A method for coating a powder compact, in particular for producing a capsule containing powdered beverages, comprises the following steps: i) Providing a powder compact of a powder containing at least one polysaccharide, ii) Providing a container having a container wall of a perforated material enclosing a cavity, the container having an inlet opening for introducing coating liquid into the cavity, iii) placing the powder compact in the cavity of the container, the powder compact being smaller than the volume of the cavity, (iv) introducing a coating liquid containing a coating material into the cavity via the inlet port, v) immersing the container filled with the powder compact and the coating material in a hardener liquid containing a hardener compound, the viscosity of the hardener liquid being lower than the viscosity of the coating liquid, and vi) Removal of the container from the hardener liquid and removal of the coated powder compact from the container.

The present invention relates to a layered frozen confectionery product comprising at least one a layer of frozen confection, at least one layer of chocolate and at least one layer of sauce. The sauce in the sauce layer has a viscosity of between 1.2 and 1.7 Pa.Math.s at a temperature below +47° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm. The chocolate in the chocolate layer has a viscosity of between 1.0 and 1.4 Pa.Math.s at a temperature of +45° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm, and the frozen confection layer has a thickness of between 3.0 and 7.0 mm and an overrun between 80 and 200 and is positioned between the chocolate and sauce layer. The invention also relates to a method for making such a product.

The present invention relates to a layered frozen confectionery product comprising at least one a layer of frozen confection, at least one layer of chocolate and at least one layer of sauce. The sauce in the sauce layer has a viscosity of between 1.2 and 1.7 Pa.Math.s at a temperature below +47° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm. The chocolate in the chocolate layer has a viscosity of between 1.0 and 1.4 Pa.Math.s at a temperature of +45° C. and is present in the frozen confectionery at a thickness of 0.5 to 3.0 mm, and the frozen confection layer has a thickness of between 3.0 and 7.0 mm and an overrun between 80 and 200 and is positioned between the chocolate and sauce layer. The invention also relates to a method for making such a product.

A food product includes a shell containing at least one ingredient. The shell includes first and second shell portions. The shell is configured to be dissolved or melted into a heated liquid to release the at least one ingredient in order to form a heated beverage. The at least one ingredient includes multiple marshmallows configured to float on a top surface of the heated beverage. The shell includes at least one decorative feature disposed on an exterior surface of the shell.

A food product includes a shell containing at least one ingredient. The shell includes first and second shell portions. The shell is configured to be dissolved or melted into a heated liquid to release the at least one ingredient in order to form a heated beverage. The at least one ingredient includes multiple marshmallows configured to float on a top surface of the heated beverage. The shell includes at least one decorative feature disposed on an exterior surface of the shell.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.

A product conveying and coating system includes at least first and second, sequentially arranged conveyor belts, with at least the second conveyor belt being a solid belt. Interposed in a gap between the first and second belts is a dispenser head of a coating manifold. The dispenser head spans the gap between upper surface portions of the first and second conveyor belts, with an elongated side wall outlet portion of the dispenser head being exposed, in a downstream direction of the overall conveyor unit, to the upper surface of the second conveyor belt. The system provides for dispensing of coating material directly onto the second, solid conveyor belt and enrobing at least bottom and partial side portions of food products upon the solid belt. Provisions are made for scraping from the solid belt, removing from the coated food products and recycling excess coating material.

The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collect coating material not applied onto the product, a manifold for providing the rotatable applicator with the coating material in a liquid form, and wherein the rotatable applicator is arranged to spin about an axis which is orientated from horizontal and up to 30 deg of deviation from horizontal, and wherein the applicator has openings along it's circumference through which coating material may be projected upon spinning of the applicator. The invention also relates to a method for decorating confectionery products and to the products.

The present invention relates to an apparatus for applying stripes of liquid coating on a confectionery product comprising a rotatable applicator for liquid coating, at least one shield positioned above the rotatable applicator to collect coating material not applied onto the product, a manifold for providing the rotatable applicator with the coating material in a liquid form, and wherein the rotatable applicator is arranged to spin about an axis which is orientated from horizontal and up to 30 deg of deviation from horizontal, and wherein the applicator has openings along it's circumference through which coating material may be projected upon spinning of the applicator. The invention also relates to a method for decorating confectionery products and to the products.

The present invention relates to a method for providing a multi-layered, hollow, chocolate figure with a print in edible colour preparation, comprising providing one half of a hollow, chocolate figure with one or more types of edible colour preparation by means of an elastic pad, characterised in that the printing takes place at a pressure of between 8 and 12 bar and wherein the figure is situated in a mould-half during printing.