A food product flavoring apparatus is provided. In some embodiments, the apparatus includes a removable container configured to contain a flavor target, a means for agitating the flavor target, and a housing. The housing is configured to receive the agitated flavor target when the removable container is adjacent the housing such that the container opening is aligned with the housing opening. The apparatus further includes a means for applying a flavoring agent to the agitated flavor target a means for removing substantially all residual flavoring agent from the housing after the flavor target has been flavored. A method of applying a flavoring agent to a flavor target is also provided.

A method and an apparatus for making a multilayer confectionery product provided. The method and apparatus include at least two sets of forming drums that form and laminate confectionery sheets.

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.

An adjustable breading machine for applying a coating material onto a food product, the machine includes a frame and a breading chamber enclosure through which the food product travels along the food path to receive a coating material. The adjustable breading machine may also include a hopper fixedly connected to the frame to deliver a coating material into the breading chamber enclosure. At least partially within the breading chamber enclosure is a main conveyor and an outfeed conveyor. In a first mode of operation, the outfeed conveyor lies in the food path and receives food product from the main conveyor. The adjustable breading machine includes a drum assembly operatively disposed above the outfeed conveyor having a rotatable drum for transporting food product and coating material to the outfeed conveyor. The adjustable breading machine also includes a drum adjustment assembly for moving the drum assembly between modes of operation.

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.

An adjustable breading machine for applying a coating material onto a food product, the machine includes a frame and a breading chamber enclosure through which the food product travels along the food path to receive a coating material. The adjustable breading machine may also include a hopper fixedly connected to the frame to deliver a coating material into the breading chamber enclosure. At least partially within the breading chamber enclosure is a main conveyor and an outfeed conveyor. In a first mode of operation, the outfeed conveyor lies in the food path and receives food product from the main conveyor. The adjustable breading machine includes a drum assembly operatively disposed above the outfeed conveyor having a rotatable drum for transporting food product and coating material to the outfeed conveyor. The adjustable breading machine also includes a drum adjustment assembly for moving the drum assembly between modes of operation.

A method for coating food products is described, comprising:

providing a coating ingredient and forming a vertical curtain (2) with the coating ingredient in free fall;

advancing, in succession, a plurality of rows of products (100) along a feed path (K), wherein the products of each row of products are mutually aligned along a common reference axis (Xi) parallel to a transverse direction (T) to the feed path (K);

impinging the products (101) of each row of products (100) with the vertical curtain (2) to form a continuous coating (102) with the coating ingredient that deposits on them.

The method is characterized in that said step of forming a vertical curtain (2) includes:

dispensing the coating ingredient through a dispensing slit (22) of a dispensing head (20), and

feeding the coating ingredient to the dispensing slit (22) via a feed conduit (26) inside which the coating ingredient is maintained at a predetermined pressure by a pressure generating unit (27), so that a flow of the coating ingredient at a given flow rate is dispensed through said dispensing slit (22).

A method for coating food products is described, comprising:

providing a coating ingredient and forming a vertical curtain (2) with the coating ingredient in free fall;

advancing, in succession, a plurality of rows of products (100) along a feed path (K), wherein the products of each row of products are mutually aligned along a common reference axis (Xi) parallel to a transverse direction (T) to the feed path (K);

impinging the products (101) of each row of products (100) with the vertical curtain (2) to form a continuous coating (102) with the coating ingredient that deposits on them.

The method is characterized in that said step of forming a vertical curtain (2) includes:

dispensing the coating ingredient through a dispensing slit (22) of a dispensing head (20), and

feeding the coating ingredient to the dispensing slit (22) via a feed conduit (26) inside which the coating ingredient is maintained at a predetermined pressure by a pressure generating unit (27), so that a flow of the coating ingredient at a given flow rate is dispensed through said dispensing slit (22).