The invention encompasses methods of preparing a stratified frozen confection for hand consumption and the related confection. The methods include filling an aliquot container defining a three dimensional shape with at least one open end with an amount of a frozen material, reducing the temperature of the frozen material within the scoop to about −12.2° C. (10° F.) or less; placing a first surface of the frozen material in contact with an interior surface of a first substrate, the first substrate having a length dimension an a width dimension; removing the frozen material from the aliquot container. The first surface of the frozen material is in contact with the interior surface of the first substrate and a second surface of the frozen material is positioned in a plane above the plane of the first substrate. Thereafter, the methods include manipulating the second surface of the frozen material to place at least one cavity in the second surface; disposing upon the second surface of the frozen material an amount of a filling to form a filling layer that has a first surface that is in contact with the second surface of the frozen material and a second surface; applying a second substrate to the second surface of the filling, the second substrate having a width dimension and a length dimension. Thus, a stratified frozen confection having at least two layers disposed between a first substrate and a second substrate is formed.

An apparatus for delivering particulate material to a frozen confectionery material to provide a single serving to a consumer. The apparatus comprises a chamber for storing the particulate material, and a supply of frozen confectionery. The chamber has an open exit, wherein the chamber is adapted to be rotatable in use such that the open exit follows a pathway having both an upper region and a lower region, and arranged to pass through the lower region at a non-zero speed a plurality of times during a single serving. The open exit is sized to allow a portion of stored particulate material to fall out of the chamber via the open exit under gravity each time the open exit passes through the lower region of the pathway. The apparatus also is arranged to bring particulate material that has left the chamber into contact with the supply of frozen confectionery.

A yogurt premix for canine provides both a flavorful and nutritional treat for canines. The yogurt premix includes a plurality of ingredients that each has their own unique beneficial properties. The plurality of ingredients includes a quantity of powdered yogurt, a quantity of protein powder, a quantity of thickening powder, a quantity of dried apple, a quantity of powdered banana, and a quantity of coconut oil. The quantity of powdered yogurt, the quantity of protein powder, the quantity of thickening powder, the quantity of dried apple, the quantity of powdered banana, and the quantity of coconut oil are heterogeneously mixed into the quantity of powdered yogurt. At least one flavor additive provides specific flavors to the yogurt premix that accommodates a canine's preferences.

The invention relates to a process for the manufacture of a coated frozen confection, the process comprising the steps of (a) manufacturing a frozen confection, followed by; (b) imparting thermal energy to the surface of the frozen confection, sufficient to cause at least partial melting of the surface of the frozen confection, followed by; (c) allowing the surface of the frozen confection to refreeze, followed by; (d) coating the frozen confection in a liquid coating, which subsequently solidifies to provide a solid coating.

A refrigerator appliance is provided and may include a cabinet, a door, a sealed cooling system, an ice crusher motor, and a frozen beverage unit. The cabinet may define a chilled chamber. The door may be attached to the cabinet to selectively restrict access to the chilled chamber. The door may include a door liner defining an icebox compartment. The sealed cooling system may be in fluid communication with the icebox compartment to circulate air within the refrigerator appliance. The ice crusher motor may be mounted within the icebox compartment. The frozen beverage unit may include a freezing tank and a rotatable auger. The rotatable auger may extend into the freezing tank and in operable attachment with the ice crusher motor.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

A machine for making liquid or semi-liquid products comprises: a first container adapted to contain a first liquid or semi-liquid basic product; a first stirrer, mounted inside the first container; a second container connected to the first container to receive therefrom the first liquid or semi-liquid basic product; a pipe connecting the first container to the second container; a second stirrer, mounted inside the second container; a pump, having a first inlet duct, connected to the first container in order to draw the first liquid or semi-liquid basic product, a second, air inlet duct, and an outlet connected to the connecting pipe, the pump being also configured to mix the first liquid or semi-liquid basic product with air by compression.

Applicants have created an improved multi-flavor food and/or beverage dispenser including an improved nozzle for injection of flavored liquids into a base liquid. The apparatuses and systems described herein can be used with different food and beverage products including, but not limited to, frozen carbonated beverages, frozen alcoholic and non-alcoholic beverages, frozen yogurts, frozen ice creams and other dispensable food and beverage products.

Individual portions of ice cream are dispensed from a bulk container. A motor drives a lead screw, to expand a scissor linkage and drive a dispensing head against the bulk container. Pressure applied to the container causes it to collapse and discharge ice cream from an outlet. The lead screw is orthogonal with the movement of the dispensing head and the axis of collapse of the container. The container, motor and lead screw are carried on a drawer which is slidably mounted in a refrigerated housing. Pressure is monitored to regulate operation of the motor. An encoder controls the motor for a specific portion size.

A device for transferring liquid, semiliquid or powdered basic products including: a main body designed to form a plurality of transfer channels defining respective conveying paths which are at least partly separate from one another, each including a respective inlet for a basic product, said main body including an outlet shared by said transfer channels.