A flavor station assembly can be employed to dispense snow cone flavors or other types of flavoring syrups or liquids. The flavor station assembly can include one or more saucer assemblies where each saucer assembly is configured to dispense a number of flavors. Each saucer assembly can be coupled to a support assembly that is configured to pivot thereby enabling the saucer assemblies to be positioned in a desired location relative to the structure to which the support assembly is mounted.

Various embodiments relate to a device for simultaneous consumption of a fluid and a frozen substance. In some embodiments, the device can include a squeezable chamber configured to store at least a portion of the fluid substance. A flange can be connected at a first end to the squeezable chamber. The flange can define a cavity in fluid communication with an interior of the squeezable chamber such that, when the squeezable chamber is squeezed by a user, the fluid substance is driven from the squeezable chamber and through at least a portion of the cavity defined by the flange. In some embodiments, one or more optical emitters can be coupled with the device.

The invention relates to A frozen confection coating composition, the composition comprising, expressed in weight % based on the total weight of the coating, 35-75 wt. % of non-interesterified fat, preferably 40-65 wt. % of non-interesterified fat which comprises a fat blend of medium soft fat and liquid oil, and 25-65 wt. % of non-fat solids, preferably 35-60 wt. % of non-fat solids, wherein, the coating composition comprises, less than 35 wt. % of saturated fatty acid, preferably less than 30 wt. % of saturated fatty acids 15-50 wt. %, preferably 18-30% of monounsaturated fatty acid and less than 10%, preferably less than 5% of polyunsaturated fatty acid, and wherein the medium soft fat has above 40%, preferably between 50-70%, of solid fat content at 20 C., and medium soft fat has 54-60% of saturated fatty acid, and wherein the fat blend in the coating crystallizes in a first and second crystallization step at a temperature below 15 C. and displays a solid fat content of 30-50% within 2 min. of crystallization and a solid fat content of 40-70% after 60 min. of crystallization. The invention also relates to a process of making this composition and a frozen confection at least partly coated with the composition.

The present invention is in the field of ice cream shaping, in particular it is relating to a heated tool to imprint a pattern a frozen confectionery product, and especially a heated tool that melts away a channel of an outer coating layer of a frozen confectionery, thereby creating a peelable frozen confectionery product. It is an object of the present invention to provide a shaping tool that is suitable for making cleaner grooves in frozen confectionery products. We have found that a shaping tool that comprises of at least one heated element provides a molten channel in the outer surface of a frozen confection.

An ice-cream vending machine with an insulated and refrigerated bottom half housing containing stacks of pre-portioned ice-cream supported by a plurality of circular platforms and a top half housing containing radially deposed topping storage bins, a topping retrieval mechanism, a centrally located stacked cup storage tube and a centrally located cup holding platform. The topping retrieval mechanism with a topping receiving cup is attached to a horizontally disposed telescoping arm The telescoping arm engages a radially disposed drive mechanism that allows the topping receiving cup to access a selected bin and deliver the topping to a portion of ice-cream. The ice-cream portions are retrieved one at a time from the refrigerated bottom half housing and delivered via an ice-cream delivery mechanism to a centrally located ice-cream cup.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

A method for making ice cream including a basic flavor in which an additional flavor of a different type is inserted includes the following steps: preparing a container for processing the basic ice cream product; cooling and stirring a basic preparation inside processing container to make a basic ice cream product; preparing a hermetically sealed capsule containing an additional flavor; opening the capsule; simultaneously transferring a portion of the basic ice cream from the processing container to the serving container and the additional flavor from the open capsule to the serving container, wherein the simultaneous transferring step comprises a step of delivering the additional flavor into a first predetermined spatial region and a step of delivering the basic ice cream into a second spatial region which contains the first spatial region, so that the additional flavor is fed into the basic ice cream in the serving container.

An apparatus for the preparation of comestible-containing sandwich products comprises a sandwich product assembly station and corresponding means for the fabrication and assembly of a sandwich product in the vertical direction. The apparatus includes an extruder nozzle, wafer trays and corresponding components for the location of wafers on opposite sides of the extruded product, an indexing wheel for receiving the assembled sandwich product, and conveying means for conveying to a wrapping assembly and from there to a discharge end, wherein all of the components of the apparatus are mounted in cantilevered fashion on a vertical support or base member. Each element is powered individually by a servo motor and controlled by a controller allowing the variability of throughput for each station.

An apparatus for the preparation of comestible-containing sandwich products comprises a sandwich product assembly station and corresponding means for the fabrication and assembly of a sandwich product in the vertical direction. The apparatus includes an extruder nozzle, wafer trays and corresponding components for the location of wafers on opposite sides of the extruded product, an indexing wheel for receiving the assembled sandwich product, and conveying means for conveying to a wrapping assembly and from there to a discharge end, wherein all of the components of the apparatus are mounted in cantilevered fashion on a vertical support or base member. Each element is powered individually by a servo motor and controlled by a controller allowing the variability of throughput for each station.

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer 16 coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.