A method for producing a consumable product (18), in particular a chocolate product, from at least two shell shapes (13, 13.1, 13.2), which are connected to one another, at least in part, along their shell peripheries (12, 12.1, 12.2), wherein a liquid consumable substance (3) is introduced into a mold (2) and then at least one die (4) is plunged into the consumable substance (3) and, by virtue of the consumable substance (3) at least partially solidifying in the mold, a shell shape (13, 13.1, 13.2) is imparted to said consumable substance, and wherein a second die (5) is introduced into the shell shape (13) and, by virtue of said die, a peripheral region of the shell shape is compressed in the upward direction.

An injection molding system (1) is described, for at least one fat-containing product in at least one die (9), equipped with at least one injection means (3), the injection means (3) being equipped therein with at least one injection channel (2), the system (1) comprising at least one heating element (5) arranged inside the injection means (3) in parallel with the injection channel (2) and at least one male half-shell (8) of the die (9), connected to at least one lower surface of at least one cooled support means (7).

An injection molding system (1) is described, for at least one fat-containing product in at least one die (9), equipped with at least one injection means (3), the injection means (3) being equipped therein with at least one injection channel (2), the system (1) comprising at least one heating element (5) arranged inside the injection means (3) in parallel with the injection channel (2) and at least one male half-shell (8) of the die (9), connected to at least one lower surface of at least one cooled support means (7).

The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at least one temperature-controllable stamp (13). The stamping plate (10) can be moved out of the housing (2) in order to clean or replace the stamping plate. The invention further relates to methods for cleaning and for replacing stamping plates (10) having at least one temperature-controlled stamp (13).

The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at least one temperature-controllable stamp (13). The stamping plate (10) can be moved out of the housing (2) in order to clean or replace the stamping plate. The invention further relates to methods for cleaning and for replacing stamping plates (10) having at least one temperature-controlled stamp (13).

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).

A method for producing hollow products made of a foodstuff material that can be formed in a mould, preferably chocolate, comprising the steps of: providing a mould (40) comprising a mould cavity (44) delimited by a mould surface (42); dispensing into said mould cavity (44) a pre-set amount of said foodstuff material; subjecting said mould (40), in the mould cavity (44) of which said pre-set amount of material is contained, to at least one movement of rotation about an axis of rotation (I1, I2) for distributing said foodstuff material over the entire mould surface (42); and during the step where said mould (40) is subjected to the movement of rotation, setting selected portions (43) of said mould surface (42) in a condition of heat exchange with a thermal-conditioning fluid so as to maintain said selected portions (43) of said mould surface (42) at a temperature different from, preferably lower than, that of the other portions of said mould surface (42).