Abstract:
A device and method are provided for manually actuated dispensing of a particulate confection from a selected confection hopper into a dispensing stream of soft frozen dessert. The device includes a plurality of confection hoppers with corresponding confection outlets, a manual actuator operatively connected to a dispensing member that cooperates with the confection outlet to dispense only a controlled amount of confection from the corresponding hopper into a confection conduit each time the actuator is actuated, and mixing means for substantially uniformly mixing the controlled amount of confection into a serving amount of the soft frozen dessert as the dessert is dispensed into a serving receptacle.
Abstract:
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste perception of the confection is not adversely affected by the coating composition.
Abstract:
A confection with unique visual impression is created by partially treating the surface area of the confection with a coating composition including a pearlescent pigment such that the initial taste perception of the confection is not adversely affected by the coating composition.
Abstract:
An improved machine for producing a configurated and specified weight product in die cavities of a rotary die roll, each of the die cavities being defined by a configurated sidewall and a porous bottom wall. During each revolution of the die roll, a batch of the product is forced into each cavity if the cavities pass a feed hopper. Upon continued rotation of the die roll, the bottom walls of the cavities are moved outwardly to force the configurated products from the die cavities, while simutaneously, air at a pressure greater than atmospheric pressure is directed through the porous bottom walls so that the configurated product is forced off of the bottom wall and onto a conveyor located beneath the die roll. The machine includes improved means for directing air to the underside of the die roll, improved means for supporting the porous bottom walls from movable flight bars located internally of the die roll, improved means for lubricating the flight bars and rollers from which the flight bars are mounted, and improved means for feeding product from a hopper to the cavities of the die roll.
Abstract:
A coating system (20) includes a conveyor system (22), a coating distribution assembly (24), and a coating adherence system (26). The coating material (M) may be recycled via a coating collection and return system (30). The coating distribution assembly (24) includes a container (64) for receiving and distributing the coating using a coating distribution roller (74). The roller (74) has a plurality of longitudinal channels (78) extending along the length of the roller to receive the coating material and apply the coating material onto food products by rotation of the distribution roller.
Abstract:
Our machine processes the chocolate as fibriform with Cutting Blade (30), Plain Blade (31) installed with a Cutting Cartridge (29). In addition the Plain Blade (31) performs a different presentation by processing the chocolate in a special spiral form only when a Cutting Cartridge (29) is installed on it. The fibriform chocolate machine provides two different working facilities. The operator can easily use its right and left arm and can easily mount the machine's Worm Screw Shaft (12) to the right or left side by changing the Cutting Handle (14). The fibriform chocolate machine is an original design with the Cutting Blade (30) installed on the Cutting Cartridge (29). Original design tests and studies are still going on. These studies will contribute to machine as additional models. The fibriform chocolate machine with the Chocolate Retainer Adaptor (17) processes the vegetables, fruits and similar hard products besides chocolate in a special spiral form or strip.
Abstract:
The present invention relates generally to compositions and methods for applying an electrostatic charge to powders and applying the charged powders to the surfaces of food products, especially confectionery products. The method can be used to reduce sticking of a product as it is being formed and to apply flavorings. The method reduces the amount of powder required to obtain suitable coatings and therefore reduces the amount of powder that is wasted in the coating process. The process is particularly well suited to the application of powders to gum surfaces.
Abstract:
A method of coating comestibles comprises the steps of providing cores of comestibles to be coated; applying a first coating syrup to the cores and a powder material over the first coating syrup in alternating steps to build up a first layer of coating on the cores; and applying a second coating syrup over the first layer of coating and drying the second coating syrup to form a second layer of coating on said cores, the second coating syrup comprising a bulk sweetener in an amount such that the second coating syrup is saturated and part of said bulk sweetener is in the form of a solid suspension in the second coating syrup.
Abstract:
The products (P) intended to be partially enrobed are immersed in a bath of the enrobing substance (S) avoiding unwanted phenomena of floating and ensuring that the enrobing substance (S) does not completely cover the product (P) immersed in it. Preferential application is to the production of confectionery products.
Abstract:
Disclosed are methods and systems for continuously coating food pieces. The methods include a steps of directing and uncoated food stream through an enrober to apply a first coating to at least a portion of a surface of each food piece to form a coated stream and continuously redirecting a portion of the coated stream back through the enrober along with the stream of uncoated food pieces to apply at least one additional coating to the portion of the coated stream.