Described herein is a food product comprising a solid chocolate body (2) having an outer surface. The product is characterized in that it comprises a closed wafer shell (4), containing said chocolate body (2) inside it.

Described herein is a food product comprising a solid chocolate body (2) having an outer surface. The product is characterized in that it comprises a closed wafer shell (4), containing said chocolate body (2) inside it.

The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

The present invention provides a heat resistant fat based confection. The heat resistance of the confection may be conferred either via inclusion of a polyol and at least one other thermal structuring component in the fat based confection, or via preparation of a premix comprising the polyol and at least one other component of the confection, or a combination of these. Methods of making the fat based confection, and packaged fat based confections, are also provided.

A confectionary kit that holds ingredients suitable for making s'mores is described. In some embodiments, the kit takes the form of a box that holds two marshmallows positioned side-by-side and a stack that contains four crackers or biscuits and one or more chocolate pieces. In other embodiments, additional marshmallows and stacks are provided.

Baklava, a well-known and popular confection, typically requires preservatives to have a long shelf life. The present technology preserves the baklava naturally by homogenizing the baklava, partially or fully, until it is malleable with the hand. The malleable version thereof made into a regular shape such as a sphere and then covered with an edible sealant such as melting chocolate such that the moisture is substantially maintained in the baklava over a period of, at least, weeks.

A process of forming a candy bar wrapper includes forming a primary score line in a film material and cutting the film material to form the candy bar wrapper. The primary score line extends in a predetermined direction. The film material comprising at least one film layer, a film thickness, a first film surface, and a second film surface opposite the first film surface. The candy bar wrapper has a film length, a film width from a first end of the candy bar wrapper to a second end of the candy bar wrapper. The primary score line is located to permit the simultaneous breaking of a candy bar and splitting of the candy bar wrapper to separate the candy bar wrapper into two pieces in a wrapped candy bar product. A candy bar wrapper and a wrapped candy bar product are also disclosed.

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.

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. A surface-baked food item is characterized by including a first food item, and a second food item containing fat and oil, wherein part or all of the surface of the second food item is coated with a heated product of sugar. Furthermore, the second food item is preferably at least one type or two types or more food items selected from the food item group consisting of chocolates and fats and oils.