A method for making candies comprises steps of: a) providing oil, sugar, syrup, emulsifier, protein powder and hydrated colloid; b) evenly stirring the materials in a deoxygenated environment with a pressure of 10˜50 mmHg and a temperature of 115˜125° C. to form a stuffing; c) cooling the stuffing to 24˜26° C. under a relative humidity of 10˜15% and a pressure of 10˜50 mmHg; d) increasing the pressure of the stuffing to 370˜390 mmHg, adding dormant probiotic powder into the stuffing, and evenly mixing the stuffing to form a sugar core; e) increasing to atmospheric pressure for the sugar core; f) in the absence of air, encapsulating the sugar core with a encapsulating sugar mass at a temperature of 50˜60° C. to form a probiotic sugar bar; and g) stretching the probiotic sugar bar, and then cooling down the temperature to 18-22° C. within 5 seconds and cutting the probiotic sugar bar to form candies.

A method for making campfire marshmallow candy, defined as crispy snacks derived from marshmallows and having a toasted marshmallow flavor. The method includes receiving a substantially single layer of marshmallows onto a reception tray. A dehydration unit removes moisture from the marshmallows at approximately 140 degrees Fahrenheit for between 8 and 24 hours, resulting in the marshmallows taking on approximately 80% of their original weight. The dehydrated marshmallows are cooled before a toasting unit toasts the marshmallows on one side. After a second cooling, the marshmallows are flipped and toasted again at a high heat of approximately 500 degrees Fahrenheit. After a third cooling, the marshmallows are dehydrated again before being cooled to create a candy that may be crushed to a-powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.

The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.

A method for making campfire marshmallow candy, defined as crispy snacks derived from marshmallows and having a toasted marshmallow flavor. The method includes receiving a substantially single layer of marshmallows onto a reception tray. A dehydration unit removes moisture from the marshmallows at approximately 140 degrees Fahrenheit for between 8- and 24 hours, resulting in the marshmallows taking on approximately 80% of their original weight. The dehydrated marshmallows are cooled before a toasting unit toasts the marshmallows on one side. After a second cooling, the marshmallows are flipped and toasted again at a high heat of approximately 500 degrees Fahrenheit. After a third cooling, the marshmallows are dehydrated again before being cooled to create a candy that may be crushed to powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.

The present invention relates to the field of confectionery production, particularly to the use of a modular, flexible process and the use thereof in combination with the confectionery cooling step of the present invention.