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.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.

A process for preparing a caramel color using a sugar source, further incorporating into the color-making process a food-grade spacing agent, and a caramel color.

A system for the automated coating of baked good with a water based icing is provided. In particular, a system for the automated movement of icing and controls of variables such as temperature, moisture, and/or flow rate of the icing is provided to maintain the characteristics of the icing for extended periods of operation of an associated coating system.

An apparatus for coating a food product with a batter, includes a frame having a conveyor belt mounted on a rotatably driveable belt support member. The coating apparatus has a batter pump for pumping batter from a batter container towards an upper applicator positioned over the conveyor belt to form a stream of batter flow from the applicator to the conveyor belt to provide batter to an upper surface of the food product. The front roller is positioned at the food product entry section to provide a layer of batter on the conveyor belt at the entry section by a thrust on the batter towards the entry section by the front roller and/or the conveyor belt. The coating apparatus comprises a batter overflow device positioned at the entry section and is mounted between the transport run and the return run of the conveyor belt.

The invention provides a food coating apparatus and a food production method in which an impact applied when a food material is put can be reduced, misalignment or deformation of a food material can be suppressed, and even a soft food material, an easily-crumbled food material, or the like can be efficiently coated. A food coating apparatus comprises: a flow channel through which a liquid coating material flows; a conveyor to be immersed in the liquid coating material and to make the liquid coating material to flow in a travel direction, the conveyor being arranged on an upper side of a bottom surface of the flow channel; a drive device configured to drive the conveyor; and a putting device configured to put a food product, wherein the conveyor is immersed in the liquid coating material at a putting position where the putting device puts the food product, and the food product is conveyed and coated with the liquid coating material in the flow channel in a state where the food product is supported by the conveyor or is supported by the liquid coating material that is flowing.

An apparatus for coating a food product with a batter, comprises a frame having a conveyor belt mounted on a rotatably driveable belt support member. The coating apparatus comprises a batter pump for pumping batter from a batter container towards an upper applicator positioned over the conveyor belt to form a stream of batter flow from the applicator means to the conveyor belt to provide batter to an upper surface of the food product. The front roller is positioned at the food product entry section to provide a layer of batter on the conveyor belt at the entry section by a thrust on the batter towards the entry section by the front roller and/or the conveyor belt. The coating apparatus comprises a batter overflow device positioned at the entry section and is mounted between the transport run and the return run of the conveyor belt.

The present invention relates to an application assembly for applying coating onto confectionary products comprising a housing (5) comprising a product coating void (6) for receiving the confectionery product (9) to be coated, at least one receptacle (8), the receptacle being adapted to receive coating material and comprising a supply hole or holes (11) through which coating material may flow from the housing (5) and into the coating void (6) where it becomes transferred onto the product, and wherein each receptacle comprises one or more applicator members (10) to transfer 16 coating material onto the confectionery product and wherein the supply hole or holes (11) are formed within said receptacles, and wherein the one or more applicator member comprises a cavity (14) to allow accumulated coating material to be collected and stored when a product remains static in the product void. The invention also relates to a method for applying a partial coating to a confection products.