The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

The present invention is directed to a panned confectionery product comprising a chocolate piece having a color adherent coating on a surface of the chocolate piece, wherein the coating comprises a color adherent coating solution selected from the group consisting of a chocolate polish and a confectionery glaze and at least one edible colorant adhered to the coating solution.

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

Coated comestibles comprising palatinose and a binding agent and processes to obtain these comestibles.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

A system and method for applying a reduced sugar coating to a food product is provided. The system uses separate applications (simultaneous or sequential) of a non-sucrose carbohydrate syrup from a first applicator and a sucrose syrup from a second applicator. The dual applications of the syrups are applied without an active drying step between applications. The process results in a coated food product with reduced clumping and a desired crystallized appearance even with the reduced levels of sugar.

A method for producing a confectionery product, in particular a sweet or a comfit, comprising: providing at least one soft centre and loading said soft centre into a coating pan; and in the pan carrying out the following operations: applying a powdered acidic composition on said centre; dispensing on said centre a water suspension containing gum arabic and starch so as to form a separation film that coats said centre on which said acidic composition has previously been applied; and dispensing on said centre a syrup so as to form an outer coating of said product, wherein in said product said separation film is provided for separating said acidic composition from said outer coating so as to prevent sugar inversion of said outer coating by said acidic composition.

A composition for coating confectionary and/or surfaces of food processing machines. The composition includes 60% to 99.09% by weight, based on a total amount of the composition, of an oil. The composition further includes 0.05% to 40% by weight, based on the total amount of the composition, of rice bran wax.

Provided is a control method of a coating device that can perform coating of coating targets well. The control method of a coating device includes a coating tank (25) which includes a drum (28A) having a cylindrical shape and rotatable, and a disk (38A) having a dish shape and disposed to close a lower end of the drum (28A) and rotatable coaxially with the drum (28A). The method executes a first rotation process of setting a posture of the coating tank (25) in a standing posture in which a rotation axis of the coating tank (25) is directed in a vertical direction, rotating the drum (28A) in one direction, and rotating the disk (38A) in the other direction, and a second rotation process of setting a posture of the coating tank (25) in an inclined posture in which the rotation axis is inclined with respect to the vertical direction and rotating the drum (28A) and the disk (38A) in the one direction.