A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

The present invention provides a system and method for producing gummy puffs. The system and method involves utilizing specific raw materials with specific chemical properties, manipulating vapor pressures, a low temperature dehydration process, and continuous freezing and annealing to form the gummy puffs. The gummy puffs produced by the system are dehydrated and have lower moisture content and have enhanced taste and flavors.

Methods for making a storage stable bulk gummy form that is a meltable precursor for making individual serving gummies are disclosed, as well as methods for making individual serving gummies from a meltable and storage stable bulk gummy form.

A method for extruding a confectionery is provided including supplying a plurality of ingredients to a mixer. The ingredients are mixed to form a confectionery composition in said mixer. Crystals are formed in the confectionery composition while the confectionery composition is in said mixer and the confectionery composition is output from said mixer.

A method of entraining gas in a flowable food product comprising the steps of accelerating the flowable food product in a flow direction through a flow channel that includes a ramp. Gas is injected into the flowable food product transverse to the flow direction through a porous surface or plate while the food product traverses the ramp to generate a froth. An apparatus for entraining gas in a food product, comprises a source of flowable food product and a food product pump to accelerate the food product through a flow channel. A ramp is disposed in the flow channel as well as a porous surface forming a wall of the flow channel opposite the ramp. A source of gas is in communication with the porous surface, wherein gas is entrained in the food product as it passes by the ramp and the porous surface.