A method for separating a comestible structure into a plurality of comestible structures includes providing at least one comestible structure including at least one score line to a clamping device, clamping a portion of said at least one comestible structure in said clamping device, and separating said portion from a remainder of said at least one comestible structure at said at least one score line via said clamping device.

Various embodiments of freeze dryers and drying processes are disclosed that can be used to dry materials with low water content (no more than 20 wt % water) and/or high sugar content (at least 20 wt % sugar). Such materials include candy, confections, and the like. In one embodiment, a drying process includes drying the materials without freezing them. In another embodiment, a drying process includes warming the materials before drying them. In another embodiment, a drying process includes drying two batches of materials with low water content sequentially without defrosting the interior of freeze dryer.

Disclosed is an aerated fat-based confectionery that, unlike a conventional shell-type or tapered shape, has a novel shape, that is, a cubic or rectangular parallelepiped shape having top, bottom, and side surfaces in contact with and perpendicularly to each other, or any shape such as an animal or flower shape having a given thickness, has a light texture and a sharp melt-in-the-mouth sensation, does not require alignment in packaging. The confectionery can be obtained by aerating a fat-based confectionery mass having a fat content of 30 to 60% by weight such as chocolate to a specific gravity of 0.5 to 1.0 and cutting the aerated mass with a heated wire so that the side surface is perpendicularly to the top and bottom surfaces.

Various embodiments of freeze dryers and drying processes are disclosed that can be used to dry materials with low water content (no more than 20 wt % water) and/or high sugar content (at least 20 wt % sugar). Such materials include candy, confections, and the like. In one embodiment, a drying process includes drying the materials without freezing them. In another embodiment, a drying process includes warming the materials before drying them. In another embodiment, a drying process includes drying two batches of materials with low water content sequentially without defrosting the interior of freeze dryer.

Various embodiments of freeze dryers and drying processes are disclosed that can be used to dry materials with low water content (no more than 20 wt % water) and/or high sugar content (at least 20 wt % sugar). Such materials include candy, confections, and the like. In one embodiment, a drying process includes drying the materials without freezing them. In another embodiment, a drying process includes warming the materials before drying them. In another embodiment, a drying process includes drying two batches of materials with low water content sequentially without defrosting the interior of freeze dryer.

A system for producing chocolate-based articles in solidifying form includes at least a first conveyor belt and a loading section for loading mould trays onto the at least first conveyor belt, which is arranged for transporting the mould trays through a cooling chamber along a first cooling path. The cooling chamber is arranged for solidifying the chocolate mass under predetermined conditions before the mould trays are collected. An air circulation device is arranged between the top load carrying side of the at least first conveyor belt and a bottom side of the mould trays such that cooling air can circulate along the bottom side of the mould trays

A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt.

An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).

The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.

In a production facility for coating ice cream products a plurality of carriers are used for transport of the ice cream products from the supply station to a coating station where coating, for example chocolate, is applied to the product. The production facility includes weight equipment configured for automatically weighing the ice cream products before and after application of the coating, which is used in a feedback loop for adjusting the coating parameters, for example chocolate temperature.