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.

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).

Apparatus, systems, and methods for forming baked goods having a filling recess for receiving a filling by a baking assembly including a base tray receiving at least one batter cup each cup defining a batter cavity therein. A cavity cup tray is nested with the base tray and receives at least one cavity cup for positioning within the corresponding batter cavity to form the filling recesses.

A device for manufacturing food products having an outer shell made of a flowable mixture, which is filled into a mould, wherein a temperature-controlled die (2) is immersed in the mould and extrudes the mixture wherein the mould into which the flowable mixture is filled is a blister (3), wherein the blister (3) is held by a carrier mould (4), wherein the carrier mould (4) has an intake duct (6) for air and has longitudinal vacuum channels (7) and/or transverse vacuum channels (8) between cavities (5).

The invention relates to a device (1) for producing shaped consumable items from a fat mass, in particular a fat mass containing cocoa or a chocolate-like fat mass, comprising a housing (2) and at least one stamping plate (10) having at least one temperature-controllable stamp (13). The stamping plate (10) can be moved out of the housing (2) in order to clean or replace the stamping plate. The invention further relates to methods for cleaning and for replacing stamping plates (10) having at least one temperature-controlled stamp (13).

Improvements in and relating to production of chocolate shells Disclosed is a stamp (100), for use in a cold stamping operation, for insertion into a mould (200) along an insertion axis (180), the stamp (100) comprising a first tapering portion (110) arranged to deviate from the insertion axis (180) at a first angle and to be substantially parallel with a corresponding internal surface (210) of the mould (200), and a second tapering surface (130) arranged to deviate from the insertion axis (180) at a second angle, greater than the first angle, such that, in use, when the stamp (100) is inserted into the mould (200), an aperture is formed around a rim of the mould (200) which is smaller than a distance between the first tapering portion (110) and the corresponding internal surface (200) of the mould (200).

A stamp plate (1) and a device for producing shell-shaped goods for consumption made of a food mass, in particular a fat mass such as cocoa or a chocolate-type fat mass. The stamp plate comprises a substantially flat base body (2) and at least one stamp (3) which can be temperature controlled and is arranged on the base body (2). The at least one stamp (3), during the intended use, can be immersed into a cavity (7) of a mold (7) in which the food mass is located, and the cavity corresponding to the stamp (3). At least one additional raised element (4) is arranged on the base body (2) as a spacer (5) for the mold (7).