The present invention provides an apparatus and method for preparing edible bottle casings that allow for efficient and standardized fabrication, and customization, thereof.

In part, the disclosure relates to various confections and edibles. In some embodiments, nuts are selected and processed to create an edible wick suitable for use in various confections such as edible chocolate, candy, cake or cookie candles. Other confections can be created using the embodiments disclosed herein including cupcakes, candle sticks, piata cakes, lollipops, candies, wicks, combinations of the foregoing and others. Thus, in one embodiment, a completely edible, non-toxic candle is presented. The candle includes a body and a wick, both comprised of edible materials. The natural oils of the edible wick provide a flammable fuel capable of sustaining a prolonged flame. The melted by-product of the burned candle remains edible and non-toxic for ingestion.

Apparatus, systems, and methods for forming baked goods having a filling recess for receiving a filling by a baking assembly including a base tray receiving at least one batter cup each cup defining a batter cavity therein. A cavity cup tray is nested with the base tray and receives at least one cavity cup for positioning within the corresponding batter cavity to form the filling recesses.

The present invention provides a method for manufacturing an aerated confectionery shell comprising the steps of: (i) aerating an edible liquid; (ii) depositing the aerated edible liquid into a mould cavity; and (iii) pressing the aerated edible liquid in the mould cavity using a stamp having a surface temperature below the solidification temperature of the edible liquid so as to shape and at least partially solidify the liquid, thereby forming an aerated shell layer; wherein the aerated shell layer has a total gas content of at least 5%, the gas content being calculated using the following formula (1): Gas content of aerated shell layer=(M2M1)/M2Wherein M1 is the mass of the aerated shell layer having volume V1, and M2 is the mass of a non-aerated shell layer having volume V1 and being formed from the same edible liquid as the aerated shell layer and in the same manner as the aerated shell layer. An aerated confectionery shell obtainable by this method is also provided.

A device for manufacturing food products having an outer shell made of a flowable mixture, which is filled into a mould, wherein a temperature-controlled die (2) is immersed in the mould and extrudes the mixture wherein the mould into which the flowable mixture is filled is a blister (3), wherein the blister (3) is held by a carrier mould (4), wherein the carrier mould (4) has an intake duct (6) for air and has longitudinal vacuum channels (7) and/or transverse vacuum channels (8) between cavities (5).

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 is an edible lid comprising: a body, formed via a molding process, comprised of one or more primary ingredients, the body comprising: a top portion formed into an improved ice cream swirl shape; a base portion sized to fasten the edible lid to a container, and a hollow cavity, configured to carry a secondary ingredient, formed by an interior of the edible lid.

Disclosed herein are a hot liquid preparation food product and method for making the same. According to some embodiments, the hot liquid preparation food product comprises an outer shell which is formed from an edible ingredient, such as chocolate or crystalline sugar, that melts when dropped or immersed in hot liquid, such as water or milk. The outer shell defines a void or space within which is contained a filler ingredient, such as powdered drink mix, liquid drink mix, alcohol, candy, marshmallow, spice, etc. Upon being dropped or immersed in hot liquid, the outer shell of the food product melts, thereby releasing the filler ingredient into the hot liquid and flavoring the liquid.

A method for producing a consumable product (18), in particular a chocolate product, from at least two shell shapes (13, 13.1, 13.2), which are connected to one another, at least in part, along their shell peripheries (12, 12.1, 12.2), wherein a liquid consumable substance (3) is introduced into a mold (2) and then at least one die (4) is plunged into the consumable substance (3) and, by virtue of the consumable substance (3) at least partially solidifying in the mold, a shell shape (13, 13.1, 13.2) is imparted to said consumable substance, and wherein a second die (5) is introduced into the shell shape (13) and, by virtue of said die, a peripheral region of the shell shape is compressed in the upward direction.