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.

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.

An assembly line technique is described in which food items with a deposited layer of smear prior to baking can be cut and segregated into small pieces. The food pieces are deposited randomly into an ovenable serving container in such a way as to reduce contact between the smear coated surface(s) of the food pieces. This results in a pull-apart food product that can be rapidly microwave heated in the container and served in the container.

An injection molding system (1) is described, for at least one fat-containing product in at least one die (9), equipped with at least one injection means (3), the injection means (3) being equipped therein with at least one injection channel (2), the system (1) comprising at least one heating element (5) arranged inside the injection means (3) in parallel with the injection channel (2) and at least one male half-shell (8) of the die (9), connected to at least one lower surface of at least one cooled support means (7).

In one embodiment of an apparatus for manufacturing a rubber sheet, a continuous rubber material is supplied onto a supply conveyor in a meandering state by supplying the continuous rubber material onto the supply conveyor while moving rubber supply device in a reciprocating manner in a roll axial direction. The rubber supply device has a full width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width corresponding to a width of a rubber sheet, and a partial width moving mode in which the rubber supply device moves in the roll axial direction such that the continuous rubber material has a meandering shape of a width obtained by excluding widths of both edge portions of the rubber sheet from the width of the rubber sheet.

System for conveying and dispensing material may include a heated supply of the material, one or more heated hoses, a heated dispenser, and a pump having a heating device internal the pump. A pump for conveying liquid or liquefied material, for example chocolate, may include one or more heating devices disposed within the pump. A filter may also be provided with an optional internal heating device.

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.

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 pouring batching device (1), in particular for chocolate, in dies is described, comprising a case (2) inside which at least one cylindrical recess is obtained, in which a longitudinal shaft (7) is housed, to which at least one rotary piston (3) is fastened, means adapted to control the flow of said chocolate, wherein the case (2) is placed below a tank containing chocolate to be poured and is open towards its top, locating a hopper (8) adapted to put in contact an internal volume of the tank with the recess of the case (2), so that a mass of chocolate can easily descend by gravity inside the case (2) even without a sucking effect by the rotary piston (3).

The food dispenser is a configured for use with a viscous foodstuff. The food dispenser is an extrusion device. The food dispenser extrudes the viscous foodstuff. The food dispenser is a temperature controlled device. The food dispenser maintains the viscous foodstuff at a set temperature during the extrusion of the viscous foodstuff. The food dispenser comprises a piping gun, a heating element, and a thermal control. The piping gun contains and extrudes the viscous foodstuff. The heating element heats the viscous foodstuff contained within the piping gun. The thermal control turns the heating element on and off to control the temperature of the viscous foodstuff during extrusion.