Disclosed is a system for forming and cooling gum, the system including a forming system configured to size the gum to include a substantially uniform thickness, a cooling device that is disposed in-line with the forming system and configured to continuously receive the gum from the forming system at an entry point of the cooling device, and a multi-pass conveying system configured to continuously transport the gum from the entry point to an exit point of the cooling device, the forming system and the cooling device being configured to form and cool the gum to be in a condition for stacking or collecting upon exiting the exit point of the cooling device.

A method for preparing a first component of a comestible composition is provided including forming an extrudate of the first component. The extrudate is cooled to a first temperature. The extruder is further cooled to a second temperature. The first temperature is greater than the second temperature.

The present invention relates to a leaktight food filling deposition system providing ease of mounting/demounting, maintenance and cleaning. The present invention particularly relates to a deposition system for depositing food fluids of various temperatures, acidities, viscosities and densities onto, between and into the food products, said deposition system being individually operated, requiring no maintenance, having a high deposition capacity, optionally allowing for each nozzle to deposit different materials and comprising low weight deposition nozzles and a low weight manifold.

Methods of confection mold conveying comprise translating, in a first direction, a first pusher bar having spaced apart first pusher fingers oriented to engage confection mold trays while the first pusher bar is translated in the first direction; translating, in a second direction opposite the first direction, the first pusher bar, wherein the first pusher fingers are oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in the second direction, and wherein the first pusher bar is translated within a first conveyor segment of a confection mold conveyor; and rotating a first rotatable shaft with a first helical channel formed therein that is sized and configured to move the confection mold trays, wherein the first rotatable shaft is included within a second conveyor segment of the confection mold conveyor and is positioned to receive the confection mold trays from the first conveyor segment.

The proposed apparatus relates to equipment for producing confectionery products and can be used at public catering and commercial enterprises for preparing candy floss. It includes a housing, a base with an electric motor having a shaft, a spinning head, a shell having a cover and propeller, and a diffusor secured on the base and having vertically bent vanes on its internal surface. The propeller is attached to the spinning head mounted on the shaft. The apparatus is equipped with rubberized supports for an extractor arranged on the housing. The diffusor has air intake openings in its lower part. The shell is made in the form of a ring having longitudinal slots. A spiral tubular heating element abuts the inside of the ring. The slots may repeat the shape of coils of the heating element. The proposed design makes it possible to considerably increase productivity of the apparatus.

A confectionary decorating kit comprising a block comprising a plurality of decorative stamp elements and a plurality of receptacles defined in the block wherein each decorative stamp element is mounted into a matching receptacle, and wherein each decorative stamp element is removable from its matching receptacle. In addition a confectionary decorating kit comprising a plate comprising a first plate surface wherein a decorative stamp element is attachable to the first plate surface of the plate to form a decorative stamp comprising a design formed from the decorative stamp elements, and wherein the decorative stamp is for use to imprint the design into an item of edible confectionary.

A system for creating an aerated food product, whereby a decreased electrical and thermal load may be obtained is disclosed. Furthermore, a method of producing an aerated food product comprising the steps of separately preparing a first food product portion and a second food product portion, transferring the first food product portion to a first aseptic surge tank, transferring the second food product portion to a second aseptic surge tank, mixing a combination of the first food product portion and the second food product portion to create a mixed food product, aerating the mixed food product to create the aerated food product, and dispensing the aerated food product from a filling apparatus into a container is also disclosed. An aerated food product is also disclosed.

A dropper machine for pouring a measured amount of a substance in a plurality of receptacles, including: a reservoir containing the substance to be dropped, cylinder and piston metering devices, a drive unit arranged to simultaneously drive the piston of the metering devices wherein each of the metering devices is associated with a respective actuating device cooperating with the piston of the metering device, the actuator device being operable individually to inhibit the delivery of the substance to be dropped through the nozzle when the drive unit is actuated to cause displacement of the pistons of the metering devices associated therewith between the start position and the end position.

An extrusion device for an ice cream or yogurt machine includes an air delivery channel and a material delivery channel individually extended along a tube body, wherein the air delivery channel and the material delivery channel are arranged for concurrently delivering a flow of air and a flow of raw material. A diameter size of the air delivery channel is smaller than that of the material delivery to match with viscosities of air and raw material.

A method of forming an oral product includes extruding a mixture, conveying the extruded mixture through one or more pairs of forming rollers, and cutting the extruded mixture into one or more oral products. The mixture can include polymer and at least one flavorant, sweetener, active ingredient, or combination thereof. The extruded mixture forms an extrudate having a predetermined cross-sectional shape. The one or more pairs of forming rollers abut to define a passage there between as each forming roller rotates. The passage has a cross-sectional shape corresponding to the predetermined cross-sectional shape. The method can be performed using a machine including an extruder, one or more pairs of forming rollers, and a cutting device.