The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

A method and system for producing confectionery, wherein a tray with one or more mould cavities formed in moulding powder, such as starch, is provided. The moulding powder has an initial moisture content. Depositing liquid confectionery in the one or more mould cavities causes the moisture content of the moulding powder to increase. The tray is provided in a conditioning room configured for drying the deposited confectionery. The conditioning parameters of the conditioning room are adapted such that the moulding powder is dried to a desired moisture content, wherein the desired moisture content is such that the moulding powder is suitable for immediate re-use in subsequent confectionery production.

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.

The subject matter discloses a sweet aerated edible product comprising a fiber composition comprising at least 40 percent by weight of fibers made of a Polysaccharide molecule, said aerated sweet edible product is manufactured using a process comprising heating the fiber composition to a melting state, rotating the melted fiber composition at high speed, generating strands from the melted fiber composition and outputting the strands. The subject matter also discloses a sweet aerated edible product comprising a fiber composition comprising non-sweet fibers with a sweetening agent.

The present invention provides an apparatus and method for preparing edible bottle casings that allow for efficient and standardized fabrication, and customization, thereof.

The invention relates to a method and a device for demolding at least one confectionary item (2), which is to be demolded from a cavity (4) of a casting mold (3) upside down by means of a gripping arrangement (5), wherein the gripping arrangement (5) has at least one suction element (6) with which the substantially flat base (32) of the confectionary item, which base is facing upwards, is suctioned, wherein the confectionary item (2), where it is transferred upside down by a switching off of the negative pressure, wherein before or after the suction element (6) has suctioned the base (32) of the confectionery item (2), a loosening movement is generated which introduces alternating forces into the confectionery item (2) which generate deformations in the confectionery item (2) which act right up to the outer border layer of said confectionery item and reduce the adhesive force of said confectionery item at the contact surface of the cavity (4) and at least partially release the adhesive force, and wherein the confectionery item (2) is then completely removed from the cavity (4) by the suction element (6).

A demolding device and process are provided for continuously removing confectionaries, such as jelly candies, from a flexible mold. The demolding device contains a drive roller for applying pressure to the mold, a plurality of angled gussets for positioning the mold during confectionary extraction, and a plurality of agitators for removing the confectionaries from the mold cavities. The resulting device and process can facilitate the efficient and safe removal of confectionaries from flexible elastomeric molds.

The present invention relates to jelly beans or gummies with fruit and functional ingredients in which the amount of fruit is at least 75% by weight of the final composition and with a maximum amount of 18.78% carbohydrates not from fruit, wherein the composition is: Fruits: 75-91.78%; Carbohydrates and/or sweeteners: 1-18.78%; Gelling agents: 1-10%; Aromas: 0.01%-5%; Colourings: 0.01%-5%; Functional ingredients (Food and Pharmaceutical): 0.1-25%; Water: 5-25% and Acid: 0.1-5% and PH correctors. The method comprises the steps of: Preparing a base dough by mixing fruit, Preparing a mixture with the aromas, flavours and other excipients, Preparing a mixture of one or several functional ingredients, Mixing all the previous doughs, Depositing this mixture in trays with moulds, Drying the filled moulds, Demoulding the gummy, Packaging the gummies,
wherein the amount of fruit is at least 75% by weight of the final composition and having a maximum amount of 18.78% carbohydrates not from fruit, the base dough must not exceed a pH of 7.5, homogenising at a maximum temperature of 80? C., maintaining a density of less than 0.9 g/ml and a Brix graduation of more than 70.

There is herein described a demoulding apparatus and dislodging apparatus for demoulding (i.e. removing) a moulded product with a soft and/or elastic consistency from a cavity in a mould. In particular, there is described a demoulding apparatus and dislodging apparatus for demoulding (i.e. removing) a moulded product with a soft and/or elastic consistency from a cavity in a mould by performing a deformation on the moulded products in cavities via any form of movement, disturbing and/or nudging resulting in the breaking of any adhesion point between the moulded products and the cavities.

A flavored melt is provided. The flavored melt includes a baked sugar composition, where the baked sugar composition includes at least sugar, water, one or more natural or artificial flavorings, and one or more bitter blockers.