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.

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.

A machine for making liquid or semi-liquid food products includes: a first processing container for processing a liquid or semi-liquid base product and defining a processing chamber; a stirrer for mixing the product in the first processing container; a thermal system including a heat exchanger, associated with the first processing container, wherein the heat exchanger includes a hollow element extending along an axis and provided externally with grooves defining a path extending along the axis and at least one duct disposed inside the grooves.

A robotized line for the production of chocolate products, including a casting chamber, a refrigerated chamber and a demoulding chamber, wherein each of the chambers is equipped with an anthropomorphic robot able to move the moulds during several steps of the production process.

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.

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.

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25 C., heating the center-filled chocolate shell at a heating temperature of at least 25 C. and heating the filled chocolate product at a heating temperature of at least 25 C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20 C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20 C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20 C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

The present invention relates to a method of preventing, inhibiting or mitigating bloom in a filled chocolate product, said method comprising: a) An inline heating step comprising at least one of heating the chocolate shell at a heating temperature of at least 25 C., heating the center-filled chocolate shell at a heating temperature of at least 25 C. and heating the filled chocolate product at a heating temperature of at least 25 C. and said method comprising at least one of b) A shell cooling step comprising cooling said chocolate shell at a cooling temperature below 20 C., c) A filling cooling step comprising cooling said center-filled chocolate shell at a cooling temperature below 20 C., d) A final cooling step comprising cooling said filled chocolate product at a cooling temperature below 20 C., said in line heating step being comprised in at least one of step b)-d) or being arranged between step b) and c) or between steps c) and d). The invention further relates to products obtained by said method, and a system for obtaining such product.

A method of forming a three-dimensional chocolate structure is disclosed wherein a mold is formed from blown sugar. A liquid fat layer is deposited onto the interior of the blown sugar mold. The mold is then cooled such that the liquid fat layer hardens. One or more layers of molten chocolate are deposited over the hardened liquid fat layer and allowed to cool and harden. The mold is then broken or cut so as to expose the three-dimensional chocolate structure therein. A number of chocolate structures can be formed and joined so as to create a complex chocolate structure.

Disclosed is a system for cooling chewing gum, the system including a cooling housing including a relatively upper cooling environment and a relatively lower cooling environment, a conveying device configured to convey the chewing gum from an entry point to an exit point of the cooling housing, the conveying device at least partially delimiting the relatively upper cooling environment from the relatively lower cooling environment, a first cooling system configured to provide cooling output to the relatively upper cooling environment, and second cooling system configured to provide cooling output to the relatively lower cooling environment, wherein the relatively upper cooling environment and the relatively lower cooling environment are disposed in fluid separation from each other.