公开(公告)号：WO2011044373A3

公开(公告)日：2011-08-25

申请号：PCT/US2010051840

申请日：2010-10-07

Applicant: KRAFT FOODS GLOBAL BRANDS LLC ,  CADBURY ADAMS SERVICIOS SA DE CV ,  ALDRIDGE ALLEN ,  DEGADY MARC ,  ELEJALDE CESAR CARLOS ,  JEAN ALEJANDRO ,  JANI BHARAT ,  LOPEZ ANA LUCIA ,  MELENDEZ FERNANDO ,  PETTIGREW SUSAN J ,  RAIBLE DUANE ,  RAMIREZ IVONNE ,  TECANHUEY MARGARITA ,  VAZQUEZ IRAN

Inventor： DEGADY MARC ,  ELEJALDE CESAR CARLOS ,  JEAN ALEJANDRO ,  JANI BHARAT ,  LOPEZ ANA LUCIA ,  MELENDEZ FERNANDO ,  PETTIGREW SUSAN J ,  RAIBLE DUANE ,  RAMIREZ IVONNE ,  TECANHUEY MARGARITA ,  VAZQUEZ IRAN

IPC: A23G3/54 ,  A23G3/50 ,  A23G4/04 ,  A23G4/18 ,  A23G4/20

CPC classification number: A23G3/54 ,  A23G3/0046 ,  A23G3/0068 ,  A23G3/50 ,  A23G4/043 ,  A23G4/18 ,  A23G4/20

Abstract: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Abstract translation: 提供了用于制备多层糖食组合物的方法和设备。 多层糖食组合物使用至少两种不同糖食组合物的共挤出方法形成，所述糖食组合物具有至少一种视觉或感觉区别。 保持所得多层糖食组合物片的公差，使得片可以包装在刚性包装中。 可以改变在切割和包裹片的步骤之前处理多个糖食组合物的工艺参数，以便将平均片尺寸保持在预定的公差水平内。

公开(公告)号：WO2011044373A2

公开(公告)日：2011-04-14

申请号：PCT/US2010/051840

申请日：2010-10-07

Applicant: CADBURY ADAMS USA LLC ,  CADBURY ADAMS SERVICIOS, SA DE CV ,  ALDRIDGE, Allen ,  DEGADY, Marc ,  ELEJALDE, Cesar Carlos ,  JEAN, Alejandro ,  JANI, Bharat ,  LOPEZ, Ana Lucia ,  MELÉNDEZ, Fernando ,  PETTIGREW, Susan J. ,  RAIBLE, Duane ,  RAMIREZ, Ivonne ,  TECANHUEY, Margarita ,  VÁZQUEZ, Irán

Inventor： DEGADY, Marc ,  ELEJALDE, Cesar Carlos ,  JEAN, Alejandro ,  JANI, Bharat ,  LOPEZ, Ana Lucia ,  MELÉNDEZ, Fernando ,  PETTIGREW, Susan J. ,  RAIBLE, Duane ,  RAMIREZ, Ivonne ,  TECANHUEY, Margarita ,  VÁZQUEZ, Irán

IPC: A23G3/54 ,  A23G3/50 ,  A23G4/20 ,  A23G4/18 ,  A23G4/04

CPC classification number: A23G3/54 ,  A23G3/0046 ,  A23G3/0068 ,  A23G3/50 ,  A23G4/043 ,  A23G4/18 ,  A23G4/20

Abstract: Methods and apparatus are provided for preparing multi-layered confectionery compositions. The multi-layered confectionery compositions are formed using a co-extrusion process of at least two different confectionery compositions that have at least one visual or sensorial distinction. The tolerances of the resulting pieces of the multi-layered confectionery composition are maintained such that the pieces can be packaged in rigid packaging. The processing parameters of processing of the plurality of confectionery compositions prior to the step of cutting and wrapping the pieces can be altered so as to maintain the average piece size within a predetermined tolerance level.

Abstract translation: 提供了用于制备多层糖食组合物的方法和装置。 使用具有至少一种视觉或感官区别的至少两种不同糖果组合物的共挤出方法形成多层糖食组合物。 维持多层糖果组合物的所得片的公差，使得片可以以刚性包装包装。 可以改变在切割和包裹片之前的多个糖食组合物的加工处理参数，以将平均片尺寸保持在预定的公差水平内。