A waterfall apparatus for viscous food products including a collection bowl. An auger tube extends perpendicular to the bottom surface of the collection bowl. Inside the auger tube is an auger having a spiral flight protruding along the length of the auger. The auger is coupled to a motor which operates to rotate the auger. The spiral flight supports a viscous food product such as melted chocolate received from the collection bowl as the auger rotates, moving the melted chocolate upwardly from the collection bowl to the top end of the auger tube onto a spillway at the top of the waterfall apparatus. The melted chocolate flows from the top end of the auger tube onto the spillway and flows downwardly to the collection bowl, coating one side of one or more removable decorative pattern plate. The spillway is configured to ensure an even flow of chocolate over the entire width of the removable decorative pattern plate.

A waterfall apparatus for viscous food products including a collection bowl. An auger tube extends perpendicular to the bottom surface of the collection bowl. Inside the auger tube is an auger having a spiral flight protruding along the length of the auger. The auger is coupled to a motor which operates to rotate the auger. The spiral flight supports a viscous food product such as melted chocolate received from the collection bowl as the auger rotates, moving the melted chocolate upwardly from the collection bowl to the top end of the auger tube onto a spillway at the top of the waterfall apparatus. The melted chocolate flows from the top end of the auger tube onto the spillway and flows downwardly to the collection bowl, coating one side of one or more removable decorative pattern plate. The spillway is configured to ensure an even flow of chocolate over the entire width of the removable decorative pattern plate.

A three dimensional printer extruder, comprising: a heating member comprising two or more heating member tunnels, each tunnel adapted for receiving a filament; and a nozzle comprising: a single extrusion aperture for extruding material; and two or more nozzle tunnels each connecting to one of the two or more heating member tunnels, and each having an output end at most 1.5 mm from the single extrusion aperture, wherein each filament is melted in a separate space comprising a heating member tunnel and a corresponding nozzle tunnel.

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).

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).

Disclosed is an edible product comprising an outer shell and a filling, wherein the outer shell is provided with a predefined area of weakness on an interior surface thereof. Also disclosed is a corresponding method and apparatus.

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).

A system for producing chocolate-based articles in solidifying form includes a transportation system having at least a first conveyor belt looped around at least a first and second axes. A dispensing unit is arranged to dispense chocolate mass in liquid form along an outer surface of a top load carrying side of the at least first conveyor belt. The at least one conveyor belt is arranged for transporting the chocolate mass through at least one cooling chamber at a predetermined speed along a first and a second cooling path, which may be positioned opposite one another. The system may further include a release mechanism positioned along the second cooling path for releasing the chocolate mass from an outer surface of the bottom load carrying side of the at least first conveyor belt.

A depositing machine (1) comprising a removable component, a method for inserting the removable component (10) in a machine frame (2) of a depositing machine, a method for removing the removable component (10) from a machine frame (2) of a depositing machine (1), and a kit for retrofitting a depositing machine (1) with the removable component (10). The component (10) is fastened to the machine frame (2) by a substantially horizontally arranged plug-in connection (11), in particular, a bolt connection.

An apparatus (1) for producing cores (33) of a fat-containing confectionery mass includes a molding apparatus (20) and a separate cooling apparatus (5). The molding apparatus (20) is cooled and serves to mold the cores (33). The molding apparatus (20) includes two molding rollers (23, 24) including a multitude of impressions (25). The molding rollers (23, 24) are driven in opposite directions. The impressions (25) hold the liquid confectionery mass flowing into the impressions (25) to form the cores (33). The cooling apparatus (5) includes a cooling roller (6) and is arranged upstream of the molding apparatus (20).