A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

The present invention relates to a new anhydrous food product with a base of cocoa butter and dry plant material, designed to be hydrated to allow rapid and simple production of sweet or savoury prepared food products. The invention also relates to a method for the production thereof and to the use thereof for manufacturing prepared food products.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

The present invention relates to a stable emulsion of an aqueous phase in a lipid phase wherein non-fatty cocoa solids and/or non-fatty milk solids are present in the lipid phase, and wherein the emulsion has an improved pick-up behaviour. The present invention further relates to a process for making an emulsion and to uses thereof, especially in food products.

There is provided a food composition comprising at least one edible oil in a gel matrix wherein the composition is a flexible cohesive solid at a temperature in a range of from 3 to 6 C. The composition can contain cocoa solids and/or other edible ingredients such as food pastes, fruit preparations, jams and the like. In at least some embodiments the composition can be provided in sheet form, typically with a thickness in a range of from 2 mm to 6 mm. The composition can be used as a snack by itself or be provided on other food items as an edible layering and further, can be provided in packaged slice form. In a further embodiment there is provided a package of sheets or slice of the composition. There is also described a method for providing the composition.

A nitrous oxide charging system to make whipped cream by charging food-grade N2O gas into a whipped cream dispenser that contains a certain amount of heavy cream is provided. The charging system includes a compressed gas container with liquefied nitrous oxide and a delivery unit that comprises an on/off valve; a pressure regulator configured to operate at a controlled outlet pressure; and a flexible tubing connecting with a dispenser. The charging system also includes a means to select the optimum delivery pressure based on the amount of heavy cream, and the accepted tolerance of the delivery pressure. An optional dispenser kit is also provide that can include a dip tube and/or oscillating arm-like structures as part of a dispenser kit operably connected to the dispenser to promote mixing and chemical solvation.

A nitrous oxide charging system to make whipped cream by charging food-grade N2O gas into a whipped cream dispenser that contains a certain amount of heavy cream is provided. The charging system includes a compressed gas container with liquefied nitrous oxide and a delivery unit that comprises an on/off valve; a pressure regulator configured to operate at a controlled outlet pressure; and a flexible tubing connecting with a dispenser. The charging system also includes a means to select the optimum delivery pressure based on the amount of heavy cream, and the accepted tolerance of the delivery pressure. An optional dispenser kit is also provide that can include a dip tube and/or oscillating arm-like structures as part of a dispenser kit operably connected to the dispenser to promote mixing and chemical solvation.

Caramel precursors and chocolate-containing caramel precursors which have a low viscosity and are easy to dispense, pump and meter, but which thicken up on boiling in such a way that resulting caramels or chocolate-containing caramels are of sufficiently high viscosity, and also a method for their manufacture.