A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles.

A process for dispensing fluid foodstuff material into a shaping cavity of a mould is provided. The process includes advancing a plurality of moulds on a conveying line, along an advancement direction, each comprising at least one shaping cavity. The process includes dispensing a given quantity of the material through one or more of the nozzles, into the at least one shaping cavity of a mould. The dispensing step is executed while the mould continues to advance below the nozzle formation, along the advancement direction. The at least one shaping cavity of the mould has a depth that varies along the advancement direction. The dispensing step comprises varying the quantity of material dispensed into the shaping cavity as a function of the position of the mould along the advancement direction in such a way that the dispensed quantity is a function of the depth variation within the shaping cavity.

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.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.

The present invention provides an apparatus for coating an edible receptacle the apparatus comprising a nozzle for applying a fat-based coating material to the internal surface of the edible receptacle and a gas-dosing element with an external surface shape corresponding to the internal shape of the edible receptacle wherein the gas dosing element has at least one aperture suitable for the introduction of cooled gas into the edible receptacle. The invention also provides a process for manufacturing a coated edible receptacle for a frozen confection comprising the steps of: providing an edible receptacle; at least partially coating the internal surface of the edible receptacle by spraying a fat-based coating onto the internal surface of the edible receptacle; and introducing a gas-dosing element into the edible receptacle, wherein the gas-dosing element has an external surface shape corresponding to the internal shape of the edible receptacle and wherein cooled gas is introduced into the edible receptacle through the gas-dosing element and wherein the gas dosing element does not come into contact with the fat-based coating.

A multilayered, flexible, and generally flat pouch for transporting and dispensing chocolate, including first and second elongated generally rectangular multilayered portions sealed together to yield a deformable generally rectangular fluid-tight sachet defining an internal volume and separating the internal volume from an external environment. The sachet further defines a top end, an oppositely disposed bottom end, and first and second sides extending therebetween. An untempered chocolate portion is contained within the internal volume. A tear notch is formed through at least one side and disposed adjacent the top end and a weakened tear strip extends between the second side and the bottom end. The sachet is substantially fluid-tight, and first and second elongated generally rectangular multilayered portions each further comprise an outer layer, an inner high-slip layer, a printable binding layer disposed between the inner and outer layers, and a metal vapor barrier layer disposed between the inner and outer layers. When actuated, the first weakened tear strip produces a corner pour spout through which molten chocolate may be extracted from the sachet. When actuated, the second weakened tear strip produces a central aperture through which molten chocolate may be extracted from the sachet.

Methods of confection mold conveying comprise translating, in a first direction, a first pusher bar having spaced apart first pusher fingers oriented to engage confection mold trays while the first pusher bar is translated in the first direction; translating, in a second direction opposite the first direction, the first pusher bar, wherein the first pusher fingers are oriented to avoid engagement with the confection mold trays while the first pusher bar is translated in the second direction, and wherein the first pusher bar is translated within a first conveyor segment of a confection mold conveyor; and rotating a first rotatable shaft with a first helical channel formed therein that is sized and configured to move the confection mold trays, wherein the first rotatable shaft is included within a second conveyor segment of the confection mold conveyor and is positioned to receive the confection mold trays from the first conveyor segment.

The present technical solution refers to food and confectionary industry. In particular, it refers to the method for cooking chocolate with processed buckwheat tea seeds based on original compositions and handcraft technology of production.

The technical problem of this technical solution lies in production of a chocolate product that has a consistent quality, contains only natural ingredients and is enriched by both macro- and microelements. Such product also has useful properties for the consumers, ingenious taste and smell and gastronomical attractiveness in comparison with other existing types of chocolate.

A threaded chocolate includes a bolt-shaped chocolate having a shape of a bolt; and a nut-shaped chocolate having a shape of a nut and formed to be fitted to the bolt-shaped chocolate. Shapes of threads of the bolt-shaped chocolate and the nut-shaped chocolate are each formed by a differentiable curve, and the shapes of the threads each have arc-shaped crests and arc-shaped roots. A radius R of each of arc shapes of the arc-shaped crests and roots is four or more times 0.1 mm and twelve or less times 0.1 mm.

A system for dispensing fluid foodstuff material into a shaping cavity of a mould is described, of the type comprising the steps of: advancing a plurality of moulds (M1, M2) on a conveying line (2), along an advancement direction (X), each comprising at least one shaping cavity; providing a dispensing machine (4) along said conveying line (2) provided with a formation of nozzles (6; 61, 62, 63) comprising at least one line of nozzles arranged along a direction (K) transversal to said advancement direction (X).

The process is characterized in that it delivers the material during advancement of the moulds, and in that it adjusts the quantity of material dispensed as a function of the variation in depth in the individual shaping cavity along the advancement direction (X).