Abstract:
The present invention relates to a confectionery product comprising an extruded body portion and at least one extruded tubule, wherein the tubule comprises a tube or a first material and a bore of a second material, and the tube is formed of a different material than that of the body portion and/or the bore. The invention also relates to a method of production of the same.
Abstract:
A method of extruding products comprises varying the rate of flow of at least one material (12) through an extrusion aperture in a die (10). The method may be used to produce an extrudate body (16) whose cross-sectional area varies along its length or to produce an extrudate body comprising two or more different materials in which the proportions of the materials varies along its length. Apparatus (11) for carrying out the method comprises an extrusion die (10) defining an extrusion aperture and a material delivery system for delivering the material(s) to the die in a suitable condition for extrusion. A control system is operative to vary the rate of flow of the material. The control system may comprise a flow control mechanism (240) in a supply path for the first material upstream from the die (10). The flow control mechanism (240) may be operative to vary the volume of the supply path and may comprise a fluid actuated resiliently deformable flexible element. The method and apparatus are particularly suited for manufacturing food products, especially confectionery products such as chocolate bars.
Abstract:
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.
Abstract:
The invention relates to a device for continuous production by extrusion cooking of a co-extruded food product, containing whole solid pieces of the type comprising an extrusion die (20) provided with a contact face on the end of the outlet of a cylinder (11) of an extrusion machine (10) having at least one process screw (13) for at least one first material and driven in rotation within said cylinder. Said extrusion die (20) is provided with a bore (23) for forming a continuous tubular string of food material in a direction forming an angle to the axis of the extrusion machine(10). Directly at the outlet of the extrusion die (20) and in the axis of the bore (23) for forming the continuous string the device comprises means (30) for directly incorporating at regular intervals said whole solid pieces (2) into the continuous string of food material without altering the initial dimensions thereof.
Abstract:
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.
Abstract:
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.
Abstract:
A visually attractive, freshly prepared, fat based confectionery product formed of at least one elongated strand of extrudate of fat based confectionery material; the at least one strand being capable of being handled while exhibiting a temporary flexibility and the at least one strand being formed to a surface area to-mass ratio that is higher than 8.0 CM 2 per gram unit with the at least one strand having a continuous total length that is more than 30 mm. The product can be produced freshly on demand by cold extrusion at food service outlets and can be associated with food or beverages. The product exhibits enhanced melting properties, high volume occupancy and play value.
Abstract:
A method of depositing a slug of striped food material comprises sucking a plurality of independent flows of different viscous fluid food (different in colour and/or composition) material into a cylinder (7) of a depositor assembly through respective circumferentially-spaced inlets (16) to the cylinder, preventing reverse flow through said inlets, and then urging the resulting charge of material in the cylinder out of the cylinder through a common outlet (9) so as to extrude the charge into a slug. A plurality of supply passages (11, 12, 13, 14) for the different viscous fluid food material connects respective reservoirs (2, 3, 4, 5) for the food materials to the respective cylinder inlet ports (16), a piston (15) being reciprocable in the cylinder, and piston drive means reciprocating the piston. An outlet valve (10') controls flow through the outlet port (9), and inlet valve means (15') controls flow through the inlet ports. The outlet valve can be a one-way valve (10'), and the inlet valve means can be constituted by an edge (15') on the piston (15) which is so arranged as to uncover the inlet ports (16) as the piston approaches a fully retracted position. Some blending of the adjacent streams where they contact one another in the cylinder can produce intermediate stripes of material in the deposited slug.
Abstract:
A three-phase center-filled candy product. A candy material for the outer layer of shell is extruded from a first extruder and a second material which could be a chewy material, such as gum or bubble gum, is extruded as an inner layer from a second extruder. A semi-liquid center-fill material is inserted into inner layer. The three-phase rope of material is formed into individual pieces or tablets of candy in a forming machine. Sticks can be added to form lollipops in one embodiment. The formed products are then cooled, tumbled and prepared for further processing.