Methods for treating and preparing chocolate. In one aspect, a method includes heating a quantity of chocolate to a temperature of about 46 degrees Celsius; decreasing the pressure of in a pressure-controllable environment to about 25 Torr; holding the pressure of the pressure-controllable environment at about 25 Torr for a first predetermined period of time; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a second predetermined period of time. Other aspects include ceasing heating the quantity of chocolate; decreasing pressure occurs at an average rate of about 150 Torr per minute; decreasing pressure occurs at an average rate of about 4 Torr per minute; and others.

Systems for dispensing chocolate, in one aspect including an exterior housing with first volume; a vertical support member; a base support member; a dispenser guiding member within the first volume; an extruder connection member extending through the housing and having a first end within the housing and a second end outside of the housing, defining a pivot axis; an extruder member connected to the first end; a lever connected to the second end; at least one extruder guide member within the first volume and connected to the extruder member; and at least one extruder guide rail connected to the housing within the first volume and capable of receiving the at least one extruder guide member; and where manual actuation of the lever pivots the extruder member in cooperation with the at least one extruder guide member.

A coating apparatus having a rotatable drum with at least one moveable separating element arranged on an end side, and granular bodies can be transferred into the drum and/or out of the drum by a movement that leads to release. A separating element can be moved from a closed position into an open position by rotation about an axis of rotation. In the closed position, a subregion lies with its underside against an inner wall of the drum or has a small gap there. In the open position, the subregion on the underside is spaced apart from the inner wall of the drum and there is an opening there through which granular bodies can pass. On the end sides of the drum there are stop elements with which a drum of at least one further module is connectable in order to form a coating apparatus and/or a closure element.

The disclosure extends to systems, methods, and devices for mixing a fluid. The system comprises a tank conduit suspended in a tank for receiving a mixture comprising a liquid, wherein the tank holds the mixture. The system comprises a rigid casing configured to surround the tank and a pump attached to the rigid casing. The system includes a suction inlet and a discharge outlet attached to the pump, wherein the pump creates a negative pressure that draws the mixture into the pump through the suction inlet and the pump creates a positive pressure that dispels the mixture out of the pump through the discharge outlet.

The disclosure extends to systems, methods, and devices for mixing a fluid. The system comprises a tank conduit suspended in a tank for receiving a mixture comprising a liquid, wherein the tank holds the mixture. The system comprises a rigid casing configured to surround the tank and a pump attached to the rigid casing. The system includes a suction inlet and a discharge outlet attached to the pump, wherein the pump creates a negative pressure that draws the mixture into the pump through the suction inlet and the pump creates a positive pressure that dispels the mixture out of the pump through the discharge outlet.

Provided are: a composition having an excellent anti-norovirus effect; use of a theaflavin compound for the preparation of the composition; and a method for preventing infection with a norovirus using a theaflavin compound. A theaflavin compound is used as an active ingredient for preventing infection with a norovirus. The theaflavin compound is preferably used together with an alcohol. The theaflavin compound is preferably one or more members selected from the group consisting of theaflavin, theaflavin-3-O-gallate, theaflavin-3-O-gallate and theaflavin-3,3-O-digallate that are derived from tea components.

A heated scoop assembly for enhancing scooping ice cream includes a scooper that is selectively manipulated thereby facilitating the scooper to scoop ice cream. A heating unit is coupled to the scooper such that the heating unit is in thermal communication with the scooper. The heating unit is selectively turned on to heat the scooper. In this way the scooper melts the ice cream when the ice cream is scooped thereby enhancing scooping the ice cream.

The invention relates to small edible portions (i.e., bite-sized snacks) comprising a soft nut butter inner core coated with a crunchy grain-based outer coating. The bite-sized snacks have an equivalent spherical diameter of about 1 to 3 cm. Texture analysis of the bite-sized snacks determines that the bite-sized snacks have a soft texture with an average peak force in the range of about 800-5,000 g and an average positive area in the range of about 2,000-15,000 g*sec. The bite-sized snacks unexpected have both a soft and crunchy texture and are surprisingly shelf stable.

Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate defining a chocolate surface in a vacuum chamber, heating the quantity of chocolate to a temperature sufficient to substantially liquefy the quantity of chocolate, decreasing the pressure of the vacuum chamber to a predetermined pressure, wherein the chocolate surface is subjected to a partial vacuum and wherein substantially all trapped gases are outgassed from the quantity of chocolate, holding the pressure of the vacuum chamber at the predetermined pressure for a predetermined period of time, and increasing the pressure of the vacuum chamber to room pressure. The chocolate comprises cacao, cacao butter, and sugar. During treatment, the temperature of the chocolate is maintained sufficiently high to maintain the chocolate as a liquid.

A coating apparatus having a rotatable drum with at least one moveable separating element arranged on an end side, and granular bodies can be transferred into the drum and/or out of the drum by a movement that leads to release. A separating element can be moved from a closed position into an open position by rotation about an axis of rotation. In the closed position, a subregion lies with its underside against an inner wall of the drum or has a small gap there. In the open position, the subregion on the underside is spaced apart from the inner wall of the drum and there is an opening there through which granular bodies can pass. On the end sides of the drum there are stop elements with which a drum of at least one further module is connectable in order to form a coating apparatus and/or a closure element.