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.

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

An edible and 3D printable ink composition is disclosed herein, which includes a chocolate-based material including a chocolate syrup, a chocolate paste, or a combination thereof, and cocoa powder present in an amount ranging from 5 to 25 w/w %, wherein the edible and 3D printable ink composition is both printable and remains in a single phase at a temperature ranging from 20 C. to 30 C. A method of 3D printing the edible and 3D printable ink composition, and a system operable for printing the edible and 3D printable ink composition, are also disclosed herein.

A control method for a viscous semi-liquid frozen or hot food dispenser comprising a stirring means configured to stir the food, a motor (50) configured to drive the stirring means to rotate, a refrigerating means or heating means configured to input cold energy or heat energy into the food, a rotation speed sensor (80) configured to detect a stirring speed, and a temperature sensor (13) configured to detect the food temperature, the control method comprising the steps of: a) refrigerating or heating the food by the refrigerating means or heating means; b) comparing the food temperature detected by the temperature sensor (13) with a target preset value of the food temperature, and determining to continue the refrigeration or heating, or to stop the refrigeration or heating and to keep stopping for a preset time; c) intervening by corresponding adjustment of the target preset value when a data set collected from the rotation speed sensor (80) shows that change trend of the rotation speed meets predefined intervention conditions; and d) returning to step a) for the next cycle. The control method for a viscous semi-liquid food dispenser is capable of controlling viscosity of food accurately and reliably to maintain consistence of the characteristics of the dispensed product and minimize the influence from the environment as much as possible.

A control method for a viscous semi-liquid frozen or hot food dispenser comprising a stirring means configured to stir the food, a motor (50) configured to drive the stirring means to rotate, a refrigerating means or heating means configured to input cold energy or heat energy into the food, a rotation speed sensor (80) configured to detect a stirring speed, and a temperature sensor (13) configured to detect the food temperature, the control method comprising the steps of: a) refrigerating or heating the food by the refrigerating means or heating means; b) comparing the food temperature detected by the temperature sensor (13) with a target preset value of the food temperature, and determining to continue the refrigeration or heating, or to stop the refrigeration or heating and to keep stopping for a preset time; c) intervening by corresponding adjustment of the target preset value when a data set collected from the rotation speed sensor (80) shows that change trend of the rotation speed meets predefined intervention conditions; and d) returning to step a) for the next cycle. The control method for a viscous semi-liquid food dispenser is capable of controlling viscosity of food accurately and reliably to maintain consistence of the characteristics of the dispensed product and minimize the influence from the environment as much as possible.

The apparatus having multi-nozzles for making three-dimensional structure according to the present disclosure comprises a supply unit of raw material, the supply unit having a nozzle for supplying at least two raw materials; a seat unit provided under the supply unit, where a container receiving the raw material is seated; a driving unit for moving the supply unit and the seat unit in at least any one of X, Y, and Z directions; a control unit for controlling discharging amount and moving route of the driving unit, based on the desired shape of the structure to be made.

A dropper machine for pouring a measured amount of a substance in a plurality of receptacles, including: a reservoir containing the substance to be dropped, cylinder and piston metering devices, a drive unit arranged to simultaneously drive the piston of the metering devices wherein each of the metering devices is associated with a respective actuating device cooperating with the piston of the metering device, the actuator device being operable individually to inhibit the delivery of the substance to be dropped through the nozzle when the drive unit is actuated to cause displacement of the pistons of the metering devices associated therewith between the start position and the end position.

The invention relates to a device, method and system for dispensing a fat-based edible consumable, and more particularly relates to a device, method and system for dispensing melted or softened chocolate. The device includes a receptacle having a chamber configured to receive a fat-based edible consumable and adapted to be coupled with a source of heated and pressurised fluid; and a barrier member adapted to separate heated and pressurised fluid supplied by the source from the consumable, wherein the barrier member is configured to transfer heat and pressure from the heated and pressurised fluid; such that when heated and pressurised fluid is delivered to the barrier member at least a portion of the consumable is softened and is urged through an opening.

The invention relates to a device, method and system for dispensing a fat-based edible consumable, and more particularly relates to a device, method and system for dispensing melted or softened chocolate. The device includes a receptacle having a chamber configured to receive a fat-based edible consumable and adapted to be coupled with a source of heated and pressurised fluid; and a barrier member adapted to separate heated and pressurised fluid supplied by the source from the consumable, wherein the barrier member is configured to transfer heat and pressure from the heated and pressurised fluid; such that when heated and pressurised fluid is delivered to the barrier member at least a portion of the consumable is softened and is urged through an opening.

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).