A method of producing a multi-layered confectionery shell and a method of producing a plurality of confectionery shells are provided. The distance the stamp is pressed into the mold cavity in a second phase is shorter than the distance the stamp is pressed into the mold cavity in a first phase.

Described herein is a confectionery product (10) having a hollow body (10A) formed by at least one first material that defines an outer surface of said product, wherein present on the outer surface is a second material, different from said first material, which reproduces a decorative element.

The product is characterized in that said body comprises a first outer layer (20), formed by said first material, which comes to define a prevalent portion of said outer surface, and a second layer (22), formed by said second material, which is set internally, on said first layer, wherein said first layer (20) has an opening (20) that allows a portion (22A) of said second layer to emerge on said outer surface so as to form said decorative element.

The present disclosure provides apparatuses and methods for non-contact printing on comestible products. The apparatus includes an extruder for extruding a slab of an edible substrate and a non-contact printing device for printing an edible ink on the slab. The apparatus provides versatility as the printing device may be placed anywhere along the apparatus. The printing device may be positioned along the apparatus as desired to operate in cooperation with other components of the apparatus.

The present invention provides a snack food with a bar-like body and a food portion that comprises at least one type of chopped nuts, chopped grains, and chopped dried fruit wrapped at one end of the bar-like body. The food portion is bound into a solid body by means of a food binder. A nut food is applied to a bar-like body to manufacture the food into a lollipop shape, and the food portion can be stably fixed on the bar-like body by means of a special structure of a fixing end of the bar-like body. The proportions of the nuts, grains, and/or fruit in the present invention is greater than half of the weight of the food portion; thus, the food has rich nutrition, does not cause excess sugar intake, and is a snack food suitable for consumers of all ages.

A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure and a plurality of non-random cavities. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of material having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify the first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure. In some embodiments, confections may be formed from high-quality chocolate, where the confection has a reduced caloric content with acceptable mouthfeel. In other embodiments, a confection may have a previously unrealized mouthfeel and taste.

A confection comprises a main body, which is in a spherical shape and hollow, wherein the main body includes a first outer shell portion in a first color and a second outer shell portion in a second color, which is different from the first color, and in a connecting portion, the first outer shell portion and the second outer shell portion are connected to each other so that an outer peripheral surface thereof has no step

A confectionery composition comprising an edible shell having a filling therein. The filling comprises a fat system and has a solid fat content (SFC) of 35 to 65% at 0 C. and 1 to 8% at 30 C. In particular embodiments the fat system is prepared from palm oil midfraction. The filling is soft at low temperature so that it is palatable. However, it does not melt at ambient temperatures and therefore does not require refrigeration/freezing for storage or transport.

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.

An extrusion machine and method of use for making a multi-structure gummy candy. Specifically, the multi-structure candy provides a gummy center encapsulated by hard candy.