The present invention relates to a candy product in the sense of hard or soft candy of a new candy material, comprising at least two components (a) and (b), which may have at least one interface to each other in the candy product and therewith may form a composition of alternating compositions (a)/(b)/(a) etc. in the candy product, and which contains alcohol or alcoholic liquids in this candy material, wherein the alcohol or alcoholic liquids in the component (b) is bound in a carrier matrix and substantially homogeneous distributed throughout the solid candy material. Furthermore, the present invention relates to a process for producing such candy products.

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 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.

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 process for the manufacture of a layered confectionery product having discrete jelly and fat-containing confectionery components, comprising introducing a first of the components to a support, in molten or substantially-molten form, applying the second component, in non-solid form, to an exposed and non-solidified surface of the first, and allowing or effecting cooling of the first and second components such that they bond to each other as discrete confectionery layers.

A process for the production of a confectionery composition and a confectionery composition producible by the process. The process comprises introducing discrete droplets of a liquid filling (20) into a flowing matrix material (12) by means of an array of nozzles(16). The matrix material comprising the droplets of liquid filling is then deposited into a mould or a confectionery shell(14). The matrix material may be moving at a speed of at least 0.01 ms.sup.1. The matrix material may be chocolate and liquid filling filling may have a very low viscosity.

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Disclosed is a confectionery product including a chewy center, free of gelatine and other hydrocolloids different from gellan gum, including gellan gum, a layer of at least partially amorphous candy material surrounding the chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The process for manufacturing the confectionery product is also disclosed.

A food product includes a shell containing multiple ingredients. The shell includes first and second shell portions attached to each other. The shell is configured to be dissolved or melted into a heated liquid to release the multiple ingredients in order to form a heated beverage. The multiple ingredients include cocoa mix configured to be dissolved into the heated liquid and multiple marshmallows configured to float on a top surface of the heated beverage.

A method for producing a confectionery product, in particular a sweet or a comfit, comprising: providing at least one soft centre and loading said soft centre into a coating pan; and in the pan carrying out the following operations: applying a powdered acidic composition on said centre; dispensing on said centre a water suspension containing gum arabic and starch so as to form a separation film that coats said centre on which said acidic composition has previously been applied; and dispensing on said centre a syrup so as to form an outer coating of said product, wherein in said product said separation film is provided for separating said acidic composition from said outer coating so as to prevent sugar inversion of said outer coating by said acidic composition.