A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer.

A system and method are provided for making strips of edible material. Edible material is contained in a hopper having a discharge opening including a first side and a second side. A discharge shaping roller is positioned so that its surface is adjacent to the first side and said second side. Similarly, a cooling roller is also positioned so that its surface is adjacent to the first side and the second side. Edible material passes between the first side, the second side, the cooling roller, and the discharge roller to from a strip of edible material that is deposited on the cooling roller. The cooling roller then cools the strip of edible material and it is separated from the cooling roller by a blade. Once the strip is separated from the cooling roller it is deposited on a base of edible material such as a cookie or wafer.

The invention relates to a confectionery product including a gelatine free chewy center comprising gellan, a layer of at least partially amorphous candy material surrounding said chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The confectionery product is added with dextrin for sugar reduction. The process for manufacturing said confectionery product is also disclosed.

The invention relates to a confectionery product including a gelatine free chewy center comprising gellan, a layer of at least partially amorphous candy material surrounding said chewy center and optionally one or more additional coating layers surrounding the at least partially amorphous candy material layer. The confectionery product is added with dextrin for sugar reduction. The process for manufacturing said confectionery product is also disclosed.

A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating.

A method of rapidly coating a confectionery is described. The method includes the steps of providing a confectionery core, forming a first-coating surrounding the confectionery core by applying at least one layer of a first syrup followed by a first coating powder to the confectionery core to form the first-coating, and forming a final coating surrounding the first-coating by applying at least one layer of a finishing syrup to the first-coating to form the final-coating.

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell.

A coated confectionery is provided including a confectionery core and a shell surrounding said confectionery core. The shell includes a soft coating including at least one layer of a first coating material and a hard coating including at least one layer of a second coating material. The soft coating forms at least 25% of a total weight of said shell.

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.

The present invention relates to a sugar confectionery composition comprising an alcohol-containing phase and a sweet-containing phase, wherein the composition, when set, is in the form of a single-phase amorphous mass. The invention also relates to a method of manufacturing a sugar confectionery composition, comprising steps of: preparing an alcohol-containing phase at a first temperature; preparing a sweet-containing phase at a second temperature; incorporating one of the two phases into another to form a mixture; setting the mixture to form the composition; wherein, when set, the composition is in the form of a single-phase amorphous mass.