A system for depositing foodstuff material in the fluid state on a foodstuff product, the system including: a product conveying line; at least one foodstuff material dispensing unit including includes a plurality of rows of nozzles; and a dispensing control unit, in which the dispensing unit includes a valve device associated to each individual nozzle to control foodstuff material flow through the nozzle, the valve device including: an open/close member, a solenoid; and a magnetic element operatively connected to the open/close member and mobile between a first position in which it closes the respective nozzle, preventing dispensing of the foodstuff material therethrough, and a second position in which a passage is opened through the nozzle for dispensing the foodstuff material.

A process for producing foodstuff products provided with a respective decoration having a given configuration, the process including the steps of: making a plurality of foodstuff products each having a surface cavity and a profile in plan view that is predetermined to reproduce the given configuration of the respective decoration; advancing the foodstuff products on a conveying line in a direction of advance; via a camera, detecting, for each foodstuff product, the respective cavity; determining one or more data indicating a volume of the cavity of the foodstuff product; providing a fluid foodstuff material dispensing unit, including a plurality of rows of nozzles transverse to the direction of advance; dispensing an amount of fluid foodstuff material in the cavity of each foodstuff product substantially equal to the volume of the cavity.

In an plant for producing foodstuff, in particular a chocolate article, in at least one mould (1) which can be tempered in at least one processing station (3, 8, 9) before and/or after the foodstuff is filled in, wherein the mould (1) being taken over in or at the processing station (3, 8, 9) by a robot (4) and being deposited for tempering, individual, separate trays (5) for the moulds (1) are provided in the processing station (3, 8, 9).

A mold to receive liquid chocolate consists of two elements, a front element representing a three-dimensional shape where are present variations in height that are associated with a predefined pattern with a flat base and a rear element including a continuous mesh whose surface covers exactly the flat surface of the front element, said mesh delimiting cells, each cell including a hole, the surface of the rear element being delineated for its arrangement with the edge of the front element, the mesh being configured to print molded chocolate streaks, the base of the mesh of the rear element forming a plan.

The invention is a chocolate confectionery preparation method improving with good taste and texture, and chocolate confectionery. The method comprises steps of: molding chocolate balls; forming a first coating layer by coating the chocolate balls with a first coating solution, and sprinkling weak flour on the same; drying the first coating layer; forming a second coating layer by coating the first coating layer with a second coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a third coating layer by coating the second coating layer with a third coating solution, and mixing and sprinkling weak flour and pregelatinized starch; forming a fourth coating layer by coating the third coating layer with the sugar liquor and sprinkling weak flour on the same; roasting a half-finished product having the fourth coating layer; and sweetening the roasted half-finished product.

A food product having at least one moulded body. The moulded body has a food mass and an array of baked items or a substantially centrally located baked item. At least one member of the array of baked items or the centrally located baked item form a consumable unit together with at least a portion of the moulded body. Further, at least one portion of at least one baked item is not covered with the first food mass and is visible from at least one side of the moulded body.

A plant-based chocolate comprising a sesame component and a cacao component. Other components added include a sweetening component, cacao powder and a flavor component to produce a plant-based chocolate at a desirable polymorphic state, a smooth mouth feel, and a melting point right below body temperature. The components are subject to a forming step that results in partial crystallization, followed by a tempering step to achieve the desired polymorphic state. Formulations provide for gourmet plant-based chocolate, closely resembling and improving the sensory and physical attributes of premium dairy-based milk and white chocolate, without the need to incorporate allergens like tree-nut milks or butters, soy or gluten.

Herein disclosed includes an edible and 3D printable milk-based ink composition comprising milk powder present in an amount ranging from 10 to 75 w/w %, and water, wherein the edible and 3D printable milk-based 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 milk-based ink composition is included herein. The method includes providing the edible and 3D printable milk-based ink, and dispensing the edible and 3D printable milk-based ink composition onto a substrate in the absence of temperature control of the edible and 3D printable milk-based ink composition.

The invention relates to a method for 3D printing of food, pharmaceutical products, cosmetics, and plastic or ceramic composite products, and to an apparatus for executing a method for 3D printing of these articles and products manufactured according to the method, and a control or regulating system for the apparatus for executing the method, and the use of the product bodies manufactured according to the method.

An edible confectionery ink composition for 3D printing comprises: from 20% to 75% by weight of sweetener, preferably sugar, and from 15% to 50% by weight of a fat composition, wherein the fat composition comprises from 45% to 65% by weight of lauric acid (C12:0); and from 15% to 25% by weight of total palmitic acid (C16:0) and stearic acid (C18:0); said percentages of acid referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and wherein the fat composition has from 80 to 100 solid fat content at 20° C.; and from 70 to 98 solid fat content at 25° C.; and from 30 to 60 solid fat content at 30° C.; measured on unstabilized fat according to ISO 8292-1.