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.

A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

Described herein is a process for applying granular material on an outer side of a foodstuff product (P). This process comprises the steps of: providing a mould (102) having a mould cavity (S′) that is delimited, at least partially, by at least one mobile wall (106); positioning the product (P) in the mould cavity by setting the outer side (p1) in a position facing and at a distance from the mobile wall; introducing granular material in the gap (112) comprised between the mobile wall (106) and the outer side of the product; and moving the mobile wall (106) towards the outer side of the product so that it comes to press the granular material against the outer side (p1) of the product (P).

A method for making dessert confections within a crunch/crisp encasement comprising the steps of: preparing a mixture of crunch/crisp material with an edible binder; placing a first portion of the mixture into a first open mold to form a first structure; forming a retention cavity in the first structure; placing a second portion of the mixture of crunch/crisp material with edible binder into a second open mold to form a second structure; allowing the first and second mixture structures in the first and second molds to harden; removing the first and second mixture structures from the respective first and second molds; placing a structurally self-supporting filler dessert material into one or both of the retention cavities of the first and second mixture structures; and connecting the first and second mixture structures, to form an enclosure comprised of the crisp/crunch material with binder and filler dessert material in a hollow therein.

A confection having a specialized sensory effect includes a sugar base a sensory additive and/or a patterned surface that exhibits an anaglyph image; a stereoscopic image; steganography; lenticular printing; a mirrored finish; a cryptogram; a hologram; or any combination of the images. The sensory additive is a physiochromic agent; a glitter; a candy dust; a sensate agent; or any combination of the additives. These confections add an element of surprise and create a lasting impression on a consumer.

A method and apparatus for producing confectionery products, preferably shells for chocolate products. The invention comprises depositing one or more inclusions into a mould cavity and depositing a food product into the mould cavity through a depositor plate comprising a plurality of nozzles.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.

Confectioneries and methods of making confectioneries are disclosed in which a confectionery composition is deposited into a mold or a stamped confectionery shell. The deposited composition may be a monodeposit of a single composition or a co-deposit of two different compositions of differing textures, such as a hard candy and a fat-based component commingled to form a laminate.