  B65B9/06 ,  B65B11/105 ,  B65B2009/063 ,  B65B59/003

Abstract: Equipment for folding paper as part of a flow wrap process is described herein, where the equipment includes a folding shoulder (16) configured for folding paper prior to entrance into a forming box (18) or other downstream equipment. The folding shoulder (16) includes one or more protrusions, optionally in the form of rollers (24, 26), to reduce stress concentrations in the paper as it flows along the underside of the shoulder (16), thereby reducing creasing and/or breaking of fibers in the paper.

公开(公告)号：WO2020064471A1

公开(公告)日：2020-04-02

申请号：PCT/EP2019/075052

申请日：2019-09-18

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： DINGLEY, Thomas James ,  TWILLEY, Bethan ,  GREWENIG, Heike ,  CAMBIER, Eloise ,  VALENTINAS, Ramunas ,  ANDRIUSKEVICIUS, Dalius

IPC: A23G1/00 ,  A23G3/34 ,  A23G1/50 ,  A23G3/50

Abstract: The invention provides a method of manufacturing a plurality of irregularly shaped and/or sized pieces of confectionery material comprising the steps of; a) forming at least one rope of confectionery material; b) applying external pressure at multiple locations along the length of the at least one rope to snap the at least one rope at multiple locations.

公开(公告)号：WO2020136383A1

公开(公告)日：2020-07-02

申请号：PCT/IB2018/001546

申请日：2018-12-27

Applicant: KRAFT FOODS SCHWEIZ HOLDING GMBH

Inventor： BROWN, Rosie, Jean ,  MCLEOD, Emma ,  GOWAN, Sarah ,  HARRIS, Adam ,  HOPPENBROUWERS, Marc ,  VAN BOMMEL, Kjeld ,  DE SCHIPPER, Mathijs ,  RIJFERS, Andre

IPC: A23G1/20 ,  A23G3/02 ,  B33Y10/00 ,  B33Y30/00 ,  A23P20/20 ,  A23P30/20

Abstract: The invention provides for a 3D printing apparatus comprising at least one print head, a supply system for continuously supplying at least one print material to the or each print head in a flowable state, and at least one pressure regulation device for regulating the back pressure of the or each flowable print material to the or each print head.