An assembly and method for uniform decoration of the sidewall for foodstuff coats a sidewall of a baked foodstuff, such as a cake, with a plurality of decorative granular members, while restricting coating the top region of the baked foodstuff with the decorative granular members. A spray gun variably coats the foodstuff with decorative granular members at controllable rates of discharge, while at least one shield blocks the decorative granular members from the top region of the foodstuff, such that only the sidewall is coated with decorative granular members. A fan generates air flow to blow the decorative granular members through a conduit in the housing, and out through an outlet. A screen positions coplanar and adjacent to the fan to prevent backflow of granular members into the fan. The at least one shield is rectangular or curved to accommodate a rectangular-shaped cake or a disc-shaped cake.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The present invention relates to an improved apparatus and method for delivering a comestible coating substance and more particularly, though not necessarily, to an improved apparatus for delivering a powder coating to disc-like or disc-shaped or products such as rice cakes, potato crisps/chips, dairy product and crisp/chip-like products in a manufacturing and/or packaging procedure. The present invention seeks to provide an improved system and provides a delivery system that enables first and second major surfaces of the disc-like products to be coated simultaneously.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

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.

The embodiments disclose a method including mixing a plurality of ingredients into a gelling agent ingredient to create a gummy confection mixture, heating the gummy confection mixture ingredients gradually to dissolve the gelling agent ingredient and activate its gelling properties to predetermined temperatures, fabricating a mold with a plurality of flower-shaped recesses to receive a predetermined quantity of the heated gummy confection mixture, cooling the filled mold with the heated gummy confection mixture, using sensors to monitor cooling times, temperatures, and moisture levels of the plurality of mold filled flower-shaped recesses to determine a demolding extraction time of flower-shaped gummy confections and to prevent overheating and degradation of ingredients, applying exterior coatings to the flower-shaped gummy confections after demolding extraction to enhance flavor and texture to prevent sticking and improve shelf stability, and packaging the flower-shaped gummy confections to prevent contamination.