A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.

The invention related to a body with a shell forming a hollow body and filling a material surrounding said shell, characterized in that the shell comprises sucrose, glucose syrup and fruit fibers.

Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.

A method of coating a confectionery core is provided includes applying a first coating material to the confectionery core. The first coating material being in liquid form. The method also includes tackifying said first coating material on the confectionery core for a selected period of time to achieve a specific level of tackiness for said first coating material. The method further includes applying a second coating material to said first coating material on the confectionery core. The second coating material including a natural plant based particulate.

This present disclosure provides reliable methods and apparatus for delivering a pharmaceutical active ingredient to an edible substrate. In some examples, the pharmaceutical active ingredient is delivered to voids that are formed in the edible substrate. The voids can then be closed as desired. The edible substrate can be configured as a food product or a dosage form as desired.

A system for depositing foodstuff material in the fluid state on a foodstuff product is provided. The system includes a product conveying line; at least one foodstuff material dispensing unit including a plurality of rows of nozzles; and a dispensing control unit. The dispensing unit includes a valve device associated to each individual nozzle to control foodstuff material flow through the nozzle. The valve device includes an open/close member; a solenoid; and a magnetic element operatively connected to the open/close member and mobile between a first position in which it closes the respective nozzle, preventing dispensing of the foodstuff material therethrough, and a second position in which a passage is opened through the nozzle for dispensing the foodstuff material.

Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

A method of preparing a composite foodstuff is provided and comprises providing a core, providing a barrier composition and applying the barrier composition to at least a portion of the core and providing a fat based coating having a lower fat content than the core. The fat based coating is applied to the barrier coated cores. The hardness of the fat based coating does not decrease over a period of storage.